Love your videos! Just a small suggestion, Ghee; as we Indians call it, or clarified butter, does last a long time, yes, but practically, as someone who has had homemade ghee all my life, I can tell you, that ghee does have a shelf life, after about 18 odd months, though it might not go bad, but the staleness can definitely be tasted. Ghee is at its best if used within 12-15 months.
You are right about that. My Indian friend taught me how to make ghee years ago. She also taught me how to make dahl and roti and OMG! Love it! She also has made ladoo for me and hers are the best but she won't give me the recipe as it's a family "secret". lol It's okay though as making ladoo seems more like an art.
Please note in ancient India🇮🇳 the aged ghee which is rotted or decomposed due to purposeful aging was used as the lotion on the battle wounds to avoid the septic in them. This use to save hand, feet, etc from surgical removal saving organs of solders. Yet it was so painful on application that solders were preferring death than this treatment.
@@austenhead5303 my comment on "shelf life" was aimed at clearing the contradiction in the video. When the video begins, the idea is being floated that ghee has an indefinite shelf life. By the time the video ends, she's talking about how it will last for months. So for many, the question would be, how long will it really last? And as a life long user of homemade ghee, I thought I'd clear the confusion.
I made butter just yesterday. We don’t have a cow, but we purchase fresh milk from a dairy. And recently I learned how to make ghee. Thank you for passing along your knowledge so everyone can learn. God bless you and Kevin.
I loved watching your vide it was amazing it a very BLESSED idea to share your knowledge with people who appreciate what you are doing I know that I have loved watching your video thank you very much GOD BLESS you 🙏🙏 ..
@@2ponshomeplace132 this is very common in India. Most housewives know how to make ghee. You can make ghee from store bought milk as well. We make ghee from 2% store bought milk . You get more from 3% or 3,5%milk
Sarah, you have no idea how inspiring you are to me and my family! ❤️ I am a young Korean wife married to a US citizen with a small (0.25 acre) urban homestead. My husband is in the army, and I am a homemaker taking care of our little homestead. We want to be much more self sufficient with more land and food eventually. I love your videos and teachings, and they are showing me what I can do more in the future and preparing me for it. Enormous thanks to you and your husband! Keep up the amazing work! Such a blessing to the world!
Love the shirt. I have my Moms old hand cranked churn, and the Great Great Gram B's wooden rinsing bowl and spatula. I need to make some Ghee. Teach the Grandkids while I'm at it.. Love watching your programs. JESUS IS LORD!
Thank you, Sarah! You've taking us though the whole process from the cow to Ghee, & all the different products in between. The best demonstration EVER. Shared everywhere. Well done! 🙏✝️🕊️
We're not exactly Homesteaders....yet, however, I'm hoping to feel confident enough to eventually practice what I'm learning. I came across your vid by chance, by Blessed chance indeed. Gracias ever so much. "ISA"
This is funny! I'm a painter, and I've been using your Butter Churner bit on a drill to mix paint for 20 years! I'll have to clean it up and churn some butter!
I'm reading through comments to see if anyone else noticed this too! 😉 Kevin could have built her a stand for a cordless drill and the gallon jar, put a hole through one of their gallon jar covers for the paint stirring "bit," and been easier not dealing with that long & cumbersome electrical cord; but time is money too.
Same here. That churner sells for $249! The small company makes it can charge what people will pay, but you could make one for less than $20, if you used an existing drill.
Home made butter, ghee, jellies/jams, freeze dried everything……you’ve not only set yourselves up as self sufficient, you’ve created the best Christmas gift baskets EVER!! Wow, just wow!
Watchin you pour that cream made my mouth water! BWAAAAAHAHAHAHA! OOOOH LORD, WONT CHA BYYY ME, A BIG FARM WITH COWS! LOL! Please describe how good yer coffee is with that cream in it!
I have often heard people using ghee in recipes but it was a mystery as to why. Excellent video explaining the whole process and taking the mystery out of ghee. Do you also make cheese? I can see how having a cow is so valuable. Rose is such a giver!
Oh they have several cheese making videos and one where they freeze dry the cheese for snacks. They have a lovely video list and its labeled well. But watch out. I get caught binge watching some days.
@@Emeraldwitch30 lol, so do I!! But we have learned so many things from them and easier ways if doing things we already do. Honestly, their woven ground cover videos changed our lives! We live in an area where lambs quarters take over. Although we like them better than spinach, it is way too prolific and used to suffocate our gardens. Such a blessing!!
I don't know if regular butter is superfood or not, ghee has always been considered a super food in India. But then western culture came and the fitness Industry called it fattening. So much brainwashing
They told us this to make someone extremely rich who was producing margarine. Now THAT was a killer !!! Thank God my mother had more sense,we only ever had butter in our house.
My wife and kids are lactose intolerant, but they can and do eat ghee. So if you have kids that fall into this category, make ghee and use that just like you'd use butter and you've solved one of the many problems you have when trying to bake/cook something for them that doesn't use milk. As always, a great video. As we are developing our own homestead on our 16 acres of land (currently have 31 laying hens and two roosters, getting 3 pigs this spring, and have 23 4x8 raised garden beds, with another 17 going in this summer), I really appreciate the videos you put out, they help use navigate on our homestead journey.
Best of luck to your family, we're also starting our homestead on 25 acres this spring. Selling our urban homestead up north and moving to our dream property this spring. Excited, overwhelmed, and terrified all at the same time.
You sir and Mrs Darlene are living my dream. Since my back is missing pieces I won’t make my husband tend a farm by himself so I just contend myself with a small garden and canning 😊 we do what we’re can ♥️
Has your family tried drinking raw, unpasteurized milk from a local dairy farm? I thought I was lactose intolerant as well. I can drink raw milk with no problem.
My favorite use is for buttering the outside of thick sliced bread, even sourdough for the very best, for a grilled sausage/egg sandwich. That flavor is just amazing. So what are some of the favorite ways to use it in India? I'll have to ask my Indian friends, too.
Ghee best on shortgrain basmati rice or locally known as Gobindo bhog and boiled potatoes.👍 It was our daily meal before going to school. It is the quickest and easiest meal. 🙏
@@dalepres1 You can use it pretty much exactly like you would with butter (except in baking). Another exception is that you can fry things in it better/more easily than you could with butter. It imparts a lovely flavour that's kind of in between butter and cheese
The brown leftover part calls beri in Marathi , adding sugar makes a very tasty treat. Also cooking rice in same cantainer tastes really great. Thank you for this video
OMG - I am making a big batch of ghee for the first time with butter I made from whipping cream on sale. Thank you so much for the rice idea. I will definitely be cooking some up tonight in the "beri"
@@akcortin I am so grateful I know how to make this now. The caramelized end results in the bottom of the pot is amazing!! Your mom must love having this to give to you. Two way street of mutual enjoyment over a simple yet complex treat!
