I am originally from India and have been making Ghee and watching my mom/grandma/great grandma making Ghee from fresh milk > cream > butter > ghee my whole life. My grandparents had a farm and had both Water Buffaloes and Cows. Ghee is made from butter from both of these animals even today. My favorite childhood memories are of my mother mixing sugar with the left over milk solids and then spreading that on a fresh made parantha and giving us as a snack to eat. Now that I have my own children, I do the same with them and they love ghee making day LOL! If they are not in the mood, I will actually make soup/another Indian dish in the same bowl and that milk solids give it a great taste :)! It's kinda like how Americans use Bacon Grease but this is Ghee Solid Grease haha..
Pam, I followed along with this video as I made my very first batch of ghee at the age of 78! I stopped it along at the different stages to make sure I was doing it correctly. Thanks for your expertise, knowledge, and tips!
Made ghee for the first time in my 40+ years of canning. I made 8 1/2 pints of ghee today. Thank you so much for teaching us, who isn't too old yet to learn new techniques.
Thank you for doing the ghee recipe again. My first batch did exactly what yours did in your last video. Several months later I did another batch and it acted just like this one did. I was so sure I did something wrong as it calmed down then foamed up towards the end of the process big time. I had to remove it from the heat because it appeared to be getting a tad too brown on the bottom. You both work so hard to help all of us, I'm sure the good Lord has a special place in heaven just for you. God bless
It's better not to burn milk solid too much a little brown is fine, you know it's done when foam settles completely and there are just transparent bubbles forming, but even if you accidentally burned the milk solids it won't spoil the ghee, it is just that the ghee pot can be used for fried rice or some curry if it is not burnt.. Also sometime there is too much foam but that's fine keep it in low flame and let it simmer and they will settle or you can spray some water over to reduce excess foam..
Same thing happened to me . I think it’s the salt! First batch I did 50/50 salted unsalted . This time all salted and the foam was so thick towards the end I couldn’t see the solids and they got very brown. It doesn’t taste burnt but it’s very dark (and salty lol) back to 50/50 for me
I loved your first video on making ghee. With this update, you have explained this in such a way that anyone could make ghee.. (even Homer Simpson). Absolutely brilliant. Very much appreciated.
Fantastic video. I hope we can keep Jim off that ladder, I’d hate for him to get hurt. Y’all are such a blessing to your followers and fans like me. I really appreciate that there was still foam at the end, but it didn’t interfere with your final product. Thanks for everything you and Jim do for this community. God bless. ❣️
Just found this remake. Already put up 20+ jars with the old video. I just bought 40 lbs on sale at my neighborhood Kroger. Thanks for the refresh. Before anyone runs out to their Kroger, only one of them in my town was running the sale.
This video is exactly what I needed. I now feel confident enough to try this, and I hope to do so in the next week or so! The overhead shots really do help to see what it is I will be looking for to know when the butter has become ghee. I have so enjoyed learning to preserve foods in this past year and knowing how to make ghee feels like another wonderful skill to have! Thank you so much!
@Lilian Kennedy I used two coffee filters and didn't feel like I lost much volume of ghee. I just lined my mesh strainer with them. Seemed to work out fine!
I’m guessing that you towel dried to jars before putting in the oven to complete the drying. I was concerned when you shook the jar and kind of expected moisture to come out, because if there’s water droplets in the jars, it will not evaporate in the temp and time they’re in the oven. Your first “Ghee video” has been my go-to for correct procedure. When I see other TH-camrs doing a quick ghee, I wonder how long their product will be shelf stable. We really appreciate you and Jim doing all your research and presentation to bring us fool proof (as much as possible,)considering human nature [mine] can mess simple things up
I scraped all those caramelized bits from the bottom of my pot and cheesecloth, mixed with a little sugar and cinnamon and have been spreading that on my toast. Yummy! I do hear making ghee with salted butter can make this too salty… I used 100% unsalted in my batches.
Pam, I that butane burner you’re using cooks a bit hotter than you are used to on the stove. So you may have to lower the heat with the jelly pan. Jim, can you put the new camera higher and use the zoom to get your overhead shots, so you do not overheat? The new camera gives you much clearer shots. Very nice. Thanks!
Just made my second batch of ghee. First batch was burnt. I used a non stick pan on med to high heat. I could not see the bottom of the pan and I overcooked it. Oh well. Second batch I use a stainless steel pot. Much better and I used low to med heat. Everything was looking nice very little bubbles and butter getting clear. All of a sudden it started foaming like yours did and I removed it from the stove and filtered it. Worked great then.
Just laid up (8) pint jars of "clarified butter" or "ghee" as otherwise known. One, the dairy solids upset our stomachs and we learned long ago to get the milk dairy solids OUT of the product. Two, this is a clear, clean and organic product for all our cooking needs.
Thank you so much for both videos about making ghee. I appreciate the overhead shot and want to say thanks for purchasing the camera. Please stay safe!
Thanks to you, I always turn butter into ghee. So much safer imo for food storage (grid down) and saves refrigerator and freezer space. I love that you did it on the propane stove! Also, perfect for grid down situations.
I watched your older ghee making video just last week, and then made up 8 lbs of butter into ghee with great results. I havevmore butter to use, so am watching this with interest to see your updates.
