I make homemade butter regularly, thanks to our neighbors and their cow. Now that I have several pounds of butter in the freezer, I decided to experiment with other uses for the milk.
After some research, I decided that Ghee (hard “g” as in guard, rhymes with key), was on the agenda. But, I didn’t want to stand over my stove stirring butter and I have an electric pressure cooker, so I did some experimenting.
I added two pounds of butter to my electric pressure cooker, then used the Saute function to heat the butter, stirring constantly until the butter was melted. Once the butter was completely melted, I only stirred here and there, mostly to keep the sides scraped down. The butter foamed up, but I just kept scraping the sides and stirring a little. This part took about 11 minutes, total. Once the foam started breaking up, I pulled the insert out and set it on a cake rack to cool a bit. I stirred about every 30 seconds at this point, just to make sure that all the milk solids in the bottom were turning brown.
I used a fine mesh sieve lined with coffee filters and poured the ghee into a heat proof measuring cup with a spout. Once all of the ghee had settled into the cup, I tossed the brown bits in the filter and poured the ghee into a pint mason jar, added the lid loosely, and let the jar sit on the counter for 24 hours so that the ghee could cool completely. After 24 hours, I moved the jar to the fridge.
I did a quick search online and, for the same size of ghee, the price ranges from $7 to $14 on various websites. I used a bit to fry my eggs this morning and I think I’m hooked!
