In this post, we will focus on making Ghee in an Instant Pot and stovetop with step-by-step images. Homemade ghee is much more flavorful, aromatic, and cost-friendly than the storebought one. Making ghee at home is very simple. You can make it with Butter, cream, or even Milk. In this post, I have also tried to highlight various other ways of making ghee.
Estimated reading time: 13 minutes
First of all, what is Ghee?
Ghee ( Desi Ghee) has huge cultural and religious value for us Indians. Especially in Vedic culture, no ritual is complete without it.
Ghee is an Indian dairy product obtained by cooking butter to a point where all the moisture and proteins are lost and only dairy fat is left behind.
In common parlance, we use clarified butter and Ghee interchangeably, but they are not the same! Clarified butter has only moisture removed from it.
In simple terms, Ghee is formed when clarified butter is cooked further to a point where all the milk proteins are lost. It becomes highly aromatic and nutty with deep, golden-yellow color.
Table of contents
Let's talk a little about the properties of Ghee.
Properties of Desi Ghee
- Ghee is clarified butter cooked further to obtain a golden yellow nutty animal fat.
- There are no milk proteins in Ghee.
- Ghee is 100 percent fat.
- It has a beautiful pleasant and nutty aroma. The homemade Desi Ghee especially tastes great as it can be cooked more to developed denser flavors or even flavored!
- It has a long shelf life. If made properly and stored properly, it can last for years without getting rancid.
- Ghee is an excellent cooking medium.
- In north Indian cuisine it is used for cooking and also for garnishing and serving.
- It is the only dairy product that lactose-intolerant people might consume safely.
- Ghee is keto and paleo-friendly.
What is Ghee made from?
Simple answer, no brainer. Butter is used to make ghee. Whether you start making it from milk or cream or butter, the immediate product is always butter.
You cook butter to obtain Ghee. The process is called Heat Clarification. You could be making ghee in an Instant Pot or in a pan over the stovetop, it's always butter that will undergo heat clarification to form Ghee or Desi Ghee as we north Indians call it.
Various ways of making Desi Ghee:
There are numerous ways of making Ghee. I will briefly touch upon each of the methods.
1. Making Ghee from Milk ( Milk butter method)
Back home in India, my mother usually makes a large volume of Desi Ghee starting from Milk. This is how Ghee has been made for centuries in India. This is usually suitable for the bulk production of Ghee.
She starts by heating the raw milk. Consecutively cooling it down to about 110 0F. Then she adds yogurt culture to it and, lets it rest for 10-12 hours to form yogurt. The raw milk yogurt is then churned with lukewarm water. On churning the thick yogurt, butter is formed. The butter is then separated from the buttermilk (yogurt liquid left behind after the formation of butter is called buttermilk).
The butter hence obtained is then cooked (heat clarification) to make Ghee.
To make Ghee from milk, one has to start with raw milk. Also, the amount of fat in the milk will determine your success.
Making Ghee from milk is a long and tedious process. Unless you're making a large volume, it is a futile exercise.
2. Making Ghee from direct cream( Direct Cream Method)
Fresh cream or cultured cream is cooked for a long time until the fat starts to separate. A highly caramelized ghee is formed in the end. This process is very, very time-consuming. Doesn't matter, if you use an Instant pot or stovetop, for making ghee, this method is highly inefficient and not recommended.
3. Making Ghee from cream butter ( Cream butter method)
In this method, for making ghee, the fresh cream or cultured cream is churned untill butter is formed. And the butter is then cooked to obtain Ghee.
If you want to make Ghee with this method, start by whisking the heavy cream. Whisk until the butter separates. Now collect the butter. Then, cook it until the Golden yellow liquid Ghee is obtained. This method is very popular in urban India. In urban Indian households, housewives, usually produce small amounts of Ghee for their day-to-day consumption using this method. It is called making Ghee from malai ( cream).
4. Making Ghee from Butter ( Butter method)
This is the simplest method. Whatever kind of butter is available to you, you cook it. And make Ghee!
This is the most time-efficient method. And I have tried to make it even quicker by employing my instant pot to make Ghee. Also, I will be giving instructions for stovetop cooking in this post and recipe card.
Alright, so my mind is overwhelmed with thoughts. There is so much that I want to add to this topic. In my family, we have making Ghee for as long as I remember. My mother still makes a large bulk of Ghee and she retails it
As a child, I never really liked Ghee. I guess when we have something in abundance we never really value it. When we moved to the United States, my love for Ghee started to bloom. I started making Ghee from butter which is the most simplest and efficient way to of making Ghee.
So before we go deeper into how to make butter, let's try to answer some of the questions related to the Ghee.
Some Frequently Asked Questions
Technically there is nothing like Ghee butter. It is a commercial term developed by industrial houses to Americanize and sell Ghee. It is just marketing Jargon like Chai tea! ( Remember!)
The thing already has a name! Ghee, used for hundreds of years!
