Introduction
If you’ve ever tasted the rich, nutty flavor of ghee, you know it’s more than just a cooking fat — it’s a staple in Indian kitchens and a beloved ingredient around the world. Ghee is clarified butter, slowly simmered to remove milk solids and water, leaving behind pure, golden fat that’s perfect for high-heat cooking and rich flavor.
Traditionally made on the stovetop, ghee can be a bit finicky — requiring close attention so it doesn’t burn. But did you know you can make it effortlessly in a crockpot? Using a slow cooker allows you to make ghee with minimal supervision and practically no mess.
Whether you’re using it for sautéing, adding it to your bulletproof coffee, or drizzling it over vegetables, this crockpot ghee recipe is a game changer. It’s easy, hands-off, and yields beautifully golden, aromatic ghee every single time.
🕒 Cooking Time and Servings
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Prep Time: 5 minutes
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Cook Time: 6–8 hours (slow cooker on low)
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Total Time: 6–8 hours
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Yield: About 1.5 cups of ghee (from 1 lb butter)
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Servings: Approximately 24 servings (1 tablespoon per serving)
🧈 Ingredients
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1 pound (16 oz / 454 g) unsalted, grass-fed butter (preferably organic)
That’s it! One ingredient — pure and simple.
👩🍳 How to Make Ghee in the Crockpot
Step 1: Prepare Your Crockpot
Set your slow cooker to low heat. Make sure it’s clean and dry.
Step 2: Add the Butter
Place the butter into the crockpot. Cover with the lid slightly ajar to allow moisture to escape.
Step 3: Let It Simmer
Allow the butter to melt and cook on low for 6 to 8 hours. Do not stir.
Around hour 4, you’ll notice the milk solids beginning to separate and sink to the bottom. The surface will look golden and bubbly.
Step 4: Check for Doneness
The ghee is ready when the liquid is clear and golden, and the milk solids at the bottom have turned a light brown. It should smell nutty, not burnt.
Step 5: Strain the Ghee
Turn off the crockpot and let the ghee cool for about 10 minutes. Line a fine-mesh strainer or cheesecloth over a clean glass jar and slowly pour the ghee through, leaving the milk solids behind.
Step 6: Store It
Let the ghee cool completely before sealing the jar. Store at room temperature for up to 3 months or in the fridge for up to a year.
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