EASIEST way to make GHEE at home and SAVE money $$ OFF GRID | HOMESTEADING
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- เผยแพร่เมื่อ 29 ธ.ค. 2019
- Doug and Stacy live OFF GRID in a LOG CABIN in the Midwest USA. They grow and harvest most of their own food and even make butter. Ghee is better than butter and will last without refrigeration for a very long time. In this video we show you how you can make ghee and a few uses
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About OFF GRID with DOUG and STACY:
We moved to our 11 acres in 2011 from a large city in the Midwest with zero carpentry and farming skills. We live with no solar / wind power / public water or well. We share our adventure to a sustainable life, growing our own food from vegetables to meat. We post videos DAILY and they range from HOW TO to EVERYDAY LIFE and NUTRITION on the off grid homestead. We were city folks just like you probably and wanted to enjoy life and have more control over our food. We share food recipes as well as natural remedies. - บันเทิง
Here is the sourdough and apples recipe th-cam.com/video/o50JNvpn2E0/w-d-xo.html
Soooo good 🤠👍 see ya tomorrow!
Ms .Stacey definitely try dome wonderful Indian deserts recepies with ghee
To extend shelf life ....heat up your mason jar, heat up your lid....ladle your ghee into the hot jar...place lid on and screw cap shut as the ghee cools down, it creates suction. If you want to foolproof the process, place processed ghee in the oven for a few minutes before placing lid and cap on. Thanks for sharing!!
Your awesome thanks Stacy. Can’t wait to make my own.
OFF GRID with DOUG & STACY
Great video I admire you living off grid we have tons of bills house to pay. You make it seem easy. I love making rice with gee.
Thanks so much!!! Great use for mk down apples.
Nice video...thank you
steps:
1)Grass fed butter from grocery
2)Put butter in glass which is oven safe....preheat 250
3)Put the butter in oven for about 1 hour to hour and half and see for separation from milk solids. ...take the ghee in separate glass jar or strain in to it.
Home made Ghee ready!!
Ur welcome 😊
thank you 😁
thank you 🥰
I’m new at making Ghee,
what do you do with the milk solids??
Sorry to bother anyone 😊
I’m new at making Ghee,
what do you do with the milk solids??
Sorry to bother anyone 😊
I’ve watched this video 5-6 times, and finally made it myself! Thank you. I just wanted to let you know your video is still helping others!
A 99 year old friend of mine says,”They are not leftovers, they are PLANNED OVERS” lol.
I love this!!
That's what we call them!
I call them “ brought forward”❤️
❤ Love this!
Yes I just watched today going to try lol
Stacy, when I saw how easy it was to make ghee the way you showed us, I got up the courage to try it myself just now. I intended to give the skimmed off stuff to my dogs but it was so delicious I selfishly fixed scrambled eggs in the remnants in the baking dish and topped my toast with it. Thank you for sharing this!
Ooohh...a fritata in the pan after the gee is made. Yummers!
GHEE ….yeeeh, only because of you. I have watched both of your ghee videos. I use it on my skin we have wood heat here in wisconsin. My skin is so soft. The biggest research I just did was due to COVID that I had a horrid, long battle with in October. it has took a toll on my hair, the loss of my hair. Now you tell me it helps immunization. I am sold on this and I have YOU TO THANK. GOD BLESS YOU.
Love you guys!!!❤️. I’m a 80 year young woman and I love the way you made your ghee. Looks sooo much easier. Thanks sweetie. Love your great tips😘
Greetings to you from Dubai♥️
Hey mam,just wanted to know how are you ?
This was too simple! This would make great Christmas gifts in pint jars. Thank you! ------- Edit after experimentation: This oven method is a great way to do it, but I've found that a large round pyrex bowl is easier to get the "gold" out of. After skimming the top, and letting the bowl cool a bit, pour the gold out by slowly moving the bowl from left to right as you pour, just as the bottom layer almost gets out-- change directions. (It truly is a bit like panning for gold if you've ever done it.) You don't have to ladle, and you waste less if you do at least 2# at a time. This oven method is the way to go! Thanks Stacy!
