I am used to using ghee, but trying to learn how to make it myself. Thank you for including the entire view to really show the whole evolution that happens while making this. This might be the 10th video I've watched trying to learn but the first one to actually show how each step looks. Thanks again
Why is this video so long? I didn't speed it up, because I wanted to show you how long the actual process takes. I think it's crucial to see how the second foam is forming and how it looks so you won't burn your ghee. You are welcome to skip the parts that are not interesting to you - I posted a timeline below so it's not that hard :)
thank u sooo much ... u just solved my problem in making ghee. u r right it is the second foam stage is very crucial...keep up the good work ..and thanks a lot..
Thank you, Julia! I use a J-cloth to strain the melted butter, but the effect is similar. It's worth emphasing that ghee lasts way longer than butter and stays fresh even out of the fridge. In my dal, I like it for the extra 'nutty' taste it gives. For those who are pushed for time (though I find it relaxing!) they click the Settings 'cogwheel' under the video window to select up to 2x playback speed.
My family owns a few cows back in India. We used to feed them grass and some vegetables and used their milk to make butter and ghee. When I moved to the US, I always wondered why the butter here tasted so different. That was until I tried kerrygold. The grass feeding is what makes the biggest difference in colour, flavour and texture.
FAST FORWARD - HOW TO MAKE GHEE IN STEPS: Starting to make ghee - 5:00 The whole process takes about 12 minutes. Butter is boiling - 8:14 First foam. Reduce the heat. Second foam is forming - 12:00 Time to take off butter from hear - 12:59 Straining/separating ghee - 13:00 Brown/burned milk protein - 15:14 Ghee - 15:27 Solidified/chilled ghee - 15:59
Some videos tell us to stirr during the process, others are not clear but you're much more better than many videos telling us exact procedure. Thanks I'll make my ghee soon
I appreciate your video from beginning to end. I have fallen in love with ghee too and it’s just too expensive and ran out! Payday is in 3 days and I’ve gone without for 4 already. I also put in my coffee and cook with it for everything . I tried using other fats to hold me over until payday and it’s just not the same. Now I don’t have to wait! I just made my own ghee! Woohoo, freedom! Thank you !
j g, as conscious as you are to use the BEST butter for making ghee i was surprised that (you thought) the white coffee filter was the way to go. white filters are bleached(just like flour, salt, sugar, rice). brown filters are organic and no harmful chemicals in them. just a kind suggestion for yourself and viewers.
I’ve used brown and white coffee filters and the flavor of the ghee is the same. It’s different with other butter brands and that’s why I pick kerrygold. I prefer the flavor. That’s all
Thank you for this wonderful video. I am looking forward to trying this as my husband and I must start eating a more healthy diet due to serious health concerns. After watching the videos, I immediately subscribed to your channel. Thank you ever so much.
I make ghee from butter since 1995 . I can beat anyone with texture, colour, and taste mashallah. You did everything perfect too. I strain ghee same way. Just don’t use coffee filter and I don’t need to use measuring cup either. I use my ghee container instead the measuring cup. If you put ghee in the shelf, it will solidify automatically. No need to put in a fridge for half an hour. That will make your ghee bad because of putting ghee in two types of temperatures !!Good luck and Thanks.
A little long through the boiling process, but it helps knowing exactly how it should look throughout the whole process. Can't wait to make and let me lactose intolerant grandson try it.
Using a cotton cheese cloth is better choice to strain as you can wash and reuse the cloth again. The white coffee filters are bleached. Some people might not care others might. Just a notice.
Hello , thanks for the video but I would really like to know how you managed to boil it so long without burning. 2 minutes after the first foam came, I thought I was waiting for it to become lighter and it turned black instead. I had to chuck the entire thing out.. I did turn the heat to medium. Where did I go wrong ??? Need help.
Thank you!! I have been "drawn" to Ghee because I love butter so much!!! On a perscribed dairy free diet I was in a panic!!!! But Ghee saved the day and now I don't have to buy it in the store at $9.00 a jar!!! I bet a little Himalayan salt would make it a staple for breads and veggies. While no salt is better for cooking! I am going to try it in coffee too! For baking and recipes anywhere it says butter or shortening you use Ghee???
I eat about 2 to 3 tablespoons of Kerrygold butter by itself everyday. I've never tried ghee but maybe I will try. I'm on a feeding tube and I crave the taste.
