Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter. Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter Ingredients 1 pound unsalted butter, cubed 1 2-inch cinnamon stick 1 teaspoon whole black peppercorns 3 BLACK cardamom pods (not the green cardamom variety) 3 whole cloves 1 teaspoon fenugreek seeds 1 teaspoons coriander seeds 1 teaspoon dried oregano 1/2 teaspoon cumin seeds 1/4 teaspoon ground nutmeg 1/4 teaspoon ground turmeric 1 tablespoon kosseret ,if you can find it You don’t have to use all the spices or herbs pick your favorite, I personally like dried herb I hope it’s helpful !!!
Hi! Can you use this butter for your hair? I'm Ethiopian but I didn't grow up using hair butter and I want to try connecting back with my culture! Please respond!
This is clarified butter, ghee is distinctly different. It is boiled for longer, until the moisture has evaporated, the solids sink to the bottom and caramelise, imparting a nutty flavour. It can be fairly dark, that is a matter of taste.
I make ghee every few weeks out of 2 pounds of unsalted Amish Roll butter. I don’t worry about cutting up the butter, and I use a paper towel in a strainer to strain it. No need to mess up a tea towel, or buy cheesecloth. Beautiful, clear, liquid gold. I will use grass fed butter when I can find it on sale or when the Aldi brand is in stock.
You can also do this by just melting the butter in a glass or deep bowl in the microwave and allow it to cool. The solids will separate once it cools down and then you can skim it, strain it and store.
Ghee is great for camping because it doesn’t need refrigeration. Might not mean much for others but us campers need to think about that. Also we cook with wood or alcohol stove which cooks much hotter thus Ghee is better for us.
Both are good just depends on the use. I do prefer ghee in my coffee. Don't scoop out the milk solids/proteins from the top. They will brown and sink to the bottom and can be strained out at the end. Adds a lot of flavor this way. Just make sure to keep a close eye on it and don't burn the ghee.
Yes butter is the best fat to consume and is great tasting too; and Ghee... is just another name for pure clarified butter; that's what accounts for the expense buying it from stores; making your own Ghee is the way to go for sure.
Switched from cream (because of sketchy ingredients that I react poorly to) to putting butter in my coffee. Also been using it for additional fat with lean meals. You just educated me on what ghee actually is so I will for sure try it out now that I know it's nothing that will screw me up.
There is a huge difference between clarified butter and ghee. If you wish to avoid the nutty taste of ghee, you can stop cooking the butter "before" the golden liquid (clarified butter) turns into a brownish color (ghee). It’s a matter of a few minutes. The taste of both is like night and day. Try it, to understand the difference. (In both cases, milk matters are removed.)
Ghee is essential in meat curries (any curry really). Try making a curry using an ordinary oil. Then make one using ghee when frying the spices and taste the difference. Ghee is just so rich it makes any curry flavourful and satisfying.
I learnt what ghee was from my middle Eastern mother in law. I had wondered what the jar of ghoo was she kept on the counter top in the kitchen and she didn't speak English. Then she made more one day the way you demod . Ghee also in English is clarified butter . Ghee is an Indian word. Great video. My is husband lactose intolerant as they say certain cultures suffer more. I don't know why.
I mix 1 tablespoon of organic, grass-fed ghee in my morning coffee, black and no sugar, on an empty stomach, at around 4 am. in the morning, since I started my ketogenic lifestyle and one-meal-a-day intermittent on 6/2022. I feel super and very energetic. Lost 98 pounds since, and reversed all, all my degenerative diseases entirely. Off all my medications. 😊
I am using a double boiler pot to make Ghee so it never burns. Meanwhile I use just butter. Browning your meat at a medium heat works great and the taste is delicious.
I'll have to make some ghee from our homemade butter from our Jersey cows. My 2 year old has a dairy sensitivity, I'll make ghee and see how she can handle it. Also getting a dairy goat for her. She's tried goat milk and cheese. She seems to handle both just fine. Need to figure out how to make goat cheese myself.
