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Let's talk ghee! I've been making this liquid gold for years, and my Instant Pot method is a game-changer. Forget tedious stovetop babysitting – this foolproof technique delivers perfect clarified butter every time. Rich, nutty, and incredibly versatile, homemade ghee elevates everything from sautéed vegetables to baked goods. Plus, its high smoke point makes cooking a breeze. Ready to transform ordinary butter into something extraordinary? Grab your Instant Pot, and let's dive in!
Ingredients for Homemade Ghee in the Instant Pot
- Unsalted butter: Essential for creating rich flavor and smooth texture in the ghee, ensuring a delicious final product.
- Butter: The base ingredient for ghee, it provides the rich, nutty flavor and golden color characteristic of this clarified butter.
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Essential Tools for Making Ghee in the Instant Pot
- Instant Pot: Essential for melting and simmering the butter to make ghee efficiently.
Instant Pot Ghee Recipe: Simple Steps
Equipment
- Instant Pot
Ingredients:
- 2 cups unsalted butter
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Instructions:
- Cut the butter into small cubes and place them in the Instant Pot.
- Close the lid and set the Instant Pot to "Saute" mode.
- Let the butter melt completely and then simmer for about 10-15 minutes until the milk solids separate and turn brown.
- Once the ghee is clear and has a nutty aroma, turn off the Instant Pot.
- Let it cool for a few minutes, then strain the ghee through a fine mesh strainer or cheesecloth into a clean glass jar.
- Store the ghee at room temperature or in the refrigerator.
Nutrition value:
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Storing and Freezing Your Homemade Ghee
Make Ahead Instructions
- Let the ghee cool completely after making it.
- Store the ghee in an airtight container at room temperature for up to 3 months.
Freezing Instructions
- Pour the ghee into an ice cube tray or freezer-safe container.
- Freeze until solid, then transfer the ghee cubes to a freezer bag.
- Label the bag with the date and store in the freezer for up to 6 months.
Ghee has a higher smoke point than butter, making it ideal for high-heat cooking methods like frying and sautéing.
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