Did I misunderstand? Did you say at the beginning of the video that you were going to share a recipe for ghee chocolate? I looked through your videos and I cannot find it. Can you put a link here? Please?
Here's the recipe for the ghee chocolate: th-cam.com/video/ON2WgFQvfxE/w-d-xo.html/ www.juliacaban.com/2017/09/healthy-reeses-almond-butter-cups-ghee-chocolates-recipe.html :)
Next time add semolina with the butter . It will absorb the hard parts easily . And you can eat it after ghee is done . It tastes out of this world . You can add dry dates at the end and you'll thank me for the advice .
Thanks for showing the whole process. Some of the other video's say you have to continuously stir the butter but don't stir the bottom and some remove the foam. I didn't see you doing that. Question: Is that correct that I don't need to stir the butter and I don't need to remove the foam? Thanks again.
Hi John! Thank you so much for your kind words :) That is correct - you don't need to stir the butter nor remove the foam. Brown milk solids will be in bottom of pan. I have an allergy and Crohn's disease and that's why I can't have regular butter or milk. I've been making my own ghee for over a year now and this recipe works great for me :)
Another question: I like salted butter. One person recommended doing 1/2 salted butter and 1/2 unsalted butter and mix them. Can you tell me what is the reason people don't use some salted butter or do you think it is ok to use salted butter?
Salted butter will foam more when boiling. You probably will need to use a big enough pot to accommodate the foaming. Please be very careful when the ghee begins to boil. You probably will also need to stir it with a wooden spoon to help it subside. I hope it helps! :)
Hi Julia, i am also crazy for ghee and i like your recipe very much. I also liked your saucepan. Can you please tell me details(brand and size) about that. Thanks.
Fresh gee is amazing. The best thing in the world. I was afraid of gee for years , and when I discovered it I couldn't get enough gee. It could actually have been my downfall really. I used gee in the wrong way, as a substitute for other inappropriate things. But now I found the correct way to gee, things are better. Always check the smell of your gee , nothing worse than pungent gee.
Good video overall, nice job! However, it is important to make ghee on extremely low heat [simmer] and for a period of 8-9 hours or more. This allows the ghee to be at its purest.
the benefit of grass fed beef is the higher omega 3 fatty acid content ...but heating omega 3 fats creates unhealthy transfats out of the omega 3 so if you are alergic to cows butter, its better to stick to cocconut, olive or avocado oil
Hmm yeah, looks like it gets very hot to me too but with that said the n3-6 content in butter is vastly lower than any vegetable fat apart from coconut oil. grassfed is more CLA and D vitamin too
I don't make ghee because all the videos I saw they said you had to stir the whole time and don't let it boil; there were so many 'rules' I just said 'Forget it!' What kind of pan are you using?
I never stir! I just let it boil and then after timer is done I come over to take it of the flame :) I use cuisinart pans - exactly the ones I linked in the description :)
I have made ghee aka clarified butter. but not from Kerrygold. The people in other vids talk about how it tastes like butter but I find it to be very bland. I'm wondering if it is because the "cheaper" brand has water mixed with it, although the water is evaporated. While the first foam is forming, the butter has little geysers spouting up. Water being released from the milk solids. But yours didn't do that. You also did NOT scrap the foam off. I will have to try some Kerrygold butter (over a dollar more than the other kinds.)
The flavor difference may be due to how the cows are fed. Kerrygold is grass fed cows. Most butter in the US is from grain fed cows. If you use Kerrygold to make ghee, try finding and using other grass fed unsalted butter to make it from and see if it tastes similar to you.
@@charleshodgdon6168 I did use some Kerrygold. Much darker yellow color. Gave it to my daughter for a gift and I haven't checked how she liked it. Thank you for the reply.
I am not sure if she mentioned it here. When the butter first boils, it has a crackling sound. That initial sound is the water boiling out. That sound will change when that step is finished. You can try a slightly different way of making it. When the boiling sound changes, lower the temperature to a simmer. To tell when it is finished in this way, you wait for all the foam to sink to the bottom. Be careful not to burn it. While it is still simmering, you can gently stir the solids floating on top. Do not stir down to the bottom as this will churn the milk solids back into the whole mixture. Strain it while it is still hot. Did you remember to use a coffee filter or cheese cloth while straining it? I hope that one of these things helps you.
I just use the cheapest pound of unsalted butter that I can find. After it's done there's no difference anyway. You're cooking out all of the solids and water. Butterfat is butterfat at the end of the day. And remember, there's always a 20% or so reduction in volume, so if your recipe calls for a certain amount of butter, start with around 25 to 30 percent more butter and you should be safe when the ghee is finished.