I love to culture my cream before churning it to butter. It makes the BEST butter and it breaks into butter faster when churning. Then your buttermilk is already a cultured buttermilk and you can use it for culturing your next batch too.
@@krankywitch What we do at home, is collect cream from milk (that's first been boiled, and subsequently chilled....please use only whole, pasteurized will work ok too..... but toned will give you poor results....as for skimmed, toss that pseudo-milk away!🙂) everyday in a gallon jar, and add a teaspoon of homemade yoghurt to it every now and then. We store the jar in the fridge until it gets filled (typically takes a coupla weeks or so) The addition of yoghurt helps in 'culturing' the cream and keep it from going stinky.....so once the jar is full, we empty it into the butter churn, with about half a cup or so, of hot water (the cream is cold right, so needs some warming) and then start churning. at the end, what you get, is cultured butter, and cultured buttermilk :-) tips : The more 'liquid' (as in, milky, and not coagulated) your cream is when you collect it from the milk, the more buttermilk you'll end up getting. So if you really like a lotta buttermilk, then you know what to do🙂
@@krankywitch I'm not sure how long the buttermilk can be stored. You can either buy a powdered buttermilk culture from a cheese making supplier or just get some cultured buttermilk from the store and use that as your culture. I put a glug (real specific measurement, right?) into my cream. Let it sit on the counter overnight, then churn it in the morning.
I remember my Granny making butter. She had an electric butter churn and she made the best tasting butter ever. This was back in the mid 60’s and her churn was Crock churned. How I miss her and those good old days. Thank God for memories.
History of Ghee :- Ghee originated in ancient India when the domestication of cattle and the consumption of butter first began. Ghee has been used for thousands of years in traditional Indian cooking. In Hinduism, cows are considered sacred, as well as the dairy products produced from their milk. Ghee, in particular, is held in very high regard, both for its taste and for its nourishing properties. Ghee is lactose-free, easy to digest, and contains a higher smoke point than butter or oil - meaning that it is safer for high heat cooking! i hope you enjoyed reading this brief history of ghee.
This and many many more benefits. From extracting anti cancer med from her urien to using it's cow dung as shield from UV rays. These are very reasons why Hindus revere cow as 'mother'. And this is why Hindus don't eat them. It's not any superstition.
@@manatee419 No, everything the FDA and USDA have taught us about food is a LIE that benefits Big Pharma through disease. Sugar is the real enemy of our body, not fats/cream. You can help keep your arteries clear by keeping garlic and hot peppers in your daily diet.
Ghee is really popular in Indian subcontinent. We use it to make sweet and savory dishes. Ghee tastes amazing if you finish a dish with one teaspoon on top.
That is what me and grandma used to do while milking the cows.We milked by hand,and we really loved talking to them,petting and brushing.I even kissed them 😂.They would look at me with their big,beautiful and hypnotizing eyes.Cows and horses are amazing creatures,and my favorites.
If you make Parmesan cheese you get a lot of money, all you need is whole milk and rennet, heat the milk to 33 degrees ad tenet, break up the cheese, rise the temperature to 55 degree to get the cheese to stick together and fall to the bottom, put cheese in a form for a day then salt and store in a cool place for one or two years.
Tip when making ghee put in couple of lime leaves it gives nice smell to ghee and reduces the smell during the process, also I love the milk solids you can scrap it and eat with fluffy rice and some salt
@@theusualsuspect9076 it all depends on quality of milk and fat here in India Buffalo milk is more common which has a distinct smell which some don’t like so we add lemon leaves. It has a different smell and some people find it more pleasant
@Time Machine sir I really don’t which region of India you are talking about but I was born in eastern UP and lived all my life in various parts of UP there is nothing in the world called real ghee. Ghee is Ghee
@@rubanbose As I know, making ghee is a long process, slowly cooking the butter over low natural heat for hours. Here the butter is almost burned, that's definitely too much heat. Preserving butter needs time. I know spare time is rare on a farm, but sorry, if you want to keep all the treasures in the butter, you have to reduce the heat. This is not ghee, but it's not just clarified butter either. Clarified butter needs to be taken off the fire before the color (and taste) changes. Clarified butter is also more difficult to preserve, as the short cooking time means that there is often still some moisture residue (not separated from the oily part). It is to keep in the fridge and for long time preservation (max. two years) you have to freeze it. This white and possibly later brown fried stuff on the bottom is milk sugar (lactose) and milk protein (80% casein and 20% whey protein). First it floats to the top as a froth and you can remove it with a spoon or a very fine-mesh metal sieve, later it sinks to the bottom of the pot and just turns brown if you don't stir and skim it off. Here in Germany we call this type of toasted butter "nut butter" and it's also delicious and has a very good shelf life like ghee. But you can't compare the taste really to ghee from India, which is made from buffalo milk and flavored in various ways. Btw.: We use the cold light lactose foam as flakes on a special Swabian salt cake, according to a very old recipe. Or we eat it as a spread, very milky-sweet and also nutty, if you leave it on the heat for a longer period of time... so, so and so... wonderful.
@@flipperc6042 yes, but you ought to use it quickly as it will spoil in 2-3 days. Also the milk solids will be on the salty side, so adjust your recipes accordingly.
We always make ghee with butter. We drink the buttermilk in summers and make a dish called Karrhee in winters. I always boil the milk and leave it in the fridge for 24 hours . Then I take out the cream that is on its top and put it in the freezer . When there is enough cream , I take it out and let it thaw. We have big round aluminium utensils to put the cream in . I leave it for a day or two and then churn it with a churner. I collect butter with my hand which is on the top and wash it like you did.Then I melt it to make ghee. We use ghee while cooking our food. Some of our desserts (like halwas) are cooked in ghee. We call it pure or desi ghee or desi ghee . We don’t usually use butter in our dishes
Interesting video... Reminded me of my childhood in India. We bought the whole raw milk from vendor. Pasteurized milk became available later. We used to boil the milk and let it cool down. The milk fat separates and floats on the top as a layer. This along with part of the milk was turned into Dahi/Curd using previous days dahi as the culture. The fat usually remains on the top, but can be mixed. Dahi is used as is or can be churned into butter milk. The churning was done by hand tool. Butter easily separates out. It can be used as butter or converted into Ghee.
