• Cut the butter into small 1-inch chunks.
• Follow the instructions below for making ghee, depending on which method you want to use.
• Place a fine mesh strainer over a heatproof container and line the strainer with several layers of cheesecloth.
• Pour the finished ghee through the cheesecloth-lined strainer into the container. The cheesecloth will catch the browned milk solids, which you can throw away after.
• Let the ghee cool completely at room temperature, then transfer to glass jars.
• Tighten the lid and keep at room temperature for up to 6 months, or in the refrigerator for up to a year.

Stovetop Instructions

• Add butter to a medium saucepan and turn the heat on to medium.
• Once the butter is melted, turn down the heat to medium low.
• Let the butter simmer for 12-15 minutes without touching it. You'll see some white foam (milk solids) floating to the top. You can use a spoon to skim most of it off. The rest of it will eventually sink to the bottom.
• Once the milk solids have settled at the bottom and turned lightly browned, the ghee is done. The ghee will be clear and golden yellow in color, and smell nutty.
• Turn off heat and let cool for 5 minutes.

Instant Pot Instructions*

• Place butter in the metal insert of a 6qt Instant Pot, and turn on to Sauté.
• Let it cook for 8-10 minutes without touching (I like to set a timer for 8 minutes). You'll see the milk solids foam up to the top while it cooks. You can use a spoon to skim most of it off. The rest of it will eventually sink to the bottom.
• The ghee is done when the milk solids on the bottom are lightly browned in color. The ghee will be clear and golden yellow in color, and smell nutty.
• Turn off the Instant Pot and let cool for 5 minutes. The milk solids will turn darken more to a caramel color as they cook more during this time.

Slow Cooker Instructions

• Place the butter in the slow cooker and set it to HIGH for 4 hours. Keep the lid uncovered.
• After 2 hours, start checking on the ghee.
• There should be white foam forming at the top. You can use a spoon to skim it off. Keep letting it cook until the rest of the milk solids sinks to the bottom and start turning brown. This may take another 30 minutes to 1 hour depending on your slow cooker. When done, the ghee will be clear and golden yellow in color (this may be harder to see if your slow cooker liner is black), and smell nutty.
• Turn off the slow cooker and let cool for 5 minutes.