The secret to get actual ghee(as opposed to plain melted butter as shown in most videos)... Is a secret ingredient... Brown the milk solids in the hit ghee and as you are about to filter the browned milk soldiers put a handful of moringa fresh leaves and handful of fresh curry leaves.... Now filter the ghee from the milk solids nd the leaves, the resultant ghee will fill your entire house 8n intense warm nutty coffe like aroma... Very delicious
Ja tylko żartowałam że chcę po Polsku.Ale Dziękuję!😆Większość oglądam po angielsku dużo rozumiem.Twoj kanał akurat bardzo lubię i pomyślałam znowu muszę myśleć po angielsku.😉Pozdrawiam. 😘
@@JuliaCaban Hi Julia Your video was great,very informative ,however as an older gentleman, hearing is not so good especially if there is loud noises/music in the background. Dan
@@JuliaCaban Thank you for the personal response. I made YOUR ghee last night. It is divine!! (How have i been eating regular ole butter all these years?? SUCH an improvement on an already good thing.)
Isn't that obvious? ;) If you leave your pan out I have a great tip - you can add water and baking soda to the pan and boil it for 10 minutes (or longer if needed). The pan will look like brand new after that!
Julia Caban You beat me to it, but I was going to mention when I have gunk in baking pans or saucepans, I put in a little dish soap, sprinkle baking soda, then boiling water just to cover it all. Let it sit a while, and it should clean up like a charm.
Why you need music this type presentation But I would suggest soft and easy as it expands brain cell, Your information is solid and good I'm 76 and can't say enough of the healing power of ghee ,I now HV no joint pain
I am used to using ghee, but trying to learn how to make it myself. Thank you for including the entire view to really show the whole evolution that happens while making this. This might be the 10th video I've watched trying to learn but the first one to actually show how each step looks. Thanks again
Why is this video so long?
I didn't speed it up, because I wanted to show you how long the actual process takes. I think it's crucial to see how the second foam is forming and how it looks so you won't burn your ghee. You are welcome to skip the parts that are not interesting to you - I posted a timeline below so it's not that hard :)
Julia Caban Nah. Why get upset when you can just fast forward. Too many lazy nagging people nowadays lol
To add more Commercials...
Good idea. I'm always afraid of burning the butter.
thank u sooo much ... u just solved my problem in making ghee. u r right it is the second foam stage is very crucial...keep up the good work ..and thanks a lot..
But that’s not the way to record anything! Thanks.
Thank you, Julia! I use a J-cloth to strain the melted butter, but the effect is similar. It's worth emphasing that ghee lasts way longer than butter and stays fresh even out of the fridge. In my dal, I like it for the extra 'nutty' taste it gives. For those who are pushed for time (though I find it relaxing!) they click the Settings 'cogwheel' under the video window to select up to 2x playback speed.
My family owns a few cows back in India. We used to feed them grass and some vegetables and used their milk to make butter and ghee. When I moved to the US, I always wondered why the butter here tasted so different. That was until I tried kerrygold. The grass feeding is what makes the biggest difference in colour, flavour and texture.
So true:) I love grass fed butter!!
FAST FORWARD - HOW TO MAKE GHEE IN STEPS:
Starting to make ghee - 5:00
The whole process takes about 12 minutes.
Butter is boiling - 8:14
First foam. Reduce the heat.
Second foam is forming - 12:00
Time to take off butter from hear - 12:59
Straining/separating ghee - 13:00
Brown/burned milk protein - 15:14
Ghee - 15:27
Solidified/chilled ghee - 15:59
Julia Caban - Beauty, Fashion, Health & Vlogs I like your wonderful voice
This should be featured in the video we didn't read untill end LOL 😆
If the ghee doesn’t form can it be re-cooked maybe I cooked it too little
Some videos tell us to stirr during the process, others are not clear but you're much more better than many videos telling us exact procedure. Thanks I'll make my ghee soon
Awesome; no muss no fuss. Simplicity is best. Thanks.
Thank you :)
I appreciate your video from beginning to end. I have fallen in love with ghee too and it’s just too expensive and ran out! Payday is in 3 days and I’ve gone without for 4 already. I also put in my coffee and cook with it for everything . I tried using other fats to hold me over until payday and it’s just not the same. Now I don’t have to wait! I just made my own ghee! Woohoo, freedom! Thank you !
