Slow Cooker Ghee
With a high smoke point and stable saturated bonds, ghee is unlikely to burn during cooking, keeping your food free from cancer-causing free radicals. Ghee is composed primarily of short-chain fatty acids, which are quickly and readily metabolized by the body. Store ghee in glass jars in the refrigerator. If the recipe youʼre using it in calls for liquid ghee, warm the ghee before using.
Serves: 36Hands-on: 5 minutesTotal: 3 hours 5 minutesDifficulty: Easy
- 2 lbs. unsalted butter
- Cut the butter into large cubes. Place in a 4- to 5-quart slow cooker.
- Cover and cook on low for 2–3 hours. The butter should separate. Donʼt let it brown.
- Skim off the clear liquid on the top; this is ghee. Store refrigerated and covered. Discard the butter solids, or use in cooking as a butter substitute.