I literally just purchased around 6-pounds of butter to make ghee. Thank you so much for all of the beneficial information that you share with us. God bless both you & Jim. ❤️❤️
Hey Mrs. Rose, haven't seen you in a while,nice to see you. I love your videos and I'm here for a refresher as I'm making ghee today. Blessings to you ❤!
Thank you for this updated video! Could you do a video testing and comparing some of the most popular water purification systems for homesteaders? I see many videos out there but most either have a) something to sell or b) a beef with some company. It would be nice to see some scientific evidence from a viable source. Thanks :)
You could always look at what the filters are certified to remove. Brita is a pretty standard one, PUR removes a few more things. Berkey says that they remove almost everything, but the catch is that they’ve never been independently certified, so you need to decide how much you trust the company. If you have municipal tap water, you can contact your water company and request their testing data so you can see what’s in your water. A lot of times that info will be online. If you are in well water, you can get get that tested too, but you will have to pay for it yourself. There’s a big difference between water that is unsafe and water that just tastes a little strange.
I didn't realize that there was a new video. I was referring back to your channel because I was/am making a third batch of Ghee and viewed the old video.. I wanted to share my experience...I used 12 sticks of salted butter. It "blopped" numerous times and made a mess. The fats and milk solids that were left behind were extremely salty. The12 sticks rendered 2 1/4 pints. I never imagined that there was that much salt , milk solids , water ,and fat in butter. YUK. I did a 4 stick/1lb of unsalted next ,just to see if it would be so violent with its blops. It never once did it. No more salted for me. Thank you for sharing.
I just watched this video for the third time because I wanted to do this today. I have been stocking up on butter so today is the day. I made one 3 pound batch came out great, so cleaned everything and did a second batch. Hearing the Pop, Pop as I type.....lol. Love it. I am about the same age as you and am addicted to canning all of a sudden. I did ground beef yesterday and dry can chicken several times, also one of the chicken meals in a jar. Next I want to make the pulled pork and I have an 18 pound turkey I want to process...and Keep Jim off the ladder. My husband is forbidden to get on one, he just stepped off one and broke his ankle,,,Thank you for all you do and take care
I've had the best results with making ghee when I transfer the boiling liquid about halfway through the cooking process into a new pot. Most all the milk solids stick to the bottom of the first pot. It sure makes a lot more work, but turns out a better product. I then gently boil the ghee till all water is removed. It will stop producing tiny bubbles when the water & milk solids are boiled out. I sure enjoy and appreciate all your videos. You have taught me so much!
That is correct way of doing it it's better to make ghee in low flame and you can use the milk solid for curry or fried rice atleast that's what we do here..
@@WTFuzzzzI get to the almost the total clarified stage. Then strain through 4 layers of cheesecloth. Then in a clean pot do a second gentle simmer. Ends with an absolutely clear product.
I ended up purchasing the Kilner pot that looks like yours, worked soooo much better than my previous attempts with a stainless steel pot. No eruptions with the Kilner pot! No mess to clean up and can keep the temperature up so it gets done faster.
I made my first ever batch of ghee today Pam as you made it look so easy. Only a small batch of 4 x half pint jars, but great to learn and build confidence. Thank you both so much.
Hello Mrs.Pam watching from Texas I love the color of your ghee. The crispiest at the bottom of your pot you can cook with your rice or spread it over hot rice or even salad . Take care and God bless you
I made Ghee for the first time today following your other video. It was easier for me following it. I did 4 lbs and it turned out right. Two of the jars didn't seal but that's okay, they'll get used first. I have more to do but not enough extra jars to use. I have to figure that dilemma out.
Would like to be sure I understand correctly: you put the jars, glass container, and strainer all in the oven? Cold oven or preheated? Take them out just before filling them with ghee? Love ALL your videos! You and Jim do an amazing job filming, and the explanations are thorough. Thank you for sharing your knowledge and enthusiasm!
This is my second time doing ghee with you and Jim. First time around not all of my jars sealed. This time everything went perfect. Thank you both for all of your hard work. You explain things so well. Blessings to you both!
I’m making my second batch of ghee. First turned out great, hoping for continued success. It seems one of our local grocers puts butter on sale about once a month and I stock up every time. Freezer is FULL but I wasn’t going to let the great price pass me by. So decided to make ghee again. 😇 Thanks for the fantastic tutorial. You’re an amazing teacher.
Thank you so much for your excellent explanations and practical advice when you make your videos. They are a perfect "go to" for "how to" for most everything. You and Jim are a blessing.
After watching this I finally tackled this project. Loved the outcome of 7 half pints from 4 lbs of butter. I used half salt, half unsalted so it wouldn't be too salty. In local canning group on Facebook, I had to educate them that it was no longer dairy. I loved the burble noise of the second boil. Lol. I referred them to you and a Master Class site online that tells all about ghee.
I made ghee early in June for the first time & I watched your first video the entire cooking process with great success. This stuff is liquid gold! I am now hosting friends to come over with their butter & jars to make their own! Thank you ever so much!! 🥰
I went to my 89 year old sister;s and we did a batch. Now she is as hooked as I. Today she said she has used her 6 jars and needs to make more. THANK YOU seems so inadequate.
