This is the best video that I have seen about making ghee and I have watched many. Very straightforward, understandable, and delivers an excellent final product. Thank you. I think that I'll subscribe.
@@Twosleevers Would you do a video about 'Niter Kibbeh', the Ethiopian seasoned butter that is a staple in Ethiopian cooking? I am not Ethiopian but, I love that stuff and it gives my kitchen a terrific aroma. I already have several recipes for making it but, I think you might have the ultimate niter kibbeh recipe. Thank you.
@@Twosleevers Thank you very much. I just took a look and that's exactly what I was looking for. I plan to use the niter kibbeh on roasted sweet corn on the cob and inject it into chicken or turkey before roasting.
I just searched for the recipe, I didn't expected to find such an intelligent and well mannered woman. I'm only 4 minutes in and I paused the video to comment, that says all about the impression you gave me right away. You got a new subscription, it goes without saying. Thank you.
I was recently watching a video of someone who made her own homemade mozzarella and butter. In the comments someone said she could also make ghee out of the butter. Since I've noticed how much ghee is in stores I decided, after reading that comment, to check to see if there were videos on how to make ghee? And that's how I ended up here. Thank you for this detailed video. It's much appreciated.
I woke up hung over one late morning, around 1pm had a splash of water after a cold shower and brushing my teeth. I contemplated last nights events, did I really have to drink so much? Did I really have to hook up with that chick that was barely a drunken 5? Why did I let that stripper stick her toes in my mouth? No telling where they could have been prior to my arrival? Anyway I started to think what’s for breakfast.. Look in the fridge… nothing really but an old steak and eggs. Guess I’ll have some steak and eggs Come to my surprise very little In my pantry as well, no oil, no lard,no ghee but I have some butter? How the hell do I make ghee I asked my self out loud. I took a sit and searched up “how to make ghee” this quick yet detailed video helped my make some ghee and I could make a fine breakfast I thought your comment was stupid and drawn out so I matched your energy so you could see how you sound lol
Great video and very detailed in highlighting the key markers. Thank you so much! So I have bern making Ghee, using the same exact ingredients (Costco Unsalted 4- 1lb slabs of butter) for over 12 years. Here are a few of thoughts / points I wish to share; 1- I let the butter simmer on low setting (gas) stove for over 2,3 hours. 2- Wait till the yellow color becomes 'gloden', the milk solids (my Mum calls it 'baagri'?) turns Cream color and the 'sour' smell (like our Desi Chaash/Lassi) is gone and the Ghee smells like it 'should'. 3- We use it for our Akhand Dia in our home Temple. So use about one Jar (~32oz) every three weeks. We also use it for cooking, though I make a separate batch for eating. 4- The leftover 'bagri' / milk solids, make a very tasty add to roti/paratha dough, or even in my Daal fry. I even tried to make sweet Halva, adding sugar, cardamom and saffron to just the leftover solids... I live the taste ( high in cholesterol & fat, but So yummy 😋) That's more a taste or preference. Anyway, I am thrilled to see there is a bunch of us out there who make Ghee at home!
Thank you Urvashi! I just made my own ghee using 4 sticks of unsalted Kirkland butter and it turned out superb! Liquid gold. It took about 20 minutes (may have had the stove too low but I didn't want to burn it.) Your video is great; your instructions were very clear! Watching you do it gave me the confidence to try it on my own and voila! Now I don't have to spend lots of $$ to purchase ghee already made! Thank you, thank you, thank you!
Awesome and easy to follow ghee recipe. I was worried while doing it but your words of encouragement gave me confidence that it would turn out good. Mine is better than the store bought kind! Thanks a million!
Thank you for explaining the difference between clarified butter and ghee. I have been making clarified butter for a few years and thought that I was making ghee. This new information is extremely valuable and made much more understandable because it's presented in video form.
Now that my mom’s older she tries to cook and eat to improve her health and she began making Ghee beginning 2021 and she gifted me two jars she had made to give it a try and now thanks to her my husband and I love cooking with Ghee and when I asked her how she made it she sent me this video and said that out of all the Ghee recipes she’s seen, Yours is her favorite to follow 😊 making my first Ghee today!
I have just seen other videos on ghee making and nobody explained how to make it as well as you did !!!. Thank you very much . Why did I not know about ghee years ago ? I am convinced that it is food for the gods !. Thank you so much.❤️
Of all the TH-cam videos on making ghee, yours is the easiest so far. I made my first ghee last week using the same butter in your video but I did two pounds in the oven on 250 for 1 1/2 hours and it came out great. I was frightened away from the stovetop by some of the other videos where the cooks used several pounds of butter. It made me too anxious at the thought of burning all that butter. Thank you so much for showing the two different color ghees and sharing about the nutty flavor being the only difference between the two. I have the confidence now to try your way. Faster and seemingly easier. Enjoy your day!
Thank you, Urvashi for the excellent instructions. A local store just had butter on sale for $1.77 per pound up to 5 pounds, I took 2 lbs and followed your instructions and it turned out great. The color is between the 2 of yours, a golden amber color and the flavor is amazing, nutty is definitely the word to describe the taste. I hot jar vacuum sealed it into 2 1/2 pint jars and 3 1/8 pint jars. I just heard the lids pop. I will definitely make more for Christmas gifts.
This can not be true, this is not ghee, I also got excited and tried but its not ghee :) it takes about 30 liters of milk to make one liter of ghee. assuming about a dollar per liter for the milk, the ghee should cost about $30 per liter, They sell one in Costco about that price, it comes pretty close to the real stuff. In India a genuine ghee would cost $30 or $40 per liter. Thanks
I have made homemade ghee using your recipe multiple times now. It's hands down the cheapest and easiest way to make ghee for couple tablespoons that I need for making homemade samosas. Store it for 4-5 months at room temperature in airtight jar and it stays fresh. There is no weird smell or taste that is usually in store bought jars. Thank you for sharing
@@__._1 if the liquid is clear, you should be able to strain out the burnt parts. Does it still have a golden rich smell. I have sometimes cooked it until particles on bottom turned black, but the liquid was fine. It does take practice to get the right touch. Good luck. Tell me if you saved it!
Call me an ignoramus but I didn't even know that this is what ghee is. I am so glad I stumbled across your video. Thank you. Isn't TH-cam a wonderful tool for the human race? I can't wait to make my family a curry using the real deal.
