How to make ghee in slow cooker

There’s nothing like homemade ghee – so fresh and pure! Making homemade ghee/clarified butter in a slow cooker is so much easier than you think. How to make ghee in slow cookerHow to make ghee in slow cooker

Ghee, a type of clarified butter is an essential part of Indian cooking. It is used in day to day cooking ranging from sweet to savory. Ghee is digestible, healthy and full of essential nutrients. Its rich, nutty flavor makes it a perfect accompaniment to curries and other foods. Add a tablespoon to your soups and curries and it adds an outstanding flavor to any dish. How to make ghee in slow cooker

But did you know ?

Ghee and butter are made up of different components. Butter on its own is made of butterfat churned from cream, water and milk solids. And ghee which is reduced from butter is nothing but pure, aromatic butterfat – or sudh makhan.How to make ghee

How is Ghee made? 

Ghee is made using regular, unsalted butter from grass-fed cow’s milk and in some cases, buffalo milk. To make ghee, butter is slowly cooked in a pan or in a slow-cooker until all the water and casein (protein found in all mammals’ milk) is removed.

Proteins (milk solids) coagulates at the bottom of the pan and all that is left behind is a delicious fat that is low in lactose and is casein-free. This healthy fat (ghee) can now be used for frying or high-temperature cooking as it has a very high smoking point.

Similar to coconut oil, ghee has a high nutritional value and is a rich source of vitamin A, D, E and K. Because of these fantastic properties, ghee is both healthy and great to cook with.

I like to call it  G – Ghee is , H- Heaven sent, E- Extraordinary, E – Elixir (medicinal potion). w to make ghee in slow cooker

How to make ghee, clarified butter

Other ways to make ghee! How to make ghee in slow cooker

Rice cooker – You 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.

Cooktop/StoveFOR STEP BY STEP COOK TOP GHEE RECIPE FOLLOW THIS LINK.

Instant pot – Turn the IP on to ‘Saute Mode’. Adjust to ‘Normal setting’ (in the center of the display screen). Set a timer for 12 mins. Keep stirring occasionally. Once the timer goes off, turn the IP off. Butter will continue to cook for few more minutes. Allow it cool. Strain the ghee and enjoy!

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 become rancid (rotten). 
  • Clarified butter/ghee has a longer shelf life, both in the refrigerated (6 months or more) and at room temperature (2 months).

How to make ghee in slow cooker

Hope you like this simple ghee 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!

LOOKING FOR MORE RECIPES, FIND ME ON PINTEREST

CAN’T MAKE IT NOW, PIN IT FOR LATER ON YOUR BOARD.

ALSO FOLLOW ME ON:

FACEBOOK / GOOGLE+ / INSTAGRAM / PINTEREST / TWITTER

How to make ghee in slow cooker
Votes: 12
Rating: 4.25
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
How to make ghee in slow cooker
Votes: 12
Rating: 4.25
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. Before you begin, please read all the tips above.
  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. 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).
  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.
Share this Recipe

You may also like...

42 Responses

  1. Marilyn says:

    Help! My ghee is dark brown in color and not golden. Did I burn the entire contents? Help!

    • Ruchi says:

      Marilyn, if the ghee is dark brown in color it is still consumable. It’s just overcooked.
      But if the ghee is black in color and has a burnt smell then it’s burnt. For how long did you cook?

  2. 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. 🙂

  3. 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

  4. 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).

  5. Megan says:

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

  6. 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!

  7. 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.

  8. sarika says:

    Ruchi
    which slow cooker brand you use.

    Thank you

  9. 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. 🙂

  10. 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.

  11. Natasha says:

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

  12. cs says:

    Thank you! This is definitely an incredible site!.

  13. 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!

  14. Sahmaara says:

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

  15. Ruchi says:

    Wow ,will try it today .

  16. Isha says:

    This recipe worked like a breeze! THANK YOU Ruchi!

  17. 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!

  18. Nila R Chokshi says:

    Very nice& helpful.

Leave a Reply to RK Cancel reply

Your email address will not be published. Required fields are marked *