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4.5.18

Slow Cooker Ghee



Hi Loves!

Do you know what ghee is? It's this wonderful, rich, fatty substance that comes about when you cook butter just right, then remove the milk solids with a sieve. I have been acquainted with ghee for pretty much my whole life, growing up in an Indian household. Everything from small dishes, to entrees, to dessert, my mom and grandma made all sorts of delectables.

Kind of like clarified butter, Ghee goes a step further by being cooked longer. This not only results in the same kind of substance like clarified butter, but it brings out this lovely, nutty flavor. The cooking process also concentrates the flavor of the ghee and makes it more, well, buttery.

Some great things about ghee besides the flavor:

Cooking: Ghee has a higher smoking point than regular butter. Regular butter starts smoking at about 350 degrees. Ghee is closer to 485 degrees. This makes it more ideal for cooking than regular butter. It's very good for baking and sauteing. I make a mean steak with some thyme and ghee!

Heatlh: Ghee has excellent amounts of fat-soluble vitamins and minerals. It also has much reduced or even no amounts of lactose and casein, which many people have severe sensitivity to. Then there is the more concentrated amounts of butyric acid which is good for digestion and at reducing inflammation.

Flavor: Yeah, it's pretty good. Enough to mention twice.

One thing is always common with ghee, and that is that it tends to be a bit pricey. A small jar can easily set you back at least $10. So, you might find that you can save a few bucks doing this yourself. It helps that this is probably the easiest recipe I've got on this blog and you can't mess up this one at all, unless you have a habit of forgetting the pot on the burner. Then you must be careful please! On that note, let's get started!
 
List of Ingredients:

Butter - 16oz of salted butter (Use good quality, grass-fed butter for this. We prefer Kerrygold).

Things you need:

Cheese Cloth
Large Strainer
Slow cooker
A glass container big enough to hold roughly 2 cups of ghee. I prefer a mason jar with a rubber seal and a locking lid.

This is extremely simple: Set a timer for two hours and let the butter melt and slow cook on low until the milk solids separate at the bottom of the slow cooker. When the time is up, turn off the cooker. Cut a good sized piece of cheese cloth, about 4 times the size of the strainer. Then fold that cloth in half twice. That should make it about the right size for the strainer and you will have 4 layers of cloth to strain out the solids. Place the strainer over your container. Now, carefully, and with oven mitts, pick up the slow cooker insert and pour the ghee through the strainer and into the container. Make sure you do it slowly so that you don't waste any of this precious gold!

When you've got it all, use a silicone spatula to press the remaining ghee out of the cloth. Now, just let the ghee cool, with the lid open, to room temperature. Once the ghee has cooled, it is ready to be used.

I'm not going to spoil the fun by giving you a bunch of recipes but I will say that this stuff, brushed on some pretzel buns, tossed in an oven set to broil and pulled out just when the edges start to crisp is wonderful. A perfect accompaniment to a Man Cave turkey burger with some caramelized onions and arugula with a bit of mayo.

So, I'm very hungry now. I'm going to go eat. Meanwhile, I really hope you all enjoyed this post. Please share and leave a comment if you could! Have a great day!








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