I made ghee using your previous ghee video...turned out great! Thank you...tried a second batch and was not watching the heat so well. Guess what, brown butter tastes great too. Not burned but browned. Great for sauces and frostings too! Pam and Jim I love your incredible videos! Blessings all
Just re-watched this again, for third time, (first recording and this one) in order to can my ghee for third year in a row. I like ghee, and I love canning. So what better way to ensure butter in an SHTF situation.
Great video. Putting butter on my next Costco shopping list to make this. I have been looking at more shelf stable items to store. This fits in perfectly.
Between this video and your previous video on Ghee, I've just made my first pint (I'm a newbie, so I'm starting small). Thank you for all your great infirmation!
My 6th jar has been shorter more of late and I think the butter producers are adding more milk or whatever than they did before. ?? It was helpful for me to see you do this process again. Thanks to you both for helping so many people plan and prepare for emergencies. But I'm with the kids, stay off ladders! Haha
I made my first batch of ghee this evening. Was super easy & turned out well. Thank you for your instructions. Now I'm confident to do another batch soon. ❤😊🇦🇺
I've seen many videos on ghee and yours is the one that gave me the most confidence to try again (I failed a couple of times so got kind of discouraged). Will come back to let you know the result. Thanks Jim for the effort in giving us the best angles but please don't climb up the latter anymore 🙏🏻 I too would not want my dad doing it🤭
Hi Pam and Jim 👋 The new camera perspective is fantastic 👌 It has great sound and picture quality. I hope you have many great experiences with it and I'm so pleased Jim is not putting himself at risk anymore with going up and down ladders. My dad is 77 and im terrified every time he goes out to the garden to trim back the high structures. It gives me such anxiety thinking of him or anyone getting hurt....especially Jim with bad leg. It's not worth the risk. Our bodies are so fragile sometimes. Take care and all the best from the UK ❤ Paula.
My first batch following your other video had the exact same issues! As a ghee novice I was a little lost and ended up going a bit long on time and it browned a bit but was not bitter. It has a lovely nutty taste that is ambrosia when popping popcorn. Don't fret if it's not a perfect batch. Ghee seems to be somewhat forgiving. Thank you for posting another video!!!!!
Just thought I'd let you know that I followed your ghee-making videos last summer... 14 pints. We keep the jars in a cool & dark place in the pantry. Just recently opened the next-to-last jar and it's still delicious... hasn't gone rancid! Jars "sealed" well --- ALL of them. Rounding up more unsalted butter today!
@@RoseRedHomestead I've read / heard elsewhere to use it within 6 months if left unrefrigerated. But since I've pressure canned using some of your videos (and am now delighted with the results) I figured that if YOU say ghee can last for years, then mine will absolutely last for years. Thanks, bunches.
Made today for first time. Followed step by step. Worked! Thank you! I have canned butter but was concerned if no power after opening how to keep cool. This answers that! Yes, I am a senior citizen
Your videos are so helpful and motivating. I’m definitely going to make this. The overhead camera gave us an excellent view. Thank you both for sharing.
You are marvelous. I just took advantage of ALDIs $2.49 a lb butter sake and have 6 lb of ghee for storage. Your videos made me confident I could do it.
I kept my ghee in the cabinet above the refrigerator so…. Guess what…. It’s the only thing from my food stash that survived hurricane Ian. If I get a chance to use it, I will think of this.
I've made several batches of ghee since watching your first video on the topic. I find that when I use European style butter, which has a higher fat content, the process seems to take half as long, and it doesn't pop and sputter as much. I also learned that when I make ghee in the summertime, it will go grainy as it cools if the room is warm, which is ok, but I like to move it to the refrigerator to cool to keep it smooth. Once it's fully cooled, I take it back out and put it in my food storage area. I just bought another 15 pounds of butter, so I will be making several batches very soon.
I made 3 different batches, all with different brands of butter. 1 cooked almost twice as long as the other 2 due to the water content & produced 1 1/2 c. less ghee than the other 2 brands. Quality definitely makes a difference. The grass fed butter was the fastest & produced the most ghee.
Excellent video as usual! Love the over head camera view! I found butter on sale last week & I am going to try this! I’ve been dehydrating like a mad woman on apples so I have made a bunch of your scrap apple jelly! It came out just like yours! But I used up all my 1/2 pint jars! So I got to get more! Loved the first video too! Keep Jim off that ladder! Thank you Pam & Jim! You are giving me such confidence on my food preservation journey! I ordered my first canner! It should be here tomorrow! I’m going to start canning! So exciting! Better late than never! I’m 67!
I always use my "Pam Jam Pot " since you first taught us to make ghee! I followed your first video as I made it, pausing often as my ghee cooked to be sure I was seeing what you were describing... I got that frothy foam when I tipped the pan, too. I was afraid I had missed something but i kept going and it actually turned out wonderful! I'm trying to "put up" many jars for our food security. I use a canning sized stainless steel funnel with my cheese cloth inside (tiny binder clip holding it in place)... I pour from the pan, fill a jar, set funnel w cloth onto next jar, etc. We love it when our ghee has a touch of that "browned butter" flavor. Thank you from our hearts!🥰🙏🤗 ps. I found I can use my foodsaver lid attachment to seal a jar that didn't have enough of a heat/cold vacuum effect.
