Pregnancy Friendly Turmeric Garlic Ghee
Slow-cooked, carefully strained, and finished with warming spices, this golden ghee is the kind of kitchen staple that quietly upgrades everything it touches — from roasted vegetables to a simple bowl of rice. Because the milk solids are fully removed during the clarifying process, it's gentler on digestion than regular butter, which can be a real bonus when your body is already working overtime. Turmeric and black pepper are a classic pairing for good reason: the pepper helps activate the beneficial compounds in the turmeric, making this more than just a pretty, golden spread. Garlic-infused olive oil brings all that savory depth without the need to handle raw garlic, which is a smart swap when strong smells or food prep sensitivities are a factor. The result is a rich, aromatic fat that stores beautifully and makes it easy to keep something nourishing on hand at all times. Spread it on toast, stir it into warm grains, or use it as your go-to cooking fat — a little goes a long way.
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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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