I'm so glad to hear that! Thank you so much, Rachel! :)
j g, as conscious as you are to use the BEST butter for making ghee i was surprised that (you thought) the white coffee filter was the way to go. white filters are bleached(just like flour, salt, sugar, rice). brown filters are organic and no harmful chemicals in them. just a kind suggestion for yourself and viewers.
I’ve used brown and white coffee filters and the flavor of the ghee is the same. It’s different with other butter brands and that’s why I pick kerrygold. I prefer the flavor. That’s all
Thank you for this wonderful video. I am looking forward to trying this as my husband and I must start eating a more healthy diet due to serious health concerns. After watching the videos, I immediately subscribed to your channel. Thank you ever so much.
Thank you so much Tracey! Wishing you both good health :)
I make ghee from butter since 1995 . I can beat anyone with texture, colour, and taste mashallah. You did everything perfect too. I strain ghee same way. Just don’t use coffee filter and I don’t need to use measuring cup either. I use my ghee container instead the measuring cup. If you put ghee in the shelf, it will solidify automatically. No need to put in a fridge for half an hour. That will make your ghee bad because of putting ghee in two types of temperatures !!Good luck and Thanks.
I’m so glad to hear that! Thank you so much for your kind words and advice!🙌❤️
Just made some its the best. For some weird reason it was satisfying watching it boil. Great vid!
Thank you so much!:)
Not weird at all!!!!!! Girl Keto life!!! I do it too Yesss to me Ghee taste like that theatre popcorn butter
A little long through the boiling process, but it helps knowing exactly how it should look throughout the whole process. Can't wait to make and let me lactose intolerant grandson try it.
Thank you Toni! Please let me know if you will have any questions! :)
Using a cotton cheese cloth is better choice to strain as you can wash and reuse the cloth again. The white coffee filters are bleached. Some people might not care others might. Just a notice.
Great tip Sam! Thank you! I recently got unbleached coffee filters at Whole Foods and they work great as well :)
The coffee filter was such a great idea lol
Thank you! :)
Oh yeah, Aldi has been selling Kerrygold for around 4.50$ usd per pound!
Kerrygold is a STAPLE in my kitchen!!
BEST ghee-making video I've found, so helpful, thank you!
Thank you so much for watching!:)
Traditional ghee is made from pure milk she used directly butter
Kerrygold is my go to!!!!
I love Kerrygold :)
Fantastic video tutorial on making ghee! Thank you.
Thank you:))
⇩⇩ PRODUCTS MENTIONED ⇩⇩
▸ Kerrygold butter unsalted - amzn.to/2OUgpVJ / bit.ly/2VrfRZP
▸ Strainer - amzn.to/2WOadBk / bit.ly/2D0CxJq
▸ Measuring Cup - amzn.to/2D2S2k1 / amzn.to/2CYeOcE / bit.ly/2FVbfoy
▸ Pot amzn.to/2OOAdtA (it's from this set)
▸ Paper Coffee Filters -amzn.to/2OSDHvh / bit.ly/2VthI0x
▸ GHEE CHOCOLATE RECIPE th-cam.com/video/ON2WgFQvfxE/w-d-xo.html
Healthy FAT BOMBS Almond Butter Cups + Ghee Chocolates Recipe (sugar-free, dairy-free, paleo)
coffee filters!!! genius!!!!!!
THANKS!!!!
Thank you for watching!:)
Cheese cloth filters faster. I kept having to change filters because they kept clogging.
Hello , thanks for the video but I would really like to know how you managed to boil it so long without burning. 2 minutes after the first foam came, I thought I was waiting for it to become lighter and it turned black instead. I had to chuck the entire thing out.. I did turn the heat to medium. Where did I go wrong ??? Need help.
The flame must have been too high - it happened to me a few times when I was learning and I also burned it :(
I'm surprised it didn't burn.
Thank you!! I have been "drawn" to Ghee because I love butter so much!!! On a perscribed dairy free diet I was in a panic!!!! But Ghee saved the day and now I don't have to buy it in the store at $9.00 a jar!!!
I bet a little Himalayan salt would make it a staple for breads and veggies. While no salt is better for cooking!
I am going to try it in coffee too! For baking and recipes anywhere it says butter or shortening you use Ghee???
I eat about 2 to 3 tablespoons of Kerrygold butter by itself everyday. I've never tried ghee but maybe I will try. I'm on a feeding tube and I crave the taste.
