Homemade ghee is much more affordable than buying ghee at the store! With just one ingredient and a few hours, you’ll have perfect homemade ghee.
I’m sure you’re starting to read this post and wondering what the heck ghee is. And more importantly, why would anyone make it? I’ll start by answering your first question. Basically, ghee is clarified butter. To make it, you start with regular butter and then heat it to remove the milk fats and water. The final product is totally paleo and Whole30 compliant. Now, let’s move to the second question. You should make ghee at home because its way cheaper than store-bought ghee.
When I made this homemade ghee over the weekend, I felt like I was running a little bit of a science experiment in my kitchen. it was such a fun experience! The process of turning butter into ghee is super simple. All you need is 32 ounces of high-quality butter, a slow cooker and about three hours. As the milk fats and water separate from the oils, the ghee mixture gives off a wonderful, nutty smell. It may not look pretty, but trust me, something fantastic is in the works.
Once the ghee is finished, it’s ready to use! It’s a great oil replacement and has tons of flavor. Homemade ghee only costs about five dollars, while store-bought ghee can run anywhere between eight and twelve dollars. Plus, when you make it at home, you have the benefit of knowing exactly what goes into your food!
Making ghee at home is something I hope to continue even after Bud and I complete Whole30 next week. It’s so easy and has been one of my favorite recipes this month!
- 16 ounces high-quality unsalted butter (I used Kerry Gold)
Unwrap the butter and place it in your slow cooker. Turn your slow cooker on high, with the lid slightly ajar and cook for 3-4 hours (this will depend on your slow cooker's settings)
During the cooking process, the butter will melt, then the milk fats will slowly settle to the bottom of the slow cooker. Finally, the milk fats will begin to brown and the remaining liquid will bubble.
After 3-4 hours or once the milk fats have completely separated and are browned, turn off your slow cooker.
To separate the milk fats from the liquid, set a double-folded cheese cloth in a funnel and then place the funnel in the mouth of a glass container ( a mason jar worked perfectly for me).
Pour the contents of the slow cooker over the cheesecloth and funnel and into the mason jar. For easier handling, you can also pour the contents into a saucepan first and then into the mason jar.
The milk fats will be strained into the cheesecloth and the remaining golden liquid is ghee!
Remove the cheesecloth and dispose of the milk fats. Allow the ghee to cool completely before using. The ghee will solidify slightly and turn into a soft, yellow mix.