How to Make GARLIC infused Ghee in Your Brava: So easy to do and only takes a few minutes of actual hands-on time! ONLY WITH BRAVA! Basically, you put the butter in the pan, add a handful of peeled garlic, do the cook, then strain it. Nothing is easier! Or faster! Or tastier! Ghee is clarified butter that has been cooked a bit longer to remove ALL the moisture. Additionally, the milk solids are browned in the clarified butter (as a result of the Maillard Reaction and caramelization) and then removed using a strainer. This gives the ghee a slight tan color, an extremely nice rich buttery flavor and a very slight butterscotch aroma/flavor. The butterscotch flavor is not imparted to the foods cooked with it; they just taste super buttery. The GARLIC adds a nice garlic flavor to the ghee and makes it a perfect choice for any dish that you would normally add garlic and/or butter to. Ghee has a long shelf life and can be stored at room temperature for 6 months to a year in a sealed container provided the milk solids are removed. You will need either Brava’s Loaf Pan to make ghee with your Brava. >>>>>>>>>>>> DO NOT attempt this recipe with any third party cookware of ANY kind, especially glass like Pyrex. <<<<<<<<<<< You will also need a fine mesh strainer (stainless steel is preferred, but plastic is OK since you only use the strainer once the ghee has cooled) and a glass jar that has a lid to store it in – mason jars are perfect. Please see the photos. I only use premium Kerrygold grass fed butter or Costco Grass Fed butter. I highly recommend both - complete this cook using either of them! This cook works perfectly with either one. Regular butter should work as well but I have not tested the cook with other butters and regular butter may burn - stick with grass fed butter for best results. You might what to use the Cook Time Adjustment Slider to -20% the first time you try it. 1. Place 24 ounces of butter in the LOAF pan You do not need to cut up the butter into smaller pieces. 2. And a handfull of peeled garlic. I buy peeled garlic at Costo. You can of course get it from your local supermarket. 3. Place the LOAF pan in your Brava, top level only (obviously). 4. Start the cook. Cook time is just over 1 1/2 hours. It is designed to take this amount of time intentionally. This improves the quality of the ghee and maximizes the amount of garlic flavor infused into the ghee. Once complete, let the ghee cool for at least one hour in the Brava. Two hours or more is preferred. The ghee will be extremely hot immediately after the cook is complete and should not be handled at all until it cools. I ALWAYS wait at least one hour. Just leave the Brava door closed after the cook is complete. Again, DO NOT remove the hot pan for AT LEAST one hour. If you want, you can start this in the evening and then remove it from your Brava in the Morning. IF the ghee solidifies a bit by the morning, simply use Brava's KEEP WARM for about 15 minutes or so (until the ghee become liquid again (depends on the ambient temperature in your home. Once cool, you are ready to strain it to remove the milk solids and garlic pieces which for the most part will be clumped together at the bottom of the pan. They will be a dark brown color. This Is normal. Some lighter color solids may still be floating at the top. This is normal too. All the milk solids will be removed by using the strainer (see the following paragraph). Place the strainer over the glass jar. Slowly pour the ghee through the strainer into the jar. Most of the solids will stay at the bottom of the pan. The strainer will catch any loose solids. I usually do not strain the last little bit of ghee mixed in with the solids at the bottom. Once completely strained, just put the lid on the jar. Ghee does not need to be refrigerated and can last for 6 months to a year. It is ready to use. Use it just like you would butter or any oil. Easy Cleanup: The solids at the bottom of the pan and the roasted garlic pieces will easily come off thanks to the high-quality non-stick surface of the Brava pans. I typically soak the pan with dish soap for a few hours or more and then finish cleaning it. But you can easily clean it easily without this step if you want. Just give it a quick cleaning/rinse with hot soapy water (I use Dawn) I rinse the strainer with hot water for a few minutes.