Here in India, we adopt a much simpler method. We heat the butter (A few more minutes than what you showed) till all the solids sink to the bottom and till the foam/lather on top almost disappears. Then we let it settle for about 5 minutes. Then gently pour it in a glass container. Ladies here are so adept at this step that they don't need any filter. Also we don't stir it while it's simmering. Feeling glad to see an 'India specific' foodstuff being so popular out of India. Best wishes!
@@CompostWatcher 'I love people from India?' as though they were an alien from another planet!! 🙄🤔 Think about your comment, I'm sure it was meant in good faith but it is seriously offensive. Who do you think you are Miss/Mr superiority!!
Thank you very much for your information. I like doing things the easiest way. And yes I agree with the comment from The Finest Kind. I love people from India an all other countries. Blessings from America.
I've noticed they use something similar in Ethiopia and to make special chili butter. It keeps _forever_ even in quite hot temperatures. A friend from there served me a local dish here in Norway, and.... holy moly, best chicken I've had ever!
I used this video to make Ghee. I put it in a mason jar and set it on the counter where it has been for 3 years. I used it a few days ago for the first time and it was great! Fried a couple of over easy eggs and it had a buttery, nutty flavor. So here it is days later and I'm still alive and enjoying this preserved butter!
I’m 68 yo and my grandmother taught me how to make ghee as a child. She taught me how to cook and garden, veggies and flowers. My grandmother had a white (flour) thumb for cooking/baking and a green thumb for gardening. I miss her.
Every time I watch you, I just get the feeling that you are just so sweet, And seem to care and have passion on any subject your sharing about. As a grandmother of 4, I know your grandmother is so proud of you. BTW I’m using one of my granddaughters’ account. Have a blessed day. BB
Nice, I fell in love with ghee many years ago. Grew up on a dairy farm so we made all our buttermilk, cheese, cottage cheese and butter, made lots of ghee, we called it rarified butter. It will store in the pantry for a very long time. Has a flavor to die for.
Jan 2020, i turned on the auto play on my laptop because i was about to be hand kneading my cinnamon roll dough and this video played. i had finished cleaning up as you dropped the butter into the pan. as soon as your video started i couldn't help but notice what a beautiful,honest ,old soul , sparkle you have in your eyes. i just thought i would tell you. thank you . may the Lord bless and keep you and yours. have many awesome daze. thumbs up !
Remember to use a clean spoon every time you dip into the jar. I also found that a white enamel cast iron pan will let you keep a good eye on the color of the solids on the bottom.
I'm Indian and so happy you're talking about ghee! You can do so much with ghee. Pan fry your bread with ghee and add a bit of salt and pepper or have it plain. Add a bit of ghee to hot rice and throw in some sugar and have a lovely meal. Use ghee on hot rotis or chapatis especially in the winters. If you can get hold of jaggery or Gur, then on hot rotis, spread ghee and add some crushed jaggery, make it into a roll and you have a lovely no fuss dessert. Gur is very rich in iron so go easy on it. It can give you the runs if you over indulge, lol. Another tip, when you're done making the ghee, don't throw away what's left. Add it to your gravies, or flour when you're making bread, chapatis or any flat bread.
@@jennamuffintop3981 I made ghee with salted butter and the salty flavor settled down to the bottom with the 'impurities'. The 'impurities' can be used on fresh popcorn and ...Awesome!
Atención Atención Atención. Jabsgal101 Hola te saludo desde América Latina estoy viendo las controversias por el Ghee jajaja me encantó probarlo y me gustaría que me escribieras para que me des mejores instrucciones para que yo lo pueda hacer tan correcto como lo hacen en la India. Si puedes lo haces por aquí o me lo envías si es de tú gusto hacerlo por mi correo electrónico, por acá tenemos una ventaja que hay un diccionario que automáticamente convierte los comentarios en los idiomas del país dónde se escribe. A mí me llega en un idioma y le doy a la tecla para lo en mi idioma que en este caso es el castellano o Español. Mi correo electrónico es oneliacampos@gmail.com Muchas gracias por leerme y disculpa pero quiero aprenderlo hacer muy bien. Saludos Jabsgal101
I have my great grandmother's cast iron Dutch oven. A little 4 quart. Has to be every bit of a hundred years old and I used it the other day to make some mean jambalaya. That thing is like glass, nothing sticks to it.
I had to check to see if I wrote this and forgot about it. My parents were married Oct 6, 1956 and she received as a wedding gift a set of Revere Ware pots and pans. She loved to cook and bake, she was a stay at home mom. Many fond memories of her using these. I know have them and use them on almost a daily bases.
I still have my 30+ year old set. There is nothing better!! Once, I burned some pear butter in my stock pot. I literally cried because I could not get it off. I thought I was going to have to toss it. I found this video here on youtube that covered the bottom of the pot maybe with 3/4 inch of Hydrogen Peroxide and brought it to a boil. ALL the burnt on sugar floated to the top. You could not tell that anything ever happened to the pan. I thought I would share this with those who also love this vintage cookware so much. It saved my 30 + year old 8 qt. stock pot!!
This is wonderfully easy to understand tutorial. She has a way of teaching that is concise and to the point. Charming person and that makes me want to watch more. She has that gift. Now I'm going to make my Ghee just like she did.
I like to pop my pop corn with it. With a medium-highish heat the popcorn comes out perfectly buttered and since I am not popping it first in oil and then adding butter, it actually has less fat. Great channel!
I have been eating low carb for about 5-6 months now and have bought clarified butter a few times, but it can be expensive! So I have made 2 batches now-and thanks in great part to you- they turned out great! Thank you!
I made my first ghee and it is beautiful. I can understand where the "liquid gold" tag came from. I will be making more as soon as I go shopping. My next project will be making the homemade liquid laundry detergent. I so enjoy your videos and have learned so much. I especially love hearing the reading of scripture at the end of each video.
I finally got this to turn out perfectly. I have a propane stove, and in the past, I cooked on medium. This time, I did low all the way from freezer to ghee. Much better results without it getting brown. Thank you for such good visual instructions!!😋
Thank you for that tip. I'm getting ready to try this for the first time. I use an electric stove and am less able to control the heat immediately. I'm going to try doing this your new and improved way. 🙂
FYI all wooden utensils and cutting boards should be oiled to keep them for years. Gather all your wood stuff and heavily oil with food grade mineral oil and let it soak in overnight and wipe down in the morning and return to it’s place. Mineral oil is not expensive and can be found with medicines and sold as a lubricant laxative. They sell cutting board oil which is just mineral oil for so much money. My wooden kitchen items are old and beautiful. They get better with age if you oil them once in a while. I will gather everything together when I feel that the wood needs some love.
Made this in 2017 not long after you published this video. I have several jars sitting on the shelf and I just opened one to check- still looking, smelling , and tasting great 2 years later! Thanks for sharing this great technique with us!
First batch on the shelf, second waiting to pour, third melting in the pot. Kitchen smells wonderful. If nobody’s told you today that you rock, please allow me to be the first!!
Quick addendum: On one batch, I included about half a stick of leftover ‘steak butter’ I made a couple of weeks ago. Minced garlic and shallots. HOLEY COWS!! That stuff is INCREDIBLE!!! A whole pint of it!! I tried some on whole wheat toast... and I think that may be where good people go when they die. Heavenly!!
Hi, I am from India, I make ghee twice a month, the same way you made it ,except a few changes. This is my grandmothers recipe. 1. I turn off the heat, when the all milk solids at the bottom and floating ones turn light brown in color. Then i let the ghee sit in the pan for 10 mins. The ghee cooks further, from the residual heat, turning milk solids dark brown. This gives ghee the nutty flavor, and lasts longer(removes all raw butter smell). Also the ghee cools down, its easy to strain a cooled down ghee. 2. i only use a strainer, no cheese cloth is needed, as milk solids are pretty big/chunky in size. the strainer collects them all. When i was i kid, i used to eat the milk solids with a teaspoon of ghee. its sour,chewy, sweet and full of fat. yumm
I made ghee this evening. It came out perfect and yellow gold. The instructions you gave were great. I have a gas range so I was concerned about getting the heat right but once the butter melted, I pretty much turned the flame down as low as I could. I think it took me longer to make it but there was no burning. 😋😀
You made perfect ghee out of butter and very patiently explained each step,no worries if butter is free from salt and preservatives. You can make ghee from cream as someone mentioned here in comments but that cream is first whisked to butter and buttermilk separated. Love from India.