Nowthen AD yes it is! I learn so much from reading about food from other cultures. Of course the best way to learn it truly is to EAT it which I’m always happy to do 🐷🐷
Nowthen AD ,you are not an ignoramus!! I knew what it was but didn't know how to make it and didn't know there is a difference between this and clarified butter
@@sharonlatour6230 There really isn't a difference between ghee and clarified butter except that it is just overcooked clarified butter... A burnt chocolate chip cookie is still a chocolate chip cookie 😊
@@dmithsmith5880 It's technically the same thing, but there is a big difference. It's like saying a sous vide cooked steak, and a perfectly charred grilled steak are the same. Look up the maillard reaction.
Great video. It's been some years since I've made ghee and I watched this as a refresher. Everything one needs to know to make excellent ghee ... nothing more and nothing less. I can give back by offering up an added technique I use. Once I am able to stir in all the whey protein to get it all to the bottom, I swirl the mixture briskly to get a whirlpool effect. Once the whirlpool subsides all the milk solids will be in the bottom-center of the pan. I find this easier to spot the darkening I want and also causes the proteins to bind somewhat, making it easier to pour off the ghee cleanly. Especially useful when you don't have a strainer handy. Thanks for a fine video. This is a great channel.
Wonderful, clear instructions. Anyone who follows her step by step cannot go wrong! Years ago, my husband learned how to cook Indian cuisine and quickly realized that homemade ghee is superior to store bought ghee. His method is a bit different . he starts on the stovetop with unsalted butter, and once it is completely melted, he then moves it to the oven (gas) and leaves it there on very low heat with a timer since he now knows how long it takes to reach the ideal stage when the delicious nutty flaver emerges. Then he strains it like you do into a clean glass jar. By the way, I once tried the browned milk solids before he threw them away. They are delicious too! I will check out your other videos. I like your method of teaching. :0)
Thank you for this. I just left a grocery in New Orleans, La. USA and the 1 and only container of Ghee was $16.00. Crazy. I understand thanks to you how to make my Ghee 🥰
Thank you for the excellent video. I tried ghee in a non-stick pan the first time I made it, years ago, and it did not work. The next time I made it I used a stainless steel pan and it came out good. However, this video shows a much easier way, and with temperature settings. Again, my many thanks. I am now subscribing to your channel.
It is preferable to get some of the Chromium ( prevents diabetes I heard ) from the stainless steel pan than to get the stuff they use for making a pan non-stick leaching into the ghee and coating your palate...
First video of yours I am watching and just subscribed half way through. I like the "inside scoop" tips, i.e. "do it while you're already in the kitchen", practical, love it. Looking forward to watching more.
This is the best, Dr. Urvashi - It took me two seconds of listening to you speak to hit the subscribe button. I can't wait to finish this video so I can watch all of them. You have all my respect
Just made this! Liquid gold! Can't wait to use for rice, eggs, and more. I used the timer and 18 min was the perfect time frame. Love your channel! Can't wait to try more recipes.
Thank you just saw this and had to make it. Was going to buy ghee as a carnivore I cook all my meat in butter but need something with a higher smoke point for good searing. Keen to try this out tonight
Another thing: I use salted butter. The first time I did it, I used salted butter and thought I had messed up. The milk solids were very salty but the ghee wasn’t. It seems as though the salt clings to the milk solids and drops out. For me, I can usually find the salted butter on sale so it saves me money.
Im a chemist and Yes the salt binds to the milk fats and precipitates out with the solids. It does not stay in the ghee if you make REAL ghee, and not clarified butter. I use salted butter for that very reason, bc then the salted whey is sooooo yummy to cook with in broccoli and green beans etc. But just a dab will do ya 🙂
Hello...Being an east indian and missing authentic home made ghee not the yellow wax kind store made tasteless ghee..I have watched so many videos of Ghee and people literally sound like scientists in lab but your instructions make it so easy n authentic esp the suggestion of doing while loading dishes is savior idea for motivation..Thank you .I have made Ghee many times following ur video even though I dint need to see your video anymore but kind of love how u explain it professionally
First time to make ghee! I was running back and forth between the computer and the stove. I was too timid and had the temperature too low so it took longer. But it was perfect golden color when finished. I also had 2 3/4 pounds of butter in the pot. It finished about 2 1/2 pints. Great video... now I know how. Thank you!
Yes, the music drives me batty. Many TH-cam instructional videos do this. The CBC even does it on some radio interviews. Why?! Ahhhhrggg! Makes it so I can't concentrate on the person speaking.
It’s played throughout the video, a distracting noise behind the fan or loud white noise in the video. The background noise bothers me but I thought it was otherwise a great video and recipe.
Ghee glee! I buy butter on sale, vacuum pack it, freeze it, and now, voila! Ghee for me. Thanks! It stays at 210-212 degrees for a long time and then shoots up 220, 230 +. Around 240 the floating proteins are essentially "cooking." The water is now gone. This is where you must watch it like a hawk, for it will turn from pale yellow, to gold, to ugh....brown real fast. I believe that what happens then is the Maillard reaction whereby sugars + protein (yes, a very small amount but they are there in butter) react with the proteins and create what is the same as browning on the crust of bread, or on a steak that is fried. This complex reaction is what makes it taste "nutty," at first, but pushed too far, the same as cooking toast, it'll taste burnt. All I use lately is ghee and avocado oil for frying. Superb video, thank you Dr Urvashi. The first few times you make it I suggest letting it take an hour and buy a heavy pan like what she has for that makes all the difference.
Since the first time I watched this video I have been making ghee. I use it pretty much every where I would use regular butter, there is absolutely nothing like it. Thank you for sharing.
I remember having the brown stuff at the bottom with sugar when ghee was made at home. No wonder rice and butter tasted amazing as a kid! It was ghee! I love what my grandmother, mother and aunts have taught me. Thank you for your beautiful presentation 💝🙏🕊
Urvashi, thank you very much for this video. I've been using it for the last year and a half. I've been making my own butter from heavy cream, which I've then been converting to ghee. Every time, I come back to this video to make sure I'm not messing anything up!
I've always bought ghee, but this encourages me to make my own. Even though I always purchase ghee from organic and grass-fed butter, I notice the difference in taste from one brand to another. So, I was surprised at the lack of emphasis on the necessity for quality butter to make ghee. I would have liked to hear more about that. Also, the current brand of ghee I purchase is in fact made from cows 'cream'. I that different than butter? Finally, can one use a stainless steel pot? The pot in the video looked like an enamelled cast iron pot. Would that be ideal? Thank you
Diego Linde I agree the storeboigjt ones can vary widely in taste. I honestly don’t know why that is. I’ve tried ghee with Costco butter and kerrygold and the difference if any, is negligible. For stainless just turn the heat down a lot. You need a thick bottomed pan is all. The cast iron does a beautiful job.