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This is the correct way of making Ghee. My Grandmother and Mother made it the same way
What a fascinating video!! You have a talent for teaching. I love learning the little facts and tips you provide in an informative, entertaining fashion. Don’t have a dairy cow or a farm , but am inspired to try making ghee from good butter I can purchase. Thanks always for sharing your life on the homestead. Ps love the way you treat your animals, especially greeting them each morning with such tenderness and affection. They sure do live happy lives
Amazed that non-Indians / Asians are making ghee. It was nearly unheard of as a food item. It was always made at home a couple of decades back. That's coming back in some homes . Great going . Kudos
wow i have always wanted to see the whole process - but you started at the cow! thanks - and I didn't know where buttermilk came from! Goats? lol! this is great to know... thanks!
Back in the 1960's farm product prices was extremely low and some farmers went on strike in an attempt to increase prices. Milk of course is a product that can not be withheld from the market and sold at a later day like grains and livestock can. Anyway our farm was producing about a ton of milk a day and while we had hogs, they could not consume all of the milk. Mom, being thrifty, took the milk and churned butter in her wringer washing machine. She then made butter oil from the butter and canned the lot. That's about 60- 80 # per day. She filled jar upon jar of butter oil, and filled shelf upon shelf with the butter oil. It made great cookies and pastries for many years.
You did such a good job with the demo that the website that sells the churn mechanism is completely sold out🙂. Next time could you demo how to make greek yogurt? Thanks so much for sharing
Butter can be made in a jar. Place milk in a jar and simply shake until you see the bits of butter start to clump together and separate from buttermilk. Keeps kids busy and being helpful at the same time.
🇨🇦Sarah, you taught me to make butter with my blender- I’ve been doing it ever since . Thank you . Today I learned how to not only rinse my butter under the cold faucet ( instead of the bowl of ice water ) but also how to make ghee. I definitely will try this next time I make butter. 🇨🇦
@@janw491 oh I know. But when I just want a 1/4 pound of butter it doesn't make sense for me to pull out my stand mixer or food processor. Besides, I seem to like looking into ways of doing things during a time before stand mixers even existed.
We used to just hand it to one of our children(in a Mason jar) & they shook it until it was butter. Then I took over from there. Kid power!!! Its a wonderful "invention".
I spent many hours as a child shaking a peanut butter jar full of milk to make butter. Then washing the buttermilk out in a wooden bowl with a wooden paddle/spoon. It always seemed like magic to see the bowl of butter that came from the jar of milk.
Sarah, you and Kevin are the best! If the day ever comes that my family has to fend for itself, I will be prepared because of you guys. Thanks, and bless you!
I remember when I used to get milk delivered to the house and we had no money for butter so we would let it settle skim off the top and manually whip it to get our little bit of butter for the day. Brings back memories 👍🏻
Sarah, thank you for this video, it was very interesting to watch. I am from India now settled in Canada and have used ghee for cooking all my life. I would like to suggest that you stir the ghee when it is cooking so that it cooks faster as well as the solids do not stick to the bottom. This will help to ensure that all milk solids are cooked (browned) and none (white stuff) are left. Ghee must be decanted as soon as you see that all the milk solids are cooked (brown) so that these do not burn as it will impart a burnt taste to the ghee. Also, I use the COSTCO paper kitchen towel for straining the solids. I separate the double layer of the paper towel and use one layer only as it strains better and also does not absorb too much ghee. Your cloth material would absorb ghee that will go to waste. One thing I learned is to leave the lid off while the ghee is cooling, thank you for that.
If you use clarified butter (ghee) in place of butter, just remember that because a lot of water has been removed, the same volume will have much more fat. So you can use less, and it won't burn as easily since the milk proteins have been removed. It has a much richer flavour than butter, so start with half the amount of you are putting it on toast.
@@pskuhnel yes. It will have a slightly different taste due to the butter but after you clarified it, the salt and all the milk solids will collect at the bottom.
@@pskuhnelI did that this morning, and I took a taste of the foam - - it was soooo salty! The ghee itself tastes of pretty much no salt at all, not that I would have minded.
Growing up in Mississippi we had jersey cows and my grandmother had a crock churn that she made wonderful butter. I don’t have access to raw cows milk now but I make ghee from store bought butter. One pound of butter will make 1 pint or 2 cups of ghee . But don’t get salted butter if you want to use the milk solids on the bottom of the pan or it will be too salty.
Mississippi girl here! I would LOVE to get my hands on some raw cow milk to make ghee. The cheapest unsalted butter I've found is at Sam's Club. Guess I know what I'm stocking up on my next trip :) Thank you so much for letting us know how much ghee a pound of butter makes.
Traditionally the reason Clarified Butter is gently whisked while heating is because it releases more of the solids that need to be taken out for a more pure product in the end. Another easy way to make clarified butter is by melting then pouring into a bowl of water. Put in the fridge and the milk solids will settle to the bottom of the water. The clarified butter will become solid as it cools and will float to the top, then easily separate when in the solid state from the watery, milk fat, bottom layer. The product is a little clearer this way and bypasses the filtration step.
I don't understand why so many call this ghee. In my country the Netherlands, clarified butter is called geklaarde boter. Maybe the last generations of people forgot about the clarified butter our ancestors used to make.
If I want to store it long-term, on the counter or in the freezer, I always put it into a container melted and put that in the fridge. Then, after it cools, you can cut/wash off all of the milk solids. The amount of time and effort put into making it as pure fat as you can get it should be directly proportional to how long you want to store it. Always clean it a reasonable amount but if you're going to use it in a month or two, that basic cleaning should be fine.
I tried making my first ever ghee with store bought unsalted butter. I didn't recognize the stages properly as it happened and I cooked it darker. But it still tastes delicious! I'm definitely adding this to my routine! Thank you!
@ Heather Montgomery -- why unsalted? Please excuse my ignorance, because I'd really like to make ghee using grass-fed butter, but it's only available Salted in my area.
Scrape all the milk solids after you get ghee and then add sugar crystals and try the taste. It tastes amazing. Small portions used as home made sweets back in 🇮🇳
TIP FOR FELLOW SUBURBANITES: I live in a household of two in suburbia. I normally buy twice a year at wholesale (or locally if the sale price is reasonable ... say $2 - 2.50/lb USD) about 15 lbs at a time, freeze 12 of it, and use the remainder to refill my butter bell and a pair of pint jars of ghee. Doing that enables me to ride out the price swings between major holidays. Butter freezes beautifully, and lasts in ghee form for many months, esp if cold. I really wish I lived closer to a farm ... I adore cooking and would love to volunteer time and perhaps barter for/with stuff, for fun learning and enjoyment.