I just made my first batch of Ghee! I used 8 sticks of butter because my pan is quite large 4 qt, but does have a thick bottom. It turned out great, golden. Total time was 28 minutes and probably could have turned the heat up a bit more. I can't wait to try it. Tasted what was left in the pot, and that was not pleasant, with slightly bitter, grainy texture. lol
Thank you. You really don't need cheese cloth to do straining. My mother used to use white T-Shirt to strain the butter. She also used same T-Shirt for straining Yogurt.
My favorite use for this is popping popcorn. Unlike regular butter it has a high smoke point but still maintains some of the flavor of butter. I add in some very finely ground salt to the bottom of the pan with the clarified butter and then the popcorn. As it pops, it automatically spreads both the salt and the butter over itself. An occasional shake to settle the unpopped kernels to the bottom and ... Voila! buttered popcorn with no extra work.
Thank you for turning me on to this. However, I had a problem with browning (if I let it go too long), or pale-yellow areas in the cooled ghee (if I shortened the time). When I reheated the ghee with the pale areas, more foam came up, indicating persistent proteins. In other words, I found it hard to stop at the exact right time, even if I adjusted the heat. I got better results by just skimming the foam each time foam occurred, until there was no more foam. This prevented browning, because the milk proteins were gone and never browned. With this technique, I got a uniformly yellow color in the cooled ghee, and I was sure all the proteins were gone, because I could just watch the simmering ghee as long as I wanted, to ensure there was no more foam, without worrying about browning.
I do it the same way, When all the foam is skimmed off, the liquid ghee will be clear and very still and can then be poured through a fine metal sieve into glass containers. PS: Be extremely careful while pouring as the ghee is extremely hot at that point.
Oh I'm going to make some of that! I bought some ghee after my niece told me about it ( yes, I'm 57 and didn't know about ghee). I'm looking for foods to store long term and this would be great for the biscuits I'll make from all of the flour I've put up. Thank you beautiful and kind lady. I wish you were my neighbor.
Great job, At min 3:55 you can add rice ( 50-100) g and salt, great ghee will produce- try it Remove salted rice by mesh or any cotton cloth. Rice will absorb all moisture and milk
Once you put in the rice do you continue to cook for 16 min. Finish the video directions and strain? Sorry really new at this also do you seal lids to make it last long and how long is the shelf life thank you
@@veronicamoorman1618 Don't do, what the guy says. The whole purpose of making ghee is to remove moisture and everything besides pure fat. Being pure fat is what gives so long shelf life. By adding rice, you will contaminate the fat with other components that can then serve as a substrate to grow bacteria and mold. If you want a cooked rice with butter, cook rice in water normally and add the ghee in the end. But you don't need rice to "purify your ghee" - while boiling, the water will evaporate, and the milk solids will precipitate and can be then filtered out. The process is already perfected, no need to "improve" it.
I still cook with my memaws revere ware pans. same pans she made my breakfast and soups in. I wouldnt part with them for a million bucks. I am 51 and they look brand new.
I'm 60 and I grew up with these pots and pans. Mom's Revere-Ware is still perfect and, she at 87 yrs, still uses them daily. I honestly prefer the heavier bottom stainless steel cookware and I might have swapped them out in the future. However, seeing all these comments is really pulling at my heart strings to keep them in use. They will no doubt outlast mom of the Great Depression generation and also a Baby Boomer like myself. Hopefully whatever Millennial that inherits them will appreciate their years of service.
I m from India, though your process of making ghee is good yet I would say u better go for the authentic recipe or how is it made in India. Very simple, buy cows milk, put it on stove, let it be heated for couple of minutes, u will find a thick layers forming which eventually tends to spilt over from your pan, lower ur stove collect that layer with a spoon and keep it in a container. Repeat the process as long as u can collect the layer. Once u r done collecting those layers. Put the container of layer on the stove. Keep it heating as long as u don't. see a transparent liquid. Cool down the liquid and ur ghee is ready. What my mother does. She keeps the layers in the refrigerator. Whenever she needs ghee she just scoop out some layers and heat it for few minutes. Please pardon my English.
Oh my goodness! I made my first ghee months ago thanks to you. Every time I make it, you are my go to perfect recipe. It is the best medium for cooking. I probably use it more than I should! I overcooked a batch, and it was real dark. Instead of wasting, I used it. Its was rich, but not bitter. I have about 12 packs of butter on hand. Thank you very much!
I have been watching your videos for a while. I am a Christian & my family won't be here on Earth at the end of the world. I have wondered about a small collection of food & water after all the flooding this year & I would never be able to afford groceries if there was a shortage & increased cost. I have a 15 yr old daughter waiting for her 2nd kidney transplant. I'm disabled so all my money goes to her & all her needs. I just wanted to say thank you for the work involved in making all these videos. Tomorrow or Monday we will be attempting to make ghee, hard tack & the meat mixture with blueberries & even pocket soup. I thought this would be fun to do together since she knows I can't cook. Fingers crossed.
I LOVE the way you explained each step. I cooked and strained mine twice because it still wasn't asclear as it should have been. Thank you so much for this very helpful video 🙏
Actually, browned butter is delicious. It’s the black/burnt butter that has limited use. When I took a cooking class, we didn’t strain it. We poured it out into a container, let it cool, refrigerated it, popped it out of the container, and then scraped off the bottom layer of solids and any foam from the top. Just an idea for those worried about the cost of straining material.
I like this method because you don't use plastic, you could possibly make more in a bigger pan. Some say stick it in the oven for hours, but my oven heats my kitchen, your method is much faster. I'd make caramel pecan candies with the milk fat using sweetened condensed milk and pecans right in the same pan. I bet they'd be delicious!
I watched this movie about a month ago and FINALLY I have made it (perfectly) given your excellent instruction. I am an avid fisherman and have no fish to cook with it. Thanks to Covid19! I made my own movie on my first time making it and give you full credit for my success! Thanks for sharing!😁
Here at home.. i.e India..my mother used to make butter and ghee from the milk that we bought.. we rarely used shop brought.. we used a lot in our cooking.. and thumbs up to the way you make ghee from butter thats how mom taught me.. we had a big jar for storing the ghee..
Thank you so much! I adore your show and your recipes! I just finished the ghee I made it just the way you did down to the same cabots unsalted butter! I am in love! Now if I can only get your apple cider vinegar down! Keep up the wonderful videos and always keep your eye on the Lord Jesus! It's because of him we can do anything! He is really using you!
You may use a bunch of drumstick leaves / curry leaves with the stem portion near the end of boiling and finish the process until the leaves are cooked well and remove the bunch of leaves with their stem. The ghee itself smells awesome for a long time and the fried leaves turns crispy while cooling down and they will be delicious. Those fried leaves could be mixed with hot rice, some salt and pepper powder and fresh ghee. Yummy..
Hi! I am new to your channel. I believe you have the gift of teaching. Your videos and explanations are excellent, so I want to commend you for doing such a great job! I made the Ghee today, I watched and listened closely since I had never made it before. It turned out beautiful, and made exactly one pint. I happened to see other videos on making Ghee. Your's was the easiest, but there are additional benefits to the body that you did not mention. I know that no one knows all there is to know on any given subject, but I thought you might be interested in knowing that there is even more to this than you mentioned. It appears to be almost a miracle food! Sure hope so, as I may turning 70 and need all the help I can get. Looking forward to making your yogurt next. Thank you for all you do. Great job!
Patricia, Thank you so much for the encouragement! I am glad you find these videos helpful. There is so much we can do to plan ahead. You will LOVE the yogurt too. I am making another batch this very weekend. :)
PREPSTEADERS Just went out to the kitchen and noticed the Ghee is no longer clear. Is that a problem? I did follow your clear directions, but I am wondering if the butter could be an issue? We buy ours from an AMISH market.
Thank you! you have demonstrated an authentic , very convenient and practical way of preparing ghee without getting into unnecesary complexities described by some others.
This is so easy, I have bought it before to see why it was called liquid gold, but the price is four times the cost of a pound of butter. This was so easy, you just have to take your time and watch it. I make in the wee hours, I am a night owl at that time I will get no interruptions and hubby is at work. Thanks you very much you are a great instructor. Also thank you for the shelf stable video.
NWHomesteader, I chuckle to think that I have never once looked for or noticed cheesecloth at the fabric store. I can't wait to run by there this evening. Thank you for your helpful comment!