Thanks for the tip Ann
Great idea!
Fantastic idea!
Once ghee is made as per your directions how long does it last it last in jars? Does one refrigerate the ghee in jars? Also, would it be best to pressure can ghee for long term storage and consumption?
I've watched this like 5 times since you originally posted but never have tried it until today. I kept thinking there has to be an easier way and it dawned on me finally. Going to cook the butter in the oven in a very large Pyrex mixing bowl that has a pouring spout. Getting started right now!
Thank you...great ideal...
@@Carol-ch9wj It works great! Ive made several batches now.
Where do u find those? And do u take off the top layer before u pour it out
What kind of butter ...is grass fed butter... I've never read that on any brand in the stores
@@tramsey9059 Kerry Gold ,it's from Irealand, grass feed !❤
Thank you Stacy for showing us how to make ghee! I won't be spending 21 bucks on this stuff ever again! Now I can make my own!! Thank you!
Thank you for educating all of us "on-grid folks" I certainly appreciate all of your videos!
We made our first batch of Ghee! So exciting!
I was taught by my grandmother on putting up Ghee. There are 2 differences that I was taught. First: After jarring the ghee and letting it set up, lightly (1/4 teaspoon per jar) and evenly sprinkle salt across the top. This will ensure no mold. the first use of each jar was to fry meat, to use the salt top. We knew it was a 1/4 teaspoon, so that was deducted from the recipe.
Second: retain the last 1/4 th of the butter fat with the milk solids and the top skim and place it into a kettle. On a medium to medium low heat, simmer until only the fat remains, by stirring until the milk solids evaporate, the top skim sinks. This will turn the butter fat a nutty brown. Making it faster, I use a cool water bath and keep stirring until the brown bits suspend. Then jar it. This is very buttery and great in baking and finishing. I love it on popcorn. You can not use it for frying, because the brown bits can burn.
I come from 3 generations of dairy farmers with Jersey cows. So we always had lots of cream and butter. You can not beat the A2 A2 Jersey milk. The fat from a butchered Jersey is also yellow and tastes like butter. The rendered tallow is wonderful.
That is so interesting and what a wonderful way to grow up!
Thank you for such a a great explanation!
Stacy, When i was teaching as a Chef Instructor, we always made our Ghee with UNSALTED BUTTER. I encourage those making it to buy good quality UNSALTED BUTTER. Another great Culinary video. Thanks for sharing. Bill
Great tip! I use anyt butter I can get cheaply (salted as well) though. I like salty things a lot, personally. 😆
@@lisamcguire7778 We can always add salt during the process of preparation or cooking. We cannot take it out after the fact. I taught my students to use GHEE as a neutral ingredient and salt to your own taste. HAPPY COOKIN'
Yes. No salted butter for us. My husband has to be low sodium for blood pressure and kidney failure health issues. Thank you for mentioning it!
I'm English living in Thailand... all local butter is salted, the sticks of butter, tubs of butter everything is salted. Don't panic if you can only get the salted variety, when you cook off the butter to make Ghee the salt taste is gone... no panic guys use what's available, we don't all live in areas where everything is multi choice from a super market or convenience store!
@@mikeradford5630 Your correct Mike. Thanks for the reminder.
I've been looking at ghee in the stores, but those prices just made me keep on walking. Thanks for the video.
xoxladytaatoechips I’ve recently seen it in Aldi’s. Can’t remember the price though....
I agree! So much cheaper to make it at home! Stacy, your Pups are sooooo cute. They really enjoyed that treat!
💙🐕🐕💙
Go to an Indian grocery store.
@@catherineshiddengarden2596
I'll check Aldi's or make it myself.
@@stantheindian
There are no Indian grocery stores here, that I know of.
Going to make this! I’ve learned so much from you! If only I was younger, I’d go off grid! Thanks for everything!
