Today I am sharing how to make your own Ghee at home. It is way easier than one would think. I guarantee you that once you try making your own at home, you will never buy it from the store again. What is Ghee? A staple of Indian cuisine, this specially prepared clarified butter is traditionally made by slowly simmering butter until the water evaporates and the milk solids gently brown. The butter clarification process yields a richly flavored butter oil with nutty flavor. In technical terms, it is great for all types of cooking due to its lower water content and high smoke point of 450F. Due to its high smoke point, makes a huge different on how your food cooks and tastes. I use ghee with most of my foods, including stir fry, curries, baking. and sauces. When used with baking, your baked goods brown more evenly and makes a great emulsion when used to make sauces. Ghee also has longer shelf life than regular butter and stores well at room temperature and even in higher heat climates. Many who can not tolerate dairy can handle ghee because the milk solids have been removed, makes it lactose free.
Makes – 2 mason jar full
32 oz Unsalted butter, grass fed preferably ( Kerry gold or Kirkland brand )
I used 3 Qt instant pot to make this recipe. Turn on instant pot on saute normal mode for 20-25 minutes. Add the butter to the instant pot insert. Butter will start melting. Around 8-10 minutes, it should be bubbling vigorously and milk solids will start to separate. it looks like white foam which floats on top, but as time goes it should settle down to the bottom and caramelize. Once you see the butter turn golden and transparent and are able to see the bottom of the pan, turn instant pot off at this point. Remove the instant pot insert and set it on the counter top. Allow the ghee to completely cool down and strain the ghee into clean, dry mason jars. Store at room temperature or can be refrigerated for extended shelf life.
If you don’t have instant pot, follow the same method on the stove. Use deep pan to prevent butter from overflowing while cooking it.
Notes – This recipe is written for butter that is in the freezer. If you butter is room temperature then it will cook faster, decrease the time to 15 minutes. Keep an eye on it to prevent it from burning. If you use 16 oz butter, then decrease time to 10 minutes.