How to Make Perfect Ghee Everytime
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- เผยแพร่เมื่อ 14 พ.ค. 2014
- Ghee is oil celebrated for its taste, nutritional benefits, and medicinal qualities. Ghee is the very essence of butter; the end result of a long, slow, careful clarification process that removes all the moisture, milk solids and impurities. The absence of milk solids and water in ghee make it completely shelf stable. Ghee has one of the highest flash points (485ºF) which make this oil the best choice for high temperature cooking, ordinary butter's smoke point is 350°F. To learn more about this healthy oil please visit: elementallifesolutions.com/col...
Cooked the ghee today using 2 pounds of salted butter. I cooked it until 240° F. It turned out perfect.
2 pounds yielded 28 ounces of ghee. This was the best video I have found on making ghee.
I now have my entire family hooked on Ghee, even the lactose intolerant can now use it. I am constantly making it using your specs. Thanks so much!
Thanks to this video, I made this for the first time. So easy. And clean up isn't as bad as you might think. Using the thermometer is the best method. Cook time for 4 lbs of butter was about 1 hour. 15 minutes to melt it, 30 minutes at a slow boil to clear it up, then turn temp. Down and let it simmer to make sure all moisture is removed. When it hits 240 you are done. Ended up with about 7 cups of liquid gold.
Thank you! Most videos only clarify the butter a little, but barely remove the solids. You cook it longer, make the final product much clearer, and completely remove the solids! You demonstrated the difference between merely clarifying the butter a little, and producing Ghee! Well done!
Skip Geel - you got that right. Other videos, most, don’t make Ghee, but they call it Ghee, and they never demonstrate when to say when. The thermometer is a great tool to illustrate the conclusion of the process.
Perfect indeed. I used a candy thermometer to watch the temp and what he describes happened exactly. Once the butter became clear, and turned to Ghee, the temperature started to rise. This is an excellent video. Thank you.
I highly recommend this video for anyone wants to make ghee from butter successfully every time , I followed his advices and made ghee more than five time since I saw this video, I even didn’t buy any more ghee from the store 🥰.
This is the BEST video for ghee. Most videos on you tube do not give cooking times or say to use a thermometer. Appreciate the details. I now have the confidence to make some ghee. Thank you and many blessings!!
I've watched several vids on how to make ghee and this one is the best. The process was explained well and the demonstration was well executed. Thanks for sharing!
JUST READ THE ABOVE REPLY AND SEE HOW ITS NOT THE BEST VID ON MAKING GHEE!!
I have been making ghee for a few years now,but using your instructions I made it today and in 40 minutes from start to finish i had the best ghee that I have ever made !!! It turned out beautiful. So happy to find your video,very good and clear instructions that i followed to the T :-)) Thank You again.
Hi, one of the rare video where everything is very well explained and detailed simply for the preparation of ghee! Thank you (from France).
Thank you for making this video!!! I have been buying store bought Ghee for 16 months now and I have been wanting to try making my own, thanks for explaining it so well! I just subscribed to your channel.
Very well made detailed video. I will be using this in my kitchen as a step by step. Thank you!
Wow! Best recipe I’ve seen for making ghee. ELF explains the maximum temperature in both F and C as to when to remove from heat. The intro contains a brief discussion on why using cheap butter is not a savings...makes sense but I’ve never thought of it before. Many thanks for posting this excellent video.
Thank you for the video ! Just made my first own ghee at home , turned out perfect .Appreciate the great comments and guidance , Cheers
Most informative video I have watched .He gives more instructions than others .Most of them never tell what temperature to start with
Cheers sir - worked like a charm. 1 kg bio, grass fed cow butter turned into 900 ml of Ghee. Kept temp at 107-110°C for some time, when it started rising, I let it get to 120°C then took it off the heat. I got a golden clear liquid that smells great!
Lovely video instruction. Thank you for being clear on all aspects. I look forward to visiting your website and learning more!!!
This is the best looking jar of ghee I have seen made on you tube. You definitely nailed it.
I love ghee but haven't bought it for so long because it is so much money. Now I get to make my own, thanks for the clear instructions!!
The best video about how to make Ghee! Thank you for the good details with the temperature and time!
The 'cheap' butter will have more water in it but steaming it off with a slow cook works very good for ghee. Use unsalted butter. Chapter butter will have less milk fat, more waste and water. The color of the butter is dependent upon how much fat is contained in the cream, whether the cow ate grass or was fed corn or feed. Thanks for the recipe and the correct cooking type and time. Very clearly shown.
See Canon in order
Watching you and visiting your site sold me! Great info and making this with the added information you provided will be my unique Christmas gift to my friends. Thanks so much.
Most helpful video I’ve watched on making ghee. Thank you very much. Will give it a go.