Yes Mam , me too. My Grannie was raised during the depression and made their own soap , washed clothes on a wash board and my uncle, finally bought her her first ringer washer and i was helping her wash and almost got my fingers in the wringer but she saved me but now sick with living on the Grid
Thanks for the time saving advice Stacy. The oven seems like the way to go to make ghee. Also my favorite leftover is lasagna. All the flavors have marinated. Day two is amazing!
Yep. Lasagna is always better the second day. As is baked ziti.
Living the life most of us would love to live
Don’t know how I found your vid about ghee, but it got my interest. Then, I searched on YT “how to make ghee”. Yours was the only one I found that does it in the oven. Think I’ll try it! Thanks so much.
I may have commented on this before.
1. The smoke point of butter is 302, not 350. This is important as some may try using butter for the wrong temperature.
2. You should find a good recipe for making ghee on the stovetop. It takes around 20 minutes.
3. The butter needs to get hot to evaporate the water. This video is a little better than others. I saw one guy vacuum seal butter in a boiling water safe cooking bag. He then melted the butter while it was still in the sealed bag. He then opened the bag and strained it. That is not ghee or clarified butter. The water must evaporate or else it will go bad quickly on the counter.
4. Do not strain butter that melted on the counter or outside and think that it is ghee and ready to be stored. You can strain it, but you should still cook it to evaporate the water. Yet again, water evaporation is important for long term storage.
This is all I can think of right off hand, but I think there are a couple more important issues.
I'm single so I do a ton of leftovers. I just call it meal prepping instead. ;) It's much easier to make 4 meals at once than it is to do cooking dishes 4 times.
I have heard from friends how their husband and children refuse to eat leftovers. Then the husbands complain about the food bill. Strange, when so many things taste better the second day.
Its mostly pickiness from not wanting to eat the same things. The best advice to give these people is to try and use the leftovers and turn it into something new.
arosesthorn that is what I do sometimes. Tacos or Chili turn into taco salad etc. such as left over veggies and meat turn into vegetable soup. I usually wasn’t a day or two though.
Have you been talking to my family. Lol
@@darleneclark6098 this guy checks the freezer to make sure she threw out the leftovers. Is that your dad too?
I have a friend like that but I made left overs n he didn't know it n he wanted the recipe. LOL😂😄
Great video! Cleared up the mystery of ghee! I like leftover soup, especially tomato soup I make the way an older lady taught me. Just milk with a little home canned or even fresh tomatoes, salt and pepper and a good pinch of baking soda. I pour the leftover into a mason jar and keep in the fridge. I steal sips all the time! It's good even cold.
Hi Stacy! I know this is an older video but I’m so excited that I had to tell you- I have my Ghee in the oven right now! I have about a half-hour left of the hour and a half. The top part is going to my 7lb Yorkie (who thinks he’s a Rottweiler) and the bottom is going to our 17 year old kitty, Sophie....and we are going to have The Liquid Gold! Thank you so much for sharing your lifestyle w/us. I have my husband now addicted to your channel. Lol.
I’ve been wanting to make Ghee for awhile but the stove top method wasn’t very appealing to me- so yippee! ❤️
One small dish ..in a cooker put ghee ..add cumin seed . One or two chillies ..add some dry nuts for like fry for a 10 sec .add bashmati rice which u kept soaked for half an hour ..add dry brown grapes and two three cloves ,1 cardamom ..if u have keshar add half a pinch ..add the two cup soaked rice ..mix it ..then add half a spoonnof sugar ..add a pinch of turmeric powder ..then add 3.5 cup of water .add a pinch of salt.close the lid ..let the whistle go twice then close the flame ...enjoy ..
If you heat the butter in a large, large mouth mason jar, it will be easier to remove most of the thick layer of ghee quickly. By spreading the layers out in a pan as you did, the two layers are thinner.
Metal Jack, did you ever try your mason jar idea? Or has anyone else given it a go? Just curious. Thanks!
