How to make ghee in slow cooker

How to make ghee in slow cooker ? Making homemade ghee/clarified butter is much easier than you think with the help of a slow cooker! So simple and fresh. No more store bought ghee!How to make ghee in slow cooker

In this post learn how to make ghee in slow cooker? Ghee is an essential part of Indian cooking and is used in almost everything from sweet to savory. Ghee is a term used for “pure butter fat” or “sudh makhan”.

But for me G – Ghee is , H- Heaven sent, E- Extraordinary, E – Elixir (medicinal potion). 

Butter prepared from the milk of cow/buffalo is boiled for a short period of time. Milk solids and water is separated from that butter and the stuff that is left behind is clear golden colored ghee or pure butter fat. How to make ghee in slow cooker

Try other slow cooker recipes- slow cooker lobia, slow cooker kadhi, slow cooker langarwali dal, slow cooker Palak paneer.How to make ghee in slow cooker

Ghee/clarified butter making is a common practice in India and every Indian household depending on their consumption prepare ghee at least 2-3 times a month. Traditional way of making ghee is over the stove/cook-top but for the past few years I have been making it in my slow cooker. 

Now, onto the recipe!

Toss unsalted butter in slow cooker, set the timer for 4-6 hours and carry on with your work. For the first 3 hours I cook butter on HIGHEST setting, and after that I set it on LOW for the last 1.5 hour (depending on the model of the slow cooker it may take longer).

Water and milk solids are separated and they will settle at the bottom- 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. How to make ghee in slow cookerYou can cook ghee in rice cooker too. Put it on the RICE /COOKING setting and follow the recipe below. Cooking time may vary depending on the make and model. How to make ghee in slow cooker

FOR STEP BY STEP COOK TOP GHEE RECIPE FOLLOW THIS LINK.

Some tips to keep in mind! 

  • After butter has melted, keep the lid slightly open for rest of the time. Butter contains water and there will be some foaming and bubbling, therefore keep the lid slightly open for the steam to escape. 
  • For me, total cook time was 4.5 hours – 3 hours on HIGH and 1.5 hour on LOW setting. Depending on the model and temperature of the slow cooker it may take longer for ghee to cook.
  • Straining ghee in a glass jar, allow it to cool completely or the hot ghee will break the jar.
  • If all the water from the butter, is evaporated and milk solids are browned properly then ghee stays good for long. If there is any water left behind, ghee will spoil at room temperature.
  • Clarified butter/ghee has a longer shelf life, both in the refrigerated (6 months or more) and at room temperature (2 months).

Hope you like this simple ghe recipe and give it a try. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

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How to make ghee in slow cooker
Votes: 6
Rating: 4.5
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Making homemade ghee is much easier than you think with the help of a slow cooker! So simple and fresh. No more store bought ghee!
Servings
2 QUARTS JAR
Cook Time
4-6 HOURS
Servings
2 QUARTS JAR
Cook Time
4-6 HOURS
How to make ghee in slow cooker
Votes: 6
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Making homemade ghee is much easier than you think with the help of a slow cooker! So simple and fresh. No more store bought ghee!
Servings
2 QUARTS JAR
Cook Time
4-6 HOURS
Servings
2 QUARTS JAR
Cook Time
4-6 HOURS
INGREDIENTS
  • 2 lb Unsalted Butter or 900 gms.
CHANGE SERVING SIZE: QUARTS JAR
CHANGE UNITS:
METHOD
  1. I have used a programmable 6 quarts slow cooker for making ghee.
  2. Heat the slow cooker on high. Unwrap butter blocks and add it to the heated slow cooker.
  3. 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.
  4. 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).
  5. 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.
  6. LOWER the settings. Set it on LOW and let it simmer uncovered for another 1.5 hours. Milk solids have turned dark brown in color. Allow it to cool completely.
  7. Line a strainer with a cheesecloth, and pour ghee into it or...
  8. Put a coffee filter over a glass jar.
  9. And line it with a liner..
  10. Filter the ghee through it.
  11. Milk solids will collect on top and ghee will filter through.
  12. Once all the ghee is strained through, milk solids will remain in the cheesecloth/coffee filter and can be discarded.
  13. It will yield a 2 quarts jar full of ghee.
  14. It can now be stored at room temperature in a canning jar or an airtight container.
  15. Use as directed.
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40 Responses

  1. Michelle says:

    I’m excited to try this method. When filtering do you pour the entire contents of what remains in the crock pot or just try to get the top layer? Thanks for the input!

    • Ruchi says:

      Thanks for stopping by Michelle.
      I strain the entire content of crock pot through the filter. All that burnt milk solids holds plenty of ghee/clarified butter. So why leave behind the goodness. I squeeze everything to the last drop and then discard the burnt milk solids. Hope that helps. 🙂

  2. paya says:

    Hello,

    Thanks for a nice and clear guidelines on ghee.