Very nice video. A couple of thoughts. People, please do not use salted butter ever! You will never have to think if you should use the ghee or not. Using salted butter means you will be over-salting many dishes. Also, save your milk solids! There are recipes where you can use this, just google ghee milk solid recipes. Try a spoonful over your veggies. I would not recommend using these if you have over-cooked your ghee though. Additionally, if you are a butter fanatic like me, taste your milk solids, especially if you are trying different butters. Milk solids will have a natural sourness to them that can be pleasant, like a sour cream sour. Personally, I have come to learn that you can quickly judge the quality of cow butter by the sourness of the milk solids leftover from ghee. The more sour, the worse the butter in my opinion. Should you start to experiment with European butters (and no, sorry, Kerry Gold is not a great one), you will notice the sourness will almost disappear. I have tried over 50 different butters over the past many decades and as a personal quest, you might find that as you use more European butters, your ghee will be elevated to new levels. In general, the better the cow is fed and treated, the better the butter will be!
I've made clarified butter lots of times. But I have never gone the next step and made my own ghee. So I tried it using just 1 stick of butter (in case I messed it up) and it turned out great. Wow! No more buying ghee! Who says an old dog cannot learn new tricks?
Love using a ladle rather than pouring just in case the liquid doesn't all fit into the chosen jar. Two quick suggestions: 1) either rinse jar in very hot water and dry thoroughly before using (to both clean and temper the jar) or use directly out of a just-finished dishwasher; and 2) always put the jar right next to the pot to eliminate drips, there will still be a few so keep kitchen towels handy. (I usually put a couple under the transfer area.)
just made my first batch of the lovely liquid gold, I used 2lbs of unsalted and 1/2 lbs of salted, l now no why unsalted, with just that half lbs the is enough salt in it. Next batch will be all unsalted, thanks for the lovely video of this gold.
I just heard about ghee for the first time and was interested to see how to make it, thank you so much. BTW the butter from Costco (in California) is $7.40 for 4 pounds and you only used one pound, that's a great deal, Costco sells their ghee for I think $23.00.
The milk solids left at the bottom once the ghee is done, are perfect to add to potato, rice or pasta as a flavor enhancement. Don't add salt until you taste first when mixing in. And yes, even tho I should bot eat toast, thats where I would spread those milk solids. For me, I love them much darker, but not actually burnt. Thanks for all you show us!!!!
Wow! I just found you (and subscribed) Two things: I've made ghee before, sometimes successfully and sometimes not. Your video inspires me to try again. And 2) My wife and I can take credit for Costco having their unsalted butter. Circa 2010, a Costco Rep came to our small bakery in mid Washington state and asked us if there was anything that we found missing. Our suggestion was, "unsalted butter." I can't say for sure that it was our suggestion, but a few months later, Costco started carrying unsalted butter in the yellow boxes.
Great instructions for a great result. My late husband was Egyptian and I used to use ghee all the time. I'm going to make some and cook something yummy. Thanks for the good ideas. Only one thing I would like to say is the background music is very off-putting and I would have enjoyed it better without the music.
I have been making Ghee for years, I make 2.5 kg at one time and it takes about an hour. After bottling your Ghee, add a little salt to the creamy solids at the bottom of your pan and keep them in a container, they worth their weight gold in taste, you can eat it with bread or when frying eggs. DO NOT THROUGH THIS GOLD AWAY.
The purpose of making Ghee is to get rid of those solids that are... 'CARCINOGEN' (YES they are) so... eating those (creamy solids) after having separated them defeats the purpose of making Ghee in the first place. All that glitters isn't gold ! Sweets are very good (in mouth), but unhealthy (in the body)... Everything that taste good isn't healthy !
Thanks to your instructions, I made perfect ghee. I have a gas range and I was concerned about the heat but once the butter melted, I turned the flame all the way down. It took quite a while to make it but it was perfect. Thank you.
I’m gonna have to try this. I lived in Saudi Arabia for 8 years and used store bought ghee often for my keto diet: keto coffee, breakfast, etc… I could not tell a difference between the taste of ghee and butter. As a result, I couldn’t justify the difference in price so didn’t buy ghee that often.
I was wondering if you have to pay $7 or $8 for a lb of butter where you are. Our Costco has a bundle of 4 1 lbs packages of butter for around $8. That makes each lb of ghee a little over $2. Such a bargain! Thank you for your wonderful, clear instructional video! You are such a good teacher!
Urvashi... you're probably going to hate my question... but I have to ask it: "can you use salted butter"? The reason I'm asking is I'm English, living in Thailand wanting real Ghee. None of the stores around me stock anything Indian [it's Thai only area] and doesn't cater to any other foreign products.The only butter available is salted sticks or butter in plastic tubs which is also salted, I've hunted every store, shop, supermarket and same result. If I ask for ghee I get a blank stare, they don't even know what it is! If I use salted will it turn out somewhere near to Ghee as that might be better than nothing. Your comment would be most welcomed.
Mike Radford even if you will use the salted butter your ghee will turn into completely unsalted. Remember Ghee is also called clarified butter hence all the salt gets settled at the bottom with those milk solids. The only thing is that you won’t be able to use or eat the milk solids because those are overly salted now with all the salt from the butter. Otherwise by all means use the salted butter and still get the perfect ghee from it.
I've had ghee stored in a cool pantry for well over a year. I store in mason jars. Put in the jar hot and the lid will seal. If it doesn't, use a handheld vacuum sealer with the appropriate attachment to fit the lid (i.e., regular mouth or wide mouth) to seal the jar. It's still good. Making more now. Just wanted to make sure I remembered everything.BTW, while using the jar, I do not refrigerate. No need to. Even my real butter sits out on the counter unrefrigerated.
Method, explanation and history. Excellent video. I trust Urvashi! Subscribed. I lived in the hills in Himachal Pradesh for a couple of winters. Stayed warm with local blankets and lots of desi ghee on my roti and sabji.
Thank you so much! We have 25 pounds of butter to do! I loved you showing me the two different colors. I will be sure to follow your instructions carefully. The most helpful video on the subject I have watched!
@@ardenpeters4386 Me too. I'd have thrown out at least one batch as it was definitely darker than any ghee I had ever seen being made. But it wasn't as dark as the one she showed here, so I knew it was still good to use. I usually do around a kilogram of butter at a time so it would have been quite an expensive mistake to throw out the whole batch.
