Cook Time
15 mins
Total Time
15 mins

Omega-3 rich organic store bought ghee from grass-fed cows can be quite expensive.  It is so versatile, good for your health and great tasting that I had to learn how to make it on a budget from the ingredients of my choice while controlling the whole process. 🙂 I love it for a high smoking point and nutty, almost caramel, flavor.  

Ghee is a type of clarified butter made by heating butter, allowing water evaporate and milk solids separate from the fat and caramelize.  Ghee has a higher smoking point than butter (485°F or 252°C for ghee vs 350°F or 177°C for butter). It is more stable and doesn't oxidize easily like vegetable oils and, hence, is not inflammation inducing.  When you are cooking at high temperatures ( 356°F or higher) the molecular structure of the oils you are using changes.  They undergo oxidization and form aldehydes and lipid peroxides.  This also happens at a slower rate at room temperature when oil is exposed to light and oxygen and becomes rancid.  Monounsaturated and saturated fats hardly undergo any oxidation reaction at all, they are a lot more resistant than polyunsaturated fats.

Animal foods come with readily absorbable vitamins and minerals whereas plant foods do not. Plants give us Beta Carotenes that our body must to convert to the right form (the retinol form) that is only found in animal foods. The Vitamin D is also not the right form as we need 25-hydroxycolecalciferol, (the active form of Vitamin D) and plants do not provide that for us. But animals, exposed to sunlight, absolutely do. All the other vitamins come in its co-enzymated form as well and when eating plant foods, a person needs to be physically able to convert those nutrients into the active form. But for many of us this is a problem.

Ghee offers so many nutritional benefits from omega-3 healthy fatty acids to fat-soluble vitamins A (supports vision and the immune system), D3 (maintains good bone health and immune system), K2 (prevents buildup of calcium in the arteries which makes them hard). K2 puts calcium where it belongs, into the bones, to keep them hard.  

I like storing ghee at room temperature after letting it harden in the fridge because this allows ghee become soft, easily spreadable and available for use while giving it a nice vibrant yellow color and smooth texture. 

Now armed with the recipe you will never run out of good fat in your kitchen!

Calories: 6504 kcal
  • 32 oz unsalted butter Irish Kerrygold
  1. Set instant pot to SAUTE (normal) function. 

  2. Add the butter to the instant Pot and let it melt.

  3. When butter becomes bubbly and frothy start stirring every 15-30 seconds, about 8-10 minutes.  

  4. You will see bubbles become bigger and milk solids start forming. 

  5. Turn instant pot off and continue cooking and occasionally stirring ghee for another 2-3 minutes until milk solids become golden brown. 

  6. Place cheese cloth inside a strainer or a funnel and strain ghee into a clean dry  glass container. 

  7. Let ghee cool down completely.  

  8. Once cooled, refrigerate overnight (it will harden).  Can be stored at room temperature or in the refrigerator. 

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