Gelatin Free Paleo Garlic Herb Ghee

Homemade ghee is one of those kitchen projects that feels almost meditative — slow, fragrant, and deeply satisfying once you see that golden, clarified fat come together. Because butter is simmered until all the milk solids are cooked off and then strained through cheesecloth, what you're left with is pure, clean butterfat that fits comfortably into a paleo lifestyle and sidesteps any concerns about animal-derived setting agents or additives you'd find in processed spreads. The garlic, thyme, and rosemary infuse the fat as it cooks, so by the time you strain them out, their flavor is already woven into every drop. A finishing stir of fresh parsley, lemon zest, and sea salt gives the finished ghee a brightness that makes it taste far more special than a plain jar from the store. Spread it on roasted vegetables, melt it over a seared steak, or use it anywhere you'd reach for butter — it elevates everything it touches. Stored in a sealed jar, it keeps at room temperature for two weeks or in the fridge for up to two months, so one batch goes a long way.

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