Homemade Ghee Slow Cooker Food

HOW TO MAKE GHEE IN SLOW COOKER

Steps:

• Place butter into slow cooker and place lid on (slightly ajar so that the steam escapes).
• Turn slow cooker on low for 2-3 hours until milk solids brown and fall to the bottom and bubbles slow down.
• Place the cheesecloth at the top of the funnel and the funnel end into the mason jar.
• Pour ghee through the cheesecloth through the funnel into the mason jar.
• Keep in fridge just in case.

HOW TO MAKE GHEE IN SLOW COOKER

Steps:

• I have used a programmable 6 quarts slow cooker for making ghee. Before you begin, please read all the tips above.
• Heat the slow cooker on high. Unwrap butter blocks and add it to the heated slow cooker.
• 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.
• 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).
• 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.
• 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).
• Line a strainer with cheesecloth or you can use a coffee filter.
• Line the coffee filter with a liner. Filter the ghee through it.
• Milk solids will collect on top and ghee will filter through.
• Once all the ghee is strained through, milk solids will remain in the cheesecloth/coffee filter and can be discarded.
• Look at that beautiful color. As ghee cools, it will turn lighter in color.
• Store in an airtight container in a cool dry place. This recipe yields 4 cups or appx. 800 grams of ghee.
• If cooked well, ghee can be stored at room temperature for long.

GHEE

Steps:

• Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

GHEE

Steps:

• Heat the butter in a small, sturdy pan and cook over a low heat without stirring for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.
• Line a metal sieve with muslin or strong kitchen paper, and place over a heatproof bowl. Pour in the melted butter, taking care to leave the browned milk solids in the pan. Leave for a few minutes to drip into the bowl, then transfer to a jar. Because ghee has no moisture or milk solids, it will keep for up to three months at room temperature, but can also be stored in the fridge for extra longevity.