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Slow Cooker Ghee
Recipe:
1 kg of unsalted butter cooked on high for 4 hours.
Leave to cool for 20 mins then strain through a nut milk bag or muslin cloth.
Keep it at room temperature for months.
Bonus, my house smells amazing.
I strained the whole slow cooker full at once into a plastic jug, then dispensed into the glass jars.
That allowed it to cool a bit more too. If you’re worried about your jars cracking, put a small amount in first and allow them to adjust to the heat before filling.
Or warm your jars in a low oven, which will also make sure they are nice and dry.
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