Lesson 13: PressureBaking Butter into Ghee

 Controlled Evaporation

In a 2L PressureBaker, add 250g butter. Close, fix weight and cook on high. Note the time gap between the Whistles . Switch off once the gap doubles or there are no Whistles for over 15 seconds. Release pressure. Filter. Bottle when cool to touch.

Do not use homemade butter till you understand the technique.
Do not use over 250g butter.
Watch out for the crackling sound which indicates ghee is ready.
Preferably use an induction stove.


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