I love salted butter for everything: coffee, in bone broth, on meat, in eggs! I have tried to like ghee but cannot abide the smell (when it is heated) hence it spoils the taste of my meat. I love salted butter.
When I first began consuming Ghee I didn't really like the taste as much as butter. But I can now saw I much prefer the taste of cooked Ghee especially in bullet proof coffee. I can eat fresh butter but do not like the taste of Ghee raw though.
I think im starting to like ghee more and more these days just has a unique flavor that can really add more variety and make dishes more palatable in my opinion.
On a taste level, I much prefer Kerrygold butter over ghee any day; but as one who suffers hideously painful reactions to all dairy, ghee is a dietary "goddess," so even though it's expensive, it's very much worth its weight in 'gold' (the color...)
I use ghee when frying things in the pan and I'll use butter for literally everything else. Does anyone else notice that ghee has a lingering aroma to it?
Homemade ghee is soooo much tastier than the bought stuff too. Definitely worth the effort. If you find you can't be bothered scooping the stuff off the top it eventually falls to the bottom when I learned I wasn't told to scoop it and it works just fine. Also if like me you hate the idea of straining through a fabric that has been washed in chemical washing powders then letting it settle for a few minutes after cooking and then carefully decanting, leaving the bits in the bottom of the pan, rather than straining works just fine. It's also less effort, but I probably would not take this approach if you were strongly dairy intolerant or wanted to store the ghee for longer periods out of the freezer, as some of the protein bits get in.
Hi just today but my very first start of the ghee at the market I have never tasted ghee is this good on toast I am making changes to my house only eat olive oil coconut oil and now ghee And avocado oil’s and now I know how to make it myself when I can stand
@@HealthCoachKait Hi,, I make ghee regularly and have taught my mum and sister to make it. There's something so satisfying about making batches. I've heard it should be made well in advance of use - Some traditional sources tell us to stash it away for a year before using.
Damn girl, just when I thought you were at the top of your game...bam, another notch up. Count me as a "both"...probably will make my own ghee from now on! It seems easy enough that I can make alongside cooking other dishes and just pour over them already melted.
Eu Ma - There is a big difference between clarified butter and ghee. If you wish to avoid the nutty taste of ghee, you can stop cooking the butter "before" the golden liquid (clarified butter) turns into a brownish color (ghee). It's a mere matter of a few minutes. The taste of both is like night and day.
i make my own ghee and have started making different batches: one flavored with garlic, another with sea salt, and i want to experiment with vanilla bean. i use the unsalted ghee for most of my cooking but if I'm baking, its easier to measure out the butter and the results are better as well. I guess you need those milk solids in baking. Chemistry 101. 😁
Do you know how to consume ghee (like with honey, etc.)? And when when to consume it during the day? Maybe you could make a video about that and also about it's healing benefits?
Love ghee and especially for popcorn. I always got soggy popcorn from the liquid in the butter. Also keeps my fridge smell from contaminating my butter. Sometimes I don't use butter for months and ghee is shelf stable and frees up space in the fridge.
Been mostly using Ghee cause I thought it was “better,” but I am NOT lactose sensitive, so I questioned my “why.” I plan to start using butter more, especially cooking foods that do well at medium temperatures. Thank you for this information and inspiration. You rock Kati! 🙌😋
What about storage of ghee? Is it the same as butter? Does it require refrigeration? Or can I leave it in the jar and in the cupboard like peanut butter?
Beef, broth, butter, ghee, mct, are my only safe calories. On days I need to fast for necessary relief and struggle with hunger I have only mct, ghee or butter blended in coffee with no side effects.
I grew up on margarine, which we always called "butter". This led me to believe that I liked butter, only to discover when I tasted REAL butter that I actually didn't. It tastes cheesy to me... and I don't like cheese. Does ghee also have that cheesy taste like butter? I sometimes get the craving for "butter", but I don't want to consume the oxidized seed oils used to make margarine. Any advice on this subject would be appreciated. Thanks!
In Jordan we make goat ghee or samna and we use it with everything .. Try it with scrambled eggs or some almond or kunafa 🤤🤤🤤... Which is better goat or cow ghee ????
