Ghee

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.

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Cook Time 8

Cooling Time 1

Total Time 9

Course Pantry Staple

Cuisine International

Servings pints

Calories 3252 kcal

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.

Notes

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.

Nutrition

Serving: 1pintCalories: 3252kcalCarbohydrates: 0.3gProtein: 4gFat: 368gSaturated Fat: 233gPolyunsaturated Fat: 14gMonounsaturated Fat: 95gTrans Fat: 15gCholesterol: 975mgSodium: 50mgPotassium: 109mgSugar: 0.3gVitamin A: 11335IUCalcium: 109mgIron: 0.1mg

Keyword ghee, crockpot