Because of my GAPS Diet (post coming soon regarding that), I can't have many raw ingredients. The only raw food I can have right now is avocado! Because of that: no butter. No RAW butter, that is, until Ghee came in to the picture.
I followed a step-by-step tutorial on how to make it, and it was so easy!
1. Start with butter. Salted or unsalted. However much you want! I used 6 sticks. Place them in hour crockpot.
2. Turn the crockpot on high. Leave UNCOVERED and set your timer for about 2 hours. Each crockpot is different, and some crockpots take 3 hours for this process, while others take 7! So, be sure to do it when you're home. The butter will start to foam after about an hour (in my crockpot - pic below).
After 2 hours: 
Have you made ghee? How did you make yours? I'm all for tips and tricks!
3. You'll know when the ghee is done when the edges start to form a brown soft "crust" and it starts to give off a pleasant, nutty aroma. It actually smells REALLY good!! Four hours in, and done!
4. Prepare a glass jar (it has to be glass or stainless steel, according to what I've read) with two coffee filters or a cheese cloth. Secure with a rubber band. Ladle some of the ghee in to your coffee filters (that's what I used) and wait for it to drain. The curds and ghee will separate. And it separates SLOOOOWLY. I ended up switching to just one coffee filter and kept changing them after every straining. I filled 2 glass jars about three-quarters full.
Done!! Let it cool on the counter for a bit, then put the lid on. Apparently ghee can be stored on the counter or in the frig! I'm putting mine in the frig...cause I'm just like that 😉 It will solidify and begin to look like animal fat drippings when they solidify.
I tried some ghee on my sweet potato...and OH MY GOODNESS, it's good!
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