Ghee has a high boiling point compared to butter, GHEE has less lactose, GHEE has higher fat content, GHEE is more pricey. Is it better than EVOO?, thanks
Best way to conserve Ghee is that right after you make it, DO NOT, i repeat, DO NOT put any lid on, leave at room tempeture to cool COMPLETELY, even if it takes ONE day. Because putting a lid on while it's still warm it can form WATER due to STEAM processes of AIR being into the jar. Preventing any water will make your Ghee be like next to honey. That's right. You heard me. Proper storage of Ghee has NO expiration date. It is the second product next to honey known to mankind to NOT have expiration date if stored properly. Once it has completely cooled off, put on a lid and leave it with in no direct sunlight place and there you go. You've just made a non-expiration date product. Hugs
Hi. Which one would you suggest for bulletproof coffee? I’ve been doing Keto for three months now and I’d like to start doing the bulletproof coffee. Ty
Yeah, don't waste butter by scooping and let the protein sink to the bottom. Having it brown a bit adds a lot of flavor and the bits come out when you strain.
Just found out if trying to heal a leaky gut and or Hashimittos thyroid disease , it’s best to use a ghee during the day, no dairy. I will be trying this . Also , for those that like butter, I highly suggest organic. I was informed that the butter from cows that are mass produced unhealthy have what’s called pustules in their utters. The milk passes through that 🤮. Just thought I would share. Organic cost more, but I’d rather not eat the other added extras I didn’t want!
Butter in your coffee? Hmm, might have to try that. As for ghee, it is very expensive and I'm very lazy so I think I'll stick with butter. Although I will give ghee a try to see if I like it enough to get unlazy or open my wallet wider! 🤣 Love your vids. They have been very helpful and enjoyable. Thanks.🙂
Ghee last for a year. I thought that after you convert butter to ghee, it isn't a good idea to put it in the fridge, it attracts moisture and exposes it to bacteria
Both butter and ghee give me headaches, even on a carnivore diet. Hoping that I can consume them again without the negative effects in the near future.
I am so grateful you can make this at home and that you made it so easy and educational! I have an important question: When using ghee in recipes as a butter substitute, how do you convert the amount of butter to ghee? For instance, if a recipe calls for 8 tablespoons of butter, how do you figure out how much ghee to use? Thanks a ton!!!!! :)
Butter or ghee, which do you prefer?
I love ghee for high heat cooking and I love butter melted on my ribeye.
Health Coach Kait When you eat ghee, does it make you feel ghee-ddy?..................sorry😬😬😬😬😉👊🏻🧈🧈🧈 I’ve never had ghee, I’ll have to try some
I love ghee also love to unsalted raw butter.but when I cant find raw unsalted butter ghee it is and i love to use in my pemmican instead of tallow.
I love both. I use ghee for high heat cooking. I make my own on saute mode on instant pot, les than five min
Oh butter hands down! 👊🇨🇦
I use ghee a lot more. Am from Ethiopia and we have a traditional way to make ghee. We Boil the butter with dry herbs 🌿 😋😋
Would you mind sharing what herbs you use? I'm thinking of making some ghee and it sounds like it would be delicious!
Toast the whole spices over medium heat in a dry skillet for a few minutes until very fragrant. Be careful not to scorch the spices or they will become bitter.
Place all the ingredients in a medium saucepan and bring it to an extremely low simmer. BE VERY CAREFUL NOT TO BURN THE BUTTER. If it burns it will be bitter
Ingredients
1 pound unsalted butter, cubed
1 2-inch cinnamon stick
1 teaspoon whole black peppercorns
3 BLACK cardamom pods (not the green cardamom variety)
3 whole cloves
1 teaspoon fenugreek seeds
1 teaspoons coriander seeds
1 teaspoon dried oregano
1/2 teaspoon cumin seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1 tablespoon kosseret ,if you can find it
You don’t have to use all the spices or herbs pick your favorite, I personally like dried herb
I hope it’s helpful !!!
Hi! Can you use this butter for your hair? I'm Ethiopian but I didn't grow up using hair butter and I want to try connecting back with my culture! Please respond!
