Need an alternative to butter? Check out two quick and easy ways to make homemade ghee instead. Not only is it great for lactose-sensitive diets, but it can be made in under 20 minutes using your Instant Pot or stovetop!

One of the greatest benefits of incorporating ghee into your diet is that it is lactose-free. Many people with dairy sensitivities struggle with sugars found in milk (aka lactose), typically causing bloating or uncomfortable gut inflammation. Ghee is a great substitute since the straining and cooking process helps to remove the lactose from its solid state.

Additionally, ghee has a much higher smoke point than traditional oils – meaning it can be heated to higher temperatures for cooking. Note: The smoke point of ghee is 485°F. The main difference between clarified butter and ghee is its taste. Ghee is cooked longer to bring out a nutty, caramel flavor.

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To start, you’ll need one pound of organic grass-fed butter, an Instant Pot or large pot for the stove, and a thin cheesecloth for straining.

Whether you’re making your ghee on the stove or in your Instant Pot, the process is the same. Sauté the butter until it bubbles and browns for about 10-15 minutes. The butter will start to turn white and foamy on top and then change to a chestnut brown color when done.

Strain your ghee with a cheesecloth over a large glass bowl. Let it cool for 10 minutes and then transfer to a Mason jar. Let it chill in the refrigerator for at least 20 minutes to set. When finished, enjoy spreading it on Paleo-friendly breads or use it to cook and bake your favorite recipes with!

Megan Olson

How to Make Ghee On the Stove (Or in an Instant Pot)

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Total time:35 mins

Inactive Time:20 mins 20 minutes

Cook Time:15 mins 15 minutes

Serves:1 cup

How to Make Ghee On the Stove (Or in an Instant Pot)

Recipe by: Megan Olson

Check out two quick and easy ways to make homemade ghee instead.

Tools

• Instant Pot or large pot for the stove
• Cheesecloth
• Mason jar for storing

Ingredients

• 1 lb organic, grass-fed butter

Instructions

• To Make in the Instant Pot: Place the butter in an Instant Pot and turn on the sauté setting to cook for 10-15 minutes.
• To Make on Your Stove: Melt the butter in a large pot and bring to a medium simmer for 10-15 minutes. The butter will start to bubble into three distinct layers: foam on the top, golden in the middle, and a solid chestnut color with brown bits on the bottom. (Check readiness by peeking through the foam and looking to see if the middle layer is golden).
• When finished, turn off heat and remove the foam layer with a spoon or strainer. Allow the middle and bottom layers to cool in pan for 2-3 minutes.
• For Both Instant Pot and Stove Methods: Once cooled, carefully strain the butter through a cheesecloth into a clean Mason jar. Discard the brown pieces that have been strained. Make sure any utensils you use during this process are clean.
• Place in the refrigerator to set for at least 20 minutes. Keep ghee refrigerated in between uses. A jar of refrigerated ghee will last up to 1 year.

Looking for Paleo ingredients? Here’s what we recommend:
Grass fed butter (Vital Farms)

(You’ll Also Love: 20-Minute Instant Pot Sweet Potatoes Smothered in Maple Ghee)