Instructions

1. Place butter into slow cooker on low and cover with the lid
2. Cook for 2-3 hours until milk solids fall to the bottom and turn brown, do not stir during cooking
3. Place a double layer of cheesecloth over the mouth of the storage jar (Mason or Weck glass jars recommended)
4. Carefully pour liquid from slow cooker into the jar through the cheesecloth (you can do this best by using a funnel, measuring bowl with spout for pouring or even a large baster)
5. The milk solids will accumulate on the top of cheesecloth. These can be discarded, or you can use a new piece if it gets too clogged
6. Once no ghee is left in the slow cooker and jars are filled, cover and let cool for about an hour.
7. Once ghee is soft but not liquid anymore, divide seeds yielded from vanilla bean by amount of jars of ghee, and stir into each jar of ghee (example- if you used 2 8ounce jars, 1/2 of the vanilla bean seeds would go into each jar)
8. Refrigerate jars you won’t be using right away and enjoy!