@@maryd2715 welcome back 😁. No we don’t use this butter for hair only to eat. We use pure butter, no salt if possible raw is good for hair. Enjoy
I work with alot of Ethiopians and they're skinny as heck. So I'm eating alot more ghee now. Kitfo also when I have a chance.
This is clarified butter, ghee is distinctly different. It is boiled for longer, until the moisture has evaporated, the solids sink to the bottom and caramelise, imparting a nutty flavour. It can be fairly dark, that is a matter of taste.
I make ghee every few weeks out of 2 pounds of unsalted Amish Roll butter. I don’t worry about cutting up the butter, and I use a paper towel in a strainer to strain it. No need to mess up a tea towel, or buy cheesecloth. Beautiful, clear, liquid gold. I will use grass fed butter when I can find it on sale or when the Aldi brand is in stock.
Paper towel! Good tip!
Do you get salted or unsalted butter
You can also do this by just melting the butter in a glass or deep bowl in the microwave and allow it to cool. The solids will separate once it cools down and then you can skim it, strain it and store.
Ghee is great for camping because it doesn’t need refrigeration. Might not mean much for others but us campers need to think about that. Also we cook with wood or alcohol stove which cooks much hotter thus Ghee is better for us.
Both are good just depends on the use. I do prefer ghee in my coffee.
Don't scoop out the milk solids/proteins from the top. They will brown and sink to the bottom and can be strained out at the end. Adds a lot of flavor this way. Just make sure to keep a close eye on it and don't burn the ghee.
Kansas City Shuffle I leave it to sink to the bottom too. I don’t have time for skimming lol
That is kinda the difference between clarified butter and Ghee.
Thank you!
I’ve never had Ghee, will be great to make my own and finally taste Ghee!
It has a slight nutty/caramel flavour! It's so good! Still got love for butter though 😘
Yes butter is the best fat to consume and is great tasting too; and Ghee... is just another name for pure clarified butter; that's what accounts for the expense buying it from stores; making your own Ghee is the way to go for sure.
Omgosh I was actually finishing up my ghee when this popped up! Been making my own for years, easy peezy!
Switched from cream (because of sketchy ingredients that I react poorly to) to putting butter in my coffee. Also been using it for additional fat with lean meals. You just educated me on what ghee actually is so I will for sure try it out now that I know it's nothing that will screw me up.
There is a huge difference between clarified butter and ghee. If you wish to avoid the nutty taste of ghee, you can stop cooking the butter "before" the golden liquid (clarified butter) turns into a brownish color (ghee). It’s a matter of a few minutes. The taste of both is like night and day. Try it, to understand the difference. (In both cases, milk matters are removed.)
Ghee is essential in meat curries (any curry really). Try making a curry using an ordinary oil. Then make one using ghee when frying the spices and taste the difference. Ghee is just so rich it makes any curry flavourful and satisfying.
Didn’t know the smoke point was higher in ghee and it was so easy to make. Thanks again for tips.
🤗🤗
I learnt what ghee was from my middle Eastern mother in law. I had wondered what the jar of ghoo was she kept on the counter top in the kitchen and she didn't speak English. Then she made more one day the way you demod . Ghee also in English is clarified butter . Ghee is an Indian word. Great video. My is husband lactose intolerant as they say certain cultures suffer more. I don't know why.
thanks for this, really helpful & informative
❤️❤️
When I make ghee I like the milk solids to fall to the bottom and brown a bit to get a more nuttier flavor
Please make a video about cheese, what type of cheese is carnivore friendly and what to avoid.
I mix 1 tablespoon of organic, grass-fed ghee in my morning coffee, black and no sugar, on an empty stomach, at around 4 am. in the morning, since I started my ketogenic lifestyle and one-meal-a-day intermittent on 6/2022. I feel super and very energetic. Lost 98 pounds since, and reversed all, all my degenerative diseases entirely. Off all my medications. 😊
I cook with ghee, tallow and lard, but i prefer to melt butter all over my meats and seafood to add more flavour and mk4 to my cooked foods.
