Bellmaestra Posted August 25, 2016 Share Posted August 25, 2016 I bought the "Paleo Perfected" cookbook (America's Test Kitchen; it's pretty terrific!). One recipe was for making ghee by baking it in the oven. You put four sticks of unsalted butter in a dutch oven and bake it at 250 for a suggested 2 1/2-3 1/2 hours. I checked it at 2 1/2 and was a little alarmed to see it was REALLY brown! The solids were quite dark, and once I strained it, the remaining ghee was kind of a tan color. But it's nutty and delicious! Has anyone else tried making ghee in the oven? Stephanie Link to comment Share on other sites More sharing options...
Guest Posted August 26, 2016 Share Posted August 26, 2016 No, but I am now wondering if you can crock pot it too.... Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted August 26, 2016 Moderators Share Posted August 26, 2016 40 minutes ago, DesertDebbi said: No, but I am now wondering if you can crock pot it too.... Google it, I'm pretty sure I've seen instructions for that. Link to comment Share on other sites More sharing options...
Bellmaestra Posted August 26, 2016 Author Share Posted August 26, 2016 What a great idea! I think I'll try that next! I do love my ghee. Stephanie Link to comment Share on other sites More sharing options...
purplepadres Posted September 6, 2016 Share Posted September 6, 2016 I only make ghee in my crockpot now. Put a few sticks of butter in there, turn the crockpot on high, uncovered. It's not something you can just leave, it needs adult supervision. :-) It takes anywhere from 2-4 hours, but at the point where all the solids drop down to the bottom & start browining, I strain it through some cheesecloth. It comes out fabulously. Link to comment Share on other sites More sharing options...
ArtFossil Posted September 6, 2016 Share Posted September 6, 2016 3 hours ago, purplepadres said: I only make ghee in my crockpot now. Put a few sticks of butter in there, turn the crockpot on high, uncovered. It's not something you can just leave, it needs adult supervision. :-) It takes anywhere from 2-4 hours, but at the point where all the solids drop down to the bottom & start browining, I strain it through some cheesecloth. It comes out fabulously. That's inventive but I'll stick with the stove. Only 40 minutes or so and only light supervision. (And can be done while watching Netflix.) I'm never home enough to schedule 2-4 hours. :-) Link to comment Share on other sites More sharing options...
Saturn Posted September 6, 2016 Share Posted September 6, 2016 A crockpot sounds like a great idea! I (me, this is not advice) wouldn't put it in the oven. I would feel paranoid about it getting overdone. When I made ghee last week, the finished product was a beautiful yellow color (that turned into a soft yellow when it cooled down and got thicker). I think tan would mean it's a tad more done than most ghee, but if it tasted good, that's the important thing. Link to comment Share on other sites More sharing options...
purplepadres Posted September 6, 2016 Share Posted September 6, 2016 19 minutes ago, ArtFossil said: That's inventive but I'll stick with the stove. Only 40 minutes or so and only light supervision. (And can be done while watching Netflix.) I'm never home enough to schedule 2-4 hours. :-) Yeah, I usually do it on my "big" prep day, when I know I'm going to be around and can pop in on it. I'm very sensitive to dairy, but can tolerate ghee. I feel like I'm able to get more of the dairy solids out using the crockpot method. Link to comment Share on other sites More sharing options...
ArtFossil Posted September 6, 2016 Share Posted September 6, 2016 2 hours ago, purplepadres said: Yeah, I usually do it on my "big" prep day, when I know I'm going to be around and can pop in on it. I'm very sensitive to dairy, but can tolerate ghee. I feel like I'm able to get more of the dairy solids out using the crockpot method. It's actually the four layers of cheesecloth that removes "all" the milk solids. Link to comment Share on other sites More sharing options...
Guest Posted September 7, 2016 Share Posted September 7, 2016 Well I made some crockpot ghee this weekend. After about 3 hours it was the right color. I used a fine mesh colander lined with double cheesecloth and strained it twice to make sure any ick was out. It is beautiful, and was SUPER easy to do! I highly prefer this to the stove method, and it only required minimal supervision in the form of a peek now and then to see how the solids were doing. Link to comment Share on other sites More sharing options...
Bellmaestra Posted September 7, 2016 Author Share Posted September 7, 2016 Cool... that's going to be my next method. Browned ghee is so delicious... amazing stuff. I would think the lower temp versions are going to be the best. I confess I'll eat a little spoonful after throwing it in the saute pan. Good fats are a good thing, right? Stephanie Link to comment Share on other sites More sharing options...
purplepadres Posted September 7, 2016 Share Posted September 7, 2016 19 hours ago, ArtFossil said: It's actually the four layers of cheesecloth that removes "all" the milk solids. Oh, I know, I've been Whole30/Paleo for about 4 years now. But I also find it easier when it's a bit browned, the solids are clumpier at the bottom of the crockpot, and therefore easier to capture in the cheesecloth. I appreciate the time investment isn't worth it for you, just sharing what works best for me & my tummy! :-) Link to comment Share on other sites More sharing options...
Bellmaestra Posted September 28, 2016 Author Share Posted September 28, 2016 I made the crockpot version yesterday and it turned out great. I have a very old crockpot from the days when crockpots heated at a much lower temperature. I just left it unattended for a couple hours, and it was perfect. Stephanie Link to comment Share on other sites More sharing options...
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