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Author Notes: Ghee, or clarified butter is unsalted butter that is heated till the milk solids separate , leaving behind the clear fat. Ghee has been an integral part of Indian cooking for generations. Ghee has gained immense popularity over the last few years. Due to it's health benefits and fat composition, it is a big part of many trending diets . It is now widely available in supermarkets and grocery stores.
But, nothing beats the taste of homemade ghee- creamy, rich and slightly nutty! Using this simple, fail-proof recipe, you can make this "liquid gold" in under 10 minute using grass-fed, organic or any unsalted butter of your choice. Video recipe: https://youtu.be/SbDwtaCD1Sc.... Full Recipe at: http://garammasalakitchen... —Garam Masala Kitchen
Serves: multiple servings
ounces Kerry Gold Unsalted Butter (or your fav brand)
- Turn Instant Pot on Sauté. (Alternatively, heat your deep sauce pan on medium heat). Add room temperature butter to the pan and set a timer for 6 minutes. Depending on the butter and temperature around, it takes anywhere between 6-8 minutes for ghee to be done, so keep an eye starting at 6 minutes.
- When done, Ghee should be clear and you should be able to see the bottom of the pan. The milk solids at the bottom will be caramelized (brownish), so don't worry. Turn off the Instant Pot or Sauce pan, and let the ghee cool for 5-10 minutes.
- Using a cheesecloth or a fine sieve, carefully strain the ghee into clean and dry storage bottles. Store ghee in a cool dark place or refrigerate. Ghee stays good in the refrigerator for months.
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