Mk4?
@@PK-qv5kv is vitamin k2, specifically vitamin K2 mk4.
As a carnivore and a prepper, i stock ghee because it is shelf stable without refrigeration for a year or even two.
I am using a double boiler pot to make Ghee so it never burns.
Meanwhile I use just butter. Browning your meat at a medium heat works great and the taste is delicious.
I'll have to make some ghee from our homemade butter from our Jersey cows. My 2 year old has a dairy sensitivity, I'll make ghee and see how she can handle it. Also getting a dairy goat for her. She's tried goat milk and cheese. She seems to handle both just fine. Need to figure out how to make goat cheese myself.
Wishing your kids good health.
I love salted butter for everything: coffee, in bone broth, on meat, in eggs! I have tried to like ghee but cannot abide the smell (when it is heated) hence it spoils the taste of my meat. I love salted butter.
Interesting that you don't like the smell, I can't really pinpoint what it smells like 🤔 But at least you have love for butter ❤
When I first began consuming Ghee I didn't really like the taste as much as butter. But I can now saw I much prefer the taste of cooked Ghee especially in bullet proof coffee. I can eat fresh butter but do not like the taste of Ghee raw though.
I think im starting to like ghee more and more these days just has a unique flavor that can really add more variety and make dishes more palatable in my opinion.
Awesome, I didn’t realise it was this easy to make. Thanks Kait
It's a bit of a pain scooping out the milk protein, but still doesn't take long 🙂
I would use a double boiler to prevent burning the product.
Good tip!
Wow! Great information! Thank you!
🤗
Never used Ghee but I'm certainly gonna start .Thanks for info 🙏
On a taste level, I much prefer Kerrygold butter over ghee any day; but as one who suffers hideously painful reactions to all dairy, ghee is a dietary "goddess," so even though it's expensive, it's very much worth its weight in 'gold' (the color...)
Try making ghee from Kerrygold butter, best of both worlds.
I realized i'm checking the videos for peace, it could be any title. good community support here. thanks for sharing! thank you for the motivation!
I use ghee when frying things in the pan and I'll use butter for literally everything else. Does anyone else notice that ghee has a lingering aroma to it?
A good lingering aroma?
It has a carmely nutty aroma and flavor, yummmy.
I'm in the both category, they both taste delicious and have their place in different cooking applications.
Biggest benefit is the lack of casein protein, especially A1 in the case of cow's ghee.
Thank you for sharing. You like it in your coffee ☕️ I am going to try it. Thank you 😊
🙏🙏
Homemade ghee is soooo much tastier than the bought stuff too. Definitely worth the effort.
If you find you can't be bothered scooping the stuff off the top it eventually falls to the bottom when I learned I wasn't told to scoop it and it works just fine. Also if like me you hate the idea of straining through a fabric that has been washed in chemical washing powders then letting it settle for a few minutes after cooking and then carefully decanting, leaving the bits in the bottom of the pan, rather than straining works just fine. It's also less effort, but I probably would not take this approach if you were strongly dairy intolerant or wanted to store the ghee for longer periods out of the freezer, as some of the protein bits get in.
Good tip!
I learned so much,thankyou,Gb
Ghee is my go to, Instead of Butter. Got all the materials to make it thank you!
Hi just today but my very first start of the ghee at the market I have never tasted ghee is this good on toast I am making changes to my house only eat olive oil coconut oil and now ghee And avocado oil’s and now I know how to make it myself when I can stand
I love niter kibbeh, it's an Ethopian spiced clarified butter. For Kitfo and other meals.
what is the difference between ghee and brown butter ??? please make a video about it
I trust her cause her hair is so shiny. Deserves a like and subscribe for sure
Wonderful choice of butter to make ghee!! Paris Creek is my local dairy here in SA ~ and in my view it produces the best milk and butter.
It's my fav butter 🤗 Hi from Mount Barker!
@@HealthCoachKait Hi,, I make ghee regularly and have taught my mum and sister to make it. There's something so satisfying about making batches. I've heard it should be made well in advance of use - Some traditional sources tell us to stash it away for a year before using.
