Start by heating the whipping cream to boiling temperature. You can do this on the stovetop or in an Instant Pot using the yogurt preset. If using the stovetop, be sure to use a heavy-bottomed pot and take care not to burn the cream.

Mix in the yogurt. Cover the mixture.

If using an Instant Pot, press “Yogurt” until it says 24 hours, otherwise, store it in a warm spot in the kitchen, such as an oven turned off or on top of the refrigerator.

After 24 hours, your yogurt should be set. The Instant Pot tends to be very reliable since the temperature is fully controlled, but it may take more or less time if you are not using an Instant Pot. When the yogurt is set, transfer it into a smaller container and put it in the refrigerator for at least 4 hours to chill.

Blend the yogurt until it separates from the whey. This should take about 50-55 seconds, be sure not to over blend or the heat may start to melt the butter before it forms.

Transfer the butter to a bowl and pour ice-cold water over it. Use your hands to compact the butter into a ball. Dump the water and rinse again with ice-cold water.

Repeat with the next 1/3 portion of yogurt, then again with the final portion.

Add the butter to a heavy-bottomed pot. Heat to melt the butter. You can do this part on medium or medium-high heat if you stir often to prevent burning.

Once the butter has fully melted, reduce the heat to very low. Simmer to evaporate the water and allow the milk solids to drop to the bottom. Do not stir, but you can scrape the foam off the top with a slotted spoon as it forms.

It is done when the foam has dissipated and the solids have dropped to the bottom and turned a golden color. You will also notice a change in the sound coming from the simmering oil as water is no longer escaping as steam. Remove from heat and allow it to cool until you are comfortable pouring this liquid into another container.

Pour the liquid ghee into a jar. Use a fine mesh strainer to ensure no particles remain in the ghee.