Thank you, Urvashi! This video really made me confident as it was so easy to follow the hints. Just finnished making my FIRST EVER HOME-MADE GHÍ and the result is SOLID GOLD. I started with 3 kg of butter so I really had no idea how long the process would take. I am glad I came accross this video because after watching it, I knew that I had to be really patient with such a huge batch and this knowledge saved the day. I kept the heat as low as possible, so the melted butter just gently simmered. It took more like 3 hours to finally see what I was supposed to see. I admit that at one point, approximately one hour into the process, I thought I used wrong butter or ruined it for some reason, as the liquid was so opaque and full of tiny bits of milk solids and I thought it would never clear out. But I tried to be patient and it turned out that it just needed more time. The biggest benefit of not rushing this process is, as mentioned in the video, that most of the milk solids stay unburnt. Making such a huge batch for such a long time does result in some degree of burnt stuf being stuck to the bottom. Maybe if I could use a pot with even thicker bottom or from different material, it would get 100% burn-free. Anyway, after I filled my bottles, I scraped the safe parts of the deliciously smelling golden milk solids initially floating on the surface and those parts that were unburnt sitting at the bottom as well, and put them into a separate jar. Couldn't resist and immediatly spread some of this byproduct on a keto almond bun - I was multitasking :) It was delicious! Savoury and slightly sweet and nutty, omg... If you don't have issues with lactose, I do urge you save both parts of the final product because it is just so worth it! ...Just make sure you scrape the bottom of the pot very gently to avoid the darkish brown or obviously burnt parts of the solids untouched, as any burnt stuff is indeed carcinogenic.
New subscriber here 🤗. This was a very thorough, clear “class.” I learned that clarified butter and ghee are NOT the same thing. I am not Indian, but I used to live in an American Yoga ashram. We used ghee in cooking and as “fuel” for ceremonial “candles” (twisted cotton balls moistened with ghee). I have made it from time to time, but not as clear as this (some milk solids in it). 🙏
@@lolocooper3294 as kids, we used to mix it with some sugar and eat it all up! I know that in North India this mixture (brown bit + sugar) is used as a stuffing for parathas (stuffed roti).
I live a mile above sea level and made my first batch of ghee today. It took about 28 1/2 minutes, probably because of the altitude. It looks wonderful and I'm looking forward to roasting a rack of lamb slathered in rosemary ghee tonight for dinner. Thank you for your wonderful video, I followed along with it till it looked like yours.
I love ghee on steel-cut oats. I make my ghee by simmering butter between 221 to 244°F to evaporate the water. I then raise the temperature to above 266 °F so the lactose, casein, and whey proteins experience the Maillard reaction. I like the caramel flavor. I like to prepare it by temperature because I cook it in a black wok.
This is the best video that I have seen about making ghee and I have watched many. Very straightforward, understandable, and delivers an excellent final product. Thank you. I think that I'll subscribe.
Jerry thank you and welcome!
@@Twosleevers Would you do a video about 'Niter Kibbeh', the Ethiopian seasoned butter that is a staple in Ethiopian cooking? I am not Ethiopian but, I love that stuff and it gives my kitchen a terrific aroma. I already have several recipes for making it but, I think you might have the ultimate niter kibbeh recipe. Thank you.
Jerry here’s a recipe for it: twosleevers.com/niter-kibbeh-ethiopian-spiced-clarified-butter/
@@Twosleevers Thank you very much. I just took a look and that's exactly what I was looking for. I plan to use the niter kibbeh on roasted sweet corn on the cob and inject it into chicken or turkey before roasting.
Me too
Thanks for clarifying.
I see what you did there, it was butter than the last joke I read
Tehee
@@SizzelRizzel what was the joke? I don't ghee it.
lol :)
🤣
“the key to this ghee is not to mess with it too much”. I just love this lady! :-)
thank you!! Less work = more taste in this case :)
I just searched for the recipe, I didn't expected to find such an intelligent and well mannered woman. I'm only 4 minutes in and I paused the video to comment, that says all about the impression you gave me right away. You got a new subscription, it goes without saying. Thank you.
HellionWildChild aww thank you!! And welcome
I was recently watching a video of someone who made her own homemade mozzarella and butter. In the comments someone said she could also make ghee out of the butter. Since I've noticed how much ghee is in stores I decided, after reading that comment, to check to see if there were videos on how to make ghee? And that's how I ended up here. Thank you for this detailed video. It's much appreciated.
I woke up hung over one late morning, around 1pm had a splash of water after a cold shower and brushing my teeth.
I contemplated last nights events, did I really have to drink so much? Did I really have to hook up with that chick that was barely a drunken 5? Why did I let that stripper stick her toes in my mouth? No telling where they could have been prior to my arrival? Anyway I started to think what’s for breakfast..
Look in the fridge… nothing really but an old steak and eggs. Guess I’ll have some steak and eggs
Come to my surprise very little In my pantry as well, no oil, no lard,no ghee but I have some butter? How the hell do I make ghee I asked my self out loud.
I took a sit and searched up “how to make ghee” this quick yet detailed video helped my make some ghee and I could make a fine breakfast
I thought your comment was stupid and drawn out so I matched your energy so you could see how you sound lol
Great video and very detailed in highlighting the key markers. Thank you so much!
So I have bern making Ghee, using the same exact ingredients (Costco Unsalted 4- 1lb slabs of butter) for over 12 years. Here are a few of thoughts / points I wish to share;
1- I let the butter simmer on low setting (gas) stove for over 2,3 hours.
2- Wait till the yellow color becomes 'gloden', the milk solids (my Mum calls it 'baagri'?) turns Cream color and the 'sour' smell (like our Desi Chaash/Lassi) is gone and the Ghee smells like it 'should'.
3- We use it for our Akhand Dia in our home Temple. So use about one Jar (~32oz) every three weeks. We also use it for cooking, though I make a separate batch for eating.
4- The leftover 'bagri' / milk solids, make a very tasty add to roti/paratha dough, or even in my Daal fry.
I even tried to make sweet Halva, adding sugar, cardamom and saffron to just the leftover solids... I live the taste ( high in cholesterol & fat, but So yummy 😋) That's more a taste or preference.
Anyway, I am thrilled to see there is a bunch of us out there who make Ghee at home!
Wow I didn’t know we could consume milk solids! Sounds like a guilty pleasure deliciousness! Awesome! 😆
Thank you Urvashi! I just made my own ghee using 4 sticks of unsalted Kirkland butter and it turned out superb! Liquid gold. It took about 20 minutes (may have had the stove too low but I didn't want to burn it.) Your video is great; your instructions were very clear! Watching you do it gave me the confidence to try it on my own and voila! Now I don't have to spend lots of $$ to purchase ghee already made! Thank you, thank you, thank you!
Nice video thank you Urvashi
Awesome and easy to follow ghee recipe. I was worried while doing it but your words of encouragement gave me confidence that it would turn out good. Mine is better than the store bought kind! Thanks a million!