I expect you'd be too young to remember cheesecloth blouses and dresses in the early to mid 1970s! They were cheap, dyed up easily in all sorts of colours, and were often beautifully embroidered with peasant/ethnic style embroidery. I used to know a lady who made them, hand-dyed at home to sell in her little front room shop. :-)
Incidentally, I had an experience with that clothing...but in the 90s. I went to Brazil and bought what I though was a beautiful outfit ...until I saw pictures wearing it. Virtually see-through! So pretty, but never wore it again! :)
Ah, yes, I do recall that was sometimes an issue with them... but, somehow in the 1970s it didn't seem to bother us. I think the fabric may have come in different thicknesses/densities of weave though.. :-)
There are numerous sources for buying cheese cloth by the yard. Just make sure to boil the fabric prior to using it for food applications. Many of the textile companies that sell the product will instruct you to do that but if you just are just buying it at a fabric store it might not be communicated. Good thing is that you can also wash and reuse it.
I thought butter didn't need to be refrigerated. That's why the old timers left it out on the table growing up... this is interesting but also flammable. I would remind people to watch it closely and keep the heat low as it is grease!
@@susanpidgeon9683 Room temp used to be much cooler, is why room temp whisky or room temp butter is no longer a good idea. That said, it will keep for a while, but longer time is not recommended, unlike ghee, which will keep.
You are my favorite person to watch on TH-cam and I learn so much. I’ve been making ghee and no knead bread from your recipes and I come back here to refresh my memory from time to time. Thank you
You are such a natural beauty. You're not fake looking like a lot of women. And you seem like a genuinely nice person. I appreciate the work you've put into your channel. I'm 57 and have never really cooked much so your videos have been very helpful during my prepping. Thank you so much for your help. God bless.
Coffee filters, paper towels, and linen dishcloths make viable cheesecloth substitutes in a pinch. First set a mesh strainer over the straining vessel or the container that you plan to strain the liquid into.
southcoaster I do it the same way. I’ve found that the thinnest square napkins that come in the big pack from the grocery store work the best. Paper towels soak up too much of the liquid gold.
This is what the people in Pakistan, Egypt, India, etc use. In Pakistan , to them it sure is liquid gold! A huge staple in their homes. I will most definitely make this, I had no idea how easy this is to make! Sounds silly to some maybe, but I think it would make a great gift. Thank you so much for sharing!
I gave a like to this video about 3 yrs ago. I made one 9 oz jar. I came back for a refresh. Just dipped into the jar about 6 weeks ago. Now with covid 19 this video is more important than ever imo.
@@mtak1127 I always add it to the pan and when you stain it everything comes out except the flavor. When I make turkeys for Thanksgiving I use this method with rosemary, thyme and sage added to inject the turkeys, it's very tasty.
I have been wanting to make this for a long time, and have watched your video a number of times. I just finished making my first batch of ghee and it turned out beautiful!! Thank you. I made a few changes based on what I had here. I used two pounds of butter for my first batch...one salted, one unsalted. I also poured my ghee into hot sterilized jars, topped with a sterilized lid & ring, and they 'sealed' within a few minutes. I know it's not officially canned, but it will still last a long time. I have more butter in the freezer and I want to make it into ghee so it's shelf stable. Lord willing, the next project will be learning to pressure can. I have a pressure canner and a steam canner too, but have not used either of them yet. I feel the Lord prompting me to take some of my other freezer goods, especially the meat, and make them shelf stable too. We rely heavily on having stores in the freezer, but if the grid goes down, that food will be lost. Thanks again and God bless.
Wow! What a stunning lady and she is right on that this tastes awesome (she could host her own Food Network show....very well produced!). I’ve been doing this process for years but I use a method without the cheesecloth and strainer. You can simply take the pan once it cools just a slight bit and put it in the fridge and the separation will remain. The upper layer (or clarified portion) will harden on top of the milk solids which you can simply cut out a small section of top and dump the milk solids which remain in a fairly liquid form then remelt the hardened clarified section slowly to then store in containers. One more step if you’d like is you can then infuse the clarified section with garlic on a very low heat for 10-15 minutes then using only a strainer to remove the garlic as you pour into containers (note: you should only infuse what you’d be using over a few days period since I understand the garlic can turn toxic over a longer period of time). Definitely adds a Smokey garlic flavor and taste incredible (excellent over steamed or roasted shrimp, scallops or crab)! Awesome video and super great quality and could watch her for hours...such a great Host!
Just made my first batch of this using my favorite, salted butter and your instruction. Can attest to the fact that salted butter bubbles way too much to see the the final few critical seconds needed in order not to burn. If you use salted butter and are near then end of the process, it will start frothing way too much to see the clear butter. Remove it immediately. Hopefully saved the first batch by paying attention to good instruction. Thank you for sharing.
This method is much to tedious. I use the method described in "Lord Krishna's Cuisine" and make a few quarts at once since it keeps so long. The method has you put the butter in something like a big enameled cast iron pot and put it in the oven at about 325 for several hours. It takes quite a while to drive all the water out but requires virtually no attention while its happening. Eventually the butter turns a light amber color and gets a nutty flavor. Once it stops bubbling a lot the water is gone and the milk solids are on the bottom. I have used coffee filters rather than cheese cloth and filter the product into quart mason jars using a canning funnel to hold the coffee filter.. The reason to make a lot at one time is because its easier to decant most of the butter without mixing any of the milk solids in it and cleanup is no harder for a big batch than for a little pan of ghee..
John Lewis This is a great idea! I loved this video but as a time saver I would rather make a bunch at one time, I’ll try both methods!! Thanks for sharing!!!
I love this video. I have tried making it several times but messed it up. Going to try again this weekend. I understand some people like the taste of butter but this is awesome to put away in an emergency situation. I would rather have ghee than nothing.
I just tried this using your method. Used 2 lbs of butter came out which I call really good for first effort. Ended up making 3 1/2 8 oz mason jars. Just a tiny bit darker then yours but has that nutty smell to it. Thanks for the great video. Cost was only $7 & I figure what it made would be $25-$30 at the store maybe more.
I can't find any beef tallow anywhere to make pemmican with so I looked for an alternative and wound up on Ghee, which I never heard of. I watched two videos how to make it. The Indian girl said you can tell it's done when it starts to turn brown (and used a teflon pan!) and I watched your video. I used your method to make my first batch of Ghee. You made a lot more sense, lol! It turned out beautiful and is downstairs cooling right now. You must have better cheese cloth than me, I had to strain mine twice but now it's perfect. Every step of my cooking process it looked exactly like yours did so that gave me a great handle on it. I used my gas stove on 3 Thank you so much!! This is great, I'll be able to make pemmican now!
Pretty apron!!! Everything is better with butter. I found butter on sale this week. I am going to make this tomorrow. Thank you for another fantastic recipe and peace of mind during these times. Stay safe and know that you and your family are very blessed. You truly should have your own show. Someone call Oprah and get her on the Own channel.
Your video instructions are so clear and easy to follow. Just made my first batch!!! It took mine a bit longer than 8 minutes because my heat was lower due to the boil popping out of the sauce pan. Next time I'll use a taller one. Thank you so much, this was great and so much more affordable. Just the cost of the butter
Wow! What a top notch teacher you are. There is not one thing I would change about you nor your presentation. You could teach how to sit and watch corn grow and I would enjoy it. I'm pleased to be another subscriber. Thank you for a very nice video. :)
Nice presentation, thank you. I prepare clarified butter or ghee in much the same way; to the butter I add burgul (cracked wheat) that sucks the moisture and milk solids. And yes we eat the burgul with honey, it has a wild taste 🍯 a collection of wild flowers and turmeric is added to enhance the flavor of the ghee.
For straining, you can use a sterile gauze which can be purchased at a pharmacy. My mom has been using this way of filtering for years. Thank you for a very clear recipe!
Thank you for making this video. i made two batches of Ghee yesterday. it would have been 3 but the first attempt over cooked, which is okay because i needed to find the right heat setting and bought extra butter expecting this to happen. I used the Ghee to cook eggs for breakfast this morning and really enjoyed the flavor.
hi I am a prepper from northern maine. I love these videos. I am almost off grid. I have wood,oil and not solar yet. I raise chickens for eggs and to sell. I have 9 apple trees, cherrys,blueberrys raspberrys, walking onion,, garlic, horseradish, hops, and more. I grow my own vegs and fruits, I make homemade medicine I make creams, soaps, tintures, salves, buckwheat and lavender neck pillows, I am a avid coupon I shop for free and use for stock pile,sell,barter and get paid to shop. I am trying to sell in northern maine so I can pay of my debt and get debt free to buy a piece of land and live here 6 months and travel 6 months. I got to try glee, a few more I want to try and cheese, and I did make homemade cheese
I can't wait to start my little farm. You should make videos for public to learn that it's possible to live off the land and not a fairytale like most people think.
