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.
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.
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 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.
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?
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 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.
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Dampen your cloth with vinegar to wipe your rims. It will cut the oil without altering the flavour.
by far the best video yet!! thnx
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.
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
Should have dried the lids off before putting them on the jars. Ither than that, perfect.
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.
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 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.
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 love ghee! I have lots of ghee on my shelves. Another great video.
Thanks!
Super informative! Great video.
I've melted butter in the oven, worked great
Good job
Se puede enlatar al vacio sin problemas
Are you getting tiny drops of water around the rim with the lids? I'm just wondering🤔
👍
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?
😎
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.
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.