Love Ghee, I even Season my Cast Iron with it. I've made Ghee with the oven method for over 10 Years, but this past Month our UK Butter has become much more expensive, so I brought some Ghee from the Supermarket. It was always more expensive then Homemade, but not now. Luckily I already had a Dozen 500g Jars. Great Video though, & brilliant new overhead camera shots. I've never tried the Stove top method. TFS RRH, take care & keep busy everyone. ❤️🙂🐶
another great video Pam and Jim. Love the cameras and hope they do well for Jim. Yes, stay off ladders...us seniors are too old to be on ladders!!! Love this updated version of making ghee. You both are so helpful and awesome! Sending hugs.
Thank you so much for remind me about the ladders. It is only once in a while. On order to place the overhead in place, I have to climb on a ladder. Yes, I am very careful. Jim
The foam on the top at the end is salt. If you scoop it off and taste it you'll find that all the salt from salted butter has left the ghee and made the foam. I keep it in the fridge and use it as a salty seasoning on meat. Yum.
I just made a batch using unsalted butter which foamed up thicker and longer than salted butter. The residue left after pouring off the ghee was very very salty--it surprised me.
You've inspired me to try cooking ghee. I have lots of butter in the freezer that I'd like to make shelf stable! Looks very easy! Thanks for your great videos Pam!
I am with your kids..sorry. I have children and grands. I love your channel and want you to enjoy doing what you do. Both of you. Stay safe. I never needed to look into the pot of my grandmother or mother, unless certain things were a visual need (such as the type of bubbles from simmer to boil) were required. Handle with care and stay blessed.
Thanks for posting again with these very useful updates! This is on my hit list. The price is butter has nearly doubled in the last year. I stocked up heavily on this item before the price went up. I probably have 40 or 50 pounds in the freezer from Sam’ club.
Thank you for doing this video again. I watched your other one several times and once my jars were open they molded quickly. I don't think I cooked them long enough for the solids on the bottom to brown. This makes me want to try one more time! Thanks for doing this!
I'm so terrified that I'm going to screw up and ruin it somehow. Butter is getting crazy expensive and I'd hate for it to go to waste. But at some point I have to try...right?
What a great video! I canned butter when I was given 20 pounds, it is wonderful and so easy. I think ghee would be fun as well to have in my preparedness stash!
I made my second batch today.. I didn't burn it this time. a nice toasty golden brown this time. I will use cheese cloth next time. I used coffee filters much slower this time
I am originally from India and have been making Ghee and watching my mom/grandma/great grandma making Ghee from fresh milk > cream > butter > ghee my whole life. My grandparents had a farm and had both Water Buffaloes and Cows. Ghee is made from butter from both of these animals even today.
My favorite childhood memories are of my mother mixing sugar with the left over milk solids and then spreading that on a fresh made parantha and giving us as a snack to eat.
Now that I have my own children, I do the same with them and they love ghee making day LOL! If they are not in the mood, I will actually make soup/another Indian dish in the same bowl and that milk solids give it a great taste :)! It's kinda like how Americans use Bacon Grease but this is Ghee Solid Grease haha..
Thank you for the great information and the family experiences you have had making ghee. Jim
That's a great idea 💡
We were having indian vindaloo the same day I made the ghee. After reading your post I put some of the milk solids on hot rice. I LOVED it!
Great ideas. Thanks for sharing. I did feel a bit sad when I was tossing the solids away. I won’t be doing that in future!
Lol.. what the kids don’t know won’t kill them but it might hurt us 😅. Be safe we love you as much as your kids do 😘
Pam, I followed along with this video as I made my very first batch of ghee at the age of 78! I stopped it along at the different stages to make sure I was doing it correctly. Thanks for your expertise, knowledge, and tips!
That is absolutely fantastic! Good for you! So glad it worked for you. We are the same age!
The stuff in the bottom of the pan I save and fry potatoes with it.
Yum!
Made ghee for the first time in my 40+ years of canning. I made 8 1/2 pints of ghee today.
Thank you so much for teaching us, who isn't too old yet to learn new techniques.
Only one thing, what do we do with the milk as solids that are left over? I've been trying to use everything and not throw anything away.
I used mine to top off the homemade dog food for my little beagle dog. She loves it.
Thank you for doing the ghee recipe again. My first batch did exactly what yours did in your last video. Several months later I did another batch and it acted just like this one did. I was so sure I did something wrong as it calmed down then foamed up towards the end of the process big time. I had to remove it from the heat because it appeared to be getting a tad too brown on the bottom. You both work so hard to help all of us, I'm sure the good Lord has a special place in heaven just for you. God bless
It's better not to burn milk solid too much a little brown is fine, you know it's done when foam settles completely and there are just transparent bubbles forming, but even if you accidentally burned the milk solids it won't spoil the ghee, it is just that the ghee pot can be used for fried rice or some curry if it is not burnt.. Also sometime there is too much foam but that's fine keep it in low flame and let it simmer and they will settle or you can spray some water over to reduce excess foam..
Same thing happened to me . I think it’s the salt!
First batch I did 50/50 salted unsalted . This time all salted and the foam was so thick towards the end I couldn’t see the solids and they got very brown. It doesn’t taste burnt but it’s very dark (and salty lol) back to 50/50 for me
You are the consummate professor. Every angle precise and everything else explained so well. Thank you!! ♥️🙏🏼♥️
Thank you for making this video.
