When you see the lactose bubbling up on the surface of the butter, you may remove it and strain out the butter at this stage. While the butter is cooking down it will first go through the clarification state and the second stage will be the development of ghee. You need to leave the way out for the moisture to escape. AGAIN make sure the lid is not closed shut. The butter will slowly melt and will start slowly boiling. IF you set the pot to HIGH, make sure to only keep it on high until the butter has melted, I can’t stress this enough. OR you can set the dial to LOW and let the process begin. If you are home while the ghee is cooking, you can turn the dial to HIGH (or set it to HIGH) until the butter has melted down. Slightly move the lid of the pot to the side, making sure the lid is still secure. Remember what I said about not closing the lid of the crockpot shut. Remove the wrappers from butter and place them in the crockpot. If you leave the butter in room temperature for an hour before putting it in the crockpot, you can fit all 8lbs in. I have a large crockpot which can take up to 8lbs of butter. This will teach you exactly what look forward to the next time you make ghee in your crockpot. Since we are going with the crockpot method because we want more freedom from constantly looking over our shoulders, please follow all of my suggestions and stay close-by the first time you make ghee. Not to mention that the first butter blowup will not be your last. You will need to transfer everything into a different container and finish the making of ghee on the stove top. Once the water becomes trapped in the crockpot, good luck getting it out with this method. If you close the lid shut, the water will be trapped inside the pot and create huge “butter blowup”, which will make you miserable. Remember, the process of cooking down butter and turning it into ghee is obtained by cooking down the lactose and evaporating the moisture. Under no circumstances close the crockpot lid shut. What to watch out for while preparing ghee in the crockpot. I make a huge batch of it once in two months and I haven’t had anything go bad under my match. It does not oxidize and keeps remarkably well in and out of the refrigerator. Ghee has a much longer shelf life than other oils. Ghee, on the other hand, packs quite a powerful punch by adding its own nutrients into your food, which will not get destroyed during the cooking process. Most oils with a high smoking point are not beneficial to our health. Ghee is an excellent choice for sauteeing vegetables, used in pastries, in soups, stews, searing fish and meats. I, however, will sum it up for you without going into too many details.Īside from being completely lactose-free, ghee has a high smoking point, standing at a whopping 485 degrees. There is a lot of information about ghee in the realm of the world wide web. The last but not the least reason is that I don’t have to constantly watch the stovetop wondering if my ghee will “explode” anytime, because I chose the wrong temperature or a little water got splashed into it. ![]() You can set up a timer so the crockpot turns off without you worrying. I can control the cooking temperature precisely because crockpot has two or three temperature settings and there is no messing it up. I can also spare a burner on my stovetop, while the ghee is slowly simmering in the crockpot. ![]() First, it does not require a lot of energy. I started making ghee in the crockpot for multiple reasons. When used in foods it gives them a very subtle but rich buttery aroma. ![]() The second step is to make ghee out of butter, going beyond clarifying it. There are three levels of clearing milk solids from butter. Making ghee at home is quite easy and today I will teach you how to make ghee in a crockpot. Ghee is liquid gold when it comes to its health benefits.
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