I'd love to know where your located. Lived in NH and ME fire 13 yrs before moving to AZ 25 yrs ago. My husband and I are preparing to take a trip out there next year in our RV. (He's never been). Would love to pay a visit, and purchase some our your lusious wares, eggs and veggies. 😆. Are you on media anywhere?
if you're using super fine cheese cloth, you're just using a fine weave fabric. Get some muslin cloth, wash it well, and use that. or any other not too tightly woven cotton, undyed, fabric.
I love to use ghee to cook seasoned steaks with sea salt and fresh black pepper, fresh 5 garlic sliced placed garlic, mid of frying meat. The end result it browns the edges so nicely. It gives it a wonderful taste. I'm still wanting to find a good way to tenderized meats like the restaurant I go to from time to time. It's absolutely tasty and tenderized and cooked over an open wood fire. Good reporting on how to make ghee. Thanks, It could save us a few dollars just making it ourselves.
Carl Username, No, you misunderstood. They write that all they have on hand is sales butter; they want a recipe for how to make it STARTING WITH SALTED BUTTER, not to have it in after.
Actually yes. . I made mine with salted butter as well, since that's what I had. You would do it the same, the only difference, is all the milk solids would contain all the salt. (I tasted it) and the actual Ghee didn't . .
I like pouring the ghee into little ice cube trays (tiny silicon ones) and after it hardens I can store the cubes in a jar. It makes it REALLY easy to pull out of the jar again in perfect 1-2oz portions without scrapping it out.
I have come back to thank you so much for this vid! Made my third batch of ghee today, The last batch lasted over 6 months in hot south australian summer in my pantry before it all got eaten. It was exactly as i had put it in the jars. I only used steralised reused jam jars with a good seal that did suction seal for me as the center button popped in as they cooled. Get the butter and do this while the getting is good. Every time i make this without fail the butter has gone up in price.
@@PREPSTEADERS IF you decide to use coffee filters, please use the unbleached version (the brown-looking ones at the store.). It does make a difference.
Nothing new! Ghee is the same a butterschmalz, (available at every supermarket) we made that for age with 5 kg blocks of butter when we moved back home from the mountain cottage with all the livestock, cows, goats, pigs, chicken, including the cat, with countless weals of cheese and other dairy products (nobody would eat in the USA :) ) . It was cooked for hours until no foam rising up! It was stored in a glazed earthenware container with a wooden lid in the cellar. It never turned rancid or bad. Austrian alpenwirtschaft.
I have only been using ghee for the past month...and I'm wondering how did I get to be this old and not know about this stuff?? I do, when I make mine, use a small slotted spoon to scoop off the milk foam as it comes to the top of the butter. I get about 3 oz from each pound of butter. I have used that foam to cook fried eggs (hate to waste anything) and it works for low temp items. tasty too! I enjoyed your video, thank you!
Yes. That's awesome don't waste anything, it is coming from the butter anyway and that's probably adding a good flavor to your eggs maybe a little salt as well. But I hate the taste of eggs so I wouldn't know about the flavor anyway.
I just finished making a double batch and it is beautiful. I said to myself, self, if you ruin it it will be a loss and if you succeed, whopee!! Thank you lovely lady. I love your scriptures at the end of your videos. And with that, I will depart you with these words - I have asked God to cover you with the blood of Christ because nothing bad can penetrate something so great.
Making the caramels from milk solids: I made a very large batch of ghee and cooked it on a very low temperature so it took longer but this created more milk solids about 3/4 cup and they were less brown. I strain everything and put the milk solids in a pot with about 1/2 cup of sugar and boil this on low constantly stirring until soft ball stage, then add 1/2 teaspoon vanilla. It is a salted caramel because I use half salted half unsalted butter. Spread it out on a piece of parchment or wax paper and let it cool then you can cut it and wrap it into little candies. I got about 24 wrapped cubes
Please read this...Thank you for introducing me to Ghee however with some research learned that Ghee is made from raw Milk to retain the medicinal properties of good Bacteria like that of most fermented foods. Your end product is more of a clarified Butter so good job there. I have since learned to make Ghee according to the religious teaching of this healthy food. Thank you again and keep up the good karma! Happy researching. :-)
Here in India, we adopt a much simpler method. We heat the butter (A few more minutes than what you showed) till all the solids sink to the bottom and till the foam/lather on top almost disappears. Then we let it settle for about 5 minutes. Then gently pour it in a glass container. Ladies here are so adept at this step that they don't need any filter. Also we don't stir it while it's simmering.
Feeling glad to see an 'India specific' foodstuff being so popular out of India.
Best wishes!
Thank you so much!!! Your comment is very helpful. I love people from India.
@@CompostWatcher 'I love people from India?' as though they were an alien from another planet!! 🙄🤔 Think about your comment, I'm sure it was meant in good faith but it is seriously offensive. Who do you think you are Miss/Mr superiority!!
@@regalegos1221 oh. My. Goodness. Get off your high horse you little virtue signaler. People like you need to grow up.
Thank you very much for your information. I like doing things the easiest way. And yes I agree with the comment from The Finest Kind. I love people from India an all other countries. Blessings from America.
I've noticed they use something similar in Ethiopia and to make special chili butter. It keeps _forever_ even in quite hot temperatures. A friend from there served me a local dish here in Norway, and.... holy moly, best chicken I've had ever!
I used this video to make Ghee. I put it in a mason jar and set it on the counter where it has been for 3 years. I used it a few days ago for the first time and it was great! Fried a couple of over easy eggs and it had a buttery, nutty flavor. So here it is days later and I'm still alive and enjoying this preserved butter!
I’m 68 yo and my grandmother taught me how to make ghee as a child. She taught me how to cook and garden, veggies and flowers. My grandmother had a white (flour) thumb for cooking/baking and a green thumb for gardening. I miss her.
Cherish the memories, you are lucky and I'm sure your grandmother is smiling with the fact that you are sharing her memories with the Internet.
:)
My grandmother used bacon grease and lard.
She sounds wise and wonderful! Lucky you!
My granny also made Ghee! She didn't call it Ghee as we're German, she just called it butter fat (literal translation).
Every time I watch you, I just get the feeling that you are just so sweet, And seem to care and have passion on any subject your sharing about. As a grandmother of 4, I know your grandmother is so proud of you. BTW I’m using one of my granddaughters’ account. Have a blessed day. BB
Nice, I fell in love with ghee many years ago. Grew up on a dairy farm so we made all our buttermilk, cheese, cottage cheese and butter, made lots of ghee, we called it rarified butter. It will store in the pantry for a very long time. Has a flavor to die for.
Jan 2020, i turned on the auto play on my laptop because i was about to be hand kneading my cinnamon roll dough and this video played. i had finished cleaning up as you dropped the butter into the pan. as soon as your video started i couldn't help but notice what a beautiful,honest ,old soul , sparkle you have in your eyes. i just thought i would tell you. thank you . may the Lord bless and keep you and yours. have many awesome daze. thumbs up !
Remember to use a clean spoon every time you dip into the jar. I also found that a white enamel cast iron pan will let you keep a good eye on the color of the solids on the bottom.
I'm Indian and so happy you're talking about ghee! You can do so much with ghee. Pan fry your bread with ghee and add a bit of salt and pepper or have it plain. Add a bit of ghee to hot rice and throw in some sugar and have a lovely meal. Use ghee on hot rotis or chapatis especially in the winters. If you can get hold of jaggery or Gur, then on hot rotis, spread ghee and add some crushed jaggery, make it into a roll and you have a lovely no fuss dessert. Gur is very rich in iron so go easy on it. It can give you the runs if you over indulge, lol. Another tip, when you're done making the ghee, don't throw away what's left. Add it to your gravies, or flour when you're making bread, chapatis or any flat bread.
Wow what you said is all greek to me! 😉😂
Can ghee be made with salted butter or does the salt just render out anyway ?
@@jennamuffintop3981 I made ghee with salted butter and the salty flavor settled down to the bottom with the 'impurities'. The 'impurities' can be used on fresh popcorn and ...Awesome!
Atención Atención Atención. Jabsgal101 Hola te saludo desde América Latina estoy viendo las controversias por el Ghee jajaja me encantó probarlo y me gustaría que me escribieras para que me des mejores instrucciones para que yo lo pueda hacer tan correcto como lo hacen en la India. Si puedes lo haces por aquí o me lo envías si es de tú gusto hacerlo por mi correo electrónico, por acá tenemos una ventaja que hay un diccionario que automáticamente convierte los comentarios en los idiomas del país dónde se escribe. A mí me llega en un idioma y le doy a la tecla para lo en mi idioma que en este caso es el castellano o Español. Mi correo electrónico es oneliacampos@gmail.com
Muchas gracias por leerme y disculpa pero quiero aprenderlo hacer muy bien. Saludos Jabsgal101
Like it! Don't waste a thing!
