Very awesome presentation! Ghee is the only oil I use. I'm getting ready to make ghee in the morning using my crockpot. I cook it for about 6 hours on high and then about three more hours on low. Then I process it just like you did in the video. Thanks again for a great video.
Excellent instructional video!! You can extend the hard solid shortenings and even oil in the fridge. I put them in the extra fridge. Lard freezes too. Just defrost in the refrigerator. My grandmother and mom canned ghee all the time. Love the trivet idea.
I know with most canning, it is advisable to wipe with a cloth dipped in vinegar. However, I do not use that technique when making ghee. The process of making ghee removes all water, along with the milk solids. You don't want any water or moisture to get inside the ghee. The jars, lids, and all equipment/tools, must be completely dry.
I do it in a crockpot and it works great! I cook it till all the melted butter fats are on top and the solids drop to the bottom, and I can just pour off the ghee and in a container and pour the milk solids into a different container. I always use unsalted, you can add salt, (good salt) later when you use it. I don't can the ghee, because its self-stable. But that is me.
Interesting method, but I feel the need to mention that ghee being shelf-stable doesn't make it inherently safe to store at room temperature (if that's what we're talking about). It's not the ghee; it's all the stuff that will grow in your ghee if it is not heat-treated and stored in an oxygen-free, airtight container (like a mason jar). I'm sure it's ok for awhile (in the same way it's ok to leave butter in a dish on the counter for a few days), and maybe you're not talking about keeping it for months or years. But for anyone else reading this, I do not recommend trying to store ghee at room temperature without canning.
Off grid w Doug & Stacy (do a search for her ghee - the 2 yr old video) says she keeps it in a cool, dark place / the basement as it is shelf stable. I have seen some videos where they do water bath / seal the lids. pressure cooking the WHOLE butter is recommended - must be the milk...
I also do my ghee in a crockpot (my 1980s model). Six hours on high and then about three hours on low (after the solids are turning brown on the bottom). Not much skimming needed after that. I do make sure my jars seal by pouring the hot ghee into hot jars and placing the lids on right away. During the hot Florida summers, I store the jars in the fridge, but any batches I make from around mid-December thru the end of April, I store it in the pantry of my kitchen.
I use the oven to melt the butter. I usually takes 2-3 hours at 250F. The solids go to the bottom. Use cloth damped with vinegar to clean the rims. Cheese cloth to strain it and then I can it for 90 minutes.
I usually use salted butter to make my ghee. The flavour is different than with unsalted butter but the salt precipitates out with the milk solids. Don’t worry either way. Other than burning it, it’s hard to make butter not taste good. One hint. I use a splatter screen over my pan.
Im working on eating a batch from 2019 right now. I do 16lbs at at a time. No need to go through all the canning steps if your filling your jars with 250+ degree ghee. Just use clean heated jars to keep them from cracking.
Definitely not. A vacuum sealer is only good for 100% dry foods. You need pressure canning, because the temperature has to be raised high enough to kill anything that could otherwise grow into botulism or other nasty bacteria. You must use heat sealing for anything even slightly wet. Depending on the acidity of it, you can use hot water bath (for things like tomato sauce and pickles), but most other things need higher temps so a pressure canner is needed (most veggies, meats, in this case dairy).
I make ghee and put it in the frindge and I use it all up in a year.. It just looses that nutty flavor after a few months.. But it does not go bad.. Does pressure canning help retain the nutty flavor?
Ghee is clarified butter, but not all clarified butter is ghee. What I mean by that is: If you make clarified butter, but then cook it for a little bit longer until it's a little darker and tastes a little "nuttier", then you have ghee. But it's close enough that the terms are almost interchangeable.
I completely disagree. Can you name any specific things that I've done "wrong" in making my ghee? You wrote an earlier comment which you've since deleted that stated I am spreading misinformation because ghee is not made from clarified butter. You must have realized that was wrong, since you deleted it. But you still decided to be upset by something about my video, so what is it specifically? The way I make my clarified butter (and ghee) is the same process as you will find from a million other sources. I truly hope you will share what exhaustive research you have apparently done on the subject of ghee-making, and enlighten me as to the specific points of misinformation you have accused me of spreading.
@GreatLakesPrepping The reason you aren't supposed to can butter, or any oil products, is because a home pressure canner can't reach the pressure and temperature necessary to kill botulism spores. This is because oils and fats PROTECT the spores. It sounds counter-intuitive, but it's true. To make oils and fats safe, you need a commercial retort. Those get much hotter, and have a much higher pressure. You can't get that kind of heat and pressure from a home canner. However, if you know a Mormon family, or live near a Mormon canning kitchen, they usually have a retort available. You'll have to join the kitchen, and wait until they're doing a run, and you'll be expected to help defray the operational costs? But you'll be able to can a lot of recipes not normally possible, such as cream-based soups and chowders.
Very awesome presentation! Ghee is the only oil I use. I'm getting ready to make ghee in the morning using my crockpot. I cook it for about 6 hours on high and then about three more hours on low. Then I process it just like you did in the video. Thanks again for a great video.
Excellent instructional video!! You can extend the hard solid shortenings and even oil in the fridge. I put them in the extra fridge. Lard freezes too. Just defrost in the refrigerator. My grandmother and mom canned ghee all the time. Love the trivet idea.
Fantastic instruction, Great Lakes! This is an easier process than what I had thought it would be. Thanks and God bless!
Another great presentation, thank you
by far the best video yet!! thnx
Dampen your cloth with vinegar to wipe your rims. It will cut the oil without altering the flavour.
