Ghee is clarified butter; butter that has been heated to remove the solids, water, and lactose. Ghee is all the rage now being a popular, healthy fat to use when cooking in diets like keto, paleo, and whole30. Store-bought ghee can be expensive; making your own using your slow cooker is not only easy but cheaper too.
You’ve probably heard of ghee. If you search for it here on my blog, you’ll see that it pops up in a lot of recipes. Ghee is lactose-free which is everything to the lactose-intolerant like me. I was introduced to ghee through OMghee via Instagram. Ever since then, I haven’t used butter. That was almost 3 years ago. Not that I ever really used butter a lot to begin with but still. You read more about the benefits of ghee here.
The key to making good ghee is using good quality butter. I used Vital Farms grass-fed, pasture-raised butter. KerryGold is a good brand that you should be able to find at your local grocery store. In general, 1/2 lb of butter will make approximately 1 cup of ghee. In this case I used 2 lbs of butter so I had a little less than 4 cups of ghee. I used my 4-quart slow cooker but you can easily double this recipe to make more if you have a larger 6-quart slow cooker.
Yes you can make ghee on the stove-top as well. If you’re looking for a stove-top version, Pinterest is a good place to search. Like most good slow cooker recipes, this is a true set-it-and-forget-it recipe. You add the butter and that’s it. I cut my butter into chunks but that is not necessary you can put your sticks of butter in whole.
While this is cooking, don’t be surprised if you see the butter foaming and bubbling. You’ll know it’s done when you have a coffee, nutty smell but be careful not to burn it. Mine cooked 3 hours on HIGH. The cook time will all depend on how your slow cooker heats so you might want to watch it the first time you make it.
The milk solids brown and fall to the bottom of the slow cooker so you’ll need to strain those out. You can use a cheesecloth or even a coffee liner to strain your butter. I used a coffee liner and it worked just fine. My 32 ounces filled four 8-ounce mason jars.
Store your ghee in the pantry in a cool, dry place.Print
2 lbs unsalted butter
- Add unsalted butter to a slow cooker. Leave the lid slightly ajar to let steam escape.
- Cook on high 2-4 or low 4-6 hours.
- Line a strainer with cheesecloth or a coffee liner. Place the lined strainer over a mason jar. Carefully pour the liquid through the strainer.
- Let the ghee cool and store in a cool, dry place. You can but you do not have to refrigerate ghee.
For this recipe you’ll also need cheesecloth or coffee liners and mesh strainer.
- Serving Size: 1 tbsp
Once cooled, it will take a different form. It will look more like this:
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