If you enjoy ghee, you’ll love this enhanced version for any cake, cookie, or sweet treat recipe!
Vanilla Bean Ghee
Ghee, or clarified butter, is butter with the milk solids removed. It’s ideal for those who are lactose intolerant. With its high smoking point, ghee works great for cooking. Vanilla bean ghee is delicious when used in pancakes, cookies, or cakes.
I first tried vanilla-infused ghee when I came across Tava Vanilla Bean Ghee. (The best price I have found is at Thrive Market.)
While I still think Tava’s brand is unbeatable, I like our version too. Their version may be infused with the bean only, because theirs is perfectly yellow and smooth.
I add the pulp for extra flavor.
The process is simple. Cut open one or two vanilla beans and infuse the pulp as well as the pod with your ghee. (I do this after making the ghee, allowing the bean to infuse while on the lowest stovetop setting.)
Wondering how to make ghee?
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Wendy Impellizzeri says
How long would you ‘season’ the ghee w/the vanilla bean to achieve desired flavor? Thank you.
Andrea Fabry says
I suggest at least an hour, Wendy. Mine still doesn’t taste like the store-bought, but definitely had a nice vanilla flavor.
Emily @ Recipes to Nourish says
This is such a great idea Andrea! I never would have thought of this. Thanks for sharing this at Savoring Saturdays linky party! Hope you’ll join us again!