In India, there’s definitely not a house where you cannot find ghee due to the fact that almost every dish that requires sautéing or even slow cooking uses this ingredient. Even though most people just translate the word ghee to ‘butter’, the truth is, ghee isn’t just butter. To Indian cuisine experts, ghee is a butter that is made in accordance to highest butter-making standards. Therefore, great care is needed when making one.
To those who did not know, we can also make ghee from unsalted butter by using a slow cooker. Unknown to most of us, a slow cooker can be used in many ways other than cooking stews and soups.
- 2 lbs. Unsalted Butter
- Prepare the slow cooker first by heating it up on high setting for a while. At the same time, unwrap the unsalted butter that you bought from the market. Unknown to most of us, market butter still contains lots of water which, if not removed, will lessen the butter’s overall shelf life.
- Put the unsalted butter blocks inside the slow cooker. Partially cover the slow cooker and let the butter melt and cook for a while. Partially covering the slow cooker allows the butter’s excess water to evaporate as steam, which is also the reason why you are going to see some foaming and bubbling. Just let it boil for at least two hours.
- After two hours of continuous boiling inside a slow cooker, the milk solid or butter residue will settle at the bottom of the pan and get toasted slightly. Lower the slow cooker’s setting and let it cook for at least 1 ½ hours. After that, the residue will get toasted until it becomes dark brown in color. Let the butter cool before straining it either by using a coffee filter or a strainer lined with some cheese cloth. The strained butter is now your Ghee and can be used in any kind of cooking.