I loved your first video on making ghee. With this update, you have explained this in such a way that anyone could make ghee.. (even Homer Simpson). Absolutely brilliant. Very much appreciated.
Thank you so much 🙂
Sometimes I stick my jars in my Cosori dehydrator to dry them fast with the opening toward the fan. Works great and the jars are warm.
Fantastic video. I hope we can keep Jim off that ladder, I’d hate for him to get hurt. Y’all are such a blessing to your followers and fans like me. I really appreciate that there was still foam at the end, but it didn’t interfere with your final product. Thanks for everything you and Jim do for this community. God bless. ❣️
Just found this remake. Already put up 20+ jars with the old video. I just bought 40 lbs on sale at my neighborhood Kroger. Thanks for the refresh. Before anyone runs out to their Kroger, only one of them in my town was running the sale.
This video is exactly what I needed. I now feel confident enough to try this, and I hope to do so in the next week or so! The overhead shots really do help to see what it is I will be looking for to know when the butter has become ghee. I have so enjoyed learning to preserve foods in this past year and knowing how to make ghee feels like another wonderful skill to have! Thank you so much!
@Lilian Kennedy I used two coffee filters and didn't feel like I lost much volume of ghee. I just lined my mesh strainer with them. Seemed to work out fine!
I’m guessing that you towel dried to jars before putting in the oven to complete the drying. I was concerned when you shook the jar and kind of expected moisture to come out, because if there’s water droplets in the jars, it will not evaporate in the temp and time they’re in the oven. Your first “Ghee video” has been my go-to for correct procedure. When I see other TH-camrs doing a quick ghee, I wonder how long their product will be shelf stable. We really appreciate you and Jim doing all your research and presentation to bring us fool proof (as much as possible,)considering human nature [mine] can mess simple things up
I scraped all those caramelized bits from the bottom of my pot and cheesecloth, mixed with a little sugar and cinnamon and have been spreading that on my toast. Yummy! I do hear making ghee with salted butter can make this too salty… I used 100% unsalted in my batches.
Pam, I that butane burner you’re using cooks a bit hotter than you are used to on the stove. So you may have to lower the heat with the jelly pan. Jim, can you put the new camera higher and use the zoom to get your overhead shots, so you do not overheat? The new camera gives you much clearer shots. Very nice. Thanks!
Hello Mary
Just made my second batch of ghee. First batch was burnt. I used a non stick pan on med to high heat. I could not see the bottom of the pan and I overcooked it. Oh well. Second batch I use a stainless steel pot. Much better and I used low to med heat. Everything was looking nice very little bubbles and butter getting clear. All of a sudden it started foaming like yours did and I removed it from the stove and filtered it. Worked great then.
Sounds great! Jim
Just laid up (8) pint jars of "clarified butter" or "ghee" as otherwise known. One, the dairy solids upset our stomachs and we learned long ago to get the milk dairy solids OUT of the product. Two, this is a clear, clean and organic product for all our cooking needs.
What a wonderful teacher you are! I SO enjoy watching your videos and learning so much.
Thank you! Jim
Thank you for your Great Videos.
Thank you so much for both videos about making ghee. I appreciate the overhead shot and want to say thanks for purchasing the camera. Please stay safe!
Thanks! Yes, we need to get back to using our overhead camera. We have just been so busy, we have not thought about it. Jim
Thanks to you, I always turn butter into ghee. So much safer imo for food storage (grid down) and saves refrigerator and freezer space. I love that you did it on the propane stove! Also, perfect for grid down situations.
OH WOW GREAT timing. I was just about to make ghee. Thank you for all your hard work, Jim too
Lol me too. Have my butter in refrigerator waiting
Me, three. Butter is waiting
I watched your older ghee making video just last week, and then made up 8 lbs of butter into ghee with great results. I havevmore butter to use, so am watching this with interest to see your updates.
I hope you keep the milk solids. Mix with some dark soft brown sugar for z wonderful cook's treat. This tip from an Asian lady on you tube.
I’ve made ghee for years and do anywhere from 20 to 30 pounds at a time. Mine always goes through 2 foaming processes.
Yours looks good.
How long does ghee actually last on the shelf?
I'm curious about that also.
Excellent view into pot! Thank you so much!
Hello 👋
I literally just purchased around 6-pounds of butter to make ghee. Thank you so much for all of the beneficial information that you share with us. God bless both you & Jim. ❤️❤️
Love ya❤
Hey Mrs. Rose, haven't seen you in a while,nice to see you. I love your videos and I'm here for a refresher as I'm making ghee today. Blessings to you ❤!
Thank you for this updated video!
Could you do a video testing and comparing some of the most popular water purification systems for homesteaders? I see many videos out there but most either have a) something to sell or b) a beef with some company. It would be nice to see some scientific evidence from a viable source. Thanks :)
GREAT idea!
You could always look at what the filters are certified to remove. Brita is a pretty standard one, PUR removes a few more things. Berkey says that they remove almost everything, but the catch is that they’ve never been independently certified, so you need to decide how much you trust the company.
If you have municipal tap water, you can contact your water company and request their testing data so you can see what’s in your water. A lot of times that info will be online.
If you are in well water, you can get get that tested too, but you will have to pay for it yourself.
