better butter, better ghee


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A common question I get is the difference in brown butter, clarified butter, and ghee. Here’s a quick summary: – Brown Butter: has …

38 replies
  1. rootedinspice
    rootedinspice says:

    The first ghee video mentioned is the big batch I made with my mom – old vid but it’s on IG/TT! Also some FAQs I get on ghee below:

    1. The toasted milk solids you’re left with can be used in roti or other breads, pie crust, cookies, or even just mixed in with some rice and sugar!

    2. Ghee can also be made directly from milk but you need a lot of time and patience to slowly collect your cream day by day and then churn your butter and then make the ghee.

    3. Brown Butter: has milk solids, can’t use for intense cooking. Clarified Butter: milk solids not toasted & removed. Ghee: milk solids toasted & removed.

    4. No need to refrigerate your ghee, just keep it in your cabinet in an airtight container!

    Reply

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