But you know what, maybe 20-30 years down the row, even Indian kids will call it Ghee Butter! You never know! That is the power of branding!
Homemade or store-bought, any type of unsalted butter should work for making ghee. Choose butter with high-fat content for higher yield.
Additionally, with all the pesticides and harmful chemicals entering our bovine milk chain, it is best to stick with organic unsalted butter.
Well, the answer highly depends on how you intend to use it.
If you want to use it for the sweet recipe, you should not make it with salted butter. Also, if making it for tempering or serving purposes only, salted butter is not an option.
But, if you intend to use it for cooking savory dishes only. You can make Ghee with salted butter. Just reduce the overall salt quantity of the recipe. Remember, the Ghee made from salted butter will be very salty!
Yes, if cooked properly( fully), Ghee is lactose-free. As previously stated, all the milk proteins of butter are lost during heat clarification. Only this golden yellow elixir, Ghee is left behind.
Nope! Various myths are building around it.
Being lactose-free, Paleo and Keto- friendly doesn't mean that Ghee is Vegan! Just that there are no animal proteins in it, doesn't qualify it to be Vegan.
Ghee is not cruelty-free produce.
Process of making Ghee in an Instant Pot.
The process of making Ghee in the instant pot is pretty simple and straightforward.
1. LOW-Temperature SAUTE mode for making Ghee
In an instant pot, we can make Ghee at low temperature sauté mode. Just that this method will take much longer, but you will have much more control than the high-temperature MODE.
It can take anywhere from 60-70 minutes depending on the volume of butter you are cooking and also the size or model of the instant pot. Making ghee in Low Saute mode is just like making ghee on the stovetop at low simmering heat.
2. Quickest way of making Ghee.
You want to put your instant pot in a SAUTE mode for 12 minutes, at HIGH temperature, and add all the butter.
Let the butter simmer and cook. Regularly keep skimming the froth accumulated at the top using a ladle. This step is particularly crucial as in high-temperature saute mode, the melted butter quickly becomes foamy and frothy and will continue to rise in the pan and try to come out of the pan.
Stop at the point when little or no foamy substance is left on the top and the liquid becomes transparent.
Making Ghee at HIGH Sauté mode is super quick, but it is very risky. There are chances that ghee will foam up and try to come out of the Pot and can very easily burn towards the end.
Therefore for beginners, I suggest going with a hybrid method.
3. Hybrid Method of making ghee in Instant Pot
In this method we switch between HIGH and LOW Temperature Sauté settings.
Time needed: 25 minutes
Step by step Hybrid Method of making Ghee.
- Start SAUTÉ mode at HIGH Temperature and put all the butter.
You want to put your instant pot in a SAUTE mode for 5 minutes, at HIGH temperature, and add all the butter.
- Let the butter simmer and cook. Regularly keep skimming the froth accumulated at the top using a ladle.
The butter quickly becomes foamy and frothy and will continue to rise in the pan and try to come out of the pan. So, we must keep skimming the foam as it forms.
- Cancel the current settings and enter LOW Temperature Sauté settings for 20 minutes.
As the liquid gets foamy and starts to rise cancel the settings and enter LOW Sauté mode. Now, let the liquid simmer. Regularly keep skimming the froth from the top. Cook it until the liquid becomes clear and froth-free.
- We need to stop at the point when little or no foamy substance is left on the top and the liquid has become transparent.
Initially, the melted butter will be Milky. But as it will cook, it will become transparent. Quickly CANCEL cooking. Even after Cancelling, it will continue to cook for some time.
- Using metal shift, strain the Ghee through it.
Let the prepared ghee cool for half an hour and then, using a metal strainer or a cheesecloth, strain the Ghee through it. The milk protein residues will be collected in the sieve.
These are also filled with flavor. you can add these to whatever dal or curry recipes you cook the flowing day. - Store in an airtight container.
Use ceramic or glass containers to store Ghee and always make sure that there is no moisture in the containers.
Making Ghee on the stovetop
Making Ghee on a stovetop, is much more flexible than making it in an Instant pot.
Start with a heavy bottom pan. Add the butter and start cooking the butter. Cook at medium-low heat, skimming the foam regularly. Cook for 35-40 minutes until clear golden yellow Ghee is formed. You can speed up the process by increasing the heat, but be vigilant, and turn down the heat immediately if Ghee starts to come out to the rim.
Flavoring Homemade Ghee
You can flavor this nutty goodness the way you want. But I haven't really wondered in that zone much. I just stick to the conventional ways used to flavor Ghee in India. In the north, we normally flavor with Fenugreek ( Methi) and sometimes with curry leaves.
This is the beauty of homemade ghee, you can flavor it the way you want to. The store-bought ones are petty standard.
Feel free to experiment and don't forget to share your experiences.
The yield of Ghee from butter
I made Ghee using 3 lb (1359 g) of unsalted organic butter. It yielded me 2.25 lb (1024g) of Ghee
The yield of Ghee is 75 percent
For every cup of butter you cook, you will obtain ¾ cup of Ghee.
