Easy Probiotic Kefir Cultured Ghee
If you love the idea of making some homemade cultured ghee, then here I have a recipe. This is my easy probiotic kefir cultured ghee recipe.
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Servings: 69
Calories: 45kcal
Cost: $7
Equipment
- Instant pot
Ingredients
- 1 pint heavy cream
- ¼ cup plain yogurt
- ¼ cup plain kefir
Instructions
Step-1: Culture Cream
- For making homemade easy probiotic kefir cultured ghee, you will need 1 pint of full-fat cream(preferably pasteurized), ¼ cup plain yogurt and ¼ cup plain kefir. Don’t use the sugary flavored kefir or yogurt for this recipe.
- In a big microwave safe bowl, add the cream. Heat the cream for few seconds and mix it thoroughly and heat it again for few seconds until the cream feels warm. (may take 1-3 minutes)
- Now add the kefir and yogurt to the cream and mix thoroughly.
- Cover the bowl and keep it in a warm and dark place. (you can keep it in a preheated oven too if the temperature is very cold)
- Allow the fermentation for 24-48 hours until the mixture thickens.
Step-2: Process and Separate Butter:
- You will need 4 cups of ice cold water and a food processor/mixer/blender for this process.
- Add 2-3 cups of cultured cream to the food processor and process until smooth.
- Once you start seeing the butter separating, add ½ cup to 1 cup of ice-cold water.
- As you keep processing, the butter will separate and float on the liquid.
- Use a muslin cloth/cheese cloth/strainer to separate the butter from the liquid.
- Do not throw the liquid. This is cultured buttermilk, which you can use in recipes.
- In a similar way, process rest of the cream and separate butter from the buttermilk.
- Collect all the butter in a heavy bottom pan.
Step-3: Prepare Ghee:
- Before making ghee, squeeze the excess buttermilk from the butter thoroughly.
- If you wish to store some butter, rinse the squeezed butter a few times until the water runs clear.
- Then squeeze it again and roll it on a flat surface to shape it.
- Store it in the refrigerator for a week or two.
- For making ghee, heat the butter under medium temperature.
- The butter will melt and become frothy. This is very normal. You don’t have to remove the froth from the liquid. However, separating the froth will make the process a bit quicker.
- Allow the butter to cook under low temperature until the liquid turns clear and milk fats settle at the bottom.
- At this point, you will be able to see a clear orange liquid and settled milk fat at the bottom of the pan.
- Stop cooking the butter at this point. Turn the heat off and allow the liquid to cool down.
- Strain the liquid and separate the milk fat. You can either discard or use the milk fat in some recipes.
- Your easy probiotic kefir cultured ghee is ready.
- Store it in room temperature in a cool and dark place or refrigerate it for a better shelf-life.
Instant Pot Method(Culture)
- Pour the heavy cream(preferably at room temperature) to the inner pot of the instant pot. Add yogurt and kefir, and set the instant pot to the yogurt mode. The pot automatically selects 8 hours on the timer in the yogurt setting. After 8 hours, open the lid and you will see thick, yogurt like cultured cream inside your instant pot.
Churn and make butter:
- Use a food processor and churn butter out of your cultured cream. Use iced water in regular intervals to separate butter from the cream.After you collect enough butter, squeeze the excess liquid or buttermilk out of the butter and transfer the butter to a big bowl.
Make ghee in instant pot
- Set the instant pot into sauté mode and let it display “hot.” Add the squeezed butter and allow it to melt at the lowest temperature setting.
- Once The butter melts, use a silicone or stainless steel spatula to stir this butter. It is important to stir in every minute or two to avoid burning.
- Don’t forget to scrape the bottom of the pot occasionally too. Once the butter starts to boil vigorously, switch the mode to “keep warm” for 2-3 minutes. This process maintains the temperature while the butter still cooks and the milk solids start to separate from the ghee.
- At this point, you will notice foam building up on the top of the hot liquid. Once the butter stops boiling, set the instant pot to sauté mode again and this time, cook the melted butter till it becomes clear. (It takes exactly 6 to 10 minutes)
- The goal is to get a light, golden liquid separated from the milk solids. Make sure to check the butter in regular intervals to see if it’s not overcooked. If the milk solids burn, the ghee will turn black in color. The ghee will then have a very unpleasant, charred flavor. Switch off the instant pot once you see clear liquid and settled milk solids at the bottom of the instant pot.
- Wait for 8-10 minutes till the ghee cool down a bit. (The ghee continues to cook for few more minutes even after you switch off the IP)After the ghee cools down, strain the ghee using a fine mesh strainer and collect the liquid gold inside a glass jar. You can discard the milk solids or use it in a recipe if you want.
- You will always have to keep a watch on the color of the surface - the "foam" (which are the proteins). The goal is to get that to a light golden color, NOT BROWN. If you see brown, you've probably burned the milk solids and charred the taste of the ghee.
Notes
Few Recommendations:
- For this process, you will need a hand/stand mixer, blender or a processor. Any of these will work absolutely fine to give you some cultured homemade butter or ghee.
- Fermentation is an absolute must if you want the perfect easy probiotic kefir cultured ghee. If you don’t like the idea to wait till 48 hour before starting to make some ghee, then start with step two for making butter out of cream and proceed to make ghee.
- Ghee stores well in room temperature. You can also refrigerate it to store it for a longer time.
- If you want to make only butter, make sure to rinse and squeeze as much as you can. As a result, you will have a smooth, water-free and creamy cultured butter.
- And lastly, there is nothing like a homemade cultured butter and ghee. Try it for yourself to see what does it taste like.
Nutrition
Serving: 25g | Calories: 45kcal