This brown butter ghee is made with an instant pot and produces a nutty buttery flavor.
I started making my own ghee when I realized how much it cost to buy. Butter is cheap, ghee is not. But that’s ok because it’s actually pretty easy to make your own liquid gold.
A lot of questions pop up whenever I talk about ghee. Ghee and clarified have been used for centuries especially in Indian cooking. It has been gaining popularity lately because a lot of people that can’t tolerate butter can tolerate ghee because the milk solids have been removed. Another reasons why it’s so popular is because it is allowed on a Whole30 reset which is a REALLY good thing!
What’s the difference between Ghee and Clarified butter?
Clarified Butter: is butter that has been cooked just long enough to have the water evaporate and where the solids separate. The oil portion is used as clarified butter.
Ghee: is butter that has been cooked enough to have the water evaporate AND have the milk solids caramelize for more of a nutty flavor
What is Brown Butter Ghee?
Brown butter ghee is when the milk solids caramelize to the point where they are brown and toasty lending a REALLY amazingly nutty toffee-like flavor to the butterfat once strained.
Another point I should make is that clarified butter takes a short time to make while ghee takes quite a bit longer for everything to separate fully. This is where using an instant pot makes life easier so you don’t have to babysit your pot for hours on the stove.
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Making ghee this way may also produce a product that is grainy in texture while room temperature.
As a ghee maker, the gritty texture is difficult to achieve and is considered an accomplishment. Having the grainy texture gives the ghee a higher medicinal value. It is an indicator that the ghee has been done correctly. The temperature has been kept low, so all of the antioxidants are intact. – SOURCE
Brown Butter Ghee
Brown Butter Ghee | Instant Pot Recipe
Grass Fed Butter
- 3 lbs Grass Fed Butter
- Make sure your instant pot is completely dry before adding butter.
- Press SLOW COOK on your instant pot and make sure the heat is set to normal. Cook for 2 hours uncovered.
- You will see the milk solids have completely settled to the bottom. This can be strained and made into clarified butter.
- For brown butter ghee, turn the instant pot onto SAUTE for 5 minutes. Make sure your splatter guard is on top of your instant pot as splattering may occur.
- As soon as 5 minutes are up, remove sleeve from instant pot and let residual heat continue to cook the milk solids.
- Once brown butter is cooled down a bit, put place your cheese cloth or nut milk bag on top of your mesh strainer and strain brown butter into glass jars.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.
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