If you have an instant pot and 30 minutes, you can make homemade ghee.
3 8oz packages butter – organic, grass fed is best
Unwrap butter and place in the inner pot.
Set Instant Pot to “Saute” mode, normal level heat. Set timer for 10 minutes.
Butter will melt. You will start to see the milk fat separate and the mixture will actively bubble.
After the 10 minutes of cooking time, turn off heat and let ghee sit in pot for another 10 minutes to cool.
Pass ghee through a strainer lined with a coffee filter, cheesecloth or muslin into storage jars.
Depending on the brand of butter you use, cooking time will vary. Please rely on sight vs time to determine when ghee finishes cooking.
As the butter may splatter during cooking time, a splatter guard can come in handy – totally optional.
Ghee can be stored at room temperature for months (seriously). If you’ve properly strained out the milk fats, there is no fear of your ghee going rancid.