Thank you for explaining the difference between clarified butter and ghee. I have been making clarified butter for a few years and thought that I was making ghee. This new information is extremely valuable and made much more understandable because it's presented in video form.
Now that my mom’s older she tries to cook and eat to improve her health and she began making Ghee beginning 2021 and she gifted me two jars she had made to give it a try and now thanks to her my husband and I love cooking with Ghee and when I asked her how she made it she sent me this video and said that out of all the Ghee recipes she’s seen, Yours is her favorite to follow 😊 making my first Ghee today!
I have just seen other videos on ghee making and nobody explained how to make it as well as you did !!!. Thank you very much . Why did I not know about ghee years ago ? I am convinced that it is food for the gods !. Thank you so much.❤️
You are a wonderful teacher! You gave me confidence to make my first batch today. It turned out beautiful! Plan to make much more!
Yay! Go you!
I like the part where she says "I'm not a doctor" and then remembers she has a doctorate lol
But she forgot to say that she spent the night at the Holiday Inn, as in their commercials when the person says that about not being a doctor. :-)
My mother has a doctorate in nursing
She tells people shes a nurse but also a doctor, just the boring kind lol
There is a huge difference between a MEDICAL doc and a PhD of any kind :) That was her meaning.
@@sanfrancisco9661 Naturopathic doctors are better. 😜
Thank you! This is so awesome! First try for me and it turned out beautifully! your instruction is perfection.
i've made ghee before, and never understood the process. made a batch along with the video, and it came out beautifully. thanks, urvashi.
Of all the TH-cam videos on making ghee, yours is the easiest so far. I made my first ghee last week using the same butter in your video but I did two pounds in the oven on 250 for 1 1/2 hours and it came out great. I was frightened away from the stovetop by some of the other videos where the cooks used several pounds of butter. It made me too anxious at the thought of burning all that butter. Thank you so much for showing the two different color ghees and sharing about the nutty flavor being the only difference between the two. I have the confidence now to try your way. Faster and seemingly easier. Enjoy your day!
So well done and demonstrated. I will try making ghee. Thank you so much for sharing and showing us just how it should be done.
You are an amazing teacher. This is my first time watching you and love it. Also I love your bangles.
Sherly Veeraragavan thanks so much! Yes I wear those bangles 24/7 :)
Just made ghee for the first time, this tutorial was everything I needed
Jean Drzyzgula so happy to hear that!!
Thank you, Urvashi for the excellent instructions. A local store just had butter on sale for $1.77 per pound up to 5 pounds, I took 2 lbs and followed your instructions and it turned out great. The color is between the 2 of yours, a golden amber color and the flavor is amazing, nutty is definitely the word to describe the taste. I hot jar vacuum sealed it into 2 1/2 pint jars and 3 1/8 pint jars. I just heard the lids pop. I will definitely make more for Christmas gifts.
This can not be true, this is not ghee, I also got excited and tried but its not ghee :) it takes about 30 liters of milk to make one liter of ghee. assuming about a dollar per liter for the milk, the ghee should cost about $30 per liter, They sell one in Costco about that price, it comes pretty close to the real stuff. In India a genuine ghee would cost $30 or $40 per liter. Thanks
I tried once, from another recipe, but I was not satisfied. I'm sure I can make it again and success thanks to you. Your explanations are perfect
I have made homemade ghee using your recipe multiple times now. It's hands down the cheapest and easiest way to make ghee for couple tablespoons that I need for making homemade samosas. Store it for 4-5 months at room temperature in airtight jar and it stays fresh. There is no weird smell or taste that is usually in store bought jars.
Thank you for sharing
Been making ghee for many years. This is by far the best video on the subject! Great information!
Hi did u burn ur ghee at anytime? If yes how did u fix it? I made 8kg of ghee n burnt it, n dont know what to do. Its too much to throw away.😥
@@__._1 if the liquid is clear, you should be able to strain out the burnt parts. Does it still have a golden rich smell.
I have sometimes cooked it until particles on bottom turned black, but the liquid was fine. It does take practice to get the right touch. Good luck. Tell me if you saved it!
Call me an ignoramus but I didn't even know that this is what ghee is. I am so glad I stumbled across your video. Thank you. Isn't TH-cam a wonderful tool for the human race? I can't wait to make my family a curry using the real deal.
Nowthen AD yes it is! I learn so much from reading about food from other cultures. Of course the best way to learn it truly is to EAT it which I’m always happy to do 🐷🐷
Nowthen AD ,you are not an ignoramus!! I knew what it was but didn't know how to make it and didn't know there is a difference between this and clarified butter
@@sharonlatour6230 There really isn't a difference between ghee and clarified butter except that it is just overcooked clarified butter...
A burnt chocolate chip cookie is still a chocolate chip cookie 😊
@@dmithsmith5880 It's technically the same thing, but there is a big difference. It's like saying a sous vide cooked steak, and a perfectly charred grilled steak are the same. Look up the maillard reaction.
dmith smith p
Great video. It's been some years since I've made ghee and I watched this as a refresher. Everything one needs to know to make excellent ghee ... nothing more and nothing less. I can give back by offering up an added technique I use. Once I am able to stir in all the whey protein to get it all to the bottom, I swirl the mixture briskly to get a whirlpool effect. Once the whirlpool subsides all the milk solids will be in the bottom-center of the pan. I find this easier to spot the darkening I want and also causes the proteins to bind somewhat, making it easier to pour off the ghee cleanly. Especially useful when you don't have a strainer handy.
Thanks for a fine video. This is a great channel.
You are just fantastic. Thank you very much for enriching the life of his 73 year old because I love ghee since I was a baby.
Just stumbled upon this video. You have a new fan! Can’t wait to see more!
Tom Bohley welcome!
Of all ghee recipes I watched yours was the most detailed and helpful, and then end of comparison of a darker nuttier one. Thank you!
Wow! Best video on Ghee I've seen. And you're a great personality too. Thanks!
Kevin Reynolds thank you! And welcome 🙏🏽
Wonderful, clear instructions. Anyone who follows her step by step cannot go wrong!
Years ago, my husband learned how to cook Indian cuisine and quickly realized that homemade ghee is superior to store bought ghee. His method is a bit different . he starts on the stovetop with unsalted butter, and once it is completely melted, he then moves it to the oven (gas) and leaves it there on very low heat with a timer since he now knows how long it takes to reach the ideal stage when the delicious nutty flaver emerges. Then he strains it like you do into a clean glass jar.
By the way, I once tried the browned milk solids before he threw them away. They are delicious too!
