07After about 10 minutes, press 'CANCEL' to turn off the Instant Pot.
08It will continue cooking for 2-3 minutes after turning off. So keep stirring. Also, keep an eye on the milk solids. All you want is light golden colored milk solids that are settled down. If you think milk solids are turning dark brown very fast then instantly remove the pot liner to stop it from cooking further. Keep it aside on a wired rack to cool. Allow the ghee to cool down completely at room temperature before storing it.
09Place a fine-mesh strainer over a sterilized glass jar. Then line the strainer with a double or triple layer of cheese or muslin cloth.
10To strain, pour the ghee through the cheesecloth. The browned solids should get collected on the cheesecloth.
11Seal the jar with the lid tightly and store homemade ghee at room temperature for up to 2-3 months. Just make sure to keep it in a dark place. You can also refrigerate it for 7-8 months for elongated shelf life.
12NOTE: Watch the recipe video to learn how to perform these cooking steps.
13How To Make Ghee In A Pan //: Add 500 grams of unsalted butter to a dutch oven to a thick bottomed pan.
14Melt the butter over low heat. You can also melt butter over medium heat, but make sure turn the heat to low as soon as it melts.
15Once the butter is melted, you will notice a milky white foam (milk protein) floating on the surface. Be careful, the foam on the top will sputter a bit, because of the water content which is evaporating.
16Next, it will bubble and begin to separate. Keep boiling and stirring occasionally.
17Next, the milk solids will sink to the bottom, and the butter would turn clear. Keep simmering over low heat until the milk solids turn into a light golden color, and you see the clear golden liquid. Your ghee is ready when the milk solids change the color and you smell caramelized flavors.
18Turn off the heat and remove the pan from the stove.
19Allow the ghee to cool at room temperature.
20Place a fine-mesh strainer over a sterilized glass jar. Line the mesh strainer with a double or triple layer of cheese or muslin cloth.
21Carefully pour to strain the ghee through the lined sieve, catching the browned milk solids. Squeeze the cloth lightly.
22Seal with the lid and store the jar at room temperature in a cold dark place for up to 2-3 months. Or you can also refrigerate it for 1 year.
23NOTE: Watch the recipe video to learn how to perform these cooking steps.