Content

• Ingredients
• Steps
• Method 1 of 2: Using the oven
• Method 2 of 2: Using a Slow Cooker
• Tips

In England, ghee is served alongside a variety of rolls, desserts and fresh fruit. This wonderful addition is usually seen at tea events. For those who have never tasted ghee before, they resemble a mixture of butter and whipped cream. They are delicious, easy to prepare, and only require one ingredient. The best ghee is made from not pasteurized cream. In the recipe below, you can use regular pasteurized cream, which is easy to find in any store. However, the ideal option is to use fresh, natural cream that has not been heated to very high temperatures.

Ingredients

• Cream (not heavily pasteurized if possible)

Steps

Method 1 of 2: Using the oven

1. 1 Preheat oven to 80 degrees. Melted cream is cooked at low temperature and for a long time.
2. 2 Use a heavy, not heavily pasteurized cream if possible. Pasteurization is the heating of food, most often liquid foods, to a high temperature, and then gradually cooling them. The high temperature makes the shelf life of the product longer, preventing microorganisms from developing. However, the by-product obtained after this procedure loses a small amount of flavor and has a different structure. For the tastiest clarified cream, stick to natural, less pasteurized, high-fat cream.
3. 3 Pour the cream into a heavy-bottomed saucepan with a lid. The main thing to worry about is how high the cream will rise relative to the edges of the pan. Try to leave about 2 to 7 cm loose in the saucepan so that the cream does not spill out during baking.
4. 4 Place the casserole dish in a preheated oven and bake for at least 8 hours. Cover it with a lid and leave to cook. The cream can be baked until cooked for up to 12 hours.
   • After 8 hours, the cream will become thicker and covered with a yellow film, which is melted cream. If you are testing the creaminess in the oven, do not touch the top layer.
5. 5 Take out the melted cream pan and leave to cool to room temperature. After that, put it in the refrigerator again for 8 hours, do not destroy the top film of the cream.
6. 6 Carefully separate the top layer of melted cream from the liquid underneath. You can save the remaining cream at the bottom and use it later when cooking.
7. 7 Bon Appetit! You can store melted cream in the refrigerator for 3 to 4 days.

Method 2 of 2: Using a Slow Cooker

1. 1 Find out if your slow cooker is using heat. Most of them have a different set of used temperatures. Since elevated temperatures are absolutely unsuitable for cooking ghee, make sure you don't spoil them with overheating. If you think your slow cooker is cooking a lot, then use this tip:
   • Find a wide container that fits in your slow cooker. Place it there and pour the cream into a bowl. Pour water into a slow cooker (not into a cream pan) so that the pan is at least 2 cm submerged in the water.
   • If you need to cook in a water bath in a slow cooker, use the same method. You need some space for the cream, so do not fill the container to the brim with it.
2. 2 Turn the slow cooker to the lowest temperature and add the cream.
3. 3 Wait 3 hours, do not spoil the yellow film that begins to appear on top of the cream. After 3 hours, turn off the slow cooker and let the cream cool to room temperature.
4. 4 Place the container in the refrigerator and refrigerate for 8 hours.
5. 5 Carefully separate the melted cream from the regular cream at the bottom with a special slotted spoon. You can save the remaining cooking cream on the bottom.
6. 6 Enjoy! The ghee is served at room temperature. You can store melted cream in the refrigerator for 3 to 4 days.

Tips

• If you do not have a special water bath fixture, you can make one yourself.