I will check out your other videos. I like your method of teaching. :0)
Thank you for this. I just left a grocery in New Orleans, La. USA and the 1 and only container of Ghee was $16.00. Crazy. I understand thanks to you how to make my Ghee 🥰
Thank you for the excellent video. I tried ghee in a non-stick pan the first time I made it, years ago, and it did not work. The next time I made it I used a stainless steel pan and it came out good. However, this video shows a much easier way, and with temperature settings. Again, my many thanks. I am now subscribing to your channel.
Grace West welcome! Glad it was helpful!
It is preferable to get some of the Chromium ( prevents diabetes I heard ) from the stainless steel pan than to get the stuff they use for making a pan non-stick leaching into the ghee and coating your palate...
First video of yours I am watching and just subscribed half way through. I like the "inside scoop" tips, i.e. "do it while you're already in the kitchen", practical, love it. Looking forward to watching more.
Awesome talk-through/tutorial. Thx Urvashi!
You're welcome. Thanks for watching!
In Florida my ghee stores as liquid; in the winter in NJ it stores solid! I absolutely LOVE my homemade ghee. Thank you!
This is honestly the best video on how to make ghee from butter.
This is the best, Dr. Urvashi - It took me two seconds of listening to you speak to hit the subscribe button. I can't wait to finish this video so I can watch all of them. You have all my respect
Me too
Just made this! Liquid gold! Can't wait to use for rice, eggs, and more. I used the timer and 18 min was the perfect time frame. Love your channel! Can't wait to try more recipes.
Bruce Hamrick I love it over rice with salt even. So simple but so delicious. And welcome!
So when mine completely cooled it turned cloudy. I used Kroger brand unsalted. Was it the brand of butter?
Bruce Hamrick was this when it cooled? It gets thick, grainy and opaque. That’s normal. As soon we you reheat it, it will turn into liquid again.
Thank you just saw this and had to make it. Was going to buy ghee as a carnivore I cook all my meat in butter but need something with a higher smoke point for good searing. Keen to try this out tonight
Another thing: I use salted butter. The first time I did it, I used salted butter and thought I had messed up. The milk solids were very salty but the ghee wasn’t. It seems as though the salt clings to the milk solids and drops out. For me, I can usually find the salted butter on sale so it saves me money.
Im a chemist and Yes the salt binds to the milk fats and precipitates out with the solids. It does not stay in the ghee if you make REAL ghee, and not clarified butter. I use salted butter for that very reason, bc then the salted whey is sooooo yummy to cook with in broccoli and green beans etc. But just a dab will do ya 🙂
Hello...Being an east indian and missing authentic home made ghee not the yellow wax kind store made tasteless ghee..I have watched so many videos of Ghee and people literally sound like scientists in lab but your instructions make it so easy n authentic esp the suggestion of doing while loading dishes is savior idea for motivation..Thank you .I have made Ghee many times following ur video even though I dint need to see your video anymore but kind of love how u explain it professionally
First time to make ghee! I was running back and forth between the computer and the stove. I was too timid and had the temperature too low so it took longer. But it was perfect golden color when finished. I also had 2 3/4 pounds of butter in the pot. It finished about 2 1/2 pints. Great video... now I know how. Thank you!
I really need to give this a try. Thanks for making it look so straightforward and easy
Cherie K it’s crazy easy. I hope you love it
@@Twosleevers I just made some and it's a little dark. I will use this up and try again. I've linked to you on my blog.
You have the most beautiful hands! I like your videos so much! Thank you for sharing them!
Sarah Monster Aww thank you! And thanks for watching
Thank you for the great ghee lesson! I’ll be making some for gifts 🎁. My only suggestion is to cut the background music.
Yes, the music drives me batty. Many TH-cam instructional videos do this. The CBC even does it on some radio interviews. Why?! Ahhhhrggg! Makes it so I can't concentrate on the person speaking.
True but at least it's not overpowering the person's voice like some of them do. But still, yeah there's no real need for it.
Agree. The music was giving me anxiety. lol
@Mrs., what background music?
It’s played throughout the video, a distracting noise behind the fan or loud white noise in the video. The background noise bothers me but I thought it was otherwise a great video and recipe.
Ghee glee! I buy butter on sale, vacuum pack it, freeze it, and now, voila! Ghee for me. Thanks! It stays at 210-212 degrees for a long time and then shoots up 220, 230 +. Around 240 the floating proteins are essentially "cooking." The water is now gone. This is where you must watch it like a hawk, for it will turn from pale yellow, to gold, to ugh....brown real fast. I believe that what happens then is the Maillard reaction whereby sugars + protein (yes, a very small amount but they are there in butter) react with the proteins and create what is the same as browning on the crust of bread, or on a steak that is fried. This complex reaction is what makes it taste "nutty," at first, but pushed too far, the same as cooking toast, it'll taste burnt. All I use lately is ghee and avocado oil for frying. Superb video, thank you Dr Urvashi. The first few times you make it I suggest letting it take an hour and buy a heavy pan like what she has for that makes all the difference.
Since the first time I watched this video I have been making ghee. I use it pretty much every where I would use regular butter, there is absolutely nothing like it. Thank you for sharing.
My relatives have explained this to me so many times, but the way you explained it was so simple. I shall subscribe.
Marisa Persaud welcome!
I remember having the brown stuff at the bottom with sugar when ghee was made at home. No wonder rice and butter tasted amazing as a kid! It was ghee! I love what my grandmother, mother and aunts have taught me. Thank you for your beautiful presentation 💝🙏🕊
thank you, i onlty had 1 stick of butter, but made it anyway,it is delicious..I was needed something to bake sweet potatoes at 425, this was perfect..
I followed your recipe. Now I've made ghee 2 times, both times it was perfect. Thank you for clear instructions. Homemade ghee is so delicious.❤
If you are in the UK, Lurpak is the best butter for making ghee at home.
Urvashi, thank you very much for this video. I've been using it for the last year and a half. I've been making my own butter from heavy cream, which I've then been converting to ghee. Every time, I come back to this video to make sure I'm not messing anything up!
I've always bought ghee, but this encourages me to make my own.
Even though I always purchase ghee from organic and grass-fed butter, I notice the difference in taste from one brand to another. So, I was surprised at the lack of emphasis on the necessity for quality butter to make ghee. I would have liked to hear more about that.
Also, the current brand of ghee I purchase is in fact made from cows 'cream'. I that different than butter?
Finally, can one use a stainless steel pot?
The pot in the video looked like an enamelled cast iron pot. Would that be ideal?
Thank you
Diego Linde I agree the storeboigjt ones can vary widely in taste. I honestly don’t know why that is. I’ve tried ghee with Costco butter and kerrygold and the difference if any, is negligible.
