Preparation info

  • Difficulty


  • Makes about

    5 cups

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you want to increase the batch size, use a larger cooker—don’t fill the cooker more than halfway with butter, as it sometimes plops and bubbles as it cooks.


  • 3 pounds (1.4 kg) unsalted butter


Cut the butter into chunks and put them in a 3½-quart (3.3-L) or larger slow cooker. Put the lid on slightly askew or propped above the rim of the insert with chop-sticks and cook on high for 4 to 5 hours; there will be a layer of crunchy-looking foam on the top that will be golden at the edges, and the layer of solids in the bottom of the pot will have turned from white to caramel colored. Try not to jostle the cooker as the butter cooks, as that can cause it to sputter and plop.

Let the butter cool a bit, then use a large spoon to skim off the foam (discard it or save it for spreading on bread and sandwiches). Without disturbing the solids at the bottom, ladle the clear, golden ghee into clean, dry containers—glass canning jars are ideal. Discard the solids. Let the ghee cool completely, then put the lids on and store in a cool spot or in the refrigerator for up to several months.