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–+ servings
This brown butter ghee is made with an instant pot and produces a nutty buttery flavor. #keto #whole30
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5 from 1 vote

Brown Butter Ghee

This Brown Butter Ghee recipe will show you how to make a batch of ghee with decadent, caramelized flavor on the stove or in an Instant Pot.
Cook Time1 hour
Total Time1 hour
Course: condiment
Cuisine: American
Keyword: brown butter ghee
Servings: 20 oz
Author: Valerie Skinner

Equipment

  • 1 saucepan
  • 1 cheesecloth or nut milk bag or extra fine mesh strainer
  • storage jars

Ingredients

  • 24 ounces grass-fed butter

Instructions

  • Cut the butter into smaller pieces and place in a deep-rimmed saucepan over medium heat. Let the butter melt and continue to cook until the foam rises to the top.
  • Lower the heat and let the butter continue to simmer until it becomes translucent and the milk solids sink to the bottom of the saucepan (about 30 minutes). Be sure to stir it occasionally to keep the solids from burning. The goal is to caramelize them so they release a sweet, nutty flavor.
  • Remove the saucepan from the heat and pour the ghee through cheesecloth into a heat-safe sterilized jar to catch any stray milk solids and imperfections.
  • Let cool before sealing the jar. Store ghee in a dry, cool place or in the fridge.

Notes

Instant Pot Instructions

  1. Make sure the inside of the sleeve is completely dry, then add the butter.
  2. Program the Instant Pot to SLOW COOK on the normal heat setting. After about 2 hours, the milk will have settled at the bottom.
  3. With the splatter guard attached, switch to SAUTE mode and cook for 5 minutes. Then, immediately remove the sleeve from the Instant Pot to let the residual heat finish caramelizing the milk solids.
  4. Let the liquid cool down a bit, and then pour it through cheesecloth into a clean glass jar.
  5. Let cool completely before sealing the jar. Store ghee in a dry, cool place or in the fridge.