I have used a programmable 6 quarts slow cooker for making ghee. Before you begin, please read all the tips above.

Heat the slow cooker on high. Unwrap butter blocks and add it to the heated slow cooker.

Slightly cover the slow cooker with lid and set the timer to 4-6 hours. Why cover the lid slightly? Because butter contains water and there will be some foaming and bubbling, therefore keep the lid slightly open for steam to escape. Butter after 50 minutes - white foam has settled to the base of slow cooker.

By boiling butter, milk solids will separate. Let it simmer until the white foam starts to turn light brown in color. It took me 3 hours (depending on the model of the slow cooker it may take longer).

After 3 hours of continuously boiling on HIGH, milk solids are settled at the bottom and lightly toasted. Because the inside pot is stoneware milk solids will not stick to the bottom.

LOWER the settings. Set it on LOW and let it simmer uncovered for another 1.5 hours. Water and milk solids separate and settle at the bottom. Milk solids have turned dark brown in color - all toasty and gritty. The end result is a nutty flavored golden colored puree ghee that is totally water-free. This is what gives ghee a longer shell life and distinguishes it from clarified butter. Allow it (ghee) to cool ( as in comfortable to touch).

Line a strainer with cheesecloth or you can use a coffee filter.

Line the coffee filter with a liner. Filter the ghee through it.

Milk solids will collect on top and ghee will filter through.

Once all the ghee is strained through, milk solids will remain in the cheesecloth/coffee filter and can be discarded.

Look at that beautiful color. As ghee cools, it will turn lighter in color.

If cooked well, ghee can be stored at room temperature for long.