I still remember our cow Lou and the yummy cream and butter we got from her! She was a great cow for us and the memories are still strong at 73 years old! Great vid guys. How it’s done has sure changed tho.
Thank you, Sarah, for taking us along on a day of taking raw milk and churning butter. The Ghee looks wonderful and imagine having a pure product to use every day!! Be well.
What A Beautiful Language. Nothing "blabla" .Only perfect - professional " And u Perfect Lady... u LOVE 😍 what are u doing!! BRAVO.!!.THANK you for exelend video. Thank You.
Great video! I make ghee pretty regularly from store bought butter and love it and use it often! I also keep the milk solids and use it on toast or in scrambled eggs. I can only imagine how delicious it is from freshly collected cream.
During winter you should be able to store it outside in a bucket of cold water or ice chest of cold water. That is what the old timers did in their spring boxes. A box usually about 2 feet square was made out of cypress and an appropriate size hole was dug to put the box down into so it would have the water around or in the box. Then their milk and butter was stored in there usually in crocks and it cooled whatever they needed cooled in spring summer and fall. Just a thought. I think it was called a cold box. There is one my grandpa built still like new under the water in a spring 100 or more years ago. I am 60.
@@lynnbehnke6910 I have seen stories like that also, And I think it was in Ireland that they were found. But I’m sure there are others, elsewhere too...
Ghee makes fantastic popcorn. It also works well for stir-frying veggies. But my favorite use is for sauteing fish or chicken. It also works super well for searing your sous vide-cooked steaks because of its high smoke point. If you don't want to brown your milk solids, use a thermometer to catch it at the right point. When the temperature rises above 212°F, you should watch it very carefully. That is when the milk solids begin to brown.
Sarah that was so educational. I have had to sit by a wood stove an churned butter everyday. We would sell the butter when we had enough. We did not know about gee. We have come a long way in my 68 years. That was so much fun to watch since I remember all the thing you did the long way. What you did in an hour it took us 3 or 4 hours. Great show
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Love your videos! Just a small suggestion, Ghee; as we Indians call it, or clarified butter, does last a long time, yes, but practically, as someone who has had homemade ghee all my life, I can tell you, that ghee does have a shelf life, after about 18 odd months, though it might not go bad, but the staleness can definitely be tasted. Ghee is at its best if used within 12-15 months.
You are right about that. My Indian friend taught me how to make ghee years ago. She also taught me how to make dahl and roti and OMG! Love it! She also has made ladoo for me and hers are the best but she won't give me the recipe as it's a family "secret". lol It's okay though as making ladoo seems more like an art.
Please note in ancient India🇮🇳 the aged ghee which is rotted or decomposed due to purposeful aging was used as the lotion on the battle wounds to avoid the septic in them. This use to save hand, feet, etc from surgical removal saving organs of solders.
Yet it was so painful on application that solders were preferring death than this treatment.
Ah...but what if you mixed ghee with honey to use as a spread?
When she said it would be shelf stable for "months", I assumed like... four. Or six. So a whole year is puhleeeenty.
@@austenhead5303 my comment on "shelf life" was aimed at clearing the contradiction in the video. When the video begins, the idea is being floated that ghee has an indefinite shelf life. By the time the video ends, she's talking about how it will last for months. So for many, the question would be, how long will it really last? And as a life long user of homemade ghee, I thought I'd clear the confusion.
I made butter just yesterday. We don’t have a cow, but we purchase fresh milk from a dairy. And recently I learned how to make ghee. Thank you for passing along your knowledge so everyone can learn. God bless you and Kevin.
Do i just find a dairy and ask if i can buy milk from them.
I would love to find a local dairy and try this.
I loved watching your vide it was amazing it a very BLESSED idea to share your knowledge with people who appreciate what you are doing I know that I have loved watching your video thank you very much GOD BLESS you 🙏🙏 ..
@@2ponshomeplace132 this is very common in India. Most housewives know how to make ghee.
You can make ghee from store bought milk as well. We make ghee from 2% store bought milk . You get more from 3% or 3,5%milk
@@jamieflowers3767 you can make ghee from the store bought milk also . The more fat in the milk the more you can make .
Sarah, you have no idea how inspiring you are to me and my family! ❤️ I am a young Korean wife married to a US citizen with a small (0.25 acre) urban homestead. My husband is in the army, and I am a homemaker taking care of our little homestead. We want to be much more self sufficient with more land and food eventually. I love your videos and teachings, and they are showing me what I can do more in the future and preparing me for it. Enormous thanks to you and your husband! Keep up the amazing work! Such a blessing to the world!
Yes
Now I wish I had a cow!
Beautiful thank you 🙏👍😅❤️🙏
Love the shirt. I have my Moms old hand cranked churn, and the Great Great Gram B's wooden rinsing bowl and spatula. I need to make some Ghee. Teach the Grandkids while I'm at it..
Love watching your programs.
JESUS IS LORD!
Thank you, Sarah! You've taking us though the whole process from the cow to Ghee, & all the different products in between. The best demonstration EVER. Shared everywhere. Well done! 🙏✝️🕊️
Rose, seems to happy enter the milking stand, now. She’s a pretty girl!
She always wants to stay and explore the barn after 😄
@@HJBL1964 yes to find out where the grain is stored .... lol!!
Rose? Oh my.
Yes, she is! 🤗 Rose is a sweetie. 🌹
@@HJBL1964 I thought she was trying to stay warmer. 😭
Love like Jesus!
We're not exactly Homesteaders....yet, however, I'm hoping to feel confident enough to eventually practice what I'm learning. I came across your vid by chance, by Blessed chance indeed. Gracias ever so much. "ISA"
This is funny! I'm a painter, and I've been using your Butter Churner bit on a drill to mix paint for 20 years!
I'll have to clean it up and churn some butter!
I'm reading through comments to see if anyone else noticed this too! 😉
Kevin could have built her a stand for a cordless drill and the gallon jar, put a hole through one of their gallon jar covers for the paint stirring "bit," and been easier not dealing with that long & cumbersome electrical cord; but time is money too.
@@micheleolson9914 I was thinking the same, however, what about the battery or corded holding up for that long of run time? Thoughts?
That's exactly what I was thinking when I saw this =))
Same here. That churner sells for $249! The small company makes it can charge what people will pay, but you could make one for less than $20, if you used an existing drill.
That's exactly what I thought if when I saw the metal churning device! I was going to buy one for our drill to stir things up! LoL
I really like it when you tubers show how to use the things that are produced on the farm. This was very informative! Thanks.
Some of these videos should be shown in urban and suburban public schools so that kids have some concept of where their food comes from.
