Making Ghee in a Slow Cooker: Easy and worth trying

  • August 5, 2021
  • Posted by:admin
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Making Ghee in a slow cooker is nothing complicated. But have you ever tried it?

Making Ghee in a slow cooker is relatively easy.

Pure ghee cannot be prepared until the butter gets heated and the water content evaporates. After vapor release, all that stays back are milk solids and fat. Being highly nutritious and expensive, store-bought cow Ghee can sometimes be overrated. Hence, if you are thinking of making Ghee in a slow cooker or instant pot at home, here is a guide! 

Do you wish to know why making Ghee in a slow cooker is better? Well, because it is not only easy but relatively cheap. Besides, making Ghee in a slow cooker at home leaves an aromatic and nutty flavor. 

Instructions on Making Ghee in a slow cooker; how to make homemade ghee 

  • Preparing Time: 5 minutes  
  • Cook Time: 4 hours 
  • Total Time: 4 hours 5 minutes  
  • Yield: 3 cups

Traditional ghee making In a Slow Cooker: Making Desi ghee

  • Put the unsalted butter in a slow cooker.
  • Ensure to leave the lid ajar to allow the steam to escape 
  • Cook the butter on high for 2-4 hours or low for 4-6 hours 
  • Once you complete it, let it be cool 
  • Cover a strainer with a coffee liner or filter cloth. Place it over a jar. 
  • Now, pour the melted liquid through the strainer into the pot. 

In an Instant pot 

  • Turn on the cooker. Turn on the “less” mode if your crockpot heats up faster. 
  • Put butter in a pan. Set your stopwatch for 10 minutes. 
  • Simmer the butter until it starts separating milk solids. 
  • Wait for the solids to settle in the bottom 
  • After 10 minutes, these solids start to brown.
  • Once done, turn off the cooker so it does not continue to get cooked. 

Making ghee In a Stove Top: Ghee recipe

  • Start with melting butter in a heavy-bottomed pan
  • Put the flame on medium heat
  • Please make sure you occasionally stir while the butter does its job 
  • Turn off the heat when milk solids start separating and growing 
  • Leave for cooling 
  • Cover a strainer with a coffee liner or filter cloth. Place it over a jar. 
  • Now, pour the melted liquid through the strainer into the jar.

Making Ayurvedic Ghee: How to Cook it?

Ayurvedic ghee is made using traditional Ayurvedic ghee-making principles. It is believed to offer various health benefits according to Ayurveda, which is an ancient Indian system of medicine.

Ayurvedic ghee is prepared by simmering unsalted butter to remove impurities and moisture, producing a golden, fragrant substance. It is commonly used in Ayurvedic practices and cooking to promote digestive health, enhance nutrient absorption, and support overall well-being.

Ayurvedic ghee is typically cooked using a specific process that follows Ayurvedic principles. Here is a general overview of how Ayurvedic ghee is prepared:

  • Start with unsalted, preferably organic, butter made from cow’s milk. It is believed that cow’s milk ghee has more therapeutic properties, according to Ayurveda.
  • Melt the butter in a heavy-bottomed pan or pot over low heat. It is essential to use low heat to prevent burning or scorching- it is an essential step in making ghee.
  • As the butter melts, butter gets separated into three layers: foam on top, clarified butter in the middle, and milk solids at the bottom.
  • Allow the butter to simmer gently. The heat will gradually evaporate the moisture and separate the milk solids.
  • Skim off the foam that forms on top of the melted butter. This foam consists of impurities and is removed to achieve pure ghee.
  • Continue simmering until the middle layer turns golden and the milk solids at the bottom turn light brown. The ghee should have a pleasant aroma.
  • Once ready, strain the ghee using a fine-mesh sieve or cheesecloth to remove any remaining milk solids.
  • Let the ghee cool down before transferring it to a clean, airtight container for storage. Properly sealed, it can last for several months.

5 tips for Choosing the Best Butter for Ghee Making

  • Look for unsalted, preferably organic butter made from high-quality milk sources.
  • Opt for butter with a higher fat content, as it yields more ghee.
  • Ensure the butter is fresh and free from additives or preservatives.
  • Consider using butter made from grass-fed cows for a richer flavor profile.
  • Check for reputable brands or local producers known for their quality butter products for making ghee at home.
Benefits Of Ghee

5 best tips for ghee storage

Here are five essential tips for storing ghee:

  1. Keep It Sealed: Ensure your ghee is tightly sealed in an airtight container or jar to prevent exposure to air, moisture, and potential contaminants. This helps maintain its freshness and prevents oxidation.
  2. Store in a Cool Place: Ghee should be preserved in a cool, dry, and dark place away from direct sunlight & heat sources, like stoves or ovens. Excessive heat can cause ghee to melt and lose its texture.
  3. Refrigerate or Not: Ghee has a naturally long shelf-life due to its low moisture content and clarified nature. While some prefer refrigerating ghee to extend its freshness, it’s not necessary if stored in a cool, dark place. If refrigerated, ghee may become solid but return to a liquid state at room temperature.
  4. Avoid Moisture Contamination: Ensure your utensils and hands are dry when handling ghee. Any introduction of moisture can lead to the growth of bacteria or mold. Use clean and dry wooden spoons to scoop out ghee.
  5. Prevent Cross-Contamination: Avoid dipping used utensils or crumbs into the ghee container to prevent cross-contamination. Always use clean utensils to scoop out ghee, especially if you plan to store it for an extended period.

If you adhere to these storage tips, you can ensure your ghee remains fresh, flavorful, and ready to enhance your cooking and culinary creations.

Are you finding that making Ghee in a slow cooker is time-consuming?  Instead, you may try a branded ghee as authentic as homemade. Try Milkio grass-fed ghee.

Try Milkio grass-fed ghee, prepared in New Zealand from local and imported ingredients. Milkio ghee products are lactose, casein, and gluten-free. Milkio ghee products offer a higher smoke point than other cooking oils like olive and coconut. Milkio ghee is a shelf-friendly dairy you can preserve in the kitchen for up to 18 months from its manufacturing date.

The ghee is all-natural and offers an intensely nutty, feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen. To buy Milkio ghee, you may order at the Milkio website.

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

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Can you make ghee with salted butter? The answer is no because there are multiple disadvantages of making ghee from salted butter. Read the blog to know more about ghee and salted butter relation: milkio.co.nz/can-you-make-ghee-with-salted-butter/
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Desi ghee vs ghee comparison is essential to learn the best ghee benefits. Choose grass-fed Ghee for authentic flavor and wholesome goodness. Experience the superior quality that sets it apart. Read more about ghee here: milkio.co.nz/desi-ghee-vs-ghee/
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Dive into the art of ghee preparation in our insightful blog! Unlock culinary mastery and health benefits. Read now: milkio.co.nz/ghee-preparation/
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