Ghee
Equipment
Ingredients
- 1 lb unsalted organic grass-fed butter
Instructions
- Place the butter in the bowl of the Instant Pot and turn on the “Saute” setting.
- Cook undisturbed for 7 minutes until three layers form: the milk solid foam at the top, the clear butter oil layer in the middle, and the milk solids at the bottom of the pot.
- Start watching the butter carefully at the 7-minute mark and press “Cancel” on the Instant Pot when the milk solids on the bottom caramelize to a golden brown color. This should be somewhere between 8–10 minutes.
- When the ghee is ready, remove the inner pot from the base to prevent further heating and place it on a cooling rack or a towel.
- Let the ghee cool for 10 minutes and then remove and discard the foamy top layer with a spoon.
- Carefully strain the remaining ghee from the pot through a cheesecloth into a clean, sterile Mason jar. Discard the brown pieces that have been strained.
- Place in the refrigerator to set for at least 20 minutes.
- Keep the ghee refrigerated in between uses. A jar of refrigerated ghee will last up to 1 year.
Nutrition
Calories: 8kcalFat: 9g
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