Home made butter, ghee, jellies/jams, freeze dried everything……you’ve not only set yourselves up as self sufficient, you’ve created the best Christmas gift baskets EVER!! Wow, just wow!
Watchin you pour that cream made my mouth water! BWAAAAAHAHAHAHA! OOOOH LORD, WONT CHA BYYY ME, A BIG FARM WITH COWS! LOL! Please describe how good yer coffee is with that cream in it!
You can make ghee with salted butter from the store too. The ghee from salted butter with have a more salty flavor.
I never see anyone clean so careful and care for the cows nibble before you after amazing .
I have often heard people using ghee in recipes but it was a mystery as to why. Excellent video explaining the whole process and taking the mystery out of ghee. Do you also make cheese? I can see how having a cow is so valuable. Rose is such a giver!
Oh they have several cheese making videos and one where they freeze dry the cheese for snacks.
They have a lovely video list and its labeled well. But watch out. I get caught binge watching some days.
@@Emeraldwitch30 lol, so do I!! But we have learned so many things from them and easier ways if doing things we already do. Honestly, their woven ground cover videos changed our lives! We live in an area where lambs quarters take over. Although we like them better than spinach, it is way too prolific and used to suffocate our gardens. Such a blessing!!
French cooking uses a lot of clarified butter aka Ghee.
The homemade cream separator is GENIUS!
Ghee is VERY pricey nowadays. Making it at home is definitely awesome 👌. Gracias, its delish n so healthy. Bless you n yours. "Isa"
They used to tell us Butter was bad for us. Then they actually did studies and found that butter is a superfood and we do not need to limit ourselves.
and taste is amazing.
@Time Machine The problem it is nearly impossible to not eat an excess of carbs.
Exactly! It was an honorable attemp to kill us all... lol
I don't know if regular butter is superfood or not, ghee has always been considered a super food in India. But then western culture came and the fitness Industry called it fattening. So much brainwashing
They told us this to make someone extremely rich who was producing margarine. Now THAT was a killer !!! Thank God my mother had more sense,we only ever had butter in our house.
My wife and kids are lactose intolerant, but they can and do eat ghee. So if you have kids that fall into this category, make ghee and use that just like you'd use butter and you've solved one of the many problems you have when trying to bake/cook something for them that doesn't use milk. As always, a great video. As we are developing our own homestead on our 16 acres of land (currently have 31 laying hens and two roosters, getting 3 pigs this spring, and have 23 4x8 raised garden beds, with another 17 going in this summer), I really appreciate the videos you put out, they help use navigate on our homestead journey.
Keep moving forward!
Thanks for the answer. My daughter in law is whey intolerant. She eats the fake products instead. I’ll make her some ghee from Irish ☘️ butter.
Best of luck to your family, we're also starting our homestead on 25 acres this spring. Selling our urban homestead up north and moving to our dream property this spring. Excited, overwhelmed, and terrified all at the same time.
You sir and Mrs Darlene are living my dream. Since my back is missing pieces I won’t make my husband tend a farm by himself so I just contend myself with a small garden and canning 😊 we do what we’re can ♥️
Has your family tried drinking raw, unpasteurized milk from a local dairy farm? I thought I was lactose intolerant as well. I can drink raw milk with no problem.
I enjoy your Videos, but I’ve chosen your videos over other homestead video because you love the Lord and you are not afraid to show it.
Very nice to witness the care that you take with your cows ! No stress or distress to you or her. That’s nice 🙂
I grew up with my Mom making homemade ghee. Super cool to see it being made beyond India 🇮🇳. Tastes delicious in rice 🍚
My favorite use is for buttering the outside of thick sliced bread, even sourdough for the very best, for a grilled sausage/egg sandwich. That flavor is just amazing. So what are some of the favorite ways to use it in India? I'll have to ask my Indian friends, too.
Also on roti 👌👌👌
Ghee best on shortgrain basmati rice or locally known as Gobindo bhog and boiled potatoes.👍 It was our daily meal before going to school. It is the quickest and easiest meal. 🙏
@@dalepres1
@@dalepres1 You can use it pretty much exactly like you would with butter (except in baking). Another exception is that you can fry things in it better/more easily than you could with butter. It imparts a lovely flavour that's kind of in between butter and cheese
I always thank my animals when they share themselves with us. 😇
The brown leftover part calls beri in Marathi , adding sugar makes a very tasty treat.
Also cooking rice in same cantainer tastes really great. Thank you for this video
OMG - I am making a big batch of ghee for the first time with butter I made from whipping cream on sale. Thank you so much for the rice idea. I will definitely be cooking some up tonight in the "beri"
@@maryjayne8746 I am 30, and my mother still gives me this leftover stuff with sugar whenever I am home.
@@akcortin I am so grateful I know how to make this now. The caramelized end results in the bottom of the pot is amazing!! Your mom must love having this to give to you. Two way street of mutual enjoyment over a simple yet complex treat!
I eat it just like that. Also great in lentil soups
@@akcortin That is just pure mom LOVE!
I love to culture my cream before churning it to butter. It makes the BEST butter and it breaks into butter faster when churning. Then your buttermilk is already a cultured buttermilk and you can use it for culturing your next batch too.
@Trisha Pomeroy. That sounds divine. I love cultured butter. So how do you do that, and how long can the buttermilk be stored for?
@@krankywitch What we do at home, is collect cream from milk (that's first been boiled, and subsequently chilled....please use only whole, pasteurized will work ok too..... but toned will give you poor results....as for skimmed, toss that pseudo-milk away!🙂) everyday in a gallon jar, and add a teaspoon of homemade yoghurt to it every now and then. We store the jar in the fridge until it gets filled (typically takes a coupla weeks or so)
The addition of yoghurt helps in 'culturing' the cream and keep it from going stinky.....so once the jar is full, we empty it into the butter churn, with about half a cup or so, of hot water (the cream is cold right, so needs some warming) and then start churning.
at the end, what you get, is cultured butter, and cultured buttermilk :-)
tips : The more 'liquid' (as in, milky, and not coagulated) your cream is when you collect it from the milk, the more buttermilk you'll end up getting. So if you really like a lotta buttermilk, then you know what to do🙂
@@krankywitch I'm not sure how long the buttermilk can be stored. You can either buy a powdered buttermilk culture from a cheese making supplier or just get some cultured buttermilk from the store and use that as your culture. I put a glug (real specific measurement, right?) into my cream. Let it sit on the counter overnight, then churn it in the morning.
I love using Ghee instead of oil to make popcorn. It tastes so much better.
If you are only doing a stick of butter, make sure you use a small pot or you will have very nutty ghee
If you are getting half a gallon cream everyday then that is a very happy cow!
