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Cut butter in chunks and put it in your slow cooker. Turn the slow cooker on high.
Foam like this will appear within 45 minutes or so. Keep cooking until the white foam starts turning very light brown. About another hour and a half, depending on the model of your slow cooker.
Skim the foam with a spoon. You can use it to top your toast or sprinkle on popcorn, it’s beyond delicious.
Put funnel and strainer in the prepared mason jar, and use a ladle to scoop the golden yellow liquid into the jars, trying not to touch the sides and the bottom of the pot where the milk solids collect.
Use a paper towel to cover the jars until they cool down (to avoid condensation). Cover tightly and keep at room temperature for up to a month. You can store it in the fridge for 6 months or even longer.