Step 1

Place the cream into the instant pot container.

Step 2

Add a tbsp of starter per cup of cream and mix well.

Step 3

Lock the lid and select the "Yogt" mode on low for 10 hours.

Step 4

Put the instant pot container with fermented cream in the refrigerator for 5-6 hours.

Step 5

In Vitamix or another blender pour all the yogurt and put 1 cup of ice or more if needed.

Step 6

Start the blender slowly and then on the highest speed until all the butter (yellow color cream) separates.

Step 7

Filter the butter out using a large strainer and squeeze out as much liquid (buttermilk) as possible.

Step 8

Put the butter in the same instant pot container.

Step 9

Turn the saute mode on normal for about 15-18 minutes.

Step 10

Butter will start melting and become frothy.

Step 11

Continue monitoring every 5-7 minutes

Step 12

Once bubbles form, all white solid settle down and start becoming brown, remove the container from the instant pot to stop the cooking process.

Step 13

Filter ghee using a fine strainer or nut milk bag or a cheese cloth into clean sanitized mason jars