That's very cool! A long paint mixer attachment for your drill would work just as well and be much cheaper! The wheels are turning over here!
As soon as I saw the churning devise,I IMMEDIATELY thought of that!!And I’m an electrician not a painter!
I remember my Granny making butter. She had an electric butter churn and she made the best tasting butter ever. This was back in the mid 60’s and her churn was Crock churned. How I miss her and those good old days. Thank God for memories.
History of Ghee :-
Ghee originated in ancient India when the domestication of cattle and the consumption of butter first began.
Ghee has been used for thousands of years in traditional Indian cooking.
In Hinduism, cows are considered sacred, as well as the dairy products produced from their milk. Ghee, in particular, is held in very high regard, both for its taste and for its nourishing properties.
Ghee is lactose-free, easy to digest, and contains a higher smoke point than butter or oil - meaning that it is safer for high heat cooking!
i hope you enjoyed reading this brief history of ghee.
Did anyone ask?
@@PKGirpadeGroupOfIndustries About your useless opinion? No. 😒
Ghee has low smoking point than oil...
Who put a penny in you?
Thx dude
I like her. She's tolerable. She's easy to listen to. Thank you.
Love 💕 watching from Pakistan 🇵🇰
The cow: an animal with superpowers. She turns grass into cream.
This and many many more benefits. From extracting anti cancer med from her urien to using it's cow dung as shield from UV rays. These are very reasons why Hindus revere cow as 'mother'. And this is why Hindus don't eat them. It's not any superstition.
@@ashG1234 Indeed, she is one of God's most lovable creatures.
You ingest the cream then it goes back into Greece that clog your arteries. Sounds like a win win.
@@manatee419 That's odd; I thought the cream went back to Italy, not Greece.
@@manatee419 No, everything the FDA and USDA have taught us about food is a LIE that benefits Big Pharma through disease. Sugar is the real enemy of our body, not fats/cream. You can help keep your arteries clear by keeping garlic and hot peppers in your daily diet.
Ghee is really popular in Indian subcontinent. We use it to make sweet and savory dishes. Ghee tastes amazing if you finish a dish with one teaspoon on top.
I'm telling you, I'm the kind of person that would definitely be talking to Rose and petting her while being milked. You are so blessed.
That is what me and grandma used to do while milking the cows.We milked by hand,and we really loved talking to them,petting and brushing.I even kissed them 😂.They would look at me with their big,beautiful and hypnotizing eyes.Cows and horses are amazing creatures,and my favorites.
What a wonderful half hour. God Bless you, and, Rose.
If you make Parmesan cheese you get a lot of money, all you need is whole milk and rennet, heat the milk to 33 degrees ad tenet, break up the cheese, rise the temperature to 55 degree to get the cheese to stick together and fall to the bottom, put cheese in a form for a day then salt and store in a cool place for one or two years.
Tip when making ghee put in couple of lime leaves it gives nice smell to ghee and reduces the smell during the process, also I love the milk solids you can scrap it and eat with fluffy rice and some salt
That smell during ghee making process is heavenly. Why the hell would you want to reduce it?
@@theusualsuspect9076 it all depends on quality of milk and fat here in India Buffalo milk is more common which has a distinct smell which some don’t like so we add lemon leaves. It has a different smell and some people find it more pleasant
@Time Machine sir I really don’t which region of India you are talking about but I was born in eastern UP and lived all my life in various parts of UP there is nothing in the world called real ghee. Ghee is Ghee
We add cardamom.
@@rubanbose As I know, making ghee is a long process, slowly cooking the butter over low natural heat for hours.
Here the butter is almost burned, that's definitely too much heat.
Preserving butter needs time. I know spare time is rare on a farm, but sorry, if you want to keep all the treasures in the butter, you have to reduce the heat.
This is not ghee, but it's not just clarified butter either.
Clarified butter needs to be taken off the fire before the color (and taste) changes.
Clarified butter is also more difficult to preserve, as the short cooking time means that there is often still some moisture residue (not separated from the oily part). It is to keep in the fridge and for long time preservation (max. two years) you have to freeze it.
This white and possibly later brown fried stuff on the bottom is milk sugar (lactose) and milk protein (80% casein and 20% whey protein).
First it floats to the top as a froth and you can remove it with a spoon or a very fine-mesh metal sieve, later it sinks to the bottom of the pot and just turns brown if you don't stir and skim it off.
Here in Germany we call this type of toasted butter "nut butter" and it's also delicious and has a very good shelf life like ghee.
But you can't compare the taste really to ghee from India, which is made from buffalo milk and flavored in various ways.
Btw.: We use the cold light lactose foam as flakes on a special Swabian salt cake, according to a very old recipe.
Or we eat it as a spread, very milky-sweet and also nutty, if you leave it on the heat for a longer period of time... so, so and so... wonderful.
use the milk solids from the ghee for bread baking.
just a tablespoon or two will add a dimension of flavor you never knew existed.
Do you need to refrigerate the milk solid that’s left over?
@@flipperc6042 yes, but you ought to use it quickly as it will spoil in 2-3 days.
Also the milk solids will be on the salty side, so adjust your recipes accordingly.
I was the butter churn when I was a young one. My sister and I took turns turning the handel. Grandma taught us how to make it. So easy now.
Ghee= golden elixir of life….such a sustainable way of life…. well done my lady 🙏
Sarah you are an awesome teacher. Thank you so much for this butter and ghee. Have a blessed day. Patty
I started doing the same thing - making ghee so it’s shelf stable. Good feeling to see those pretty pale yellow jars on the shelf.
I’m 74 & that would have been a blessing for us kids. We had to take turns hand cranking to get our butter 😂. Thanks for sharing Sarah 👵🏻👩🌾❣️
We always make ghee with butter. We drink the buttermilk in summers and make a dish called Karrhee in winters. I always boil the milk and leave it in the fridge for 24 hours . Then I take out the cream that is on its top and put it in the freezer . When there is enough cream , I take it out and let it thaw. We have big round aluminium utensils to put the cream in . I leave it for a day or two and then churn it with a churner. I collect butter with my hand which is on the top and wash it like you did.Then I melt it to make ghee. We use ghee while cooking our food. Some of our desserts (like halwas) are cooked in ghee. We call it pure or desi ghee or desi ghee . We don’t usually use butter in our dishes
Nice 😊
this video made me smaile. Rose was happy today
you have to have one happy family when y'all rise an shine
Interesting video... Reminded me of my childhood in India. We bought the whole raw milk from vendor. Pasteurized milk became available later. We used to boil the milk and let it cool down. The milk fat separates and floats on the top as a layer. This along with part of the milk was turned into Dahi/Curd using previous days dahi as the culture. The fat usually remains on the top, but can be mixed. Dahi is used as is or can be churned into butter milk. The churning was done by hand tool. Butter easily separates out. It can be used as butter or converted into Ghee.