This is the best ghee making video I have seen. Thanks.
You are the boss. After watching over 20 videos on making ghee (no exaggeration) yours is the top work. Your explanation, great editing, and passion are so appreciated. In fact, this is in the top three videos on all of You Tube. You are a gem.
Thank you! This is wonderful! I will go to your website as well. I have never made ghee before, but with the help of your video I will be making my own ghee from here out! Many blessings to you! Heidi Lynn
Thank you so much for the beautiful demonstration..with your spotlessly clean white shirt and your calm it gives the feeling of a yogi in the kitchen.
And thank you for sharing your little tip of making use of a thermometer.😊
Beautiful demonstration!
so clean-cut!
Great video !!!! I have made ghee a few times and thought it was good,but I don't think it has ever been as clear as yours.The temperature gauge ,great idea !!! Thank you so much for this well explained video :-)
Excellent demonstration with key temperature aids. Thank you so much.
Great video, instructions are clear and easy to understand. Great job, and thank you.
Thanks very much for the video! After watching and studying the video, I was able to make a perfect batch of ghee after burning the first batch! Without a thermometer, I believe that you have to be extremely careful and attentive when making ghee. The thermometer takes out the guess work on the time you should take the ghee off of the burner!
Thank you. Best explanation about how to make and use Ghee. Paula.
Great and thorough video. I will give it a try and hope it will look as beautiful as yours.
Perfect detailed instruction. Thanks!
Thank you Sir! I’ve seen a few different methods to making ghee. This method seems to be the best process with the best results!!!
Best ghee instructions on TH-cam. In my humble opinion. 👍
Thank you so much for this video! Finally someone who knows what they're taking about👏🏼👏🏼👏🏼. Just made some really nice ghee.
El ghee perfecto. La mejor demostración, excelentemente explicado y el uso del termómetro hace que resulte casi imposible errar.
The best ghee making tutorial I’ve seen so far. Thanks for sharing:)
Well explained, original ghee and honey never goes bad.
Thank you!!!!! Seriously, thank you! I just watched 4 other videos on ghee making & all were a bit torturous. Very well made video, details very much appreciated (by me), as well as sped through process with up close shot of the process.
I had a lady nutritionist show me a very simple method which is a low temp way. Put the butter in a quart jar and put the jar in a pot of water and warm the water to maybe 150 degrees or less just to melt the butter. It separates and the Ghee ends up on top. Carefully pour off the Ghee and skim the remainder. That requires no boiling!
I made it in is so good...thank you!
Thanks this is a great tip and I got perfect results
Appreciate it
Excellent tutorial, sincere thanks 😊🇨🇦
What good advice! I ruined my first attempt at Ghee because I didn't know one of your tips. I had started my butter off on extremely low heat and it sat, barely bubbling for over thirty minutes, with me checking less and less frequently, thinking it would just boil off the water, separate the solids, and that would be it. But no, I guess once the water boiled off, it went from golden and delicious to brown and burnt tasting, in under two minutes. If I had been vigilant at the right time, I would have saved a pound of butter.
If you are trying to make ghee, pay attention to the details! Thanks for your post!
Very cool, Ian - I am inspired! I will be making and using Ghee from now on! Good job, nicely presented, I like the speeded up bit too, all round nice vid. Thank you. :)
Great presentation and thank-you for sharing.
THANK YOU ...I make mine with salted butter ..I have tried both ways and prefer the salted butter...when cooled mine smells like roses...lovely smell...xx
Those smells are from salt conditioning agents, such as sodium ferrocyanide, ammonium citrate, and aluminum silicate. These have no positive effects in the human body. Sorry, there are no roses.
Couple things, you don't have to thermometer watch,
melt butter on medium high, when comes to boil lower heat to just under medium then wait and listen, when the moisture is gone the crazy bubbling sounds will be gone and you will be at the froth stage and edges of foam will have a golden ring around pan, at this point just turn heat OFF, most of foam will dissipate and after a several minutes you are left with your beautiful ghee. Much more golden and nutty than yours, but it's all good.
Also, Never put a lid on hot ghee, the steam from the heat trying to escape puts moisture back into your ghee which promotes mold growth. Just leave it uncovered until it is completely cooled.
thank you, very clear!
Great demonstration!
Best video for ghee I have ever watched thank you 🙏
I went to your website once and wished I have copied and pasted your wonderful information about Ghee. Now I cannot access it. My computer will not allow it! I will keep trying. I made Ghee and thank you so much. Your explanation was perfect.
Im making ghee today. This video is gheelightful. Really.