Nadine Miller
I think I may have cooked my butter a little bit too long. It has a golden brown color. Is it still okay to use? Rookie mistake! Thanks!
If it doesn't smell bad then I think you are fine :) I sometimes cook my butter for too long too but then the ghee still tastes fine :)
✏️ Help translate my videos to your language - bit.ly/2JfFUfE
Did I misunderstand? Did you say at the beginning of the video that you were going to share a recipe for ghee chocolate? I looked through your videos and I cannot find it. Can you put a link here? Please?
Here's the recipe for the ghee chocolate: th-cam.com/video/ON2WgFQvfxE/w-d-xo.html/ www.juliacaban.com/2017/09/healthy-reeses-almond-butter-cups-ghee-chocolates-recipe.html :)
I did the exact same thing
To hell with the GHEE. I am here to see Julia Caban
@@JuliaCaban I am drooling...keep cooking.🤑😈😈😈😈😈
Will this process also remove forever chemicals?
this is just a recipe to make ghee
Enjoyed the step by step, process of Gee preparing.If the gee is dark brown,is it okay to use for sweets? Thanks alot.Good day.
Thanks for sharing. Great presentation clear and easy to follow. God bless and protect you.
Perfect 👍
Thank you :))
cooked on to high heat broke it down to much the breakdown point is very low now
Hi Julia! Do you your ghee in the fridge ? Thanks
If I plan to use it within 3 months I keep it out of the fridge :)
Thanks for the instruction. Could live without the music loop. very annoyingvto watch a pot for minutes with a music loop in the background
Sorry about it! Thank you for your constructive comment :)
Word
Next time add semolina with the butter . It will absorb the hard parts easily . And you can eat it after ghee is done . It tastes out of this world . You can add dry dates at the end and you'll thank me for the advice .
Do you add MCT oil, cocoa, and Himalayan salt to your coffee as well?
I usually just add ghee, collagen, glutamine powder, celtic sea salt and sometimes I add a little bit of local honey :)
Thanks for showing the whole process. Some of the other video's say you have to continuously stir the butter but don't stir the bottom and some remove the foam. I didn't see you doing that. Question: Is that correct that I don't need to stir the butter and I don't need to remove the foam? Thanks again.
Hi John! Thank you so much for your kind words :) That is correct - you don't need to stir the butter nor remove the foam. Brown milk solids will be in bottom of pan.
I have an allergy and Crohn's disease and that's why I can't have regular butter or milk. I've been making my own ghee for over a year now and this recipe works great for me :)
Another question: I like salted butter. One person recommended doing 1/2 salted butter and 1/2 unsalted butter and mix them. Can you tell me what is the reason people don't use some salted butter or do you think it is ok to use salted butter?
Appreciate your response. Very helpful and I'll be giving your method a try.
Salted butter will foam more when boiling. You probably will need to use a big enough pot to accommodate the foaming. Please be very careful when the ghee begins to boil. You probably will also need to stir it with a wooden spoon to help it subside. I hope it helps! :)
Awesome vid.. once solidified.. do you store it in the fridge? Or cupboard?
I put it in the fridge overnight to help it solidify and then I keep it in the cupboard (it's should keep at least 3 months :)
I thought you were not suppose to boil the butter as it would burn the milk fat being separated
Hi Julia, i am also crazy for ghee and i like your recipe very much. I also liked your saucepan. Can you please tell me details(brand and size) about that. Thanks.
Fresh gee is amazing. The best thing in the world. I was afraid of gee for years , and when I discovered it I couldn't get enough gee. It could actually have been my downfall really. I used gee in the wrong way, as a substitute for other inappropriate things. But now I found the correct way to gee, things are better. Always check the smell of your gee , nothing worse than pungent gee.
That is so true!:) Thank you for watching!
What do you mean by using it in the wrong way
I love the looks of that sauce pan, can you share the name? Thank you for this video. Regards from NC
Thank you was very informative.
Glad it was helpful!
Good video. But the music drive me crazy
Thank you! I will consider different music for the next video :) Send me anything you like?
@@JuliaCaban or have the volume lower.
Good video overall, nice job! However, it is important to make ghee on extremely low heat [simmer] and for a period of 8-9 hours or more. This allows the ghee to be at its purest.
Not necessarily.
aint nobody got time for that
Where do you get Irish Butter for $2 a lb.?