This is the correct way of making Ghee. My Grandmother and Mother made it the same way
Amazing. Thanks for sharing :)
Thank you
What a fascinating video!! You have a talent for teaching. I love learning the little facts and tips you provide in an informative, entertaining fashion. Don’t have a dairy cow or a farm , but am inspired to try making ghee from good butter I can purchase.
Thanks always for sharing your life on the homestead.
Ps love the way you treat your animals, especially greeting them each morning with such tenderness and affection. They sure do live happy lives
Kevin & Sarah, air hugs over thousands of miles. I hope you feel the love your viewers have for you guys. Blessings.
Amazed that non-Indians / Asians are making ghee. It was nearly unheard of as a food item. It was always made at home a couple of decades back. That's coming back in some homes .
Great going . Kudos
wow i have always wanted to see the whole process - but you started at the cow! thanks - and I didn't know where buttermilk came from! Goats? lol! this is great to know... thanks!
Back in the 1960's farm product prices was extremely low and some farmers went on strike in an attempt to increase prices. Milk of course is a product that can not be withheld from the market and sold at a later day like grains and livestock can.
Anyway our farm was producing about a ton of milk a day and while we had hogs, they could not consume all of the milk. Mom, being thrifty, took the milk and churned butter in her wringer washing machine. She then made butter oil from the butter and canned the lot. That's about 60- 80 # per day. She filled jar upon jar of butter oil, and filled shelf upon shelf with the butter oil. It made great cookies and pastries for many years.
I was thinking about how a washing machine could do the churn! Of course, you'd need a large quantity for this 😂
Wow Rose seems to enjoy being milked. Such a content animal she is ❤️. Thanks for sharing.
She’s a good girl
She loves those grains!
You did such a good job with the demo that the website that sells the churn mechanism is completely sold out🙂. Next time could you demo how to make greek yogurt? Thanks so much for sharing
You don't need a churn. I made butter for years as a teenager in our Oster blender.
Butter can be made in a jar. Place milk in a jar and simply shake until you see the bits of butter start to clump together and separate from buttermilk. Keeps kids busy and being helpful at the same time.
@@kathyarnold7290 yes. I accidentally made butter by cycling to work with a bottle of milk. (That was many years ago, before milk was homogenized.)
Thank you. Sarah❤
I want to watch again for sure.
To make sure the moisture has gone, we put in a curry leaf when the butter is being heated.. If the leaf is fried then the moisture is all gone.
Smart South Indian trick :)
🇨🇦Sarah, you taught me to make butter with my blender- I’ve been doing it ever since . Thank you . Today I learned how to not only rinse my butter under the cold faucet ( instead of the bowl of ice water ) but also how to make ghee. I definitely will try this next time I make butter. 🇨🇦
I add thick slices of onions, garlic and ginger in ghee. Add all in the beginning and let boil to the end. Taste is amazing.
My utter got onion flavored in fridge from chopped onions-I’m making onion ghee today😜
Sounds delicious, Joy Light!
@@RobertasArtisticAdventures It takes savory food to the next level imo.
Churned butter by hand is a kid. It was wonderful. I love ghee also, the flavor is delicious.
Helo from Pakistan. That's amazing .You have chosen the best product with amazing benefits.👍👍🇵🇰🇵🇰
I love fresh butter. I only make small batches once in a while so I just put my cream in a mason jar and shake it. We love it.
An electric mixer, hand or stand will do the job!
@@janw491 oh I know. But when I just want a 1/4 pound of butter it doesn't make sense for me to pull out my stand mixer or food processor. Besides, I seem to like looking into ways of doing things during a time before stand mixers even existed.
We used to just hand it to one of our children(in a Mason jar) & they shook it until it was butter. Then I took over from there. Kid power!!! Its a wonderful "invention".
@@bonniebell1104 i use a manual churn. Got it from Lehmans. Fun to do, doesn't take long and kids can do it too. They come in various sizes.
I spent many hours as a child shaking a peanut butter jar full of milk to make butter. Then washing the buttermilk out in a wooden bowl with a wooden paddle/spoon. It always seemed like magic to see the bowl of butter that came from the jar of milk.
Sarah, you and Kevin are the best! If the day ever comes that my family has to fend for itself, I will be prepared because of you guys. Thanks, and bless you!
I remember when I used to get milk delivered to the house and we had no money for butter so we would let it settle skim off the top and manually whip it to get our little bit of butter for the day. Brings back memories 👍🏻
Super cool . I'm 68 yes old and never heard of ghee. So glad I watched this video. Thanks so much for your time and your help. Fascinating. 😊
Sarah, thank you for this video, it was very interesting to watch. I am from India now settled in Canada and have used ghee for cooking all my life. I would like to suggest that you stir the ghee when it is cooking so that it cooks faster as well as the solids do not stick to the bottom. This will help to ensure that all milk solids are cooked (browned) and none (white stuff) are left. Ghee must be decanted as soon as you see that all the milk solids are cooked (brown) so that these do not burn as it will impart a burnt taste to the ghee. Also, I use the COSTCO paper kitchen towel for straining the solids. I separate the double layer of the paper towel and use one layer only as it strains better and also does not absorb too much ghee. Your cloth material would absorb ghee that will go to waste. One thing I learned is to leave the lid off while the ghee is cooling, thank you for that.
Thank you for your explanation. What type of cloth should I use?
We, in Kolkata love Hot Steaming Rice with Ghee and a pinch of Salt. The aroma and flavour of home made Ghee is simply irresistible !!!
You're forgetting the mashed potatoes on the side with mustard oil burnt red chillies and garlic
@@nhilistickomrad4259 That is a bonus 😋 We can add more to it !!!👍
I love canning ghee. No such thing as to much butter. Thanks for sharing.💚
If you use clarified butter (ghee) in place of butter, just remember that because a lot of water has been removed, the same volume will have much more fat. So you can use less, and it won't burn as easily since the milk proteins have been removed. It has a much richer flavour than butter, so start with half the amount of you are putting it on toast.
Hello. I have a case of store bought salted butter. Can make ghee with my salted butter? Thank you.
@@pskuhnel yes. It will have a slightly different taste due to the butter but after you clarified it, the salt and all the milk solids will collect at the bottom.
@@pskuhnelI did that this morning, and I took a taste of the foam - - it was soooo salty! The ghee itself tastes of pretty much no salt at all, not that I would have minded.
