Ghee is butter that has been clarified to remove water and milk solids, which adds a toasty aroma and flavor to the finished butter. Besides having a good flavor, the Instant Pot Ghee has a better and longer shelf life. In addition, ghee suitable for high-heat cooking and roasting. Being milk-free, the ghee is great for those who are lactose intolerant.
Why ghee over butter?
If you think about it, the ghee is just clarified butter, but is there more? Clarifying butter is a slow, steady process of driving out water and milk solids so that you are left with pure butterfat. The butterfat keeps longer than butter and has a much higher smoke point. this makes ghee suitable for cooking at high temperatures without burning, making it a useful fat to have in your kitchen.
The ghee is a classic Indian food staple but has gained more popularity through diets. The ghee is a part of low-carb diets and Paleo. Beyond the cooking benefits and reported health benefits, ghee is also delicious. It has a distinctly warm and nutty taste and lends buttery goodness to dishes like stir-fries or pan-sears without any of the potential burnt, bitter tastes that can result from overcooking butter.
50 Shades of ghee?
You may see the ghee in different colors, from yellow to golden. This just indicates the type of butter which is used. Grass-fed butter generally results in a deeper hue because it has more milk proteins which brown during the clarification process. So, do not worry if your ghee is yellow or golden, it all depends on the butter type.
Which butter to use?
Use any type of butter you have, just make sure it is unsalted.
How to store ghee?
Once strained, cool your Instant Pot Ghee before covering for long-term storage. You can store cooled ghee in the refrigerator for about three months, or freeze it for up to six months.
How to make ghee
Get your butter
Cut the butter into equal cubes. Place the butter in Instant Pot.
Select Saute. The butter will start to melt.
Cook the ghee until foamy, for 8-9 minutes. Turn off the Instant pot and let the butter cook for 2 minutes more.
Strain the butter to remove solids and get ghee.
Cool the ghee for few minutes.
Pack the ghee in a jar. Store in a fridge.
- 16 oz unsalted butter
- Cut the butter into cubes.
- Press on saute and add the butter cubes.
- Let the butter melt completely.
- Cook the butter until foamy for 8-9 minutes and then turn off the Instant Pot.
- Let the butter cooks for another 2 minutes while the Instant Pot cools down.
- Strain the butter through a fine-mesh sieve.
- Store in a jar and keep in a fridge.