Step 1: Place the butter in your crockpot.
Step 2: Set your crockpot to high and keep it uncovered. After about an hour, the butter starts to completely melt. 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.
Step 3: After the foam on top starts to turn brown and develops a crust, turn off the crockpot. This can take anywhere from3 hours to 7+ hours, depending on your crockpot.
Step 4: Strain the liquid into your jar or jars using a double folded cheesecloth, 2 coffee filters or a nut bag. I sometimes strain twice just to make extra sure that all those pesky milk solids are out.If any are remaining, they will float to the top so they will be easy to spot. You can skim them off with a spoon or you can strain the ghee a second time.
Look at that beautiful golden liquid! That’s ghee! As it cools, it will turn much lighter in color.
Step 5: 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.
That’s it! Enjoy your ghee and use it any way you would butter. Since it has a much higher smoke point than butter, I especially love using it for cooking and frying.
You can find ghee in stores and online (I like THIS brand),but it’s very expensive. A 32-ounce jar in the store is around $40 compared to about $10 to make it yourself. That’s a big savings! Since it’s so easy to make, why not make your own for much less?