Updated: Apr 16, 2019
Ghee is the super food of the Ayurvedic diet and seasonal detoxification. You can buy it from a store or online but home made tastes the best and is definitely the most affordable depending on what brand of butter you use. Any good unsalted butter will do. Local, grass-fed, organic, and cultured are all good "upgrades." Our family goes through 1 pound every 2 weeks in our home because we use it for everything: cooking (all temps including high), baking, on bread, in pasta, vegetables, grains, cooked fruit, etc.
Why use ghee? It's lighter and easier to digest than butter and feeds the gut like no other healthy fat can. It aids digestion and actually improves absorption and assimilation of nutrients from our food. It's also incredibly delicious so for us it's totally worth the time. Read more about the health benefits of ghee here.
INSTANT POT RECIPE
1. Start with a pound of unsalted butter of your choice. To give my 4-year old son something to do I let him cut into big chunks which helps the butter to melt evenly. Not totally necessary. In a pinch just put the sticks of butter in the pot. Let them come to room temperature first if you have time.
2. Press Saute (4 minutes) to melt butter. Keep the lid off. We add a few clove buds to improve digestion. You can use a few black peppercorns or green cardamom pods (smashed open).
3. Slow & Low Method: after 4 minutes on Saute, use Slow Cook function for 1-2 hours. Keep lid off. This will allow water to evaporate which makes the ghee shelf stable (no refrigeration needed). Stir occasionally. If short on time, skip to the next step.
4. Quick Finish: Press Saute (4 minutes) again to finish off the ghee. This will cook the milk solids that should have settled at the bottom of the pot. They will turn a lovely toasty brown color eventually.
5. Keep the lid off, stir frequently to avoid burning, and watch closely to make sure the milk solids don't burn. I like to have a couple of oven mitts handy. If they start turning too brown, take the pot out early. At the end of 4 minutes, take the pot out and let it cool on your stove top.
5. If the milk solids did not brown after step #4 (they'll keep cooking for a little while) then you can try Saute again for 1-2 minutes while watching closely. Take the pot out when the solids look good to you and cool off on your stove.
6. Once the ghee has cooled down (and still in liquid form), pour into a glass mason jar.* You can use a fine sieve or a kitchen linen to keep the milk solids out if you'd like but as you can see in the video it's not really necessary. You'll get a small amount of milk solids at the bottom of your ghee but that doesn't bother us.
*if you're short on time and need to pour the ghee before it's properly cooled, temper the glass mason jar first by submerging it in hot boiling water or putting it in a hot oven for a few minutes.
Once you've gotten the hang of this, try making larger batches with 2 or 3 pounds of butter.
If you don't have an Instant Pot, you basically do this in a sauce pan on the stove. Start on higher heat to melt the ghee then turn it to low-and-slow for about 20 minutes or so - however long it takes the solids to turn brown. Take it off the heat to cool.
Want to learn how to detox using ghee? Check out my blog post on detoxification.
You can also add ghee to Golden Milk, which is a delicious way to get more healthy fat in your diet. Check out my blog post for that recipe. Good luck and let me know if there are questions!