Costco!
the benefit of grass fed beef is the higher omega 3 fatty acid content ...but heating omega 3 fats creates unhealthy transfats out of the omega 3 so if you are alergic to cows butter, its better to stick to cocconut, olive or avocado oil
Hmm yeah, looks like it gets very hot to me too but with that said the n3-6 content in butter is vastly lower than any vegetable fat apart from coconut oil. grassfed is more CLA and D vitamin too
Winnco is $2.88 per 8oz.
I prefer the taste and texture of the ghee made from kerrygold butter :D
Where did you get your glass container of to put your in ghee?
At Ikea :) It was around $5 or even less. I wash it in the dishwasher and reuse constantly for ghee.
I don't make ghee because all the videos I saw they said you had to stir the whole time and don't let it boil; there were so many 'rules' I just said 'Forget it!' What kind of pan are you using?
I never stir! I just let it boil and then after timer is done I come over to take it of the flame :) I use cuisinart pans - exactly the ones I linked in the description :)
I tried to make ghee from kerry gold premium baking block but it never frothed was same
Ghee from Kerrygold has this typical darker color when liquid, but not noticible once solidified.
Very true!
Thank You for your Great Video about Ghee 😇
Beautiful. But, I would have preferred to show the beginning the middle and of the boiling. U
Thank you!
I’ve never seen anyone boil is so much.
I judt did make a lb with kerrygold smell great
Do your store it in the fridge or pantry?
You don’t have to store it in the fridge. I store it in a pantry.
More Of Gabby you can store ghee in kitchen not necessarily in fridge. It doesn’t go bad due to its super quality.
Lovely thank you
Nut flavor is brown butter, not ghee. Correct?
This is Alton’s brown ghee recipe - ask him ;)
I have made ghee aka clarified butter. but not from Kerrygold. The people in other vids talk about how it tastes like butter but I find it to be very bland. I'm wondering if it is because the "cheaper" brand has water mixed with it, although the water is evaporated. While the first foam is forming, the butter has little geysers spouting up. Water being released from the milk solids. But yours didn't do that. You also did NOT scrap the foam off. I will have to try some Kerrygold butter (over a dollar more than the other kinds.)
The flavor difference may be due to how the cows are fed. Kerrygold is grass fed cows. Most butter in the US is from grain fed cows. If you use Kerrygold to make ghee, try finding and using other grass fed unsalted butter to make it from and see if it tastes similar to you.
@@charleshodgdon6168 I did use some Kerrygold. Much darker yellow color. Gave it to my daughter for a gift and I haven't checked how she liked it. Thank you for the reply.
I did this but it didn't turn out right it was sort of gritty like it separated I don't understand I followed all the directions
I am not sure if she mentioned it here.
When the butter first boils, it has a crackling sound. That initial sound is the water boiling out. That sound will change when that step is finished.
You can try a slightly different way of making it. When the boiling sound changes, lower the temperature to a simmer. To tell when it is finished in this way, you wait for all the foam to sink to the bottom. Be careful not to burn it. While it is still simmering, you can gently stir the solids floating on top. Do not stir down to the bottom as this will churn the milk solids back into the whole mixture.
Strain it while it is still hot.
Did you remember to use a coffee filter or cheese cloth while straining it?
I hope that one of these things helps you.
Do you store in the refrigidare or room temperature?
You can store at the room temp up to three months
How much do you put in your coffee? And thank you for the detailed video :)
I usually put around 1 tablespoon :) Thank you Melissa!
Please tell the name of your pour spout pan.
Cuisinart
Linked it in the description
Loved the music 😥
Did it. Loved it! Thank you so much for this great video.
How do you know when it is finished? Is it as soon as the second foam happens?
yes! you should take it off immediately after you notice the second foam
Julia Caban Thank You! 😊
I just use the cheapest pound of unsalted butter that I can find. After it's done there's no difference anyway. You're cooking out all of the solids and water. Butterfat is butterfat at the end of the day. And remember, there's always a 20% or so reduction in volume, so if your recipe calls for a certain amount of butter, start with around 25 to 30 percent more butter and you should be safe when the ghee is finished.
That’s what I thought until I compared using different butters and there was a difference - at least for me ;)
How did l get here?Watching that boiling butter is sending me to sleep,ghee😀
music..
The secret to get actual ghee(as opposed to plain melted butter as shown in most videos)... Is a secret ingredient...
