Ingredients

The following ingredients have 4 Servings
  • 16 oz or more grass fed butter
  • Slow cooker
  • Funnel
  • Cheese cloth
  • Glass jar

Instruction

  • Place the butter in the slow cooker and set it to high for 4 hours.
  • Keep the lid on the slow cooker only half way so the moisture can evaporate.
  • After 2-2.5 hours, start checking on the slow cooker.
  • There should be white foam and solids forming at the top. Keep letting the butter cook until this foamy layer starts turning brown.
  • Once the layer is browned, place a funnel in a glass jar big enough to hold the ghee, and put a cheese cloth over the funnel.
  • Pour out the ghee in the covered funnel to strain out the milk solids. You'll be left with a dark golden liquid inside the glass jar.
  • Let it cool completely before putting the lid on the jar.
  • Store at room temperature or in the fridge.