1. Cut the butter into chunks and
 put them in a 3 1/2-quart 
 or larger slow cooker. Put the lid on slightly askew or propped above the rim of the insert with chop- sticks and cook on high for 4 to 5 hours; there will be a layer
of crunchy-looking foam on the top that will be golden at the edges, and the layer of solids in the bottom of the pot will have turned from white to caramel colored. Try not to jostle the cooker as the butter cooks as that can cause it to sputter and plop.
2. Let the butter cool a bit and then use a large spoon to skim off the foam (discard it or save
it for spreading on bread and sandwiches). Without disturbing the solids at the bottom, ladle the clear, golden ghee into clean, dry containers—glass canning jars are ideal. Discard the solids. Let the ghee cool completely, then put the lids on and store in a cool spot or in the refrigerator for up to several months.

Reprinted from Slow Cook Modern. Copyright © 2017 by Liana Krissoff. Published by Abrams, New York.