I think the large glass Pyrex measuring cup; the one that is 4 cups, would be ideal, as it has a pour spout on it, and a handle, too! I’m gonna try this someday, soon, as I just found one of those large glass Pyrex Measuring Cups at a thrift store for $2.99, in perfect condition! Thanks, Stacy and Doug!
Per Bri Ha and Metal Jack's comments, I thought to use a pyrex bread loaf pan for two lbs of unsweetened butter. Well, the foam never broke up and settled to the bottom of it. I skimmed off the foam after 2 hr 30 min @ 250. I hope it's still ghee! Gonna fry some eggs tomorrow am.
@@thomasnewbery7449 Sometimes that happens. I've heard that if you use salted butter it is harder to turn that into ghee, you have to boil it longer.
@@gowest5145 Yahhhh, just finished off the last of my 2 half-pints of that ghee. Still alive and gonna make up some more! I only have used it to fry an egg every morning! Wife won't touch it (?) !
My fav leftover is my hubby’s “famous” chili. He makes a huge batch and we freeze it. The flavors marinate so well and when it’s reheated it’s amazing. Perfect comfort food on cold Illinois nights.
Me, Too. I like it cold right out of fridge!!
So funny, my husband made "clarified butter" for us for the first time, but asked me the other day, "what is "ghee?". I said, "clarified butter." He was silent... Another to do for me! God bless you, Doug and Stacy! Have learned so much from your channel. Aloha and Mahalo!
Well it's not quite the same, even though most ghee says "clarified butter" on the label. Clarified butter is simply heated till it's melted and the milk solids sink to the bottom, then the butter oil is strained out.
Ghee is simmered in order to toast the milk solids, which adds flavor to the ghee; I call it toasted butter oil. Ghee is also cooked for a while in order to drive the water out of the butter; butter has a surprising amount of water in it.
This is just what I needed to learn! We have butter from our Jersey but it doesn’t last that long so I’ll be making ghee soon! My personal favorite leftover is pot roast with potatoes carrots and onions, the broth is always better the next day, especially because I use fresh herbs like rosemary, basil and sage. Thanks for the informative video, love watching you and Doug!
Great video Stacy!! Thanks so much for the info!
I started making ghee last year and am very happy with it for reasons you give. I'm also off-grid and have no fridge, and like to use a healthy, flavourful fat that can take a little temperature when frying. I make my gee on the stove top as I don't have an oven (yet). Will try the oven when I get one. My naughty little secret is making a kind of toffee with the milk solids by adding some soft brown sugar and stirring in just a tiny bit of milk to dissolve the sugar together with the heat. Another lovely, simple sweet dish with molten butter is to pour it over some cooked rice, then sprinkle a little sugar and cinnamon on it.
judyofthewoods try adding some green cardamom too
Judy of the woods / Love your simple recipes ... So simple, yet so simply delicious ❣
Milk solids taste nice in savoury potato dishes also .
I am making ghee today. I am going to also make your toffee for my kids!! Thanks Judy!
Thank you! I was wondering how to use the leftover milk solids
I grew up in a small town in an agricultural area. Years ago after a family tragedy a special friend on a ranch treated my babies and me for a “plain family dinner”. We loved it so much that, with a few adjustments, it became the family comfort food. The basis was a stewed chicken with noodles. When my husband travelled for work, I would make the first version for dinner before he left, then feed my children the soup or another version all week. I got a lot of DIY house projects using this routine and we ate great food!
OMG Stacy!! I just finished trying this recipe you did, and I LOVE IT! It was so easy, there was nothing to it! I know this is so good for you, and yes, it's expensive as heck at the stores, which is why I never bought it. . not at those prices! it's just great to know, that I can do it myself, for only the cost of the butter, and the jars! (which ANY good canner would have lying around! lol ) Thank you SO SO much~ :)
I just went to the store today & bought 4 lbs of butter to make ghee. I've always made it on the stove top & make the biggest mess. I will be doing things your way tomorrow! Thank you so much for sharing this MUCH easier method AND giving me ideas of how to use the parts I would normally throw away. LOVE your channel. Thank you again. Much love from Texas
Stacy you’re just a book of knowledge! I absolutely learn so much from you! I ferment peppers for first time and it was awesome!! Thank you for sharing your knowledge!!! God Bless
This is better each time I've listened to it. And I've had a chance to share it as well. Thanks again!
