Ghee in the Crockpot!

Introduction

If you’ve ever tasted the rich, nutty flavor of ghee, you know it’s more than just a cooking fat — it’s a staple in Indian kitchens and a beloved ingredient around the world. Ghee is clarified butter, slowly simmered to remove milk solids and water, leaving behind pure, golden fat that’s perfect for high-heat cooking and rich flavor.

Traditionally made on the stovetop, ghee can be a bit finicky — requiring close attention so it doesn’t burn. But did you know you can make it effortlessly in a crockpot? Using a slow cooker allows you to make ghee with minimal supervision and practically no mess.

Whether you’re using it for sautéing, adding it to your bulletproof coffee, or drizzling it over vegetables, this crockpot ghee recipe is a game changer. It’s easy, hands-off, and yields beautifully golden, aromatic ghee every single time.

🕒 Cooking Time and Servings

• Prep Time: 5 minutes

• Cook Time: 6–8 hours (slow cooker on low)

• Total Time: 6–8 hours

• Yield: About 1.5 cups of ghee (from 1 lb butter)

• Servings: Approximately 24 servings (1 tablespoon per serving)

🧈 Ingredients

• 1 pound (16 oz / 454 g) unsalted, grass-fed butter (preferably organic)

That’s it! One ingredient — pure and simple.

👩‍🍳 How to Make Ghee in the Crockpot

Step 1: Prepare Your Crockpot
Set your slow cooker to low heat. Make sure it’s clean and dry.

Step 2: Add the Butter
Place the butter into the crockpot. Cover with the lid slightly ajar to allow moisture to escape.

Step 3: Let It Simmer
Allow the butter to melt and cook on low for 6 to 8 hours. Do not stir.
Around hour 4, you’ll notice the milk solids beginning to separate and sink to the bottom. The surface will look golden and bubbly.

Step 4: Check for Doneness
The ghee is ready when the liquid is clear and golden, and the milk solids at the bottom have turned a light brown. It should smell nutty, not burnt.

Step 5: Strain the Ghee
Turn off the crockpot and let the ghee cool for about 10 minutes. Line a fine-mesh strainer or cheesecloth over a clean glass jar and slowly pour the ghee through, leaving the milk solids behind.

Step 6: Store It
Let the ghee cool completely before sealing the jar. Store at room temperature for up to 3 months or in the fridge for up to a year.

📝 Notes

• Always use unsalted butter, as salted butter can make your ghee taste off.

• If your crockpot runs hot, check around the 5-hour mark to avoid burning.

• The milk solids left behind can be saved and used in savory dishes or discarded.

• Ghee solidifies at room temperature. This is normal and doesn’t mean it has gone bad.

• If you see any moisture or bubbling after straining, it means some water is left — reheat to evaporate fully.

❓ FAQs

Q: Can I use salted butter?
A: It’s not recommended. Salted butter affects the taste and may cause uneven separation of milk solids.

Q: What does ghee taste like?
A: Ghee has a rich, nutty, slightly caramel-like flavor. It’s more complex than butter and less greasy.

Q: Is ghee dairy-free?
A: Ghee is lactose- and casein-free for most people because the milk solids are removed. However, those with severe dairy allergies should consult a doctor before consuming.

Q: Do I need to refrigerate ghee?
A: No! Ghee is shelf-stable. Just store it in a clean, dry jar away from moisture and heat.

🍽️ Nutrition Information (Per Tablespoon Serving)

Note: Values are approximate and may vary slightly depending on butter brand.

⚠️ Disclaimer

Ghee is a natural fat and can be a healthy part of your diet when consumed in moderation. It is rich in saturated fats, so individuals with heart conditions or dietary restrictions should consult their healthcare provider. Although ghee is generally free of lactose and casein, those with severe dairy allergies should exercise caution or avoid it altogether.