Gut Friendly Turmeric Garlic Ghee
Clarified butter has a way of making everything it touches taste richer and more intentional, and this golden, spiced version takes that quality to a whole new level. The slow, patient process of cooking the butter down until the milk solids separate and turn golden is what makes ghee so appealing for sensitive digestive systems — those solids are strained out completely, leaving behind a pure, lactose-free fat that's far gentler than regular butter. Garlic-infused olive oil steps in to deliver that savory, aromatic depth without the fructans found in raw garlic cloves, which is a smart swap for anyone managing gut symptoms. Ground turmeric and black pepper aren't just there for color — the combination is a classic pairing that supports the bioavailability of curcumin, turmeric's active compound, making this more than just a cooking fat. The result is a beautifully amber, fragrant ghee that solidifies into a spreadable, scoopable jar of flavor you'll want to reach for constantly. Use it to finish roasted vegetables, swirl into soups, or simply melt over a bowl of warm rice — it elevates just about anything it touches.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 1 tsp ground turmeric
- 2 tbsp garlic-infused olive oil
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
Instructions
- 1
Place the butter in a small saucepan over medium-low heat. Let it melt completely without stirring, then reduce the heat to low.
- 2
Continue cooking over low heat, undisturbed, for 20–25 minutes, until the milk solids sink to the bottom and turn light golden, the foam on the surface subsides, and the liquid butter is clear and amber-colored. Watch closely in the final few minutes — the solids can darken quickly.
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