Real organic butter is my favorite too Kait!!🙂
Good day thanks for educating us very well explained and clearly spoken. Thanks much .
Damn girl, just when I thought you were at the top of your game...bam, another notch up.
Count me as a "both"...probably will make my own ghee from now on! It seems easy enough that I can make alongside cooking other dishes and just pour over them already melted.
Thanks Freestyle! 🤗
I like salted butter but can you have salted ghee and if so how would you make it thanks!
after making the ghee and while it is still hot, add the salt and stir till dissolved. Done.
I've used both and just prefer the taste of butter over ghee.
Eu Ma - There is a big difference between clarified butter and ghee. If you wish to avoid the nutty taste of ghee, you can stop cooking the butter "before" the golden liquid (clarified butter) turns into a brownish color (ghee). It's a mere matter of a few minutes. The taste of both is like night and day.
Wow that was just great Kait; I finally understand why ghee is better for cooking and how to make it too. 👍👌👏😊
I tried ghee for cooking and it works better than plant oil.
I find that salted butter leaves the salt behind with the milk solids anyway, so salted or not doesn't matter.
Hmm I learned something new today💜thx
i make my own ghee and have started making different batches: one flavored with garlic, another with sea salt, and i want to experiment with vanilla bean. i use the unsalted ghee for most of my cooking but if I'm baking, its easier to measure out the butter and the results are better as well. I guess you need those milk solids in baking. Chemistry 101. 😁
Great idea!
Do you know how to consume ghee (like with honey, etc.)? And when when to consume it during the day? Maybe you could make a video about that and also about it's healing benefits?
How knew! Make your own. Thanks for showing us how to make it. I cook with ghee and use butter in recipes. Ghee reminds me of theater popcorn smells.
👌👌
Love ghee and especially for popcorn. I always got soggy popcorn from the liquid in the butter. Also keeps my fridge smell from contaminating my butter. Sometimes I don't use butter for months and ghee is shelf stable and frees up space in the fridge.
Been mostly using Ghee cause I thought it was “better,” but I am NOT lactose sensitive, so I questioned my “why.” I plan to start using butter more, especially cooking foods that do well at medium temperatures. Thank you for this information and inspiration. You rock Kati! 🙌😋
🥰🥰
What about storage of ghee? Is it the same as butter? Does it require refrigeration? Or can I leave it in the jar and in the cupboard like peanut butter?
Basically, it's clarified butter then right? If that's the case, the easiest way to make it is to microwave it. Less energy, less stove time.
Short notes: Ghee starts as clarified butter (milk proteins removed) which is then flavored by various means.
Thanks for the video. Do you think I could strain it in a coffee filter?
Beef, broth, butter, ghee, mct, are my only safe calories.
On days I need to fast for necessary relief and struggle with hunger I have only mct, ghee or butter blended in coffee with no side effects.
Ghee has a nutty flavor, whereas butter has a buttery flavor. I prefer butter 😁
They have different use!
Thanks Kait!😊
I like butter more - better taste and softer. And luckiely I have no problems with it ( kerrygold for the win ! ).
Where do you buy your Kerri gold I’m in Canada. A bar on Amazon costs $73???
@@colliesworld6380 Sorry, central Europa here, so I sadly can not help you.
I grew up on margarine, which we always called "butter". This led me to believe that I liked butter, only to discover when I tasted REAL butter that I actually didn't. It tastes cheesy to me... and I don't like cheese.
Does ghee also have that cheesy taste like butter? I sometimes get the craving for "butter", but I don't want to consume the oxidized seed oils used to make margarine. Any advice on this subject would be appreciated. Thanks!
Butter in coffee never heard of that before.will give it a try sometime unlike tripe.
Gotta blend it but it's delish! Egg yolk also 😉 th-cam.com/video/ik1XNeqinxs/w-d-xo.html
I tried it first time. Scent on ghee almost like buttered popcorn. It taste almost like butter.
