No Fuss Crock Pot Ghee (Clarified Butter)

 

Ghee

March 31st, 2014 is celebrated as Ugadi – New Year’s Day – in Karnataka, Andhra Pradesh and Maharashtra. It is also celebrated as Gudi Padwa in the northern parts of India. In Karnataka, the traditional sweet for Ugadi is Holige or Obattu –  and it tastes delicious with a big pat of ghee!

After numerous unsuccessful attempts at making ghee the traditional way – sometimes burnt and sometimes underdone – I have a fail-proof way to make this Indian kitchen staple.

Ghee

 

No Fuss Crock-pot Ghee

(About 1 1/2 cups ghee)

Super simple directions here:

1) Drop 4 sticks (1 lb) of butter in a crockpot.

2) Close lid with just enough space (enough to easily slide a dinner knife in and out – about 1/2 inch) to allow moisture to escape.

3) Turn slow cooker to LOW and cook for about 3-3 1/2 hours. (If the butter is frozen, it will take longer. I always use refrigerated butter.)No stirring required.

4) The liquid will have turned a beautiful golden hue, and scum would have floated to the top.

5) Unplug the crock-pot and allow the ghee to cool for an hour in the same insert.

6) Pour into a glass container through a fine meshed strainer or cheesecloth. Once cooled, the ghee will thicken.

7) Does not require refrigeration – Can be stored in the pantry for at least 2 months. Always make sure to use a dry spoon when using.

NOTE: I usually cook 2 lbs of butter in my 6-qt slow cooker on LOW for about 7-8 hours. I pour it into two containers, and store one in the fridge to pull out when needed.

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