I have my Mom's Revere Ware pots and pans from when she and my Dad were married in 1956! They are still going strong in 2020!
Iv got a pan from 1945 🙈
I have my great grandmother's cast iron Dutch oven. A little 4 quart. Has to be every bit of a hundred years old and I used it the other day to make some mean jambalaya. That thing is like glass, nothing sticks to it.
I had to check to see if I wrote this and forgot about it.
My parents were married Oct 6, 1956 and she received as a wedding gift a set of Revere Ware pots and pans. She loved to cook and bake, she was a stay at home mom. Many fond memories of her using these. I know have them and use them on almost a daily bases.
I still have my 30+ year old set. There is nothing better!! Once, I burned some pear butter in my stock pot. I literally cried because I could not get it off. I thought I was going to have to toss it. I found this video here on youtube that covered the bottom of the pot maybe with 3/4 inch of Hydrogen Peroxide and brought it to a boil. ALL the burnt on sugar floated to the top. You could not tell that anything ever happened to the pan. I thought I would share this with those who also love this vintage cookware so much. It saved my 30 + year old 8 qt. stock pot!!
@@theIAMofME Fantastic! Thank you.
This is wonderfully easy to understand tutorial. She has a way of teaching that is concise and to the point. Charming person and that makes me want to watch more. She has that gift. Now I'm going to make my Ghee just like she did.
I like to pop my pop corn with it. With a medium-highish heat the popcorn comes out perfectly buttered and since I am not popping it first in oil and then adding butter, it actually has less fat. Great channel!
Dave, I literally had never thought of that but it makes perfect sense! Thank you for sharing. You know I will make it that way next time!
We just discovered this too. Best popcorn ever!
@@PREPSTEADERS just buy ghee from Indian shops in any country....so simple..saves time and energy..
Popcorn is my favorite food EVER and therefore you’ve just changed my life, sincerely! Oh yum! I cannot wait to try this-thank you!!
Thomas Ranjit I agree but it’s always wonderful to know how to do this and make things from scratch.
I have been eating low carb for about 5-6 months now and have bought clarified butter a few times, but it can be expensive! So I have made 2 batches now-and thanks in great part to you- they turned out great! Thank you!
Nothing beats cast iron or stainless steel "Revere" pots and pans !Thanks for the video!
I made my first ghee and it is beautiful. I can understand where the "liquid gold" tag came from. I will be making more as soon as I go shopping. My next project will be making the homemade liquid laundry detergent. I so enjoy your videos and have learned so much. I especially love hearing the reading of scripture at the end of each video.
I finally got this to turn out perfectly. I have a propane stove, and in the past, I cooked on medium. This time, I did low all the way from freezer to ghee. Much better results without it getting brown. Thank you for such good visual instructions!!😋
Thank you for that tip. I'm getting ready to try this for the first time. I use an electric stove and am less able to control the heat immediately. I'm going to try doing this your new and improved way. 🙂
You did a great teaching job!
Clear & soothing voice step by step directions with that million dollar smile God gave you!
Thank you so much, VestaLouise!
FYI all wooden utensils and cutting boards should be oiled to keep them for years. Gather all your wood stuff and heavily oil with food grade mineral oil and let it soak in overnight and wipe down in the morning and return to it’s place. Mineral oil is not expensive and can be found with medicines and sold as a lubricant laxative. They sell cutting board oil which is just mineral oil for so much money. My wooden kitchen items are old and beautiful. They get better with age if you oil them once in a while. I will gather everything together when I feel that the wood needs some love.
Thanks much!!!☺
Thanks fr the tip
Thanks for posting your tip
Made this in 2017 not long after you published this video. I have several jars sitting on the shelf and I just opened one to check- still looking, smelling , and tasting great 2 years later! Thanks for sharing this great technique with us!
Thanks much...This is the first time Ghee has been clearly explained to me EVER! Good job.
What do you put it on.. toast mash potatoes what?
What's the difference in this and drawn butter pls? And can you do this with a microwave using right time and power settings?
First batch on the shelf, second waiting to pour, third melting in the pot. Kitchen smells wonderful. If nobody’s told you today that you rock, please allow me to be the first!!
Quick addendum: On one batch, I included about half a stick of leftover ‘steak butter’ I made a couple of weeks ago. Minced garlic and shallots. HOLEY COWS!! That stuff is INCREDIBLE!!! A whole pint of it!! I tried some on whole wheat toast... and I think that may be where good people go when they die. Heavenly!!
A final comment. What do you call the residue from making ghee? Why, GHOO, of course!!😁
Hi, I am from India, I make ghee twice a month, the same way you made it ,except a few changes. This is my grandmothers recipe.
1. I turn off the heat, when the all milk solids at the bottom and floating ones turn light brown in color. Then i let the ghee sit in the pan for 10 mins. The ghee cooks further, from the residual heat, turning milk solids dark brown. This gives ghee the nutty flavor, and lasts longer(removes all raw butter smell). Also the ghee cools down, its easy to strain a cooled down ghee.
2. i only use a strainer, no cheese cloth is needed, as milk solids are pretty big/chunky in size. the strainer collects them all.
When i was i kid, i used to eat the milk solids with a teaspoon of ghee. its sour,chewy, sweet and full of fat. yumm
I do the same thing too.
I made ghee this evening. It came out perfect and yellow gold. The instructions you gave were great. I have a gas range so I was concerned about getting the heat right but once the butter melted, I pretty much turned the flame down as low as I could. I think it took me longer to make it but there was no burning. 😋😀
You made perfect ghee out of butter and very patiently explained each step,no worries if butter is free from salt and preservatives. You can make ghee from cream as someone mentioned here in comments but that cream is first whisked to butter and buttermilk separated. Love from India.
I just made my first batch of Ghee! I used 8 sticks of butter because my pan is quite large 4 qt, but does have a thick bottom. It turned out great, golden. Total time was 28 minutes and probably could have turned the heat up a bit more. I can't wait to try it. Tasted what was left in the pot, and that was not pleasant, with slightly bitter, grainy texture. lol
Thank you for this! I still use my Revereware pots and pans I bought in 1971, 51 years of daily use. That's quality.
Nice, I use the pans from my mom and have been adding to them over time! Also to the cast iron!
Thank you. You really don't need cheese cloth to do straining. My mother used to use white T-Shirt to strain the butter. She also used same T-Shirt for straining Yogurt.
Ben Nosrati that might actually work better too. I’ll try it one day
@keith cunningham it was a strain shirt you dont wear it after 😂
@@jgvtc559 hol up... you don't?
I'd be making sure that it's 100% natural fibres, as I do with any fabric that touches food; especially when heat or pressure are involved!
Andrew Parry yes. She’s recommending cheese cloth because it’s natural😊 Great comment btw
My favorite use for this is popping popcorn. Unlike regular butter it has a high smoke point but still maintains some of the flavor of butter. I add in some very finely ground salt to the bottom of the pan with the clarified butter and then the popcorn. As it pops, it automatically spreads both the salt and the butter over itself. An occasional shake to settle the unpopped kernels to the bottom and ... Voila! buttered popcorn with no extra work.
Thank you for turning me on to this. However, I had a problem with browning (if I let it go too long), or pale-yellow areas in the cooled ghee (if I shortened the time). When I reheated the ghee with the pale areas, more foam came up, indicating persistent proteins. In other words, I found it hard to stop at the exact right time, even if I adjusted the heat.
I got better results by just skimming the foam each time foam occurred, until there was no more foam. This prevented browning, because the milk proteins were gone and never browned. With this technique, I got a uniformly yellow color in the cooled ghee, and I was sure all the proteins were gone, because I could just watch the simmering ghee as long as I wanted, to ensure there was no more foam, without worrying about browning.
I do it the same way, When all the foam is skimmed off, the liquid ghee will be clear and very still and can then be poured through a fine metal sieve into glass containers. PS: Be extremely careful while pouring as the ghee is extremely hot at that point.
I like this. Am going to try this next time.
Oh I'm going to make some of that! I bought some ghee after my niece told me about it ( yes, I'm 57 and didn't know about ghee). I'm looking for foods to store long term and this would be great for the biscuits I'll make from all of the flour I've put up. Thank you beautiful and kind lady. I wish you were my neighbor.
