Pressure Cooked Clarified Butter (This Video Comes with a Safety Warning!)

[@conniesowers5125]

Anxious to try this. I tried in my crock pot twice but the milk solids burned a little. So decided to try slow cook in the speedi and this worked for me. This would be much quicker 😊.

[@TheSaltedPepper]

I love how easy it is!

[@marymasiakowski5042]

Thank you. I've always wanted an easier way to get clarified butter. I just keep learning from you. I just refrigerated another batch of yogurt and have butter in the slow cooker for ghee. It'll be 8 hours at 8 pm.

[@TheSaltedPepper]

You are so welcome and I'm thrilled to share all the new ways I find to make things easier in the kitchen!

[@leadfoot1229]

Hi Louise, can't even imagine how much you tested this to make our life easier. Thank you for all you do. Especially for this. ❤❤

[@brendasweeney2806]

Awesome!!! I could almost drink the clarified butter. I love butter. You did a supper job on the instructions. Thank you

[@TheSaltedPepper]

It's so good! I put it on popcorn the other day and it's just like movie theatre butter!

[@sueluvs2cook]

Thank you Louise! I’d be super nervous testing this one! Thanks for taking the fear factor out of this neat trick! 💗💗💗

[@TheSaltedPepper]

It's kind of funny because the first time I "tried" to make the ghee this way I was not really expecting the butter to be so violent in the jar and I simply put the jar back in the Foodi very carefully and closed the lid and walked away. 90 minutes later all was good!

[@Mrsanpro1]

Thank you so much for this recipe ❤😊

[@TheSaltedPepper]

My pleasure 😊

[@angelatruly]

I scoffed at the 90 min rest until I saw those butter 🌪 tornados. Wow. Thanks for the video.

[@janetroberts2262]

I’m definitely trying this, even if it’s not ghee it still acts in the same way as in not burning, doesn’t it? I also have to add that when I have used oil I have a glass jug that has a lid that I sieve the oil into for further use because it’s still good but, some tiny bits always get through, however, I saw you doing the same thing in a video recently (may or may not have been a recent video as I’m still watching older ones) but you used a piece of kitchen roll (paper towel) to strain it ,so, I have been doing that and 🤯 it is soooo much better, no little bits get through and all it takes is one sheet of kitchen roll, game changer as I get to use the oil at least two times more, sometimes three as there are no minuscule bits that get more cooked each time and the oil is clear, thank you. ❤❤

[@TheSaltedPepper]

It does work the same as Ghee, but if you want to make ghee, try this: thesaltedpepper.com/slow-cooker-ghee/ I’m glad the paper towel works great for you!

[@dilshadjokhi2535]

I make ghee at home. Here are few things you can try out. Time consuming but worth it. I collect cream after boiling and cooling whole milk overnight. Once I get enough quantity, remove it in a thick bottom pan and cook it on low to medium heat, stirring at regular intervals. Cook it till milk solis become brown to get the nuttier flavour.

[@dilshadjokhi2535]

Imp. Please use high pan as it will splatter when boiling. Be careful not to burn urself

[@TheSaltedPepper]

I figured out how to make ghee in the slow cooker and it's incredible.

[@lareebrownell3399]

Perfect! Thank you!

[@PegAMurphy]

that's really cool👍 thx for showing us what to do & what you should never do 💕

[@chrisdickson1813]

I have a super fine metal coffee/tea filter that I pour my ghee through. You could probably dump the clarified butter with milk solids into a pot and let the milk solids toast a bit to get the nutter ghee. I usually make about 8 lbs of ghee at a time because it takes sooooooo Long standing at the stove

[@jdsnc1]

Can you use a wider jar with more butter in it and use the same process?

[@TheSaltedPepper]

I have only tested the recipe using 4 ounce and 8 ounce jars.

[@ralphb4012]

Can this be done in a rice cooker?

[@sylviah1234]

How much Head Space do you recommend?

[@aliceslattery4857]

I was nervous watching you take out that clarified butter before the ninety minutes...

[@TheSaltedPepper]

It's crazy isn't it! That is why it is so important to follow the instructions.

[@sylviah1234]

Wow, Thank You. As you Stress follow the rules. But I'm concerned about the lids and how they have been screwed on..only because I'm a home Pressure/Steam canner. I have been pressure and steam canning for a good while and always follow USG guidelines for safe canning. The CB out of the Pressure cooker is reacting in exactly the same way Pressure canned and steamed canned foods do. You see the product inside usually boiling and if you would open the lid on the canner to soon after you would cause siphoning of your product inside and could cause jars to crack or worse. The jars are left in the pressure canner until the gauges have dropped to safety zone and then another 5 minutes with lid off. Removed by not tilting the jars as this could cause siphoning. Pressure or steamed canned foods are set on towels to cool for 24 hours best/overnight. You will feel the 'finger tight' lids have now become looser and rings should be removed for storing. Rings are only a tool and can be used over again. Do be extra careful removing those CB jars while still boiling. In pressure canning the lids could buckle, jars could crack. Pressure or steam canning ,.. the lids are only screwed on finger tip tight to allow air to escape from the lids..so I'm not sure about how you would do the lids on the CB..but I would think maybe Fingertip tight because of all the pressure buildup in the sealed jars!

[@sylviah1234]

Sorry you did do the Finger tip tight demo. I forgot to add about any kind of canning there is an measure for how much 'Head Space' is needed.

[@Der-Franz]

Why not cooling the jar down (after the 90 minutes rest) in the refrigerator overnight, then taking it out and washing the lower milk layer away with warm water? Since the milk and the Ghee have been separated after the 90 minutes, wouldn't it be easier to perform it as I proposed? I have done Ghee with at 60° C (140° F) for six hours by the DEHYDRATE cooking function. Your method with pressure-cooking is shortening it for sure by ±4 1/2 h, however I do not have the right jar for it.

[@TheSaltedPepper]

That could work, but it’s pretty easy to pour off the clarified butter. If you want to try slow cooking ghee, it works great! thesaltedpepper.com/slow-cooker-ghee/

[@drummerlovesbookworm9738]

I’m baffled. This seems way more of a hassle than just making ghee or clarified butter in a pan on the stovetop. It’s not rocket science.

[@TheSaltedPepper]

It’s not a hassle at all, it’s all hand off. I don’t like making it in the stove because I m always multi-tasking and burn it. Do what works for you of course! 😁