Whether you are making ghee in an Instant pot or on a stovetop, the yield might slightly vary with the type of butter you use.
Ghee storage at home
What is the shelf life of ghee
Ghee lasts for more than a year without getting spoiled. Back home in India, we live in the Himalayas. Ghee is a way of life there. In Marriages and other auspicious occasions, Ghee is served to every guest with the meals. So families that are planning a wedding or a big event start accumulating Ghee years in advance.
Homemade Ghee keeps well for 1 to 2 years in temperate climates. This might not stand true for rest of the tropical India. But still, Ghee has a pretty good shelf life.
Key pointers on Ghee storage
- Use glass or ceramic containers to store the homemade ghee.
- Make sure the containers and their lids are 100 percent moisture-free.
- Always use a clean dry spoon to take out Ghee from the container.
- If you see any grey or black mold forming on the edges of the Ghee, take a spoon and skim out the mold and adjoining Ghee.
- Slightly darker Ghee ( means the one cooked longer) stores longer than the light yellow Ghee.
A few Indian dessert recipes that can be made with Ghee are:
I have tried to share all the possibilities to make ghee at home with you. You can choose whatever method suits you the best.
Now that you will be making Ghee at your home, either in an Instant pot or on the stovetop, do not forget to share your experiences in the comment section. I would love to hear about it. Also, do tag me on Instagram.
Easily making Ghee in Instant pot and stovetop
Ingredients
- 3 lb Unsalted Organic Butter
- ½ teaspoon Crushed Fenugreek seeds Optional
Instructions
Instructios for making ghee in instant pot
- Put your instant pot in a SAUTÉ mode for 5 minutes, at HIGH temperature, and add all the butter. Also add the fenugreek (optional).
- Let the butter simmer and cook. Regularly keep skimming the froth accumulated at the top using a ladle.
- After 5 minutes, CANCEL the setting and Restart the instant Pot at SAUTÉ mode at LOW temperature for 20 minutes
- Now cook the butter until it becomes clear and yellowish. Add additional 5 minutes if the ghee is still unclear and there is white froth on the surface. Ghee is ready when all the froth totally clears and a golden yellow liquid with orangish residue is left behind.
- Let the ghee cool for about 30 minutes before transferring into a dry glass or ceramic container with an airtight lid.
- Use a metal sift or muslin cloth to strain the ghee through it.
- Tightly close the lid and use it as your heart desires!
Instructions for making Ghee on a stove top
- Place a heavy bottom pan on stovetop and add all the butter. Also, add fenugreek or any other flavoring.
- Start cooking at medium-high heat. When the butter melts and starts to become frothy, turn the flame down to a low medium.
- Remove all the froth using a ladle regularly until the froth is almost gone and clear ghee is obtained. Every butter is different in some way, but on average, it should take 30-40 minutes.
- Let the ghee cool for about 30 minutes before transferring into a dry glass or ceramic container with an airtight lid.
- Use a metal sift or muslin cloth to strain the ghee through it.
- Tightly close the lid and serve as your heart desires!
Notes
Few tips for Ghee making and Ghee storage
- Be vigilant and always keep your eyes on the Ghee if cooking in an instant pot. Especially towards the end, as the process goes very fast. Even after stopping the heat, it will continue to cook for some time. Ghee burns very quickly.
- A pro tip: If the foam is continuously rising in the Pot, put a ladle across the top of the pot. It will prevent the foam from falling out of the pot.
- If you think that it is turning darker then, you should immediately transfer it to another cold vessel. Because letting it stay in the hot container will certainly burn it.
- If the ghee turned a little darker, there is no cause for worry. It will only have an intensified nutty flavor and will still be delicious.
- If the Ghee you made a few months ago, is turning moldy on the top or sides, there are chances that either the container had moisture or the Ghee was not cooked enough to a point of zero moisture.
- Make sure not to put hot Ghee in the plastic container. It will simply melt the plastic. Also, refrain from pouring the hot Ghee even in glass containers. Let it cool for 20-30 minutes before transferring to any container.
- Another key point while storing Ghee is that it should be sieved clean. Because we do not want to keep any element in the Ghee that could cause spoilage in the future.
- The Ghee container should be dry. Even a drop of water in the container can cause molding on prolonged storage.
- Also, sometimes we carelessly end up using a wet spoon to take out Ghee from the container, which causes molds to form in Ghee over time.
Neha
I will definitely try this.
Thomas
I absolutely love ghee better than butter....it is great on popcorn.love how it doesn't make them soggy.
Meenakshi
yeah! so true.
Brigette
I can't believe. I have never made it at home. It's so easy!
Meenakshi
Yeah right! Do give it a try dear.
Susan Boyle
Thanks for sharing Meenakshi! The store-bought ghee is so expensive. I will surely give it a try.