Love the Revere ware pans ! 🥰 I pick them up from thrift shops and yard sales everytime I see them. They are the only pots I use.
Great job,
At min 3:55 you can add rice ( 50-100) g and salt, great ghee will produce- try it
Remove salted rice by mesh or any cotton cloth.
Rice will absorb all moisture and milk
Saud Aljoufi is it the same as Arabic dihna? What do you do with the rice after you finish?
Once you put in the rice do you continue to cook for 16 min. Finish the video directions and strain? Sorry really new at this also do you seal lids to make it last long and how long is the shelf life thank you
Did you see my questions
@@veronicamoorman1618 Don't do, what the guy says. The whole purpose of making ghee is to remove moisture and everything besides pure fat. Being pure fat is what gives so long shelf life. By adding rice, you will contaminate the fat with other components that can then serve as a substrate to grow bacteria and mold. If you want a cooked rice with butter, cook rice in water normally and add the ghee in the end. But you don't need rice to "purify your ghee" - while boiling, the water will evaporate, and the milk solids will precipitate and can be then filtered out. The process is already perfected, no need to "improve" it.
you had me when you used your grandma's Revereware....I'm 64 now and I'm using my own and my mother's Revereware, still going strong after decades :D
I am so glad, Holly! Yes, when I polish it up, it looks like it was bought just yesterday! ...but has so many wonderful memories behind it. :)
I still cook with my memaws revere ware pans. same pans she made my breakfast and soups in. I wouldnt part with them for a million bucks. I am 51 and they look brand new.
I’m 68, and still use my mothers revere ware. That sauce pan has to be 80 at least.
I'm 60 and I grew up with these pots and pans. Mom's Revere-Ware is still perfect and, she at 87 yrs, still uses them daily. I honestly prefer the heavier bottom stainless steel cookware and I might have swapped them out in the future. However, seeing all these comments is really pulling at my heart strings to keep them in use. They will no doubt outlast mom of the Great Depression generation and also a Baby Boomer like myself. Hopefully whatever Millennial that inherits them will appreciate their years of service.
I have 2 sets of Revere Ware fhat I've had for 42 yrs and they still cook perfectly. I would like to have ones that are taller and deeper like hers.
I m from India, though your process of making ghee is good yet I would say u better go for the authentic recipe or how is it made in India.
Very simple, buy cows milk, put it on stove, let it be heated for couple of minutes, u will find a thick layers forming which eventually tends to spilt over from your pan, lower ur stove collect that layer with a spoon and keep it in a container. Repeat the process as long as u can collect the layer. Once u r done collecting those layers. Put the container of layer on the stove. Keep it heating as long as u don't. see a transparent liquid. Cool down the liquid and ur ghee is ready. What my mother does. She keeps the layers in the refrigerator. Whenever she needs ghee she just scoop out some layers and heat it for few minutes. Please pardon my English.
Thank-you for your information!
Your English is fantastic. Great job explaining the process.
Thank you both so much for teaching me this! Amazing!💖
Panchami Banerjee
Quiet Haji
Thank you for those instructions. What is the fat content of milk that your mothers uses to make ghee?
Oh my goodness! I made my first ghee months ago thanks to you. Every time I make it, you are my go to perfect recipe. It is the best medium for cooking. I probably use it more than I should! I overcooked a batch, and it was real dark. Instead of wasting, I used it. Its was rich, but not bitter. I have about 12 packs of butter on hand. Thank you very much!
I have been watching your videos for a while. I am a Christian & my family won't be here on Earth at the end of the world. I have wondered about a small collection of food & water after all the flooding this year & I would never be able to afford groceries if there was a shortage & increased cost. I have a 15 yr old daughter waiting for her 2nd kidney transplant. I'm disabled so all my money goes to her & all her needs. I just wanted to say thank you for the work involved in making all these videos. Tomorrow or Monday we will be attempting to make ghee, hard tack & the meat mixture with blueberries & even pocket soup. I thought this would be fun to do together since she knows I can't cook. Fingers crossed.
I LOVE the way you explained each step. I cooked and strained mine twice because it still wasn't asclear as it should have been. Thank you so much for this very helpful video 🙏
Use a piece of bread for a spoon rest. LOL you'll thank me later
lol damn should have tought about it
😆😋
Brilliant
Actually, browned butter is delicious. It’s the black/burnt butter that has limited use.
When I took a cooking class, we didn’t strain it. We poured it out into a container, let it cool, refrigerated it, popped it out of the container, and then scraped off the bottom layer of solids and any foam from the top. Just an idea for those worried about the cost of straining material.
I like this method because you don't use plastic, you could possibly make more in a bigger pan. Some say stick it in the oven for hours, but my oven heats my kitchen, your method is much faster. I'd make caramel pecan candies with the milk fat using sweetened condensed milk and pecans right in the same pan. I bet they'd be delicious!
I watched this movie about a month ago and FINALLY I have made it (perfectly) given your excellent instruction.
I am an avid fisherman and have no fish to cook with it. Thanks to Covid19!
I made my own movie on my first time making it and give you full credit for my success!
Thanks for sharing!😁
Here at home.. i.e India..my mother used to make butter and ghee from the milk that we bought.. we rarely used shop brought.. we used a lot in our cooking.. and thumbs up to the way you make ghee from butter thats how mom taught me.. we had a big jar for storing the ghee..
David, thank you for sharing that! I am so glad to get to taste that same deliciousness you grew up with!
I'm wondering about baking with it. Do any adjustments need to be made to recipes? Cake and cookies?
@@jesebsp
You can substitute ghee for butter using a one-to-one ratio.
Az
Thank you so much! I adore your show and your recipes! I just finished the ghee I made it just the way you did down to the same cabots unsalted butter! I am in love! Now if I can only get your apple cider vinegar down! Keep up the wonderful videos and always keep your eye on the Lord Jesus! It's because of him we can do anything! He is really using you!
Your "Made In China" joke is actually funnier 2 years later. Darker, but funnier.
oh no not again
Yasssss
Mike Emmons 😂
She is good looking. Her China thing is well received. TD Atlanta
Lol
The glass container idea was worth the price of admission
You may use a bunch of drumstick leaves / curry leaves with the stem portion near the end of boiling and finish the process until the leaves are cooked well and remove the bunch of leaves with their stem. The ghee itself smells awesome for a long time and the fried leaves turns crispy while cooling down and they will be delicious. Those fried leaves could be mixed with hot rice, some salt and pepper powder and fresh ghee. Yummy..
PREPSTEADERS - Your videos are the best. You have great camera presence and you
are an exceptional teacher.
Thank you so much! :)
Hi! I am new to your channel. I believe you have the gift of teaching. Your videos and explanations are excellent, so I want to commend you for doing such a great job! I made the Ghee today, I watched and listened closely since I had never made it before. It turned out beautiful, and made exactly one pint. I happened to see other videos on making Ghee. Your's was the easiest, but there are additional benefits to the body that you did not mention. I know that no one knows all there is to know on any given subject, but I thought you might be interested in knowing that there is even more to this than you mentioned. It appears to be almost a miracle food! Sure hope so, as I may turning 70 and need all the help I can get. Looking forward to making your yogurt next. Thank you for all you do. Great job!
Patricia, Thank you so much for the encouragement! I am glad you find these videos helpful. There is so much we can do to plan ahead. You will LOVE the yogurt too. I am making another batch this very weekend. :)
PREPSTEADERS Just went out to the kitchen and noticed the Ghee is no longer clear. Is that a problem? I did follow your clear directions, but I am wondering if the butter could be an issue? We buy ours from an AMISH market.
Patricia, Don't you worry one bit! If it gets cold, or even when it just cools down a lot, it will get all hazy white. That is normal. :)
OK.. Rechecked this morning.. Looks creamy, one color. Great results! Thanks again!
Were did y’all get your glassware
I followed your directions and made ghee for the first time ever and it came out perfect! Thank you for your easy instructions
Wonderful! I love hearing success stories!!!
Thank you! you have demonstrated an authentic , very convenient and practical way of preparing ghee without getting into unnecesary complexities described by some others.
This is so easy, I have bought it before to see why it was called liquid gold, but the price is four times the cost of a pound of butter. This was so easy, you just have to take your time and watch it. I make in the wee hours, I am a night owl at that time I will get no interruptions and hubby is at work. Thanks you very much you are a great instructor. Also thank you for the shelf stable video.
You can buy cheesecloth by the yard at the fabric store. Much cheaper 👍. Good video, thanks!
