Can ghee be made using a slow cooker or pressure cooker, and how would that process differ from the traditional stovetop method?

Question

Explore alternative methods for making ghee. Learn how you can use a slow cooker or pressure cooker and how the process differs from the stovetop.

Answer 1

Yes, ghee can be made in a slow cooker or pressure cooker. The slow cooker method is gentler and requires less monitoring, while the pressure cooker is faster but needs careful attention to prevent burning.

Detailed Explanation:

Ghee, or clarified butter, is traditionally made by simmering butter over a stovetop until the water evaporates and the milk solids separate and brown. Using a slow cooker or pressure cooker offers alternative methods with their own advantages.

Slow Cooker Method:

1. Place unsalted butter (preferably grass-fed) into the slow cooker. The amount depends on the size of your slow cooker; a common starting point is 1-2 pounds.
2. Set the slow cooker to low heat.
3. Let the butter melt and simmer, uncovered, for approximately 6-8 hours, or until the milk solids have settled at the bottom and turned golden brown. The ghee on top should be clear and golden.
4. Skim off any foam that forms on the surface during the simmering process. This helps with clarity.
5. Once the ghee is ready, carefully strain it through a cheesecloth-lined sieve into a clean, heat-proof jar. Discard the browned milk solids.
6. Let the ghee cool completely before sealing the jar. It will solidify at room temperature.

Pressure Cooker Method:

1. Place unsalted butter into the pressure cooker. Again, the amount depends on the size of your cooker.
2. Close the lid and set the pressure cooker to low pressure for about 15-20 minutes. Natural pressure release is recommended.
3. After the pressure is released, carefully open the lid. The milk solids should have separated and browned. Be cautious as the ghee will be very hot.
4. If the milk solids are not browned enough, simmer on saute mode (if your pressure cooker has it) or transfer to a regular pot and simmer on the stovetop until they reach the desired color.
5. Strain the ghee through a cheesecloth-lined sieve into a clean, heat-proof jar. Discard the browned milk solids.
6. Let the ghee cool completely before sealing the jar. It will solidify at room temperature.

Pro Tip:

Regardless of the method, use high-quality, unsalted butter for the best flavor. Grass-fed butter is often preferred for its richer taste and nutritional benefits. Monitor the process closely, especially with the pressure cooker, to prevent burning, which can impart a bitter taste to the ghee.