Ghee
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Butter melted slowly in a crockpot until the milk solids brown, then strained into golden, nutty ghee.
Ingredients
- Butter any amount; for example 4 blocks (8-ounces each), 32 ounces total, salted or unsalted
- Equipment: crockpot; 2 coffee filters, cheesecloth or a nut bag; glass jar or jars (32 ounce)
Equipment
- fine sieve
- mason jars
Directions
- Add the butter to the crockpot.
- Turn it to high and leave it uncovered. The butter melts in about an hour; then foam collects on top, browns, and smells nutty.
- When the foam has browned and formed a crust, switch the crockpot off.
- Pour through double-folded cheesecloth, 2 coffee filters, or a nut bag into the jar(s). Strain a second time if you like; skim off any solids that float up.
- Let it cool completely, then put on the lid.
Notes
Refrigeration is optional; keeps many months in or out of the fridge. It may spoil early with too much sunlight or air, or if water gets into the jar.