Step 1

Remove the wrappers from butter and place them in the crockpot. Remember what I said about not closing the lid of the crockpot shut. Slightly move the lid of the pot to the side, making sure the lid is still secure.

Step 2

If you are home while the ghee is cooking, you can turn the dial to HIGH (or set it to HIGH) until the butter has melted down. This will expedite the process a little. OR you can set the dial to LOW and let the process begin. IF you set the pot to HIGH, make sure to only keep it on high until the butter has melted, I can’t stress this enough.

Step 3

The butter will slowly melt and will start slowly boiling. AGAIN make sure the lid is not closed shut. You need to leave the way out for the moisture to escape.

Step 4

While the butter is cooking down it will first go through the clarification state and the second stage will be the development of ghee. When you see the lactose bubbling up on the surface of the butter, you may remove it and strain out the butter at this stage. CONGRATULATIONS, you just made clarified butter! But that’s not what we are making, so, keep on going.

Step 5

Aside from what you might have skimmed out from the surface, the majority of the milk solids will wind down on the bottom of the crockpot. During the process of cooking, these milk solids will also cook down and turn brown. This is an indication that the ghee is ready.

Step 6

Turn off the crockpot, and let it cool down a bit. Prepare 4 layers of cheesecloth to help you filter out the ghee. It is important that none of the milk solids get in the final product.

Step 7

I use clay pots to store the ghee. Cover the clay pot (or container) with the cheesecloth and immobilize it by propping the container against the crockpot, trapping the edge of the cheesecloth. Pour the adequate amount of ghee into the container. My clay pots take about 5 ladles of ghee. Gently pick up the cheesecloth and place it on another container to repeat the process of portioning the ghee.

Step 8

Towards the end more and more of the brown milk solids will end up in the ladle. Since you are using 4 layers of cheesecloth, none of the milk solids should end up in the final containers. Once you are done separating the ghee, gently squeeze the cheesecloth and discard what remains in it. Wipe down the sides of the container with a damp cloth. Cover the lids and put away ghee into the storage. I store my ghee in room temperature. You can also put them in the refrigerator for an even longer shelf life.