Thanks so much Stacy! I have cooked with Ghee but never knew of all of it’s beneficial properties for the skin. I used it once last night and woke up with the smoothest, softest skin! 😃 I’ve been using coconut oil, but ghee gave me much better results.
Ghee is one of the main cooking ingredients in India since thousands of years
Suvasree Sarkar and the west used to preach to India to stop using “unhealthy” ghee and switch over to refined toxic oil..while they sell overpriced ghee in their markets. desi cow is best
@@annamika5461 correct
Suvasree Sarkar Yes and Indians make it properly . Canned ghee will last 15 to 20 years when canned properly . Once opened up from the jar I have seen it last up to 12 weeks .
Suvashree , it WAS here also , before we lost our way to big business and advertising . They have gotten greedy-ER , so now we will take back the wise ways of our elders . We can learn so much from your culture too . Fasting scares the heck out of the food industry . I am doing this alternately and feel amazing ! LOL .... Like a sticker I saw against GMO's " FOOD KILLS "
@@inmyopinion6836 Americans used to eat Lard pork fat. the low fat 90s fad was global nonsense
Going to try that that looks really interesting especially because it can stay out of the refrigerator. Thank you Stacy
Butter in a sealed small container, can be stored out of the fridge too. Not for as long as ghee but it doesnt REQUIRE cold storage. You can buy butter and leave out what you will use in a week or so and keep the rest in the fridge.
Wow! Love that this is so shelf stable! I need to try this.. Thanks Stacy! 💗 I love those dogs! One is very patient, sitting so still, and one is a little rammy and can't wait to get at that bowl! 😄
I was waiting to read about the dogs! I went through many comments, and unless I missed comments on the dog, you got my attention!
Thank you once again!! You two are amazing instructors of life!
Stacy, I learn so much from you. Thanks for sharing the old ways!
Love hearing about your Gramma and her ways of doing things.
Soup is a favorite leftover...the flavors and seasonings blend so much and make it taste even better than the first day👍🙂
I have watched this multiple times and making it right now! It looks wonderful!
Stacey: Just love your patience and peaceful nature. The colors of the plant with your beautiful shirt and you log home are just lovely. Dough you are like an encyclopedia. WE are looking to move and create a space like that. Have planned for years. Very inspirational. Thank you and God Bless You!
How helpful. Thank you for sharing. I've been doing this on the stove top with moderate success. Now I'll be a ghee making rock star. Your handmade pottery bowls are gorgeous! We are potters off the coast of Georgia & always notice handmade ceramics. My husband does all of our cooking. My favorite leftovers are his beef stew with chunky vegetables. I can eat that for days! Thank you for your time & have a great New Year!
😋👍
You’re correct Stacy, I do like this video! I didn’t know you could make ghee in the oven as I’ve always seen it made on the stovetop. Would have love to see los gatos enjoying some of the gold too.😻
Renewing my recipes, helps to see again. This is a big help.
Wow, your instructions on making ghee is fabulous! So much easier than standing over the stove for 20 mins. I made some a few days ago and it worked great. Thank you.
I never stand over the stove with it; I leave it on the burner at low temperature, no lid and no stirring, and a good long while later (maybe 40 minutes?), when the bottom layer of milk solids is toasted golden brown, I strain it through high-quality cheesecloth.
You guys are awesome, I'd like to thank you for being part of the inspiration my daughter bought a few acres with a small poll barn. She now has a few chickens a donkey and a goat.
LoL the city girl is going country. 🤗
I hooked her up with a friend who sells hay. So he can teach her how to recognize what kind of hay she's buying or using. Cause I'm sure it's the first time she's handled a bail of hay.
Thanks Wish ya'll the best in the coming New Year.
