Homemade Ghee

Unwrap butter and place it in your slow cooker. Turn your slow cooker on high, with the lid slightly ajar and cook for 3–4 hours (this will depend on your slow cooker’s settings).

During the cooking process, the butter will melt, then the milk fats will slowly settle to the bottom of the slow cooker. Finally, the milk fats will begin to brown and the remaining liquid will bubble. After 3-4 hours or once the milk fats have completely separated and are browned, turn off your slow cooker.

To separate the milk fats from the liquid, set a double-folded cheese cloth in a funnel and then place the funnel in the mouth of a glass container (a mason jar worked perfectly for me). Pour the contents of the slow cooker over the cheesecloth and funnel and into the mason jar. For easier handling, you can also pour the contents into a saucepan first and then into the mason jar. The milk fats will be strained into the cheesecloth and the remaining golden liquid is ghee!

Remove the cheesecloth and dispose of the milk fats. Allow the ghee to cool completely before using. The ghee will solidify slightly and turn into a soft, yellow mix.