This ghee recipe is the easiest I have found! I love that I can just throw the butter in the crock pot and go about my business while monitoring the cooking process. I use ghee regularly in my cooking because ghee can be use it any way you would butter. It has a much higher smoke point than butter, so it’s great for cooking and frying.
Here is some information about ghee is you are unfamiliar with it (information originally found here):
What is Ghee?
Ghee is very similar to clarified butter, but the difference is that ghee is cooked a little longer so that the milk solids start to brown, giving it a slightly sweet and nutty aroma and taste. It is made entirely of butter, but when the butter is heated to make ghee, the water evaporates and the milk solids start to separate and then turn brown. You can skim those brown milk solids off and you’ll be left with beautiful golden ghee (liquid gold!). Many people (not all) who are intolerant to dairy can consume ghee with no negative reactions because the milk solids have been removed!
Health Benefits of Ghee
- Ghee is considered a power and healing food in many cultures. It’s extremely high in nutrients. It’s rich in vitamins A, D, E, K2. It’s one of the highest natural sources of CLA.
- Ghee is rich in medium chain fatty acids, which means it’s used immediately as energy and not easily stored as fat.
- Ghee is excellent for digestion as it stimulates the digestive fires.
- It’s rich in butyrate which suppresses inflammation in the gut and other tissues.
Ghee vs. Butter
- Ghee has a much higher smoke point than butter (485 degrees F vs. 350 degrees F) so ghee is an especially good choice for cooking and frying at high temperatures. Remember if you heat a fat or oil past it’s smoke point, it releases harmful free radicals.
- Ghee does not spoil easily and has been said to last up to 100 years without refrigeration if sealed in a container and stored in a dark place!
- Ghee tastes like butter without causing dairy reactions in most people. Ghee is made from butter but the milk solids have been removed so many people who are intolerant to dairy may be fine consuming ghee.
3 – 7 hrs depending on the crockpot
4 – 8 hrs (depending on the crock pot and how long it take to strain and cool ghee)
Butter The amount doesn’t matter. You can use as much or as little as you wish. I usually use 4 blocks (8-ounces each) of KerryGold butter, totaling 32 ounces. You can use salted or unsalted butter.
Glass jar or jars (you may need more than 1 jar depending on the size of your jar/ jars). You may be surprised to find out that you’ll end up with just about the same amount of ghee as the amount of butter you started with.
- Place the butter in your crockpot.
- Set your crockpot to high and keep it uncovered. An hour or so later, you’ll start to see foam gathering on the top. Then you’ll notice the foam start to turn brown. As it turns brown, it will start giving off a very pleasant, almost nutty aroma.
- After the foam on top starts to turn brown and develops a crust, turn off the crockpot. This can take anywhere from 3 hours to 7+ hours, depending on your crockpot.
- Strain the the liquid into your jar or jars using a double folded cheesecloth.
- Let the ghee cool completely and then put on the lid.
There’s no need to refrigerate unless you want to. Ghee will keep in or out of the fridge for many months. The only thing that will cause it to go bad early are if it gets exposed to too much sunlight or air or if it happens to get water in the jar.
Original recipe found here: How To Make Ghee in the Crockpot