Hi. I read your comment & I hope you don't take offense, but, you mentioned getting a goat? If you want your goat to be a Happy goat, please consider giving it/her (we only keep females!) a friend! Goats really Need to be around "their own kind!!" I don't know WHY that is, but they seem to need another goat for company & you'll notice their temperment change drastically. A vet told us that, once, then I read from other people that agreed. We had one goat at 1st, then got another, Now we have 8 of them & they Do, in fact, seem So much happier with a "buddie!" Just thought I'd let you know, in case you may be interested...
That's the great thing about Ghee its good, long shelf life.
Thank you so much for this easy recipe! I’ve made it once and going to make more today. Our favorite leftover is roast beef or pork with home made gravy over home made bread and mashed potatoes. A true midwestern delight! Thanks for all your videos, too. We got rid of cable and watch lots of TH-cam.
Stacey, thanks for pointing out that ghee is what many of us cooks have known for oodles of years as "clarified butter". The term "ghee", as it has fashionably come to be called these days, has grown out of the recent popularity for Indian cuisine. It's a fancier way of describing a very old kitchen technique for clarifying, or separating, butter fat from the milk solids. You can go a little further, by browning the milk solids lightly, leaving them in the butter, and using the "browned butter" in baking recipes. My family loves using browned butter in chocolate chip cookies.
ghee is not exactly the same as clarified butter.
you cook it longer until the milk solids start to caramelize.
that gives ghee that slightly nutty taste
Great Tips👌🏻
Can you use any kind of butter to make ghee?
It's expensive to buy ghee in the UK, much cheaper to make your own. Great video this Stacy, thank you!
It's even more expensive here in Australia. I'd say cost prohibitive and I use ghee a lot as I love to cook Indian food and they use ghee in all their dishes. So I decided a long time ago that I had to make my own ghee and have been doing it ever since. Love the smell of it as well as the taste. . .oh my you cannot beat it. Michelle
Petals on the paving slabs, hi here in Scotland Morrison I saw it recently quite cheap, x
left over is chili, it takes better the second day
Freeze a portion and eat it a couple of weeks later... the maturity will blow your socks off.
After that you will batch cook & freeze half!
I didn’t realize it was that simple to make! Good to know!
Anything Italian is usually really good left over.
Thanks for the video!
Christine Osborne I thought that’s why it is left over, because it’s Italian.
I’m kidding. It’s always smart to cook with left overs in mind.
@@4philipp only because italian cooks never want their guests to leave hungry... if they make enough that there are leftovers, they know they've done their duty as a host. ;)
Thanks for this video! I'm definitely going to make a jar. I always see it in the stores but have never bought it. Now I'll try and make it myself, thanks to you!❤️
I did it immediately after watching this video and it came out amazing! Thank you!
I used a crock pot on high until all the foam and solids fell to the bottom and lightly brown. I then filtered with a 10 micron food oil filter. Pure gold and solidifies without any impurities. It takes about 7 to 8 hours.
Wow! I just made a ppint of ghee on my stovetop. This is so much easier. I'm trying the oven next time.
How do u make yours, if u don't mind me asking? I never made ghee before.
My fav left over is a fish from my home island Trinidad, it's a rice dish called Pelau.
Oh yeah! I know that dish so well. I'm from Grenada. Whatever left over meat we have and we add some okras as well. Oh so good!
Okay I'm hungry no.
I don't like to eat the same thing over again either. So I use my leftovers to make homemade TV dinners. I put a meat or entree together with a starch and a veggie and freeze it in a freezer and microwave safe lidded, divided plate. I just ate one for lunch; I had pork roast, buttered corn, and seasoned black beans.
Finally making your recipe. It was so easy and beautiful. Thanks you Stacy.
Thanks for sharing all your knowledge with us. I will definitely be doing this.
Stacy thank you so much for the ghee recipe!
My family love leftover. We think it really tastes better the next day!
This is my absolute favourite Ghee recipe ! Thank you guys so much for posting this! Your tricks make it simple and enjoyable as well.
