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