I don’t usually make a lot of ghee (often called clarified butter) as we only use it sparingly. However, this time I made a small amount using organic butter and it’s fragrance is so good that I have been using it to make curries, adding to rice, buttering my chappatis etc. Didn’t last long but making it in the IP is so quick that it’s a pleasure making this liquid gold. BTW The Instant Pot(IP) is a pressure cooker but can also be used as a slow cooker. rice cooker, sauté/browning, yoghurt maker and steamer.
- 2 packets of 250 grams of organic unsalted butter
- Switch on the Instant Pot on sauté mode and using the adjust button turn to less. As this can’t be set to timer, use a timer to set it for 7 minutes.2. Unwrap the butter and add it to the inner pot. Adjust the saute mode to normal now and allow the ghee to melt, stirring if needed. The butter will melt and some of the butter froth may float to the top. Allow the butter to melt but not simmer for more than a minute or two. The butter froth will start to go to the bottom. Once this happens switch off the IP. Don’t let the butter brown too much at the bottom as it will change the smell of your ghee. You may need to allow a couple more minutes for the butter to turn to ghee if your butter was too cold.
3. Turn off the instant pot and allow the ghee to cool still in the IP. Once cool, strain it using a fine sieve. The butter solids can be used by adding them to your paratha dough.
4. Your ghee is ready to use. I don’t refrigerate my ghee as I only make small quantities which gets used up within the month.Have you ever tasted home made ghee?
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