Ghee is clarified butter (i.e., the oil that’s left after removing the milk solids from butter). Ghee is very commonly used in Indian cooking, but you’ll also find many French chefs using clarified butter.
And if you want to know more about the benefits of ghee, then check out our article here.
If making your own ghee is too much hassle, then I highly recommend this delicious brand made with grass-fed butter and cultured so that pretty much all the lactose and casein is removed.
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It’s pretty simple and quick, and you can make ghee yourself in the slow cooker (or crockpot) in a couple of hours. If you don’t have a slow cooker or crockpot, then you can use a regular pot on a stove (I recommend one with high sides to minimize the splattering).
The equipment is pretty simple:
A very fine strainer would work too.
You can pour directly through the cheesecloth or strainer into the jar, but I find it’s a bit easier with a funnel.
Choose a wide-mouth jar so it’s easier to spoon the ghee out. Make sure you use a mason jar (or mason jars) large enough to store all the ghee. For 16oz of butter, I used two 8oz mason jars. I would clean the mason jars first (pour boiling water into them to sanitize).
STEP 1. Place the butter into the slow cooker (I used a 16oz block of butter) – better quality butter is definitely better, but if you’re worried about trying this for the first time, using cheap butter will work too. You will make around the same amount of ghee as the amount of butter you use.
STEP 2. Turn the slow cooker on low heat and cook for 2-3 hours (depends on your slow cooker) with the lid slightly ajar so that the steam can escape. The milk solids will brown and fall to the bottom of the slow cooker and stick to the sides a bit. There will also be foaming and bubbling as water in the butter bubbles off (that’s why the lid needs to be open so the steam can escape).
STEP 3. Position the cheesecloth in the top of the funnel, and place the funnel into the mouth of the mason jar. Pour the ghee from the slow cooker using the oven mitts through the cheesecloth, funnel, and into the mason jar.
STEP 4. Let the ghee cool and then place the mason jars into the fridge to store. You shouldn’t have to refrigerate them, but I prefer to just in case there are any milk solids left.
If you don’t want to make your own ghee, then try this brand of ghee made with grass-fed butter and cultured.
Cook Time: 3 hoursTotal Time: 3 hours
Category: condiment
Cuisine: Indian, French
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