Brown the milk solids in the hit ghee and as you are about to filter the browned milk soldiers put a handful of moringa fresh leaves and handful of fresh curry leaves....
Now filter the ghee from the milk solids nd the leaves, the resultant ghee will fill your entire house 8n intense warm nutty coffe like aroma... Very delicious
My father is allergic to gluten so he can't have beer but he can have whiskey. So ghee is like the whiskey of butter.
I really liked your Video
Thank you for watching :)
She has such a beautiful eyes
Thank you! :)
I would love to subscribe to your channel but I can’t tolerate the music, its way to loud sorry😢
Ghee is supposed to be made from cultured butter. Is Kerrygold butter a cultured butter?
This is more Americanized way to make ghee 😏
Ghee IS cultured butter which is clarified.
People are liking your videos because of your beauty 😜
How much ghee will come out from 500grm. Butter?
2 sticks (4 US sticks) of butter (2 x 227 ml/ 8 oz) make around 2 cups of ghee :)
Proszę po Polsku.😉
Wstawię za chwilę ten film na mój polski kanał w PL :)
Ja tylko żartowałam że chcę po Polsku.Ale Dziękuję!😆Większość oglądam po angielsku dużo rozumiem.Twoj kanał akurat bardzo lubię i pomyślałam znowu muszę myśleć po angielsku.😉Pozdrawiam. 😘
Does it have to be refrigerated?
No, you can store it in a room temp up to 3 months (longer if refrigerated).
Thank you. I just made some and followed your instructions over everyone else I watched. It is truly delicious.
I'm so glad to hear that! Thank you Jackie :)
Julia Caban is that your real eye color or are wearing lenses ... if your not wearing lenses your eyes are stunning ..peace out
Those eyes and that accent! 🥰 Where is that lovely accent from?
Thank you! I’m from Poland
@@JuliaCaban you're absolutely beautiful!
hi julia, i am still waiting for your response. thanks in advance.
Hi Koki, I don't think I got your message. Please let me know!
Why waste Kerrygold on this when you could use Organic Valley or other cheaper butter to make ghee? Save the Kerrogold to use fresh.
I tried other butter and it’s not as good.
My children were toddlers at the beginning of this video. Now they are asking to borrow the car keys.
Great video but get rid of the music.
do you prefer ASMR videos or talk through?
@@JuliaCaban
Hi Julia
Your video was great,very informative ,however as an older gentleman, hearing is not so good especially if there is loud noises/music in the background.
Dan
You have to start with whole milk yogurt cream
Weds
You are to feed the brown stuff to your dog it’s good for his hair or her hair
This is great. Thank you.
You need to use time lapse (sorry...) bc this video is way too long. : ) (said nicely😊)
Thank you! I really appreciate it :) I will definitely take this into consideration for me new videos :)
@@JuliaCaban Thank you for the personal response. I made YOUR ghee last night. It is divine!! (How have i been eating regular ole butter all these years?? SUCH an improvement on an already good thing.)
Thank you so much for your kind words! :)
@@JuliaCaban Of course! Meant to say before...new sub : )
Good luck growing your channel!
Good to see how you boil the butter and for how long... great for first timers!
Why don't these videos tell you that you must clean your pans right away. It's very difficult to clean them later.
Isn't that obvious? ;) If you leave your pan out I have a great tip - you can add water and baking soda to the pan and boil it for 10 minutes (or longer if needed). The pan will look like brand new after that!
Julia Caban You beat me to it, but I was going to mention when I have gunk in baking pans or saucepans, I put in a little dish soap, sprinkle baking soda, then boiling water just to cover it all. Let it sit a while, and it should clean up like a charm.
The music is way too loud.
Will keep that mind for the next video :)
Um, turn the volume down?
@@JuliaCaban Please don't listen to complainers, you made a great video here, we can turn the volume down if we don't like it. Great job, thank you!
Why you need music this type presentation
But I would suggest soft and easy as it expands brain cell,
Your information is solid and good
I'm 76 and can't say enough of the healing power of ghee ,I now HV no joint pain
1) are you married? 2) is that a wedding dress? could be
Yes :) this is a blouse, but you can pair it with a white skirt and as well it could be :)
It's not an allergy, you have an intolerance. A lot of people stop making lactase the enzyme that processes lactose. So, you are lactose intolerant.
L’hai fritto! Non credo che questo sia ghee, ma soprattutto che sia salutare!
You just Clarified butter, but what you called Ghee is just burnt