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a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
Hi, I'm Kels!

The Best Sourdough Glazed Donuts


In my last post about the benefits of ghee, I promised an easy method to make your own. There are two ways to make ghee. I have tried both and find this method to be the easiest. 

Are you ready? This isn’t going to take long . . .

Step 1: place grass-fed unsalted butter into your crock pot. Salted butter can also be used, but keep in mind that most of the salt will be removed with the milk solids anyway. The quality of the butter MATTERS. If you want all of those great benefits I talked about yesterday, find the best butter you can. I buy Kerrygold brand. They have the salted kerrygold at costco for the best price. Keep in mind as well that making it yourself is MUCH cheaper than buying ghee at the store.

However much ghee you want to end up with is about how much butter you should start with. I typically do 1 lb at a time, sometimes a little more if I am doing a round of whole30 and know I will be using more of it.


Step 2: leaving the crock pot UNCOVERED, turn it on to HIGH.


Step 3: WAIT. The butter will slowly melt and after a couple of hours you will see the milk solids collecting on the surface and bottom of the crock pot, with a golden yellow liquid in the middle. Isn’t it pretty?


Step 4: After at least 3 hours, and closer to 7 for some (mine took 5 1/2), you will see the milk solids starting to brown and crust up on the surface. At this point, the ghee is done! Turn off the crock pot.

Step 5: using a cheesecloth or nut milk bag, strain the ghee into a glass jar. Cover and store in a dark cupboard away from heat. The ghee will solidify as it cools.


That’s it! Didn’t I promise it was easy? After standing at the stove for over an hour when I made it the first time, and then trying this method, I will never go back. I know how long it takes in my crock, so I can throw in some butter in the morning and check on it hours later to see if it is done.

Let me know if you give it a try!

Comments +

  1. Debra Worth says:

    Wow. I haven’t been cooking mine long enough. I had to solidify and than rinse the milk solids off and there is always some I miss so it risks going bad being stored at room temp.

  2. Lacey says:

    Definitely going to try this one. How could I not when it’s so easy?!

  3. Deniza says:

    Hi dear Kelsey, found you on our Fitfluential FB group 🙂 This recipe is just what i was looking for, thank you for posting! I will have a look at your other posts, love your style of writing! Have a nice day <3 xoxo Deniza

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about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

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