Why would you want to make your own ghee? well for several reasons, to ensure you get the freshest possible ghee, and to know what exactly is in the ghee, and to just feel a bot like a domestic goddess in the easiest possible way!
This ghee is made with the minimum of fuss and bother in a slow cooker, so it really takes very little of your active time, and reduces all the splash and splutter to nothing. No toiling over the stove, wiping up greasy splashes and leaping back in alarm when vicious droplets of steam or ghee leap out to attack you.
Take 2 kgs of unsalted organic butter, if you can find it, or just buy 2 kgs of unsalted butter, and check that the ingredients are nothing but cream and water. I bought 8 250g blocks.
Place the blocks of golden butter into the slow cooker. I have a large 5 litre slow cooker, having given away my smaller slow cooker to the builder who installed my kitchen, but id o think this larger one was pretty good. Turn the cooker on to its lowest setting, cover the cooker and leave it for about 6-8 hours. At the end it will be simmering gently with bubbles bursting out though the sediments at the bottom of the pan.
Turn off the slow cooker and leave it alone for a couple of hours or until the ghee is at room temperature, assuming that the rom temperature is warm enough to keep it in a liquid state, If you live in an igloo of course, you will need a different measure. But, the idea is that you want the ghee to be cool enough not to scald you and warm enough to flow.
Take a wide mouthed bottle, and drape a clean teatowel or muslin cloth around the mouth. Press the cloth into the bottle a bit, ensure it doesn’t slip off. Strain the ghee through the cloth. Do NOT try to squeeze the last bits of ghee out, you want no part of the burnt bits and solid bits to get into the ghee.
Allow to cool before covering the jars or bottles. Store in a cool pantry.