👍Thank you soooo much!! Straight forward & to the point. You hit the main points & moved on. I appreciate you & this video. Those other videos had too much jibber jabber of nothingness. 🤗💞🤗
Thanks Ian, this video of yours is truly well edited and made, so as to show that making Ghee is definitely quite simple, will be trying this here soon, thumbs up pal and greetings from Mexico! :)
wow, great information, thank you so much!!!
So, this will make a great present for my great, great, great, great, great, great, great, great, great grandson and granddaughter.
love the editing of the video great job!
Wouldn’t really need the thermometer if using a electric induction plate with temperature setting, right? Thanks for the video
I made it again today with your method, it came out perfect and yellowish. Thanks a lot.
Great Instructions!!
Thank you got sharing!
Fantastic video. Thank you
Thank You So Much for this Great Video
Georgeous! Beautifull
Excellent explanation. Thanks
Yeah!!Ghee is very important ingredient in Bangladeshi cuisine.We eat ghee n feed our baby with food with importance😊
Excellent vid to make & enjoy ghee! 👌💕👏🙏
Interesting and informative. During full moon increases WHAT qualities? I tried to google the word but idk what you said
Hi there can you please tell me where you bought you thermometer from? Thanks x
Awesome👍....
Later after opening jar,will it then need regeneration?
nice. use time lapse and get er dun! God bless.
Great recipe! May I ask it is healthy to boil it for so long? Thank you!!!
Thank you. Nice and informative 😊👍
This is the best video on making ghee that i have seen the use of the thermometer is brilliant this was my third go the first one i burnt the second i under cooked and the one was perfect so thanks mate .
Hi forgot to add that this batch was made with salted butter and what i found is the salt combines with the milk solids and ends up on the bottom of the pan and not in the ghee cheers .
@@michaelobrien4644
Why would you say the butter in this video is salted? The stuff in the bottom of the pan looks just like the stuff in the bottom of other people's videos who stated they used unsalted butter. I don't think it's very nice to proclaim this man used salted butter when he himself made no such proclamation.
@@lisahinton9682 Hi Lisa so sorry my dear but the reply i added to my own comment was to say that the butter i used was salted i was given 22lbs of salted butter that i thought i would try and i found that most of the salt combined with the milk fats and you could not detect any salt in the ghee and my dear if you look at my original comment you will find that i praised the video as the best i had seen and it still is but now i know that i can use salted butter or unsalted also Lisa i hope 2020 is a great year for you and your family my dear cheers.
best vidéo about ghee. Many thanks
Unsalted is not just best, but if you use salted, the salt will concentrate as solids are removed and water evaporates. Tends not to be great.
I see several other video's where they are always stirring the butter and also removing the foam. Question: Do I need to stir the butter and remove the foam? Also, is it a problem if I use half salted butter and half unsalted butter? Thanks.
Good video!
Can i use salted butter to make it ?
Can you do anything with the milk solids and is it beneficial to preassure can the ghee after you place it in the jars?
Great vid!.... But lets not forget another great use for ghee.... it makes popcorn taste sooo yummy and won't make it soggy!
perfect, thanks
Well explained
Tanks
Excellent video 😊
Ghee-whizz! That was a helpful presentation. Thank you 🙇♂️
My ghee turned out more deeper color brownish,I skimming off the whey but no residue browned@ the bottom. Is this ghee still OK to use
Is it necessary to add salt to the ghee to bring out the flavor if one is using unsalted butter ?
very very well done
When I make ghee many times it has a slightly grain texture. What causes that? I process it like you do, strain it into the jar. I don't put the lid on till it's cooled so there's no possible condensation under the lid. Any direction you can think of?
I live at altitude. Water evaporates faster here. What is the temp I should allow it to climb to...,probably lower than 240 deg?
At 240°F the pan bottom was still clean of browned bits. Perhaps it makes a difference the quality of the pan? Mine got there around 260°F.
I've been paying £35 every month for the Ghee thanks I will be making this at home from now on.....
Can you use the discarded milk solids in any way? Great explanations thanks!
Yes, of course.
You put in some potato mash, this is wonderful taste.
You may spread it on bread or just lick it out of the pot.
It is the best of making ghee.
Tastes like breadcrumbs fried in butter. We love it on green beans or even on sweet dishes.
I love it
Thanks for that truly informative video. I just commented on someone else's ghee video. It was pretty good for what it was, but it failed to mention the time involved. It most definitely didn't mention the proper temperature. I think I have clarified butter rather than ghee, which will do for the time being. But next time, I'll remember 240°F. :-) (I also accidentally used salted butter, but that's another story.)
I make at a time 24 pounds of butter it take hours and many people do not monitor temp. 230 is more of a sure temperature that you will get a good ghee. good luck
What do you use it for, can you make cakes and scones????
Excellent, thank you. One minor detail. 110°C = 230°F, not 240