Print
This brown butter ghee is made with an instant pot and produces a nutty buttery flavor. #keto #whole30

Brown Butter Ghee | Instant Pot Recipe


  • Yield: 20 oz 1x

Description

This brown butter ghee is made with an instant pot and produces a nutty buttery flavor.


Scale

Ingredients

  • 24 oz Butter (preferably grass-fed variety)

Supplies


Instructions

  1. Make sure your instant pot is completely dry before adding butter.
  2. Press SLOW COOK on your instant pot and make sure the heat is set to normal. Cook for 2 hours uncovered.
  3. You will see the milk solids have completely settled to the bottom. This can be strained and made into clarified butter.
  4. 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.
  5. As soon as 5 minutes are up, remove sleeve from instant pot and let residual heat continue to cook the milk solids.
  6. 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.

SLOW COOKER INSTRUCTIONS

  1. Place the butter in the slow cooker and set it to high for 4 hours with lid half way on so that moisture can evaporate and not cause splattering.
    Keep the lid on the slow cooker only half way so the moisture can evaporate.
  2. After about 2 hours, there will be a white foam at the top which will eventually turn brown.
  3. 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.

Nutrition

  • Serving Size: 0
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0