Ghee is often thought of as one of the healthiest cooking fats around. Learn to make your own ghee in the crockpot step by step.
What is Ghee?
Ghee is a shelf stable way of storing butter.
It is much like clarified butter, but it gets cooked just a little longer.
It has been used all over the world for thousands of years, although it’s best known for being used in recipes from India.
Not only is it shelf stable, but it also has a high smoke point, higher than butter.
And that, my friends, makes it perfect for frying without burning.
This post has a comparison of different fats and what they are best suited for.
When I can’t make my own butter, I look for sales on the organic butter at my local grocery store.
Of course, the best ghee will come from the best butter. And the best butter comes from grass-fed cows.
I use about 6 pounds at a time when I make it in my crockpot.
Using the crockpot is the easiest way I have found for making ghee.
Crockpots have a low and constant temperature which is exactly what you need.
People always ask, so this is the crockpot I love and use.
The process is quite simple really.
As the butter melts it releases the milk solids and water.
As it continues to heat, the water evaporates and the milk solids cook to a golden brown.
Cooking the milk solids gives the ghee a wonderful nutty flavor.
The oil is separated out from the milk solids and you are left with liquid gold.
You can use ghee just like you would use butter.
Spread it on toast.
Pop it on a baked potato.
Scramble your eggs in it.
Make a pie crust with it.
Sourdough Cornbread, anyone?
Have I mentioned that you can even use it to fry things?
Ready to give it a try?
Let’s go!
Making Ghee in Your Crockpot
This isn’t really a ghee recipe, as such. But I’ve put all the instructions into a recipe card at the end of the post.
Ingredients
- 6 pounds unsalted butter OR
- 6 pounds cultured butter
Equipment
- crockpot
- fine mesh strainer
- butter muslin or cheese cloth (This is the butter muslin I use)
- ladle
- storage containers with airtight lids
Unwrap your butter and place it into the crockpot.
Leave the cover off and turn it to low.
Allow all the butter to melt. The amount of time this takes will depend on how much you are making. I usually do 6 pounds at a time.
After the butter is completely melted, continue heating it on low.
After a while you will begin to have distinct layers in the crockpot. Water, oil, and milk solids, with some sediment at the bottom.
A white foam will form on the top, so you won’t be able to see the other layers, but they’re there!
The butter needs to simmer long enough for the water to evaporate. That’s why you don’t put the lid on. And you want the layer on the top to get a nicely browned.
It usually takes about 8 hours, but it’s taken as long as 12 on occasion.
The next step is to skim off the solids on the top.
These floaty bits can be used to butter just about anything you want.
It will have a slightly nutty taste, just like the ghee does. And if you’ve used salted butter, it’s going to be quite salty.
Now you will be able to see if all the water has evaporated. If it hasn’t continue to simmer the butter until it’s gone.
When you are satisfied that all the water has evaporated, it’s time to turn off the crockpot.
Straining Your Ghee
Use hot, sterile glass jars with lids to store your homemade ghee.
I, of course, use canning jars.
Pints to be exact. 🙂
Put a couple of layers of butter muslin, several layers of cheesecloth, or use a clean pillow case in a fine mesh sieve over the jars to strain out any sediment.
Now carefully ladle out the oil into sterilized glass jars. Try not to disturb the layer of sediment on the bottom.
As the ghee cools it will solidify and turn a lovely shade of buttercup yellow.
Cover the jars loosely and allow to cool.
Storing Ghee
After the ghee has cooled completely, put the lids on the jars tightly.
Ghee can be stored at room temperature for 2 to 3 months, depending on your room temperature.
It can also be stored in the fridge or in another cool, dry place (like a root cellar) for up to a year.
So next time you are making chicken fried steak, or making a sourdough pie crust, give ghee a try and see how you like it!
Frequently Asked Questions About Homemade Ghee
Homemade ghee will last for about 3 months in the kitchen. It will last up to a year stored in an airtight container in a cool, dry area.
Homemade ghee does not have to be refrigerated. But it doesn’t hurt it if you want to put it in the fridge. The cold will cause it to harden more.
Ghee is mostly known for Indian cooking and recipes. But you can actually use it anywhere you would use a solid fat like shortening, lard, or butter. Pie crusts and cornbread are two places I use ghee a lot.
Ghee has a high smoke point, so it’s also great for stir fry and other high temperature cooking, like frying potatoes. It gives you the same taste as butter, but it doesn’t burn.
You can also just use it to spread on toast or muffins just like you would butter.
More homemade pantry items for you to try:
Ghee
Equipment
- crockpot
- fine mesh strainer
- cheese cloth or butter muslin
- ladle
- storage containers with airtight lids
Ingredients
- 6 pounds unsalted butter OR
- 6 pounds cultured butter
Instructions
- Unwrap your butter and place it into the crockpot. Leave the cover off and turn it to low.
- Allow all the butter to melt. The amount of time this takes will depend on how much you are making. I usually do 6 pounds at a time. After the butter is completely melted, continue heating it on low.
- After a while you will begin to have distinct layers in the crockpot. Water, oil, and milk solids, with some sediment at the bottom.
- Continue to simmer until the water evaporates and the the layer on top is nicely browned. 8 to 12 hours (or overnight)
- Skim the solids off the top and check if the water has evaporated. If it hasn’t continue to simmer until it’s gone.
- Ladle the ghee into hot, sterilized glass jars through a double layer of butter muslin. Try not to disturb the layer of sediment on the bottom.
- Cover the jars loosely and allow to cool.
- After the ghee has cooled completely, put the lids on the jars tightly and store.