Clarified Butter Slow Cooker
Transform your cooking with this easy and foolproof recipe for Clarified Butter made in a slow cooker! Using just one ingredient—unsalted butter—and minimal preparation, this recipe simplifies the process of creating rich, golden clarified butter that’s perfect for high-heat cooking, baking, or enhancing your favorite dishes. The slow cooker method ensures even melting and precise separation of milk solids and water, leaving you with a pure, velvety butterfat that’s both shelf-stable and packed with flavor. Ideal for lactose-intolerant cooks or those looking to elevate their culinary creations, this clarified butter can be stored for weeks, making it a versatile kitchen staple. Tags: clarified butter recipe, slow cooker butter, homemade ghee, lactose-free cooking fat.
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Recipe Information
Ingredients
- 500 grams Unsalted butter
Instructions
Set your slow cooker to the LOW setting. Ensure it is clean and completely dry to avoid any water contamination in the butter.
Cut the butter into small, even-sized cubes. This helps the butter melt evenly and prevents overheating.
Place the butter cubes into the slow cooker bowl. Cover the slow cooker with the lid but set it slightly ajar to allow steam to escape. This ensures the water content in the butter evaporates effectively.
Let the butter slowly melt and separate into three layers over approximately 2 hours. The top layer will be foam, the middle layer will be clarified butter, and the bottom layer will contain the milk solids.
Once the butter is fully separated and the milk solids have sunk to the bottom (approximately 2 hours), carefully remove the foam from the surface using a spoon.
Turn off the slow cooker and let the clarified butter cool slightly for 5-10 minutes. This makes it easier to handle and strain without burns.
Place a fine-mesh strainer lined with cheesecloth or a coffee filter over a clean, heatproof jar or container. Slowly pour the liquid butter through the strainer, ensuring the milk solids at the bottom stay behind in the slow cooker.
Let the clarified butter cool completely at room temperature before sealing it with an airtight lid. Store it in the refrigerator for up to 6 months or at room temperature for up to 3 weeks.
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.6 g | 549% | |
| Saturated Fat | 250.0 g | 1250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 0.0 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
