Homemade Ghee
Homemade Ghee
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Ghee is nothing more than clarified butter, meaning the milk solids are removed leaving nothing but the milk fat. Pure ghee can be stored on the counter, however, if there is any bit of milk solids not strained out, it can go rancid, so it is best to store in the fridge. This process uses a slow cooker due the controlled low temp.
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Homemade Ghee
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ghee is nothing more than clarified butter, meaning the milk solids are removed leaving nothing but the milk fat. Pure ghee can be stored on the counter, however, if there is any bit of milk solids not strained out, it can go rancid, so it is best to store in the fridge. This process uses a slow cooker due the controlled low temp.
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Ingredients
Servings: pint ghee, approximate
Instructions
  1. Unwrap and place the butter in your slow cooker. turn the heat setting to Low, and leave the lid tilted to allow steam to escape.
  2. Allow to cook for 2-3 hours. Check at 2 hours. The milk solids should turn brown and sink to the bottom or stick to the sides of the cooker.
  3. Check at 2 hours, if the milk solids are not browned up, continue for another hour but keep checking on it.
  4. When the ghee is ready, place a strainer lined with cheesecloth, or a very fine meshed strainer, above another pot. Pour the ghee into the cheesecloth and allow the ghee to drain.
  5. Sterilize the jar or jars by just pouring in some boiling water then empty out and drain them them. You are not canning this, just making sure the jars are clean, as well as the lids.
  6. When the jars are dry, pour in the ghee, and allow to cool to room temp. Place the lids and rings on and place in the fridge.
  7. Use the ghee as needed in your cooking.
Recipe Notes

Variant: 1. Reuse mayo, pickle, or olive jars instead of mason jars.

Adapted from an internet recipe. 

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