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 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. How to make ghee in slow cooker
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 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 (a 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
Other ways to make ghee! How to make ghee in slow cooker
Rice cooker – You can cook ghee in a rice cooker too. Put it in the RICE /COOKING setting and follow the recipe below. Cooking time may vary depending on the make and model.
Cooktop/Stove – FOR STEP BY STEP COOKTOP 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 an external clock to 10 minutes. Keep stirring occasionally. Cook the ghee for 10 minutes. After the timer goes off, turn off the IP. 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 hours 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).
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!
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