How to Make Ghee from Butter (Pan + Instant Pot)

Ghee is a delicious and highly clarified Indian butter that is used in numerous Indian dishes. This post is a step-by-step video recipe for making ghee.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-ghee-from-butter/

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RECIPE INGREDIENTS

» For Making Ghee

• 500 grams of unsalted organic butter

RECIPE INSTRUCTIONS

» How to Make Ghee from Butter in Instant Pot //

1. Add the butter to the instant pot steel insert.
2. Set the Instant Pot to Saute mode (NORMAL). Let the butter melt.
3. You can also cover the pot with the lid while it is melting. Stir the butter occasionally while it melts completely.
4. First, the butter will start to melt. After 2-3 minutes when the butter is melted completely, you will see frothy white foam floating on the top. Keep stirring every minute or two.
5. Also, make sure to scrape the bottom while stirring to ensure that the milk solids will cook evenly. It would also prevent it from burning and sticking milk solids to the bottom.
6. After about 7-8 minutes, the butter should be bubbling. After that, keep stirring constantly. After this stage, milk solids will start to separate and sink to the bottom. Once they have settled to the bottom they will disappear from the surface. You will only see the transparent and clear butter with bubbles.
7. After about 10 minutes, press 'CANCEL' to turn off the Instant Pot.
8. It will continue cooking for 2-3 minutes after turning off. So keep stirring. Also, keep an eye on the milk solids. All you want is light golden colored milk solids that are settled down. If you think milk solids are turning dark brown very fast then instantly remove the pot liner to stop it from cooking further. Keep it aside on a wired rack to cool. Allow the ghee to cool down completely at room temperature before storing it.
9. Place a fine-mesh strainer over a sterilized glass jar. Then line the strainer with a double or triple layer of cheese or muslin cloth.
10. To strain, pour the ghee through the cheesecloth. The browned solids should get collected on the cheesecloth.
11. Seal the jar with the lid tightly and store homemade ghee at room temperature for up to 2-3 months. Just make sure to keep it in a dark place. You can also refrigerate it for 7-8 months for elongated shelf life.

» How To Make Ghee In A Pan //

1. Add 500 grams of unsalted butter to a dutch oven to a thick bottomed pan.
2. Melt the butter over low heat. You can also melt butter over medium heat, but make sure turn the heat to low as soon as it melts.
3. Once the butter is melted, you will notice a milky white foam (milk protein) floating on the surface. Be careful, the foam on the top will sputter a bit, because of the water content which is evaporating.
4. Next, it will bubble and begin to separate. Keep boiling and stirring occasionally.
5. Next, the milk solids will sink to the bottom, and the butter would turn clear. Keep simmering over low heat until the milk solids turn into a light golden color, and you see the clear golden liquid. Your ghee is ready when the milk solids change the color and you smell caramelized flavors.
6. Turn off the heat and remove the pan from the stove.
7. Allow the ghee to cool at room temperature.
8. Place a fine-mesh strainer over a sterilized glass jar. Line the mesh strainer with a double or triple layer of cheese or muslin cloth.
9. Carefully pour to strain the ghee through the lined sieve, catching the browned milk solids. Squeeze the cloth lightly.
10. Seal with the lid and store the jar at room temperature in a cold dark place for up to 2-3 months. Or you can also refrigerate it for 1 year.

RECIPE NOTES

1. If you are storing ghee at room temperature then store it in a dark place which is away from direct sun light. Any cupboard would work.
2. If you want a longer shelf life, then avoid the moisture entering ghee. To do so, use a clean and dry spoon when scooping the ghee.
3. Keep stirring often to prevent it from burning and sticking to the pan. Otherwise, you will end up with burnt butter and that does not taste great.
4. Ghee will naturally solidify and turn light yellow at room temperature. Whenever needed for cooking, you can simply scoop it out and melt before cooking.