Easily making Ghee in Instant pot and stovetop
Making ghee at home is very easy. The homemade ghee tastes so much better than the store-bought ones. You can make ghee on stovetop or in an Instant pot. The blog post has detailed step-by-step photos and detailed instructions.
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
(This recipe was developed and tested in Instant Pot Duo Nova 6 qt)
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.
Nutrition Facts
Nutrition
Calories: 138kcal
Tried this recipe?Let us know how it was!