Homemade Ghee Slow Cooker Recipes

HOW TO MAKE GHEE IN SLOW COOKER

Steps:

• Place butter into slow cooker and place lid on (slightly ajar so that the steam escapes).
• Turn slow cooker on low for 2-3 hours until milk solids brown and fall to the bottom and bubbles slow down.
• Place the cheesecloth at the top of the funnel and the funnel end into the mason jar.
• Pour ghee through the cheesecloth through the funnel into the mason jar.
• Keep in fridge just in case.

HOMEMADE GHEE (SLOW COOKER)

Steps:

• Add the butter to your slow cooker, place on Low setting.
• Place the lid on, slightly tilted to allow steam to escape. Time to cook this is 2-4 hours. The time depends on the quality of butter and the temperature of your slow cooker on Low setting.
• No stirring, start checking on it at the 2 hour mark then every 30 minutes until the milk solids are browned and fall to the bottom and stick to the sides of the pot. Hard to see here, but there is milk solids on the bottom of the cooker.
• When the ghee is ready, place 3-4 layers of cheesecloth in a strainer, and place the strainer over a clean pot. Pour the ghee into the cheesecloth and let the strainer drain for a few minutes.
• Pour the ghee into a sterilized pint mason jar and allow to cool to room temperature.
• This is the cooker with the ghee poured out, showing the milk solids on the bottom and sides.

HOW TO MAKE GHEE IN SLOW COOKER

Steps:

• I have used a programmable 6 quarts slow cooker for making ghee. Before you begin, please read all the tips above.
• Heat the slow cooker on high. Unwrap butter blocks and add it to the heated slow cooker.
• Slightly cover the slow cooker with lid and set the timer to 4-6 hours. Why cover the lid slightly? Because butter contains water and there will be some foaming and bubbling, therefore keep the lid slightly open for steam to escape. Butter after 50 minutes - white foam has settled to the base of slow cooker.
• By boiling butter, milk solids will separate. Let it simmer until the white foam starts to turn light brown in color. It took me 3 hours (depending on the model of the slow cooker it may take longer).
• After 3 hours of continuously boiling on HIGH, milk solids are settled at the bottom and lightly toasted. Because the inside pot is stoneware milk solids will not stick to the bottom.
• LOWER the settings. Set it on LOW and let it simmer uncovered for another 1.5 hours. Water and milk solids separate and settle at the bottom. Milk solids have turned dark brown in color - all toasty and gritty. The end result is a nutty flavored golden colored puree ghee that is totally water-free. This is what gives ghee a longer shell life and distinguishes it from clarified butter. Allow it (ghee) to cool ( as in comfortable to touch).
• Line a strainer with cheesecloth or you can use a coffee filter.
• Line the coffee filter with a liner. Filter the ghee through it.
• Milk solids will collect on top and ghee will filter through.
• Once all the ghee is strained through, milk solids will remain in the cheesecloth/coffee filter and can be discarded.
• Look at that beautiful color. As ghee cools, it will turn lighter in color.
• Store in an airtight container in a cool dry place. This recipe yields 4 cups or appx. 800 grams of ghee.
• If cooked well, ghee can be stored at room temperature for long.

GHEE

Steps:

• In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally.
• Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note).
• Decant into a jar with a tight lid. Warm, if desired, for serving over rice.

GHEE

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.