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:

• Unwrap the butter quarters one by one and place it in the slow cooker's ceramic pot. After all the quarters are in the pot, turn the cooker on high for about 2 hours. Do not cover all the way, keep it slightly uncovered so that when it cooks the steam doesn't stay with in.
• First let it cook on high for about a couple of hours and then reduce the heat to low and let it go for another couple of hours depending on the cooker. After 3 hours just double check and see if its done.
• Once it is done, let it cool down a little. Then strain it in a air tight glass jar.

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:

• 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.

GHEE

Steps:

• Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
• Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.

BASIC GHEE

Steps:

• In a medium saucepan over low heat, melt the butter. When the butter is completely melted and there is white foam on top, increase the heat to medium low.
• As the butter simmers, the white foam will start to crackle. Skim off as much of the solids as possible. Continue to skim occasionally; the butter should simmer until the foam subsides, about 15 minutes. Start to stir with a wooden spoon; foam will begin to rise again. As the solids begin to brown, stir until the majority of the solids at the top and the bottom are brown. Remove from heat, and set aside for browned solids to settle, about 20 minutes.
• When cool enough to handle, pour the clear, yellow liquid butter on top into a clean jar, or strain through a layer of cheesecloth. Ghee may be kept refrigerated, in an airtight container, for up to 4 months.