Ghee is also called as Clarified butter. Ghee has a higher smoke point than butter, so it is ideal for sauteing or frying instead of butter. It can be stored in a room temperature for around 3 months, beyond that it can be stored in the refrigerator for up-to 1 year. I love making Ghee using Instant Pot, it will be ready in less than 10 minutes.
INGREDIENTS:
- 1 lb unsalted butter
STEP BY STEP YOU-TUBE VIDEO:
INSTRUCTIONS:
- Turn on Saute Mode (more), when it is hot add butter.
- Slowly butter starts melting. It looks milky and frothy after 4 minutes. Stir it occasionally.
- After 5 minutes, change the saute mode setting from more to less.
- Froth will disappear and you can see transparent bubbles after 8 minutes. It should be light brown color and bottom of the pot should be visible.
- It is time to turn off the instant pot, let it be for 2 more minutes. Let it cool.
- Strain it and transfer it to a jar/container. Store it in a room temperature for up-to 3 months.
- Note: Timings may slightly vary depending on the instant pot temperature, if the bottom looks brownish, take the pot out to cool down.