Slow Cooked Ghee for Keto

March 7, 2019
Blog post

Prep time: 5 minutes

Cook time: 4 hours

Ghee is one of the most important foods in Ayurveda because it’s an easy to digest fat that stays solid at room temperature and becomes liquid when warm. Ghee is excellent for nourishing depleted tissues. For instance, a little bit of ghee calms the liver when it is deficient and soothes the nervous system when its frayed. It contains vitamins A, D, E, K and is packed with omega-3 and omega-9 fatty acids.  It is also one of the most prevalent sources of CLA. CLA has numerous health benefits, including supporting immunity, healthy liver function, and glucose metabolism.  Ghee also bestows the gift of butyric acid because ghee is the highest known food source for butyric acid on the planet.  Butyric acid improves insulin sensitivity, supports healthy levels of both HDL and LDL cholesterol, reduces fatty tissue, and reduces hunger levels.  Ghee has a high smoke point (485°F) so it’s an especially good choice for cooking at high temperatures. It also cooks great at low temperatures.  Ghee is made by removing the milk solids and water content from butter, so all that remains is pure golden fat!

Print Recipe

Slow Cooked Ghee for Keto

  • Prep time: 5 minutes
  • Cook time: 4 hours
  • Total time: 4 hours 5 minutes

Ingredients

  • 32 ounces Unsalted Butter

Directions

  • Place the butter in your slow cooker and set it to LOW.

  • Leave the slow cooker uncovered. It is very important to leave the lid off, which allows the steam to escape as the water content in the butter evaporates.

  • After the butter melts and comes to boil, a creamy foam will begin gathering on the top which is the milk solids separating from the oil. It is best to leave this alone and allow the Ghee to cook. This foam will eventually turn a golden brown around the edges giving off a pleasant, light nutty aroma that lets you know the Ghee is almost ready.

  • At the end of 4 hours, strain the the clear golden Ghee into a clear glass jar (one with a tight fitting lid) using very fine mesh strainer or a double folded cheesecloth to remove the milk solids.

  • Let the Ghee cool to room temperature and then place in the refrigerator to solidify. Once it has solidified, Ghee may be kept on the counter, so it can be enjoyed in your cooking anytime!

Notes

16 ounces of Butter = 2 hours of slow cooking.
32 ounces of Butter = 4 hours of slow cooking.
48 ounces of Butter = 6 hours of slow cooking.