What a SWEET cow! Haven't met her, but love her anyway!
I ❤️ those jars you keep your milk in.
What my grandmother would have give for that electric churn. She did it with a crock and a wooden dash. Love it.
Thank you Sarah, you make such a good "how to" video's. So educating.
Growing up in Mississippi we had jersey cows and my grandmother had a crock churn that she made wonderful butter. I don’t have access to raw cows milk now but I make ghee from store bought butter. One pound of butter will make 1 pint or 2 cups of ghee . But don’t get salted butter if you want to use the milk solids on the bottom of the pan or it will be too salty.
I was hoping someone would answer the question of - how much butter produces how much ghee! thankyou!
Mississippi girl here! I would LOVE to get my hands on some raw cow milk to make ghee. The cheapest unsalted butter I've found is at Sam's Club. Guess I know what I'm stocking up on my next trip :) Thank you so much for letting us know how much ghee a pound of butter makes.
That sweet little cow was so clean!
we love u guys bless u and loved once
Traditionally the reason Clarified Butter is gently whisked while heating is because it releases more of the solids that need to be taken out for a more pure product in the end.
Another easy way to make clarified butter is by melting then pouring into a bowl of water. Put in the fridge and the milk solids will settle to the bottom of the water. The clarified butter will become solid as it cools and will float to the top, then easily separate when in the solid state from the watery, milk fat, bottom layer. The product is a little clearer this way and bypasses the filtration step.
I don't understand why so many call this ghee. In my country the Netherlands, clarified butter is called geklaarde boter.
Maybe the last generations of people forgot about the clarified butter our ancestors used to make.
@@1Waarheid Grandmother Berglund was Swedish and we grew up with clarified butter.
@@1Waarheid Ghee is the Indian🇮🇳👳 name of clarified butter.
If you call it Ghee rather than clarified butter you can raise the price. Sounds a lot more exotic.
If I want to store it long-term, on the counter or in the freezer, I always put it into a container melted and put that in the fridge. Then, after it cools, you can cut/wash off all of the milk solids. The amount of time and effort put into making it as pure fat as you can get it should be directly proportional to how long you want to store it. Always clean it a reasonable amount but if you're going to use it in a month or two, that basic cleaning should be fine.
I tried making my first ever ghee with store bought unsalted butter. I didn't recognize the stages properly as it happened and I cooked it darker. But it still tastes delicious! I'm definitely adding this to my routine! Thank you!
I just did the same thing, but it still tastes wonderful, just a little darker....wonderful on homemade bread!!
@ Heather Montgomery -- why unsalted? Please excuse my ignorance, because I'd really like to make ghee using grass-fed butter, but it's only available Salted in my area.
@@melissam.6054 that's what was said in the video instructions. Idk what the salt does that would alter it, but I'm sure there's a reason.
Scrape all the milk solids after you get ghee and then add sugar crystals and try the taste. It tastes amazing. Small portions used as home made sweets back in 🇮🇳
Scrape not scrap
Oh My Word! INSTANT memories from my youth!!...at my sister's in-law's farm, getting fresh milk and cream! It was SO GOOD!!
This is so much fun to watch. I'm going to show the littles! They'll love it!
TIP FOR FELLOW SUBURBANITES: I live in a household of two in suburbia. I normally buy twice a year at wholesale (or locally if the sale price is reasonable ... say $2 - 2.50/lb USD) about 15 lbs at a time, freeze 12 of it, and use the remainder to refill my butter bell and a pair of pint jars of ghee. Doing that enables me to ride out the price swings between major holidays. Butter freezes beautifully, and lasts in ghee form for many months, esp if cold.
I really wish I lived closer to a farm ... I adore cooking and would love to volunteer time and perhaps barter for/with stuff, for fun learning and enjoyment.
I still remember our cow Lou and the yummy cream and butter we got from her! She was a great cow for us and the memories are still strong at 73 years old! Great vid guys. How it’s done has sure changed tho.
Thank you, Sarah, for taking us along on a day of taking raw milk and churning butter. The Ghee looks wonderful and imagine having a pure product to use every day!! Be well.
I didn't know that butter could be frozen! I'm glad that I found you. Thumbs up.
What A Beautiful Language. Nothing "blabla" .Only perfect - professional " And u Perfect Lady... u LOVE 😍 what are u doing!! BRAVO.!!.THANK you for exelend video. Thank You.
Great video! I make ghee pretty regularly from store bought butter and love it and use it often! I also keep the milk solids and use it on toast or in scrambled eggs. I can only imagine how delicious it is from freshly collected cream.
During winter you should be able to store it outside in a bucket of cold water or ice chest of cold water. That is what the old timers did in their spring boxes. A box usually about 2 feet square was made out of cypress and an appropriate size hole was dug to put the box down into so it would have the water around or in the box. Then their milk and butter was stored in there usually in crocks and it cooled whatever they needed cooled in spring summer and fall. Just a thought. I think it was called a cold box. There is one my grandpa built still like new under the water in a spring 100 or more years ago. I am 60.
That is so interesting and good to know! I love home-made everything! Loved your story. I wonder if we have Cyprus trees in Ga.?
I have read about finding butter that is over 1,000 years old and still edible, stored underwater in bogs.
@@janewashington1662 yes. You have cypress trees in Ga
@@janewashington1662 Think Leland Cypress, now imagine your fresh Christmas tree, many tree farms sell the Lelands for Christmas
@@lynnbehnke6910
I have seen stories like that also,
And I think it was in Ireland that they were found.
But I’m sure there are others, elsewhere too...
Ghee makes fantastic popcorn. It also works well for stir-frying veggies. But my favorite use is for sauteing fish or chicken. It also works super well for searing your sous vide-cooked steaks because of its high smoke point.
If you don't want to brown your milk solids, use a thermometer to catch it at the right point. When the temperature rises above 212°F, you should watch it very carefully. That is when the milk solids begin to brown.
We love like Jesus! Making my first butter tomorrow.
Rose has beautiful colors on her face :)
Sarah that was so educational. I have had to sit by a wood stove an churned butter everyday. We would sell the butter when we had enough. We did not know about gee. We have come a long way in my 68 years. That was so much fun to watch since I remember all the thing you did the long way. What you did in an hour it took us 3 or 4 hours. Great show
This is one of my favorite videos of yours now. Been watching for years. You guys are awesome!!!
Thank you for this! I eat low carb- keto, so I eat a LOT of ghee, and it's EXPENSIVE! I'm actually cooking my steak and eggs in it right now!🥰❤
A real GOLD that we forget.
What a sweet blessing Rose is.