With love from a homestead in Canada,
Kelci
xo
I’ve used this method several times and ladled the hot ghee into hot pint canning jars and put lids on. They all seal and will last several years on a dark shelf. In fact I just opened a 3 year old sealed jar and it was fine…and delicious
Thanks a million, Stacy! Can’t wait to try this!!
Our favorite leftover is rice . I make fried rice as well, my grandchildren devour it. I will be using Ghee now ,with the help of your video. ❤
I always make my own butter and ghee. In india there are dairy shops that only sell, fresh milk, ghee, fresh curd, lassi, butter milk, paneer etc and its infact a very lucrative business. Dairy shops do really well no matter the location.
It's very easy to make ghee too, just add unsalted butter in a vessel and keep it at the lowest flame. Dont touch it after that. Once you see that the butter is turning clear and milk solids have settled down strain it. I always take it a little further than what's shown in the video. The milk solids just clump together then and I can pour everything right through a strainer. The one you used to skim the top.
You, and Doug are lifesavers. Literally. You are a service to humanity, and life itself. Teaching us, not doing it for us. I am in gratitude and sending it your way. Because, hey...that's what life is about isn't it? -LEARNING LESSONS, BEING A SERVICE TO OTHERS AND SELF. thank you. Have a beautiful day.
Fried chicken, lasagna, pizza, ANY stew/chili. Best leftovers EVER.
Ok. I’m sold. I will do this. Will be my first. You win. Ty for a great video, As always . I keep my butter out all time . One on counter near stove and one on table , anyway. I use a lot of butter.
Thank you for this! Our favorite leftover is any type of casserole;)
Wow! This is amazing!!! Thank so much for educating me!
Stacy I find many things to make are therapeutic. I got relaxed just watching you!🥰
Thank you for "learning" us how easy it is to make Ghee. Here in Sk Canada is about 19.00 in the store.
Thank you for the step by step in making ghee. Favorite leftovers are rice dishes- we make so many meals with rice. Enjoy your day!
Do you recall what the Rice's were safe to buy were? We eat rice three or four meals a week.
It was rice from California is the best then Thailand. I'd I remember correctly.
Thank you for all that you teach us, Stacy! 😃
The beauty of humanity. She loves this so much, She takes an Indian ingredient and adapts it to her off-grid lifestyle in the west. Makes you wonder why we all don’t get along.
We elect fools to govern us. From both parties. We need smarter people for this job but smart people don't want it. Whichever party gets elected, the other party will use its full resources to smear them and drag them down. What smart person wants to go through that?
Thanks Stacy. I’m definitely going to make some gee.
When I had leftovers, like you did, with the lamb and rice, or any other type, I would make large hot pockets or calzones with it. Whether you use pie crust, biscuit dough, or bread dough for the crust, you can add veggies to the mix. roll out the dough, add the leftovers, cheese, and onions, seal, then bake. Too much for you to eat at one setting, you can bake them all up, cool, then freeze what you don't eat, and just warm them up next time you get hungry and are running short on time to make another meal. Heck of a lot better than throwing a pizza in the oven. LOL. And even kids love them. Blessings.
Verna ... Lovely suggestions and sound so yummy ❣❣❣
Sarah, it is good. Your imagination and leftovers are your only limits.
I’m learning so much from you guys love learning something new every day
Hi Stacey!
I just tried this for the second time.... and have what I think is an even easier way to "strain" the ghee.
In my oven I melted the butter in a small mouthed "mason jar" (a Classico pasta sauce jar). I was able to slowly pour the ghee from the pasta jar through the small metal strainer directly into the large mason jar. No ladling required! The sharp shoulder of the pasta jar keeps the milk solids on the bottom from escaping, letting you pour out 95% of the ghee into your storage jar before the milk solids start to come out. The last bit of ghee/milk solids gets poured into a small custard dish, and let cool. The ghee turns solid with the liquid milk on the bottom of the dish. Poke a hole or two ( like you're opening a can of condensed milk etc.) in the layer of ghee on top, and you can pour out the milk leaving the ghee behind in the dish.