Thanks you for sharing!!🌺
In Jordan we make goat ghee or samna and we use it with everything .. Try it with scrambled eggs or some almond or kunafa 🤤🤤🤤... Which is better goat or cow ghee ????
Going to have to try ghee.
Ghee has a high boiling point compared to butter, GHEE has less lactose, GHEE has higher fat content, GHEE is more pricey.
Is it better than EVOO?, thanks
I made it In my crockpot express multicooker on slowcooker function on LOW on 6 hours
This was a really helpful video thank you
🥰🥰
Best way to conserve Ghee is that right after you make it, DO NOT, i repeat, DO NOT put any lid on, leave at room tempeture to cool COMPLETELY, even if it takes ONE day. Because putting a lid on while it's still warm it can form WATER due to STEAM processes of AIR being into the jar. Preventing any water will make your Ghee be like next to honey. That's right. You heard me. Proper storage of Ghee has NO expiration date. It is the second product next to honey known to mankind to NOT have expiration date if stored properly. Once it has completely cooled off, put on a lid and leave it with in no direct sunlight place and there you go. You've just made a non-expiration date product. Hugs
Great video! Thank you!
Can we use in baking?
Hi. Which one would you suggest for bulletproof coffee? I’ve been doing Keto for three months now and I’d like to start doing the bulletproof coffee.
Ty
Great temo on how to make your own ghee.
Yeah, don't waste butter by scooping and let the protein sink to the bottom. Having it brown a bit adds a lot of flavor and the bits come out when you strain.
In the kitchen I work in we have a recurrent joke where if someone leaves their butter unattended, you shout so and so, your butters browning, lol
Just found out if trying to heal a leaky gut and or Hashimittos thyroid disease , it’s best to use a ghee during the day, no dairy. I will be trying this . Also , for those that like butter, I highly suggest organic. I was informed that the butter from cows that are mass produced unhealthy have what’s called pustules in their utters. The milk passes through that 🤮. Just thought I would share. Organic cost more, but I’d rather not eat the other added extras I didn’t want!
Butter in your coffee? Hmm, might have to try that. As for ghee, it is very expensive and I'm very lazy so I think I'll stick with butter. Although I will give ghee a try to see if I like it enough to get unlazy or open my wallet wider! 🤣
Love your vids. They have been very helpful and enjoyable. Thanks.🙂
Can I use a coffee filter to strain it?
What's the difference between clarified butter and ghee? Name, purpose & places of origin. They are otherwise the same thing.
Ghee is nuch better for hikikg aswell. I love beef jerky and ghee on my long trips.
I have stopped Dairy products because of Acne, my question is this, is grass fed organic butter or ghee has the potential to cause acne?
Ghee last for a year. I thought that after you convert butter to ghee, it isn't a good idea to put it in the fridge, it attracts moisture and exposes it to bacteria
Ghee is great for frying while aromatizing meats like lamb,mutton and goat
Thanks...I will try making some ghee ! Great video!
Let me know how it turns out!
@@HealthCoachKait I will for sure ! :)
What are the differences in taste?
Both butter and ghee give me headaches, even on a carnivore diet. Hoping that I can consume them again without the negative effects in the near future.
Oh interesting... Are you lactose intolerant?
I am so grateful you can make this at home and that you made it so easy and educational!
I have an important question: When using ghee in recipes as a butter substitute, how do you convert the amount of butter to ghee? For instance, if a recipe calls for 8 tablespoons of butter, how do you figure out how much ghee to use? Thanks a ton!!!!! :)
I would melt 1 tbsp of butter then measure it to to see how much ghee it would be.
You forgot to mention that Ghee has a shelf life of 25-30 years
I like the taste of butter more but ghee agrees with my body more so I use both 😝
Ghee is clarified butter right
Great vid Kait thanks.
🤗🤗
Butter for taste to finish a dish, but ghee for cooking. Usually I'll use both. I just eat copious amounts of both.
Ghee is so important in Yemeni households. We call it samin
hey, did you delete the video about 5 myths on the carnivore diet ?
This one? th-cam.com/video/zWo-EUGK7Y8/w-d-xo.html
How do you wash the cloth?