NWHomesteader, I chuckle to think that I have never once looked for or noticed cheesecloth at the fabric store. I can't wait to run by there this evening. Thank you for your helpful comment!
I expect you'd be too young to remember cheesecloth blouses and dresses in the early to mid 1970s! They were cheap, dyed up easily in all sorts of colours, and were often beautifully embroidered with peasant/ethnic style embroidery. I used to know a lady who made them, hand-dyed at home to sell in her little front room shop. :-)
Incidentally, I had an experience with that clothing...but in the 90s. I went to Brazil and bought what I though was a beautiful outfit ...until I saw pictures wearing it. Virtually see-through! So pretty, but never wore it again! :)
Ah, yes, I do recall that was sometimes an issue with them... but, somehow in the 1970s it didn't seem to bother us. I think the fabric may have come in different thicknesses/densities of weave though.. :-)
There are numerous sources for buying cheese cloth by the yard. Just make sure to boil the fabric prior to using it for food applications. Many of the textile companies that sell the product will instruct you to do that but if you just are just buying it at a fabric store it might not be communicated. Good thing is that you can also wash and reuse it.
This is great for keto dieters who take van trips and don’t have refrigeration. Me! 😁 Thank you!
I thought butter didn't need to be refrigerated. That's why the old timers left it out on the table growing up... this is interesting but also flammable. I would remind people to watch it closely and keep the heat low as it is grease!
@@susanpidgeon9683 Room temp used to be much cooler, is why room temp whisky or room temp butter is no longer a good idea.
That said, it will keep for a while, but longer time is not recommended, unlike ghee, which will keep.
I just made two batches of ghee after watching your video!! They turned out great!!😁
You are my favorite person to watch on TH-cam and I learn so much. I’ve been making ghee and no knead bread from your recipes and I come back here to refresh my memory from time to time. Thank you
You are such a natural beauty. You're not fake looking like a lot of women. And you seem like a genuinely nice person. I appreciate the work you've put into your channel. I'm 57 and have never really cooked much so your videos have been very helpful during my prepping. Thank you so much for your help. God bless.
Coffee filters, paper towels, and linen dishcloths make viable cheesecloth substitutes in a pinch. First set a mesh strainer over the straining vessel or the container that you plan to strain the liquid into.
Bandana or Tee-shirt...
@@nickdannunzio7683.. Wouldn't a bandana or T-shirt have some chemical or remnants of chemicals in them which you don't want in your food ?
southcoaster I do it the same way. I’ve found that the thinnest square napkins that come in the big pack from the grocery store work the best. Paper towels soak up too much of the liquid gold.
@@QueenlySweetpea if it's from an old t-shirt and sanitized, it should be fine. Lots of washings take most of that out.
I have that very same copper bottom pot and I love it. It makes PERFECT rice.
Great idea! Much cheaper than imported canned butter for my preps. Thank You!
This is what the people in Pakistan, Egypt, India, etc use.
In Pakistan , to them it sure is liquid gold! A huge staple in their homes. I will most definitely make this, I had no idea how easy this is to make! Sounds silly to some maybe, but I think it would make a great gift. Thank you so much for sharing!
Mary Reynolds nt silly is excellent idea
I gave a like to this video about 3 yrs ago. I made one 9 oz jar. I came back for a refresh. Just dipped into the jar about 6 weeks ago. Now with covid 19 this video is more important than ever imo.
I've made one with garlic another with Rosemary, they taste amazing.. Thanks for this simple recipe no more margarine in my house..
Thanks.
Did you just add it into the jar??? or in the pan? sounds wonderful
@@mtak1127 I always add it to the pan and when you stain it everything comes out except the flavor. When I make turkeys for Thanksgiving I use this method with rosemary, thyme and sage added to inject the turkeys, it's very tasty.
Good recipé.😊
That pouring bowl with the handle is pretty neat.
Ghee tastes awful though! What did the Chinese do to it?
@@foxfur8327 Dip your lobster in it. It's great!
@@foxfur8327 No, it doesn't, and the Chinese have nothing to do with it.
I have been wanting to make this for a long time, and have watched your video a number of times. I just finished making my first batch of ghee and it turned out beautiful!! Thank you.
I made a few changes based on what I had here. I used two pounds of butter for my first batch...one salted, one unsalted. I also poured my ghee into hot sterilized jars, topped with a sterilized lid & ring, and they 'sealed' within a few minutes. I know it's not officially canned, but it will still last a long time. I have more butter in the freezer and I want to make it into ghee so it's shelf stable. Lord willing, the next project will be learning to pressure can. I have a pressure canner and a steam canner too, but have not used either of them yet. I feel the Lord prompting me to take some of my other freezer goods, especially the meat, and make them shelf stable too. We rely heavily on having stores in the freezer, but if the grid goes down, that food will be lost. Thanks again and God bless.
Just made my very first jar of ghee. Thank you for the simple instructions. Smells wonderful.
Wonderful!
Wow! What a stunning lady and she is right on that this tastes awesome (she could host her own Food Network show....very well produced!).
I’ve been doing this process for years but I use a method without the cheesecloth and strainer. You can simply take the pan once it cools just a slight bit and put it in the fridge and the separation will remain. The upper layer (or clarified portion) will harden on top of the milk solids which you can simply cut out a small section of top and dump the milk solids which remain in a fairly liquid form then remelt the hardened clarified section slowly to then store in containers.
One more step if you’d like is you can then infuse the clarified section with garlic on a very low heat for 10-15 minutes then using only a strainer to remove the garlic as you pour into containers (note: you should only infuse what you’d be using over a few days period since I understand the garlic can turn toxic over a longer period of time). Definitely adds a Smokey garlic flavor and taste incredible (excellent over steamed or roasted shrimp, scallops or crab)!
Awesome video and super great quality and could watch her for hours...such a great Host!
Just made my first batch of this using my favorite, salted butter and your instruction. Can attest to the fact that salted butter bubbles way too much to see the the final few critical seconds needed in order not to burn. If you use salted butter and are near then end of the process, it will start frothing way too much to see the clear butter. Remove it immediately. Hopefully saved the first batch by paying attention to good instruction. Thank you for sharing.
This method is much to tedious. I use the method described in "Lord Krishna's Cuisine" and make a few quarts at once since it keeps so long.
The method has you put the butter in something like a big enameled cast iron pot and put it in the oven at about 325 for several hours. It takes quite a while to drive all the water out but requires virtually no attention while its happening. Eventually the butter turns a light amber color and gets a nutty flavor.
Once it stops bubbling a lot the water is gone and the milk solids are on the bottom. I have used coffee filters rather than cheese cloth and filter the product into quart mason jars using a canning funnel to hold the coffee filter..
The reason to make a lot at one time is because its easier to decant most of the butter without mixing any of the milk solids in it and cleanup is no harder for a big batch than for a little pan of ghee..
I just buy ghee - tedium abated
John Lewis, Thank you VERY VERY MUCH for posting and sharing this with us, I appreciate it greatly!!
John Lewis - brilliant method! Thank you very much!
John Lewis This is a great idea! I loved this video but as a time saver I would rather make a bunch at one time, I’ll try both methods!! Thanks for sharing!!!
This sounds like browning butter which is slightly different.
I love this video. I have tried making it several times but messed it up. Going to try again this weekend. I understand some people like the taste of butter but this is awesome to put away in an emergency situation. I would rather have ghee than nothing.
Oh, Nicole, it is delicious! I hope your batch turns out well. Let us know!
I just tried this using your method. Used 2 lbs of butter came out which I call really good for first effort. Ended up making 3 1/2 8 oz mason jars. Just a tiny bit darker then yours but has that nutty smell to it. Thanks for the great video. Cost was only $7 & I figure what it made would be $25-$30 at the store maybe more.
I can't find any beef tallow anywhere to make pemmican with so I looked for an alternative and wound up on Ghee, which I never heard of. I watched two videos how to make it. The Indian girl said you can tell it's done when it starts to turn brown (and used a teflon pan!) and I watched your video. I used your method to make my first batch of Ghee. You made a lot more sense, lol! It turned out beautiful and is downstairs cooling right now. You must have better cheese cloth than me, I had to strain mine twice but now it's perfect. Every step of my cooking process it looked exactly like yours did so that gave me a great handle on it. I used my gas stove on 3
Thank you so much!! This is great, I'll be able to make pemmican now!
Was looking forward to your scriptural consideration and encouragement.
I got same kind pans. My grandmothers! Thank you for all your wonderful videos.
I love that, Blue Rose! Thank you for the comment!
Made my first batch last week. Turned out great! Such a nutty aroma! Can't wait to cook with it.
