Add butter to your Slow Cooker/Multi Cooker cooking pot.
Cover with Glass Lid, or use Multi Cooker's lid, with Steam Valve open. Cook on MEDIUM/NORMAL for 2 hours.
When Beep is heard, turn off Slow Cook function, open lid and push the Sauté/Browning button and then adjust to the LOW setting. Continue cooking for 20 minutes, stirring frequently. The solids will begin to caramelize, which is what you want to happen. This is where the Clarified Butter turns to Ghee.
When time is up, allow Ghee to cool to almost room temperature and the pour through a cheesecloth lined strainer, into a glass jar.
Ghee can remain out on the counter or stored in the refrigerator.