How to Make Ghee in the Instant Pot or Crockpot
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Why did I start to make ghee in my instant pot? Well, when I started to introduce foods to my daughter, I learned that I should mix different fats into her food that I puree. One of them was ghee. This was the first time I had learned about ghee and I read that it is clarified butter. What does that mean? I had no idea. But reading more about it I learned that it is butter that has been cooked and the milk part of the butter gets cooked out. What you will find left over is the ghee. Ghee can be stored at room temperature and last years if prepared correctly. And when cooking with it, it can be fried at higher temperatures than butter.
How to Make Ghee
When making Ghee I just need butter and a crockpot or Instant Pot. I use my Instant Pot as my crock pot. Put the butter you want to be made into Ghee in the crock pot on high with the lid off. Leave it in there until it is done.
How do I know when it is done?
It takes me about 2 hours of cooking the butter to get to where I want it, but it depends on how much butter I use. The more butter, the longer it will take. After a few hours, you need to take a look at the butter. It will be melted and it will have a nice clear golden look to it. There will also be a thin layer of brown crusty looking stuff. That is the milk solids that have melted and rose to the top. That is the part that needs to be taken off.
Straining the Ghee
When the ghee is done cooking then it needs to be strained. The crusty layer on top needs to be removed and the rest of it needs to be filtered before stored. A cheesecloth, strainer, or coffee filters work well for this part. The coffee filters take a long time so I would recommend to strain it through the cheesecloth first to get the bigger chunks out before using the coffee filters. Then when it comes time to store the ghee it is important to remember a few things.
If any milk content is left in the ghee then it will mold, so make sure it is all cooked out. If there is moisture in the container that is used for storing, then it will mold. Make sure to use a dry glass jar and dry utensils when transferring the ghee to be strained and the storage container. I learned this after I had some go moldy on me a few times. When you get the ghee in the glass jar, put it in a cool dark place in your kitchen with the lid off. Don’t put on the lid until the ghee has cooled completely. It will go from a clear golden color to a thick yellow color. Then it is ready to eat!
Eating the Ghee
When scooping out ghee to use, make sure to use a dry clean utensil every time. Otherwise, moisture will get in there and it could potentially mold and go bad. It is important to not get any moisture in the container. If you are going to store this for long-term use, make sure to fill the ghee to as close to the top as you can in the jar. The less oxygen in the container the better. It helps it to last longer.
How Do I Use Ghee?
I use ghee to fry my eggs in my cast iron skillet for breakfast. It gives the eggs a great taste! Ghee can also be substituted for butter when baking. I have used it in a few recipes.
Ghee spread on toast is also a great way to use it! I have been eating Ezekiel Unsprouted bread with my ghee. The ghee is always spreadable and melts nicely on fresh toast. And you can just use it as you would use butter for anything. It has great taste and I hope you enjoy it as much as I do!
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