There’s a big difference between water that is unsafe and water that just tastes a little strange.
Thank you, thank you, thank you. I appreciate you taking time to explain everything.
I have a large stach of butter out in the fridge. You make this look so easy. I will be trying this again. Thank you Pam.
I didn't realize that there was a new video. I was referring back to your channel because I was/am making a third batch of Ghee and viewed the old video.. I wanted to share my experience...I used 12 sticks of salted butter. It "blopped" numerous times and made a mess. The fats and milk solids that were left behind were extremely salty. The12 sticks rendered 2 1/4 pints. I never imagined that there was that much salt , milk solids , water ,and fat in butter. YUK. I did a 4 stick/1lb of unsalted next ,just to see if it would be so violent with its blops. It never once did it. No more salted for me. Thank you for sharing.
Thanks for the experimenting with salted/unsalted butter for ghee. Jim
Love the over head camera! I've been making Ghee ever since you put out the first video on it!💗
I just watched this video for the third time because I wanted to do this today. I have been stocking up on butter so today is the day. I made one 3 pound batch came out great, so cleaned everything and did a second batch. Hearing the Pop, Pop as I type.....lol. Love it. I am about the same age as you and am addicted to canning all of a sudden. I did ground beef yesterday and dry can chicken several times, also one of the chicken meals in a jar. Next I want to make the pulled pork and I have an 18 pound turkey I want to process...and Keep Jim off the ladder. My husband is forbidden to get on one, he just stepped off one and broke his ankle,,,Thank you for all you do and take care
Congratulations on all of your canning successes. Yes, we will take care and thanks for watching our channel. Jim
So sorry your husband did that. He should be healed by now. I'm late finding this video.
I just opened a 2-1/2 year old jar of ghee and it was perfect! Thanks for the video
I've had the best results with making ghee when I transfer the boiling liquid about halfway through the cooking process into a new pot. Most all the milk solids stick to the bottom of the first pot. It sure makes a lot more work, but turns out a better product. I then gently boil the ghee till all water is removed. It will stop producing tiny bubbles when the water & milk solids are boiled out. I sure enjoy and appreciate all your videos. You have taught me so much!
That is correct way of doing it it's better to make ghee in low flame and you can use the milk solid for curry or fried rice atleast that's what we do here..
@@WTFuzzzzI get to the almost the total clarified stage. Then strain through 4 layers of cheesecloth. Then in a clean pot do a second gentle simmer. Ends with an absolutely clear product.
The overhead shots were great! Thanks Jim!
I ended up purchasing the Kilner pot that looks like yours, worked soooo much better than my previous attempts with a stainless steel pot. No eruptions with the Kilner pot! No mess to clean up and can keep the temperature up so it gets done faster.
I have used my crock pot to make ghee for 2 couple of years now. Easy peasy
I love the overhead camera. Thank you for thinking of us!
Hello Rhonda
I made my first ever batch of ghee today Pam as you made it look so easy. Only a small batch of 4 x half pint jars, but great to learn and build confidence. Thank you both so much.
Hello Mrs.Pam watching from Texas I love the color of your ghee. The crispiest at the bottom of your pot you can cook with your rice or spread it over hot rice or even salad . Take care and God bless you
We had not thought about that possibility. Jim
I made Ghee for the first time today following your other video. It was easier for me following it.
I did 4 lbs and it turned out right. Two of the jars didn't seal but that's okay, they'll get used first. I have more to do but not enough extra jars to use. I have to figure that dilemma out.
If they did not seal, place them in fridge while to preserve while using them. Jim
Would like to be sure I understand correctly: you put the jars, glass container, and strainer all in the oven? Cold oven or preheated? Take them out just before filling them with ghee?
Love ALL your videos! You and Jim do an amazing job filming, and the explanations are thorough. Thank you for sharing your knowledge and enthusiasm!
Thanks! Yes, correct, 20 minutes at 200 degrees Jim
I made ghee with your instructions about 15 months ago, and I made 16 half pints today! I so appreciate your knowledge and teaching style!
You are so welcome! Jim
Thank you so much for sharing this recipe ❤
This is my second time doing ghee with you and Jim. First time around not all of my jars sealed. This time everything went perfect. Thank you both for all of your hard work. You explain things so well.
Blessings to you both!
Thank you our watching our videos. We are happy that your last ghee canning went so well. Jim
I’m making my second batch of ghee. First turned out great, hoping for continued success. It seems one of our local grocers puts butter on sale about once a month and I stock up every time. Freezer is FULL but I wasn’t going to let the great price pass me by. So decided to make ghee again. 😇
Thanks for the fantastic tutorial. You’re an amazing teacher.
Thank you for this updated video. Heading to my kitchen. Yay!! Prayers ❤
Thank you so much for your excellent explanations and practical advice when you make your videos. They are a perfect "go to" for "how to" for most everything. You and Jim are a blessing.
After watching this I finally tackled this project. Loved the outcome of 7 half pints from 4 lbs of butter. I used half salt, half unsalted so it wouldn't be too salty. In local canning group on Facebook, I had to educate them that it was no longer dairy. I loved the burble noise of the second boil. Lol. I referred them to you and a Master Class site online that tells all about ghee.
I made ghee early in June for the first time & I watched your first video the entire cooking process with great success. This stuff is liquid gold! I am now hosting friends to come over with their butter & jars to make their own!
