So this is going to be a really simple post with a couple pretty pictures. Because making ghee in a crockpot is SO EASY!!! Unless I have to, I will never make ghee on the stovetop or in the oven ever again.
As it turned out, making the latest batch of ghee in the crockpot was the result of one of my desperate attempts, when it is hot outside, to keep the indoors cooler without using A/C. So I cook as much as I can on my sunporch, which means using a lot of electrical appliances – crockpot, rice steamer, egg steamer, etc. So, when it came time to make ghee from 4 lbs of spring grass-fed butter, the crock pot came out!
It was so much easier, tho, than making ghee ever had been before, because I didn’t have to monitor the temp, or make sure it wasn’t overcooking – it was a perfect temp, and made a deeply-flavored ghee from all the milk solids that browned so nicely. (Basically the method of making ghee involves boiling off any liquid that remains in the butter, cooking the solids so that they form clusters that can be easily strained off, and browning those solids to add rich flavor to the remaining butter oil.)
When finished, it was just a matter of ladling the finished oil into a sieve lined with a paper towel, to catch the browned solids, and letting it drain into the jar below. So simple! So nutritious – I can’t believe what a gorgeous color this is! And SO delicious!
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