Soy Free Paleo Garlic Herb Ghee

Homemade ghee is one of those kitchen projects that feels almost meditative — slowly watching butter transform into something golden, nutty, and deeply aromatic. This version layers in smashed garlic, fresh thyme, and rosemary during the clarifying process, so the fat absorbs all that savory, herby goodness before the solids are ever strained away. A finishing stir of chopped parsley, lemon zest, and sea salt gives it a bright lift that makes it taste far more special than anything you'd find in a jar at the store. Because the milk solids are fully removed during clarification, this is naturally free from the dairy proteins and lactose that can cause issues — and there's absolutely nothing hidden in here that doesn't belong. Slather it on roasted vegetables, melt it over grilled meat, or use it as a rich cooking fat that makes everything it touches taste a little more luxurious. It keeps at room temperature for two weeks or in the fridge for two months, so one batch goes a long way.

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