I know with most canning, it is advisable to wipe with a cloth dipped in vinegar. However, I do not use that technique when making ghee. The process of making ghee removes all water, along with the milk solids. You don't want any water or moisture to get inside the ghee. The jars, lids, and all equipment/tools, must be completely dry.
I do it in a crockpot and it works great! I cook it till all the melted butter fats are on top and the solids drop to the bottom, and I can just pour off the ghee and in a container and pour the milk solids into a different container. I always use unsalted, you can add salt, (good salt) later when you use it. I don't can the ghee, because its self-stable. But that is me.
Interesting method, but I feel the need to mention that ghee being shelf-stable doesn't make it inherently safe to store at room temperature (if that's what we're talking about). It's not the ghee; it's all the stuff that will grow in your ghee if it is not heat-treated and stored in an oxygen-free, airtight container (like a mason jar). I'm sure it's ok for awhile (in the same way it's ok to leave butter in a dish on the counter for a few days), and maybe you're not talking about keeping it for months or years. But for anyone else reading this, I do not recommend trying to store ghee at room temperature without canning.
Off grid w Doug & Stacy (do a search for her ghee - the 2 yr old video) says she keeps it in a cool, dark place / the basement as it is shelf stable. I have seen some videos where they do water bath / seal the lids. pressure cooking the WHOLE butter is recommended - must be the milk...
I also do my ghee in a crockpot (my 1980s model). Six hours on high and then about three hours on low (after the solids are turning brown on the bottom). Not much skimming needed after that. I do make sure my jars seal by pouring the hot ghee into hot jars and placing the lids on right away. During the hot Florida summers, I store the jars in the fridge, but any batches I make from around mid-December thru the end of April, I store it in the pantry of my kitchen.
This was a great instructional video. I didn't know it should be canned. Thanks!
This is a preference based decision and not necessary. Its shelf stable once th esolids are strained and water has been simmered out.
@@bryanandjamie2032 Thank you for the information.
I use the oven to melt the butter. I usually takes 2-3 hours at 250F. The solids go to the bottom. Use cloth damped with vinegar to clean the rims. Cheese cloth to strain it and then I can it for 90 minutes.
Super informative! Great video.
I've melted butter in the oven, worked great
I love ghee! I have lots of ghee on my shelves. Another great video.
Thanks!
Good job
Should have dried the lids off before putting them on the jars. Ither than that, perfect.
Are you getting tiny drops of water around the rim with the lids? I'm just wondering🤔
I usually use salted butter to make my ghee. The flavour is different than with unsalted butter but the salt precipitates out with the milk solids. Don’t worry either way. Other than burning it, it’s hard to make butter not taste good. One hint. I use a splatter screen over my pan.
Se puede enlatar al vacio sin problemas
Im working on eating a batch from 2019 right now. I do 16lbs at at a time. No need to go through all the canning steps if your filling your jars with 250+ degree ghee. Just use clean heated jars to keep them from cracking.
I am new to canning and i dont have a pressure canner but i have a vacuum sealer, can i just do that instead?
Definitely not. A vacuum sealer is only good for 100% dry foods. You need pressure canning, because the temperature has to be raised high enough to kill anything that could otherwise grow into botulism or other nasty bacteria. You must use heat sealing for anything even slightly wet. Depending on the acidity of it, you can use hot water bath (for things like tomato sauce and pickles), but most other things need higher temps so a pressure canner is needed (most veggies, meats, in this case dairy).
@@GreatLakesPrepping makes sense thanks!
What brand of lids do you use?
👍
Yet the sale it a the store so why would they not approve it?
The capabilities of a commercial factory to can food is much different than a home kitchen.
😎
Keep in mind salt is water soluble, meaning most of the salt will end up on the bottom with the other solids.
I make ghee and put it in the frindge and I use it all up in a year.. It just looses that nutty flavor after a few months.. But it does not go bad..
Does pressure canning help retain the nutty flavor?
It is my understanding that Ghee is not clarified butter. What the difference?
Ghee is clarified butter, but not all clarified butter is ghee.
What I mean by that is: If you make clarified butter, but then cook it for a little bit longer until it's a little darker and tastes a little "nuttier", then you have ghee. But it's close enough that the terms are almost interchangeable.
If you split the difference 60 minutes would have been the answer.
To hell with the USDA criminals!
Lots of wrong information in this video. This video is full of things this guy "thinks" and has done no research on lol
I completely disagree. Can you name any specific things that I've done "wrong" in making my ghee? You wrote an earlier comment which you've since deleted that stated I am spreading misinformation because ghee is not made from clarified butter. You must have realized that was wrong, since you deleted it. But you still decided to be upset by something about my video, so what is it specifically? The way I make my clarified butter (and ghee) is the same process as you will find from a million other sources. I truly hope you will share what exhaustive research you have apparently done on the subject of ghee-making, and enlighten me as to the specific points of misinformation you have accused me of spreading.
What wrong information, don't post something unless you have facts
There was no wrong information in this video. It is clear, if you actually watched and listened to the video, that he explains his research.
@GreatLakesPrepping The reason you aren't supposed to can butter, or any oil products, is because a home pressure canner can't reach the pressure and temperature necessary to kill botulism spores. This is because oils and fats PROTECT the spores. It sounds counter-intuitive, but it's true. To make oils and fats safe, you need a commercial retort. Those get much hotter, and have a much higher pressure. You can't get that kind of heat and pressure from a home canner. However, if you know a Mormon family, or live near a Mormon canning kitchen, they usually have a retort available. You'll have to join the kitchen, and wait until they're doing a run, and you'll be expected to help defray the operational costs? But you'll be able to can a lot of recipes not normally possible, such as cream-based soups and chowders.