Homemade Ghee - Instant Pot or Stovetop
User Reviews
4.9
Homemade Ghee - Instant Pot or Stovetop
Description
This Homemade Ghee recipe shows how to clarify unsalted butter by slowly melting it in an Instant Pot's Saute Mode or on a stovetop. The butter melts, begins to bubble, and milk solids separate and settle at the bottom, where they caramelize to a golden brown color. Monitoring this color closely is essential to avoid burning the solids and developing the optimal nutty flavor associated with ghee.
The process takes about 10 minutes in the Instant Pot for 16 ounces of butter, with longer times required for larger quantities. It is important not to stir during cooking to prevent splattering caused by heat released from boiling pockets. Removing the pot from heat once solids are golden brown and straining the liquid through a fine mesh or cheesecloth yields clear ghee, which solidifies upon cooling depending on ambient temperature.
This version of ghee is versatile for cooking due to its high smoke point and distinct aroma. It can be stored at room temperature once fully cooled or refrigerated if preferred. Visual cues are recommended over strict timing due to variability in butter and equipment.
For stovetop preparation, start with high heat to melt butter then reduce to medium-low for simmering. The recipe's tips emphasize safety precautions with bubbling and splattering as well as adapting cooking time when doubling quantities or using smaller Instant Pots. Following these steps ensures successful homemade ghee with consistent quality.
Ingredients
- 16 ounces butter perferably unsalted, grass-fed, unsalted
Instructions
- Add the butter to the instant pot steel insert. Set an external timer for 10 minutes. Start the instant pot in Saute Mode (Normal). Butter will start melting.
- At about 7-9 minutes, the melted butter should be bubbling vigorously and milk solids will start to separate. (see photos for visual cues).
- Initially the milk solids (white foam) will float on the top, but they will settle down to the bottom of the insert and caramelize.
- Turn off instant pot at about 10 mins. The ghee will continue to cook for another 2-3 minutes. The milk solids should be brown and settle down.
- We want the milk solids on the bottom to turn golden brown, but not blacken. Keep a close eye so it does not burn.
- Remove the steel insert from the pot when the milk solids are golden brown in color. (see the pictures for guidance)
- Strain the ghee using a fine mesh strainer or cheesecloth into a dry glass or steel jar. Let the ghee cool completely before closing the lid. It will solidify depending on the room temperature.
- Store ghee at room temperature, away from sunlight. It will stay fresh. You can also store in a refrigerator, but it is not required.
Notes
- Use visual cues such as bubbling and milk solids color to judge when ghee is done to avoid burning.
- Avoid stirring during cooking to prevent hot ghee splatters and ensure safety.
- Doubling the butter amount requires longer cooking time, around 15 minutes for 32 ounces.
- For stovetop, start melting butter on high heat then reduce to medium-low until milk solids caramelize.
- Allow ghee to cool completely before sealing jars to maintain quality and shelf stability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3476 kcal
% Daily Value*
| Calories | 3476kcal | 174% |
| Protein | 1g | 2% |
| Fat | 394g | 606% |
| Saturated Fat | 245g | 1225% |
| Cholesterol | 1016mg | 339% |
| Sodium | 7mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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