Our ghee and clarified butter recipe teaches you how to make this tasty homemade brown butter at home quickly and easily in 10 mins. For ease, we use the Instant Pot for this brown butter recipe. The result is the perfect fat to use in all of your cooking.
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What is Ghee or Clarified Butter or Brown Butter or liquid gold?
Ghee, clarified butter, brown butter, and liquid gold are all different names for the same thing. Ghee is popular in Indian cooking, some religious ceremonies, and as a traditional medicine.
To make ghee, you need to heat butter slowly over low heat. Once the butter has started to separate, you strain the milk solids from the butter to make ghee.
Is ghee healthy?
Ghee provides an array of nutrients including healthy fat, vitamins, and antioxidants. People have used it in traditional medicines to help heal the body.
It can also help the body absorb certain nutrients during digestion.
But like any fat, you should eat it in moderation.
Ingredients to make Ghee or Clarified Butter
When you make this ghee recipe, you only need one ingredient:
- Unsalted butter - When we make it, we use Irish Kerrygold, but you can use just about any butter you like as long as it is unsalted.
How to make Ghee in Instant Pot
When your Instant Pot is ready, these steps will tell you how to make ghee and clarified butter in the Instant Pot:
- First, add the butter sticks to the Instant Pot’s inner pot
- Next, turn the pot onto saute mode on normal heat.
- Allow the butter to melt until you see a frothy foam on top.
- Once the foam starts disappearing and you start seeing the bottom of the pot clearly, switch off the Instant Pot. If the bottom of the pot has brown debris, remove the inner pot from the pot and allow the ghee to cool.
- Once completely cooled, use a strainer and transfer the ghee into a completely clean and dry glass or steel container.
Making Clarified butter or brown butter on stove top
If you don’t have an Instant Pot, you can easily make ghee on the stove top following these simple instructions:
- First, add the butter sticks to a medium sized pot.
- Next, turn the heat to medium and allow the butter to melt. Cook on medium until you see a frothy foam form on top.
- Once the foam starts disappearing and you start seeing the bottom of the pot clearly, turn off the heat and remove the pot from the stove top.
- Once completely cooled, use a strainer and transfer the ghee into a completely clean and dry glass or steel container.
Pro Tips to make the best ghee
When you want to make this clarified butter recipe easily, follow these tips and tricks:
- When heating the butter, make sure to turn it off once it turns clear.
- Don’t forget to strain the ghee before placing it in a container, since this removes the solid milk fats.
- Make sure to use unsalted butter.
FAQs
Once your ghee is ready, you can use it to cook with instead of using oil, add as a garnish or tadka in your dals or sabziz, make desserts or samosas, or use it to fry foods in. It is a popular stable in Indian cuisine, and many of our other recipes call for it.
Some recipes that call for the use of ghee are
Dal Tadka
Toor Dal
Spicy Urad Dal
Dal Makahni
Dal Palak
Saag Aloo
Or simply just spread the ghee on your rotis or parathas or cook your favorite rice recipe with ghee instead of oil.
To store, you can place the ghee in a glass jar with a lid or a metal container. Both work well to store the clarified butter. You can store it in a cool dark place or the fridge.
Ghee has a long shelf life. You can store it on the counter for about 3 months or in the fridge for up to 1 year.
We find that using unsalted butter makes the best tasting ghee, though some people do use salted butter as well. When you make it, we recommend using unsalted butter that you can find at your local store.
Ghee’s smoking point is higher than butter’s smoking point. You can heat it to 482°F before it will start to smoke, which makes it a pretty good choice for high heat situations, like frying.
Other recipes you may like
If you love easy to make meals that are kid friendly, use an air fryer, or take advantage of the Instant Pot, then you will need to check out these other great recipes:
Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
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10 minute recipe to make ghee / clarified butter / brown butter
- Total Time: 10 minutes
- Yield: 16 oz.
- Diet: VegetarianDiet
Description
Our ghee and clarified butter recipe teaches you how to make this tasty homemade liquid gold at home quickly and easily in the Instant Pot. For ease, we use the Instant Pot for this brown butter recipe. The result is the perfect fat to use in all of your cooking.
Ingredients
- 16 oz. unsalted butter
Instructions
How to make Ghee in Instant Pot
When your Instant Pot is ready, these steps will tell you how to make ghee and clarified butter in the Instant Pot:
- First, add the butter sticks to the Instant Pot’s inner pot
- Next, turn the pot onto saute mode on normal heat.
- Allow the butter to melt until you see a frothy foam on top.
- Once the foam starts disappearing and you start seeing the bottom of the pot clearly, switch off the Instant Pot. If the bottom of the pot has brown debris, remove the inner pot from the pot and allow the ghee to cool.
- Once completely cooled, use a strainer and transfer the ghee into a completely clean
Making Clarified butter or brown butter on stove top
If you don’t have an Instant Pot, you can easily make ghee on the stove top following these simple instructions:
- First, add the butter sticks to a medium sized pot.
- Next, turn the heat to medium and allow the butter to melt. Cook on medium until you see a frothy foam form on top.
- Once the foam starts disappearing and you start seeing the bottom of the pot clearly, turn off the heat and remove the pot from the stove top.
- Once completely cooled, use a strainer and transfer the ghee into a completely clean
Notes
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 10 minutes
About Anvita
Hi! I’m Anvita, the founder of The Belly Rules The Mind. I was born and raised in India but now I reside in the United States.
I love to travel and experience different cultures and cuisines. Having lived in different countries across the globe like, India, Australia, Germany and United States has taught to enjoy and appreciate culinary experiences. I believe that food brings people together.
As a self taught cook, I am always trying new recipes and variations to see what tantalizes my family's tastebuds. I am always trying to replicate meals from around the world that we have cherished. Hope you enjoy them too. Read more
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