Thank you ever so much!! 🥰
Learn, share, repeat 🥰
That’s great 👍🏻
We did the same thing!
That is so wonderful. Bless you all. 🙏
I went to my 89 year old sister;s and we did a batch. Now she is as hooked as I. Today she said she has used her 6 jars and needs to make more. THANK YOU seems so inadequate.
I made ghee using your previous ghee video...turned out great! Thank you...tried a second batch and was not watching the heat so well. Guess what, brown butter tastes great too. Not burned but browned. Great for sauces and frostings too! Pam and Jim I love your incredible videos! Blessings all
Just re-watched this again, for third time, (first recording and this one) in order to can my ghee for third year in a row. I like ghee, and I love canning. So what better way to ensure butter in an SHTF situation.
Great video. Putting butter on my next Costco shopping list to make this. I have been looking at more shelf stable items to store. This fits in perfectly.
Between this video and your previous video on Ghee, I've just made my first pint (I'm a newbie, so I'm starting small). Thank you for all your great infirmation!
You are such a good instructor. Appreciate you so much.
My 6th jar has been shorter more of late and I think the butter producers are adding more milk or whatever than they did before. ?? It was helpful for me to see you do this process again. Thanks to you both for helping so many people plan and prepare for emergencies. But I'm with the kids, stay off ladders! Haha
Still a novice here, but I do skim the foam off, and usually lose about 10 to 15% of my initial volume. Not sure what variables are involved.
This was a wonderful video, thank you so much. Great camera angles as well. May the Lord Bless you.
I made my first batch of ghee this evening. Was super easy & turned out well.
Thank you for your instructions.
Now I'm confident to do another batch soon. ❤😊🇦🇺
Thank you for this video. You are ON on my kitchen counter. Second batch. Perfect!
I've seen many videos on ghee and yours is the one that gave me the most confidence to try again (I failed a couple of times so got kind of discouraged). Will come back to let you know the result. Thanks Jim for the effort in giving us the best angles but please don't climb up the latter anymore 🙏🏻 I too would not want my dad doing it🤭
Thank you! Do let us know the results of your ghee making. Jim
Hi Pam and Jim 👋
The new camera perspective is fantastic 👌 It has great sound and picture quality. I hope you have many great experiences with it and I'm so pleased Jim is not putting himself at risk anymore with going up and down ladders. My dad is 77 and im terrified every time he goes out to the garden to trim back the high structures. It gives me such anxiety thinking of him or anyone getting hurt....especially Jim with bad leg. It's not worth the risk. Our bodies are so fragile sometimes.
Take care and all the best from the UK ❤ Paula.
My first batch following your other video had the exact same issues! As a ghee novice I was a little lost and ended up going a bit long on time and it browned a bit but was not bitter. It has a lovely nutty taste that is ambrosia when popping popcorn. Don't fret if it's not a perfect batch. Ghee seems to be somewhat forgiving. Thank you for posting another video!!!!!
Outstanding video and perfect timing. Thank you so much!
Just thought I'd let you know that I followed your ghee-making videos last summer... 14 pints. We keep the jars in a cool & dark place in the pantry. Just recently opened the next-to-last jar and it's still delicious... hasn't gone rancid! Jars "sealed" well --- ALL of them. Rounding up more unsalted butter today!
Fantastic! It should never go rancid!
@@RoseRedHomestead I've read / heard elsewhere to use it within 6 months if left unrefrigerated. But since I've pressure canned using some of your videos (and am now delighted with the results) I figured that if YOU say ghee can last for years, then mine will absolutely last for years. Thanks, bunches.
Made today for first time. Followed step by step. Worked! Thank you! I have canned butter but was concerned if no power after opening how to keep cool. This answers that! Yes, I am a senior citizen
Thanks for this. I made my first batch of beautiful ghee. So proud, and I feel a bit more self reliant. Thanks again!
You're so welcome! And yes you are more self reliant. Jim
i have made it 2 times on my electric stove and 2 times on my moms gas stove different everytime but all turned out good. ty for the newer video.
Your videos are so helpful and motivating. I’m definitely going to make this. The overhead camera gave us an excellent view. Thank you both for sharing.
You are marvelous. I just took advantage of ALDIs $2.49 a lb butter sake and have 6 lb of ghee for storage. Your videos made me confident I could do it.
That is a very good price for butter. Jim
I kept my ghee in the cabinet above the refrigerator so…. Guess what…. It’s the only thing from my food stash that survived hurricane Ian. If I get a chance to use it, I will think of this.
I've made several batches of ghee since watching your first video on the topic. I find that when I use European style butter, which has a higher fat content, the process seems to take half as long, and it doesn't pop and sputter as much. I also learned that when I make ghee in the summertime, it will go grainy as it cools if the room is warm, which is ok, but I like to move it to the refrigerator to cool to keep it smooth. Once it's fully cooled, I take it back out and put it in my food storage area. I just bought another 15 pounds of butter, so I will be making several batches very soon.
Thank you for the information about your ghee experiences. Jim
I made 3 different batches, all with different brands of butter. 1 cooked almost twice as long as the other 2 due to the water content & produced 1 1/2 c. less ghee than the other 2 brands. Quality definitely makes a difference. The grass fed butter was the fastest & produced the most ghee.
