Simple 1-Ingredient Ghee Recipe
User Reviews
4.5
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Cook Time
10 mins
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Total Time
25 mins
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Calories
203 kcal
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Cuisine
Indian
Simple 1-Ingredient Ghee Recipe
Description
Using Irish Kerrygold unsalted butter, the recipe heats butter in the Instant Pot on sauté mode until it melts, froths, and the foam subsides, revealing bubbles as milk solids begin to separate. Turning off the heat allows residual cooking to finish without burning. The browned milk solids create a nutty aroma characteristic of ghee. The clarified fat is then strained through a fine mesh or cheesecloth to remove solids, yielding a clear golden liquid.
The finished ghee solidifies upon cooling, with color lightening as it cools. It adds depth to cooking with its rich and aromatic butter essence without the milk solids. It can be used for sautéing or as a finishing fat.
The process requires careful observation to avoid burning the solids, and any dark solids can be discarded or repurposed in breads or sweets.
Ghee can be stored at room temperature or refrigerated to lengthen shelf life, and it does not require refrigeration in cooler climates.
Ingredients
- 16 Oz butter Irish Kerrygold, unsalted
Instructions
Instant Pot Method
- Set the Instant Pot to Saute (normal). To change the settings on Sauté mode either press the adjust button or press Sauté button multiple times to switch between less, normal and more modes.
- Add the butter to the Instant Pot. Butter will start to melt, then turn milky & frothy. After about 8 to 9 minutes, depending on the temperature of the butter when you first added to the instant pot, the froth will start to disappear. You will see transparent bubbles being formed and should be able to see the bottom of the pot. Turn the Instant Pot off at this point.
- The Ghee will continue to cook for next 2 to 3 minutes as the Instant Pot gradually cools down. Note: If the bottom of the pot looks brownish, take the inner pot out and place on a hot plate to cool down so it does not cook further.
- Allow the ghee to cool down completely. Then strain the ghee using a strainer or cheese cloth into a clean and dry glass jar. Stored at room temperature or can be refrigerated for extended shelf life.
Stovetop Method
- Add butter to a heavy bottom pot and cook on medium heat. Butter will melt and foam will start to form on the top. Do not skim the foam on the top.
- The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pot.
- The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. This process takes about 20 to 25 minutes. Turn the heat off at this point.
- Allow the ghee to cool down before straining in a clean dry glass jar.
Notes
- Discard or repurpose strained milk solids; they can be used in breads or sweets.
- Ghee may appear dark when hot but will lighten as it cools; a burnt smell indicates overcooking.
- If the bottom of the pot browns excessively, remove insert and cool separately to prevent burning.
- Store ghee in a clean, dry glass jar at room temperature or refrigerate to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 60mg | 20% |
| Sodium | 3mg | 0% |
| Potassium | 6mg | 0% |
| Vitamin A | 710IU | 14% |
| Calcium | 7mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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