For stainless just turn the heat down a lot. You need a thick bottomed pan is all. The cast iron does a beautiful job.
I forgot to say, I just found your site, the Ghee video is the first one I viewed, I am now a subscriber !
Made ghee tonight using your video and it finally clicked! Thanks much.
A huge thank you! Last Saturday was my first time making ghee at home. Now I'm not allowed to bring home ghee from the store anymore 😆👍🏽
For the 1st time in my 78 years I know the difference between clarified butter and ghee.
Thank you🙏
me too.
You had me at Costco Kirkland !!!! 🥰🥰 great explanation.
Very nice video. A couple of thoughts. People, please do not use salted butter ever! You will never have to think if you should use the ghee or not. Using salted butter means you will be over-salting many dishes. Also, save your milk solids! There are recipes where you can use this, just google ghee milk solid recipes. Try a spoonful over your veggies. I would not recommend using these if you have over-cooked your ghee though. Additionally, if you are a butter fanatic like me, taste your milk solids, especially if you are trying different butters. Milk solids will have a natural sourness to them that can be pleasant, like a sour cream sour. Personally, I have come to learn that you can quickly judge the quality of cow butter by the sourness of the milk solids leftover from ghee. The more sour, the worse the butter in my opinion. Should you start to experiment with European butters (and no, sorry, Kerry Gold is not a great one), you will notice the sourness will almost disappear. I have tried over 50 different butters over the past many decades and as a personal quest, you might find that as you use more European butters, your ghee will be elevated to new levels. In general, the better the cow is fed and treated, the better the butter will be!
Excellent video! Thank you! I just completed 3 pounds and it is a sight to see! Beautiful!
Lots of lovely meals with all that ghee!
I've made clarified butter lots of times. But I have never gone the next step and made my own ghee. So I tried it using just 1 stick of butter (in case I messed it up) and it turned out great.
Wow! No more buying ghee! Who says an old dog cannot learn new tricks?
That's great!
Love using a ladle rather than pouring just in case the liquid doesn't all fit into the chosen jar. Two quick suggestions: 1) either rinse jar in very hot water and dry thoroughly before using (to both clean and temper the jar) or use directly out of a just-finished dishwasher; and 2) always put the jar right next to the pot to eliminate drips, there will still be a few so keep kitchen towels handy. (I usually put a couple under the transfer area.)
Ghee: "I put that **** on EVERYTHING!!" 😋😍😍😍
My daughter keeps asking me to buy ghee instead of butter.Now I can tell her to make it .Thank you
just made my first batch of the lovely liquid gold, I used 2lbs of unsalted and 1/2 lbs of salted, l now no why unsalted, with just that half lbs the is enough salt in it. Next batch will be all unsalted, thanks for the lovely video of this gold.
Rick Harks enjoy the ghee!
I just heard about ghee for the first time and was interested to see how to make it, thank you so much. BTW the butter from Costco (in California) is $7.40 for 4 pounds and you only used one pound, that's a great deal, Costco sells their ghee for I think $23.00.
Crazy that it’s now like $15-16 bucks
Great video, perhaps lose the music, could not hear the butter popping.
Oooh so right! Music gives me headache
The milk solids left at the bottom once the ghee is done, are perfect to add to potato, rice or pasta as a flavor enhancement. Don't add salt until you taste first when mixing in. And yes, even tho I should bot eat toast, thats where I would spread those milk solids. For me, I love them much darker, but not actually burnt. Thanks for all you show us!!!!
Wow! I just found you (and subscribed)
Two things:
I've made ghee before, sometimes successfully and sometimes not. Your video inspires me to try again.
And 2) My wife and I can take credit for Costco having their unsalted butter. Circa 2010, a Costco Rep came to our small bakery in mid Washington state and asked us if there was anything that we found missing. Our suggestion was, "unsalted butter." I can't say for sure that it was our suggestion, but a few months later, Costco started carrying unsalted butter in the yellow boxes.
I love that you included the ayurvedic history of ghee ❤
Great instructions for a great result. My late husband was Egyptian and I used to use ghee all the time. I'm going to make some and cook something yummy. Thanks for the good ideas. Only one thing I would like to say is the background music is very off-putting and I would have enjoyed it better without the music.
Peggi Elshawarby thank you for your feedback! I will be sure to delete that music next time around
Can't say I found it off putting..
unnecessary distraction
@@Twosleevers What an awesome recipe. I'll bet this is great on popcorn too. This isn't just any kind of ghee, this is rock n' roll ghee! Love it!
I can say I didn't even notice music in the background. i was too intent on listening to her talk! she did a wonderful job!
I just subscribed! Looks great! I'm gonna try this!
I have been making Ghee for years, I make 2.5 kg at one time and it takes about an hour. After bottling your Ghee, add a little salt to the creamy solids at the bottom of your pan and keep them in a container, they worth their weight gold in taste, you can eat it with bread or when frying eggs. DO NOT THROUGH THIS GOLD AWAY.
Mohammed Mostafa True.
thanks for the tip!
This is true. It is gold! My dear mother used to make paratha wither gold an they were incredible.
The purpose of making Ghee is to get rid of those solids that are...
'CARCINOGEN' (YES they are) so... eating those (creamy solids) after
having separated them defeats the purpose of making Ghee in the first
place.
All that glitters isn't gold ! Sweets are very good (in mouth), but unhealthy (in the body)...
Everything that taste good isn't healthy !
@@benoit.gerin-lajoie you are right. The residue is not edible.
I use a cheese cloth for straining the ghee. I clean the cheese cloth, dry it, and use it again. Very good video.
Thank u so much mom was struggling now I had to helped her out by showing your video 😅😅 love and respect from Maryland
I make my gee using my Sous vide, easy peasy.
Thanks to your instructions, I made perfect ghee. I have a gas range and I was concerned about the heat but once the butter melted, I turned the flame all the way down. It took quite a while to make it but it was perfect. Thank you.
This is the best ghee tutorial I’ve seen! Thank you
lhenkle13 thank you for watching!
I’m gonna have to try this. I lived in Saudi Arabia for 8 years and used store bought ghee often for my keto diet: keto coffee, breakfast, etc… I could not tell a difference between the taste of ghee and butter. As a result, I couldn’t justify the difference in price so didn’t buy ghee that often.
This is very informative alongside teaching us how to make ghee. We mainly use it for choori, daal, paraantha etc.
I was wondering if you have to pay $7 or $8 for a lb of butter where you are. Our Costco has a bundle of 4 1 lbs packages of butter for around $8. That makes each lb of ghee a little over $2. Such a bargain! Thank you for your wonderful, clear instructional video! You are such a good teacher!
