Home Made Ghee

RunningBugFarm.com

Equipment:

Kitchen Scale
Crock-pot
Fine Metal Strainer
Cheesecloth
Glass or Metal Bowl
Canning Jars

Ingredients:

2 - 3 Pounds of Butter

Directions:

Put the butter in your slow cooker.  Turn the slow cooker on to "Low" & let the butter simmer & melt.  If your crock-pot doesn't get hot enough, turn it to "High".  - Crock-pots vary by manufacture.

Let the butter simmer for approx. 4 hours.

It will start to turn a golden color & begin to clear.  A layer of foam & crust is normal.  When you move this layer aside, you can see to the bottom of the Crock-pot.  Your Ghee is done cooking.

Turn off the heat & let cool for approx. 1 hour so that you can safely handle it without getting burned.  Do not let it cool completely, you need it to still be in a liquid state so that you may strain it.

You can use a metal strainer alone or several layers of cheesecloth lined in the bottom of the strainer depending on how clean you want your Ghee.  The latter is the best method.  Carefully pour the Ghee into the strainer & into a metal or glass bowl leaving the coagulated dairy proteins behind.

Carefully transfer the strained Ghee into glass mason jars & let cool.

Store at room temperature for several months or in the refrigerator.

Enjoy!

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