Cheers!
When my mom makes caldo de res (Mexican beef stew) the next day it has more flavor and is more tender!
😊💞👍
Doing this now! Thank you, Stacy!
Thank you so much for teaching this! I'm going to use more leftovers as a way of reducing stress, saving time and energy thinking up what to cook after a day's work. I love Fried rice for breakfast with plenty of greens. Going to use some homegrown garlic scapes in my next batch. Thumbs up, Stacy and Doug!
Stacey thank you for showing your subscribers a step by step tutorial on how to make ghee🙂. It looks simple enough to make my favorite left over is lamb gyros... yummy 😋.
Yay Stacy! Have missed seeing your cooking and teaching us how to be more independent for off grid. Thanks so much ❤️
Oh my stars! Tonight’s dinner is used many ways, meat loaf becomes, chili for hot dogs, meat for spaghetti sauce, home made sloppy Joe’s. Today’s baked potatoes become breakfast home fries, the next nights mashed potatoes, or potato crust and topping for shepherds pie, or baked potato salad, I’ve learned growing up if you waste something you don’t need it and everything can be reinvented.
Vegetables had throughout the summer for dinner get tossed in a big container in the freezer and become vegetable soup base for winter soup. Carrots , potatoes, green beans, Lima beans, cabbage, pinto beans.. just toss whatever you have left over in the container ( frozen gallon ice cream buckets are great) then scoop out as needed for soup or mixed veggies, I could go on and on with this..
Now clothes, reinvent them as well.. my sons out grown jeans became my daughters denim skirts or shorts if the knees were gone.
If patches needed , sew hearts of butterflies on them and she had her very own one of a kind jeans put the same color material patches ( heart, butterfly’s, etc ) on t shirts and have a matching set. She was always cute as a button and I saved a bunch on clothes. When there is no life left clothes turn them into pot holders, rugs, cleaning clothes , strainers, then stuffing for pillows and toys.. everything has a little bit more life left in it.. just needs some imagination and handiwork to be reinvented and reloved !
Perfectly stated 🥰
Food is so hard to come by nowadays and it's getting so expensive we always eat our food that's left over and I love eating garden food it is so much better than store-bought it's not even funny. Thank you for your channel it's awesome y'all guys are so awesome
Totally agree!
Thanks Doug & Stacey!!!
Bubble and squeak... I'm in the UK! 🇬🇧
Ok, I made this, love it! So easy to make, thank you!
Thank you so much for sharing this wisdom with us, Stacy. This is the only way I make my clarified butter, since trying your method. IT IS SO EFFICIENT!! You have a beautiful life that is to be admired and inspired. God bless you, beautiful!
Trying this today!! Love to learn something new!! Thank you! May try sourdough start too...it looks a little scary!
Leftover meatloaf, makes awesome sandwiches. I just bought a case of butter and was wanting to make this. Thank you.!!
Debbie Mcmahon a case? I like the way you shop.
@@4philipp yes, I also but thing in 50 lb sacks. Oats, beans, peas, sugar etc
Debbie Mcmahon sounds like you don’t enjoy shopping. You go once every 6 months?
Watched this video many times and finally made the gee. Awesome!
Made my first batch of ghee. I'm hooked now! Thank you!
Thank you for this especially since I've been wanting to make ghee lately. God bless y'all!
I’m going to make some, I can’t have dairy so will try this. I used to use it, I made it.
@@patmaier6917 I just put my finished product in the fridge to set up. I don't have grass fed butter, but I do have butter 😁. Not difficult to separate at all, either. Thanks, Stacy!
Deborah Andrews wasn’t sure you could do this without the expensive grass fed butter.
Do you use unsalted butter.
@@cathy9160 I did use unsalted butter.
I like throwing things together. Like look leftover beans I just turn it into chili. Next day add mac and cheese and its chilimac. Looks like fresh food each time.
You totally got the idea of reinvent