    I also made very similar product using the slow cooker. But I use more simpler procedure:

    1. From beginning I do not put slow cooker to high, but keep it low.

    2. When I reach same step as it can been seen on your picture number 3, my job is done.I then turn off the slow cooker and let it cool down in the fridge.

    3. After a while in cool place you get two layers:

    1] Top solid one : Almost 100 % pure milk fat.
    2] Bottom water solution of milk protein and fats

    The advantages are clear:

    Much less time and effort and energy is needed for the whole process since:

    There is no need for time consuming filtration and letting the milk proteins and milk sugars to get brown because after cooling down you simply pour away the “milky part” from bottom. As well you can use the milky byproduct part for as an ingredient for some other dish. E.g. I often add it to the mashed potatoes, or used it for as ingredient for some baking some cakes.

    The product might not smell like famous Indian “ghee” (since it does not contains any burned proteins or sugars that gives the ghee its distinctive nut flavor), but it has the other same properties that the ghee is valued for:

    1. The smoke point when frying is high (it does not over burn)
    2. It does not get bad as quickly as butter since it is pure fat. So it can be stored in fridge for few months.

    Have fun while cooking !

    Pavel

  3. Bridgett says:

    is this basically the same as clarified butter? how long can this be stored at room temperature? and at what point would it require refrigeration?

    • Ruchi says:

      Yes Bridgett, this is clarified butter.
      Clarified butter/ghee has a longer shelf life, both in the refrigerated (6 months or more) and at room temperature (2 months).
      If all the water from the butter, is evaporated and milk solids are browned properly then ghee stays good for long. If there is any water left behind, it will spoil at room temperature.
      The only time I store ghee/clarified butter in refrigerator is when I am travelling or when the weather is extremely hot (40 degree C – above 100 degree F).

  4. Megan says:

    I tried to make this, and my ghee turned out dark brown 🙁 Did I burn it? Can I still eat it?

  5. Jacquie says:

    Hello, can I use salted butter for this recipe? If so, is there anything different I should do during the cooking procedure?
    Wonderful site by the way!

  6. Deb says:

    I pour my ghee into small (about 2 tsp each, shaped like bullets) ice cube trays and freeze them. Then I remove them from the trays and store them in jars in the refrigerator. They are much easier to measure that way. Three bullets are 2 tablespoons.

  7. sarika says:

    Ruchi
    which slow cooker brand you use.

    Thank you

  8. Christina says:

    Today was my 1st attempt and failed miserably. I did it way too long because there was brown stuff on the aurface and wasnt settling and just over did it. 😕 oh well wanna try again and get the right results.

    • Ruchi says:

      Christina,
      Could you please clarify what do you mean by “failed miserably”. Did the ghee get burned?
      At times the milk solids doesn’t settle to the bottom, they just float on top.

      I hope you give this recipe a try again with a more successful outcome next time. Thanks. 🙂

  9. Hamzay says:

    Oh, this looks easy, the method mum taught me was like keep watching, it shouldn’t turn brown, sprinkle water to slow the process etc.
    So my questions are – do I ‘havvvve’ to strain it? And – can i use one big block instead of so many small sticks?

    • Ruchi says:

      This method is indeed very easy. The answer is yes to both your questions.
      1. Yes, you have to filter the ghee to remove all the toasty and gritty milk solids.
      2. And yes you can use a block of butter instead of sticks.

  10. Natasha says:

    Do you do cheesecloth and then coffee filter? Or either one?

  11. cs says:

    Thank you! This is definitely an incredible site!.

  12. Life Diet Health says:

    Ruchi this had my best friend reminiscing about her childhood and dreaming of all the wonderful foods her Mum used to make with ghee 🙂 I love your step by step photos – very helpful.Thanks for sharing at Fiesta Friday 🙂 Don’t forget to add your links so everyone can see where you’re partying. If I attempt to make this is there anything I should be particularly careful of to ensure it turns out successfully?

    • Ruchi says:

      The pleasure is all mine! I don’t think there is anything that you should be careful about. Just toss everything in the slow cooker and let it simmer it’s way to a rich looking golden ghee. Thanks for stopping by!

  13. Sahmaara says:

    lovely recipe. Have always made ghee on stove top, will try it in my slow cooker this time. thanks!

  14. Ruchi says:

    Wow ,will try it today .

  15. Isha says:

    This recipe worked like a breeze! THANK YOU Ruchi!

  16. Ruksana says:

    Made this last night and it took 6 hours in slow cooker till I got brown milk solid. Smell heavenly thanks for sharing!

  17. Nila R Chokshi says:

    Very nice& helpful.

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