Place the butter in the slow cooker and set it to high for 4 hours.

Keep the lid on the slow cooker only half way so the moisture can evaporate.

After 2-2.5 hours, start checking on the slow cooker.

There should be white foam and solids forming at the top. Keep letting the butter cook until this foamy layer starts turning brown.

Once the layer is browned, place a funnel in a glass jar big enough to hold the ghee, and put a cheese cloth over the funnel.

Pour out the ghee in the covered funnel to strain out the milk solids. You'll be left with a dark golden liquid inside the glass jar.

Let it cool completely before putting the lid on the jar.

Store at room temperature or in the fridge.