But now it’s 14$
Urvashi... you're probably going to hate my question... but I have to ask it: "can you use salted butter"?
The reason I'm asking is I'm English, living in Thailand wanting real Ghee.
None of the stores around me stock anything Indian [it's Thai only area] and doesn't cater to any other foreign products.The only butter available is salted sticks or butter in plastic tubs which is also salted, I've hunted every store, shop, supermarket and same result. If I ask for ghee I get a blank stare, they don't even know what it is!
If I use salted will it turn out somewhere near to Ghee as that might be better than nothing.
Your comment would be most welcomed.
Mike Radford you know what? I’d use salted ghee and just not stress it. I’m sure it will be just fine. It’s better than no ghee!
Mike Radford even if you will use the salted butter your ghee will turn into completely unsalted. Remember Ghee is also called clarified butter hence all the salt gets settled at the bottom with those milk solids. The only thing is that you won’t be able to use or eat the milk solids because those are overly salted now with all the salt from the butter. Otherwise by all means use the salted butter and still get the perfect ghee from it.
@@Twosleevers No stress in my kitchen haha... I used the salted sticks and great result.. no after-taste at all...
She's making me fall in love with ghee 😍
I've had ghee stored in a cool pantry for well over a year. I store in mason jars. Put in the jar hot and the lid will seal. If it doesn't, use a handheld vacuum sealer with the appropriate attachment to fit the lid (i.e., regular mouth or wide mouth) to seal the jar. It's still good. Making more now. Just wanted to make sure I remembered everything.BTW, while using the jar, I do not refrigerate. No need to. Even my real butter sits out on the counter unrefrigerated.
Method, explanation and history. Excellent video.
I trust Urvashi! Subscribed.
I lived in the hills in Himachal Pradesh for a couple of winters. Stayed warm with local blankets and lots of desi ghee on my roti and sabji.
The best biryanis are made with ghee instead of oil
Usamah Mustafa I agree! Although I love Biryani any which way
Usamah Mustafa is it really birani if it’s not made with ghee?
53Aubergine INDEED!!!!!!
Love this direct approach, no yada yada yada which drives me nuts. Thank you. New sub.
Good luck forcing the entire world to conform to your opinions. We all do the same each day, every one of us. Heh heh...
Thank you so much! We have 25 pounds of butter to do! I loved you showing me the two different colors. I will be sure to follow your instructions carefully. The most helpful video on the subject I have watched!
definitely glad you showed the two colors!
@@ardenpeters4386 Me too. I'd have thrown out at least one batch as it was definitely darker than any ghee I had ever seen being made. But it wasn't as dark as the one she showed here, so I knew it was still good to use. I usually do around a kilogram of butter at a time so it would have been quite an expensive mistake to throw out the whole batch.
Thank you, This really helped me, first time I made black butter :) but this time it turned perfect. I used Costcos Devondale unsalted butter.
Thank you for this awesome ghee recipe ,had dal,chawal,ghee,achaar and papad for lunch...I am in heaven☺☺
Thank you, Urvashi! This video really made me confident as it was so easy to follow the hints. Just finnished making my FIRST EVER HOME-MADE GHÍ and the result is SOLID GOLD. I started with 3 kg of butter so I really had no idea how long the process would take. I am glad I came accross this video because after watching it, I knew that I had to be really patient with such a huge batch and this knowledge saved the day. I kept the heat as low as possible, so the melted butter just gently simmered. It took more like 3 hours to finally see what I was supposed to see. I admit that at one point, approximately one hour into the process, I thought I used wrong butter or ruined it for some reason, as the liquid was so opaque and full of tiny bits of milk solids and I thought it would never clear out. But I tried to be patient and it turned out that it just needed more time.
The biggest benefit of not rushing this process is, as mentioned in the video, that most of the milk solids stay unburnt. Making such a huge batch for such a long time does result in some degree of burnt stuf being stuck to the bottom. Maybe if I could use a pot with even thicker bottom or from different material, it would get 100% burn-free. Anyway, after I filled my bottles, I scraped the safe parts of the deliciously smelling golden milk solids initially floating on the surface and those parts that were unburnt sitting at the bottom as well, and put them into a separate jar. Couldn't resist and immediatly spread some of this byproduct on a keto almond bun - I was multitasking :) It was delicious! Savoury and slightly sweet and nutty, omg... If you don't have issues with lactose, I do urge you save both parts of the final product because it is just so worth it! ...Just make sure you scrape the bottom of the pot very gently to avoid the darkish brown or obviously burnt parts of the solids untouched, as any burnt stuff is indeed carcinogenic.
Pavla Hrušková Břeňová I’m so glad
This worked out! Thanks for your detailed comment.
New subscriber here 🤗.
This was a very thorough, clear “class.” I learned that clarified butter and ghee are NOT the same thing.
I am not Indian, but I used to live in an American Yoga ashram. We used ghee in cooking and as “fuel” for ceremonial “candles” (twisted cotton balls moistened with ghee).
I have made it from time to time, but not as clear as this (some milk solids in it).
🙏
Earth Angel glad you enjoyed it and welcome!
Thank you Urvashi! Can you do anything with the brown bits at the end?
@@lolocooper3294 as kids, we used to mix it with some sugar and eat it all up! I know that in North India this mixture (brown bit + sugar) is used as a stuffing for parathas (stuffed roti).
why do i get an 80's feel watching this? good job tho, im going to try this
I did it 🙏🏽🙏🏽🙏🏽🥰💯. This is the best recipe. It’s was my first time. Blessings 🙏🏽🙏🏽🙏🏽
My first time making this so was very happy to find your video…thanks it worked beautifully.
This is the first video I watched on how to make ghee. I agree it was straightforward. No need to watch any other ghee making video. Excellent.
Ghee is the best fat , far better than anything else .
Including olive oil!
I live a mile above sea level and made my first batch of ghee today. It took about 28 1/2 minutes, probably because of the altitude. It looks wonderful and I'm looking forward to roasting a rack of lamb slathered in rosemary ghee tonight for dinner. Thank you for your wonderful video, I followed along with it till it looked like yours.
Thank you for this! I’m at 5500’ I’m glad to know it’s going to take a long time :))
I love how you explained it. I have followed your recipe before & came out beautiful n tasty… thank you! 🌺 going to make today, again!
I love ghee on steel-cut oats. I make my ghee by simmering butter between 221 to 244°F to evaporate the water. I then raise the temperature to above 266 °F so the lactose, casein, and whey proteins experience the Maillard reaction. I like the caramel flavor. I like to prepare it by temperature because I cook it in a black wok.