I'll try this. It's looks easier in smaller batches.
I did 6 lbs today and it yielded 5 pints and 1 half pint. I did use a very large stock pot and it worked perfectly!!
Thank you. Take care of yourself
Excellent video as usual! Love the over head camera view! I found butter on sale last week & I am going to try this! I’ve been dehydrating like a mad woman on apples so I have made a bunch of your scrap apple jelly! It came out just like yours! But I used up all my 1/2 pint jars! So I got to get more! Loved the first video too! Keep Jim off that ladder! Thank you Pam & Jim! You are giving me such confidence on my food preservation journey! I ordered my first canner! It should be here tomorrow! I’m going to start canning! So exciting! Better late than never! I’m 67!
I always use my "Pam Jam Pot " since you first taught us to make ghee! I followed your first video as I made it, pausing often as my ghee cooked to be sure I was seeing what you were describing... I got that frothy foam when I tipped the pan, too. I was afraid I had missed something but i kept going and it actually turned out wonderful! I'm trying to "put up" many jars for our food security. I use a canning sized stainless steel funnel with my cheese cloth inside (tiny binder clip holding it in place)... I pour from the pan, fill a jar, set funnel w cloth onto next jar, etc. We love it when our ghee has a touch of that "browned butter" flavor. Thank you from our hearts!🥰🙏🤗 ps. I found I can use my foodsaver lid attachment to seal a jar that didn't have enough of a heat/cold vacuum effect.
I do everything you said to, lol! So, so easy.
@@romainejayne1811 😊
Thanks for the demonstration. Excellent tutorial👍
This is why your channel is one of my favorites. I was getting ready to make ghee next weekend! How lovely 😍 👌 👍
Love Ghee, I even Season my Cast Iron with it.
I've made Ghee with the oven method for over 10 Years, but this past Month our UK Butter has become much more expensive, so I brought some Ghee from the Supermarket. It was always more expensive then Homemade, but not now. Luckily I already had a Dozen 500g Jars.
Great Video though, & brilliant new overhead camera shots.
I've never tried the Stove top method.
TFS RRH, take care & keep busy everyone. ❤️🙂🐶
Wish I could give you 2 thumbs up! Congrats on your new camera equipment ~ Jim, stay safe and keep your feet on the ground!
Thank you. I have nit thought of making my own ghee, but I’m ready to try it
another great video Pam and Jim. Love the cameras and hope they do well for Jim. Yes, stay off ladders...us seniors are too old to be on ladders!!! Love this updated version of making ghee. You both are so helpful and awesome! Sending hugs.
Thank you so much for remind me about the ladders. It is only once in a while. On order to place the overhead in place, I have to climb on a ladder. Yes, I am very careful. Jim
Thank you for the information on ghee making. I will be making some for storage
The foam on the top at the end is salt. If you scoop it off and taste it you'll find that all the salt from salted butter has left the ghee and made the foam. I keep it in the fridge and use it as a salty seasoning on meat. Yum.
I just made a batch using unsalted butter which foamed up thicker and longer than salted butter. The residue left after pouring off the ghee was very very salty--it surprised me.
I have done this from your past videos. Love it
You've inspired me to try cooking ghee. I have lots of butter in the freezer that I'd like to make shelf stable! Looks very easy! Thanks for your great videos Pam!
Thank you for the great video. I am learning heaps from you guys. I heat jars and lids for jams and chutneys and seal them hot.
I am with your kids..sorry. I have children and grands. I love your channel and want you to enjoy doing what you do. Both of you. Stay safe. I never needed to look into the pot of my grandmother or mother, unless certain things were a visual need (such as the type of bubbles from simmer to boil) were required. Handle with care and stay blessed.
Thanks for posting again with these very useful updates! This is on my hit list. The price is butter has nearly doubled in the last year. I stocked up heavily on this item before the price went up. I probably have 40 or 50 pounds in the freezer from Sam’ club.
Love the overhead camera view!
80 or 100 half pint jars would be quite expensive. Because it is not canned, maybe recycle some jars from groceries.
Excellent video. Thank you so much! You always give me peace of mind when I watch your videos.
I love storing lard, tallow, and Ghee. I’ve never made my own ghee though. Thanks for showing me! ❤
Hope you enjoy, Jim
Thanks for this!! Great camera shots Jim and great explanation Pam👍 muchly appreciated
Thank you so much. Now I am ready to make my own and you geve me the courage for it with this clear explanation.
Thank you
Great video!
Just amazing thank you for sharing this experience
Thank you for doing this video again. I watched your other one several times and once my jars were open they molded quickly. I don't think I cooked them long enough for the solids on the bottom to brown. This makes me want to try one more time! Thanks for doing this!
I'm so terrified that I'm going to screw up and ruin it somehow. Butter is getting crazy expensive and I'd hate for it to go to waste. But at some point I have to try...right?
@@katie7748 You CAN do it!!! Go for it Katie!!! I suggest watching this video several times then just go for it!!!
What a great video! I canned butter when I was given 20 pounds, it is wonderful and so easy. I think ghee would be fun as well to have in my preparedness stash!
I made my second batch today.. I didn't burn it this time. a nice toasty golden brown this time. I will use cheese cloth next time. I used coffee filters much slower this time