Fantastic!
Pretty apron!!! Everything is better with butter. I found butter on sale this week. I am going to make this tomorrow. Thank you for another fantastic recipe and peace of mind during these times. Stay safe and know that you and your family are very blessed. You truly should have your own show. Someone call Oprah and get her on the Own channel.
Your video instructions are so clear and easy to follow. Just made my first batch!!! It took mine a bit longer than 8 minutes because my heat was lower due to the boil popping out of the sauce pan. Next time I'll use a taller one. Thank you so much, this was great and so much more affordable. Just the cost of the butter
Wow! What a top notch teacher you are. There is not one thing I would change about you nor your presentation. You could teach how to sit and watch corn grow and I would enjoy it. I'm pleased to be another subscriber. Thank you for a very nice video. :)
Thank you so much, Trenchant!
Nice presentation, thank you. I prepare clarified butter or ghee in much the same way; to the butter I add burgul (cracked wheat) that sucks the moisture and milk solids. And yes we eat the burgul with honey, it has a wild taste 🍯 a collection of wild flowers and turmeric is added to enhance the flavor of the ghee.
Recipe pls
Something to try here in my Yukon Canada cabin. Something to tuck away that will keep. Thanks so much.
For straining, you can use a sterile gauze which can be purchased at a pharmacy. My mom has been using this way of filtering for years. Thank you for a very clear recipe!
Thank you for making this video. i made two batches of Ghee yesterday. it would have been 3 but the first attempt over cooked, which is okay because i needed to find the right heat setting and bought extra butter expecting this to happen.
I used the Ghee to cook eggs for breakfast this morning and really enjoyed the flavor.
I always make ghee at home, you should take out the white froth with strainer as soon as it comes up.
hi I am a prepper from northern maine. I love these videos. I am almost off grid. I have wood,oil and not solar yet. I raise chickens for eggs and to sell. I have 9 apple trees, cherrys,blueberrys raspberrys, walking onion,, garlic, horseradish, hops, and more. I grow my own vegs and fruits, I make homemade medicine I make creams, soaps, tintures, salves, buckwheat and lavender neck pillows, I am a avid coupon I shop for free and use for stock pile,sell,barter and get paid to shop. I am trying to sell in northern maine so I can pay of my debt and get debt free to buy a piece of land and live here 6 months and travel 6 months. I got to try glee, a few more I want to try and cheese, and I did make homemade cheese
Wow! You are very blessed! And you are much further along than many. Good for you! Thank you for sharing a bit of your story with us!
You go girl.
I would love to buy some eggs and things from you
I can't wait to start my little farm. You should make videos for public to learn that it's possible to live off the land and not a fairytale like most people think.
I'd love to know where your located. Lived in NH and ME fire 13 yrs before moving to AZ 25 yrs ago. My husband and I are preparing to take a trip out there next year in our RV. (He's never been). Would love to pay a visit, and purchase some our your lusious wares, eggs and veggies. 😆. Are you on media anywhere?
if you're using super fine cheese cloth, you're just using a fine weave fabric. Get some muslin cloth, wash it well, and use that. or any other not too tightly woven cotton, undyed, fabric.
Coffee filters too
i made my ghee today. i used 8 sticks of butter from sams. it turned out great. glad i found this video.
I love to use ghee to cook seasoned steaks with sea salt and fresh black pepper, fresh 5 garlic sliced placed garlic, mid of frying meat. The end result it browns the edges so nicely. It gives it a wonderful taste. I'm still wanting to find a good way to tenderized meats like the restaurant I go to from time to time. It's absolutely tasty and tenderized and cooked over an open wood fire. Good reporting on how to make ghee. Thanks, It could save us a few dollars just making it ourselves.
used to have ghee and lard when i was living overseas in africa asit did not need refrigeration.
Gerard.
I make my own cheese cloth...
It's called sacrificing your worst old tee shirt. 😊
Its not the same
I do the t-shirt for making cheese but I think making ghee the shirt would suck up a bunch of the ghee;)
But if you try it and it works let me know please
I think a really old one would work great in a pink. One that you can kind see through!!❤🙏🇺🇸😊😊🌞🌞
This ghee is new to me. Just wondering if there's a recipe for making ghee with salted butter being that that's what I have in abunance. Thanks
Carl Username, No, you misunderstood. They write that all they have on hand is sales butter; they want a recipe for how to make it STARTING WITH SALTED BUTTER, not to have it in after.
@Carl Username ...???
Salted butter will make salted ghee. It works exactly the same.
Actually yes. . I made mine with salted butter as well, since that's what I had. You would do it the same, the only difference, is all the milk solids would contain all the salt. (I tasted it) and the actual Ghee didn't . .
Hi folks i only make Ghee with salted butter and what i have found is the milk fats bind to the salt and your Ghee isn't salty hope this helps cheers
I like pouring the ghee into little ice cube trays (tiny silicon ones) and after it hardens I can store the cubes in a jar. It makes it REALLY easy to pull out of the jar again in perfect 1-2oz portions without scrapping it out.
I have come back to thank you so much for this vid! Made my third batch of ghee today, The last batch lasted over 6 months in hot south australian summer in my pantry before it all got eaten. It was exactly as i had put it in the jars. I only used steralised reused jam jars with a good seal that did suction seal for me as the center button popped in as they cooled. Get the butter and do this while the getting is good. Every time i make this without fail the butter has gone up in price.
I like to use coffee filters. Works great very cheap and most of us already have them.
Wonderful! Thanks for sharing.
@@PREPSTEADERS IF you decide to use coffee filters, please use the unbleached version (the brown-looking ones at the store.). It does make a difference.
Will be wonderful not to have to deal with the cheese cloth.
Nothing new! Ghee is the same a butterschmalz, (available at every supermarket) we made that for age with 5 kg blocks of butter when we moved back home from the mountain cottage with all the livestock, cows, goats, pigs, chicken, including the cat, with countless weals of cheese and other dairy products (nobody would eat in the USA :) ) . It was cooked for hours until no foam rising up! It was stored in a glazed earthenware container with a wooden lid in the cellar. It never turned rancid or bad.
Austrian alpenwirtschaft.
Thank you for sharing this interesting information!!
I have only been using ghee for the past month...and I'm wondering how did I get to be this old and not know about this stuff?? I do, when I make mine, use a small slotted spoon to scoop off the milk foam as it comes to the top of the butter. I get about 3 oz from each pound of butter. I have used that foam to cook fried eggs (hate to waste anything) and it works for low temp items. tasty too! I enjoyed your video, thank you!
Joyce Judd that's a great hint, thank you, God bless.
What's left is whey, like for Little Miss Muffett, if you start with salted butter, it can be quite salty
Yes. That's awesome don't waste anything, it is coming from the butter anyway and that's probably adding a good flavor to your eggs maybe a little salt as well. But I hate the taste of eggs so I wouldn't know about the flavor anyway.
@@ta192utube Whey is the liquid you get from making cheese, not ghee.
What a beautiful grandmother. And I enjoyed the ghee process.
I just finished making a double batch and it is beautiful. I said to myself, self, if you ruin it it will be a loss and if you succeed, whopee!! Thank you lovely lady. I love your scriptures at the end of your videos. And with that, I will depart you with these words - I have asked God to cover you with the blood of Christ because nothing bad can penetrate something so great.
You speak SO well. A wonderful teacher and presenter. Bravo.
Making the caramels from milk solids:
I made a very large batch of ghee and cooked it on a very low temperature so it took longer but this created more milk solids about 3/4 cup and they were less brown. I strain everything and put the milk solids in a pot with about 1/2 cup of sugar and boil this on low constantly stirring until soft ball stage, then add 1/2 teaspoon vanilla. It is a salted caramel because I use half salted half unsalted butter.
Spread it out on a piece of parchment or wax paper and let it cool then you can cut it and wrap it into little candies. I got about 24 wrapped cubes
Hi , what kind of butter , could be ok salted butter or has to be unsalted ?
@@Yahweh365 they said they used 1/2 salted, 1/2 unsalted.
Please read this...Thank you for introducing me to Ghee however with some research learned that Ghee is made from raw Milk to retain the medicinal properties of good Bacteria like that of most fermented foods. Your end product is more of a clarified Butter so good job there. I have since learned to make Ghee according to the religious teaching of this healthy food. Thank you again and keep up the good karma! Happy researching. :-)
MikeHonda Briere where do you get raw milk.?
This is the best ghee from butter recipe that I have seen so far
You are an excellent presenter. A. Stewart said it all. Pleased I came across this channel. Thank you.