I am a retired biochemist and the reason it's different each time is because the milk solids content of the butter is never exactly the same. So you will get more foam or less foam depending on the milk solids contained in the butter at that time. It will never be the same so you are being wise to go by the chemical indicators rather than by time.
I had no foam at all at the beginning, it just started bubbling straight away. I used a high fat content (82%) Irish butter. I was wondering if the foam was from a poorer quality butter? But no foam at all? Was puzzling me.
@@jasonjones662 did you see stuff settling to the bottom? Ghee is the fat. The foam is the protein. Possibly the protein goes up while the water is cooking out. I honestly don't know, but it seems to make sense that they separate more, solids float to the top, while they still have water in them. Then sink down as the water cooks out. Maybe what you bought had either more water so not many solids or more protein so less water to make it float.
My sister (89 years) and I made ghee yesterday using your wonderful video. It was perfect, and she was so pleased to learn something new. She lives alone, has low stamina, unable to stand for long periods, but loves a challenge and learning new skills. She has watched nearly all of your videos, and tells me “RoseRed said this, or RoseRed said that”. We listened for the “blurp”, looked for the foam signals, and we could not have asked for a better presentation. Canning is a whole new skill for her. She was a Nurse Anesthetist for 55 years, worked in rural areas, had to fly by the seat of her pants many times, so she is very meticulous, as are you, so she has bonded with that.
89, that is impressive. Albeit “PAM” is her name, I too am always saying to my husband, “Rose red said this and that” I LOVE this story thank you for sharing. ❤❤
I finally made some last night. Only did 2 lbs to see how much my boiler would hold. It looks good. I have several pounds we bought on sale. I hope to get the rest done in the next few days. I played the video while it was cooking. Thank you again for the great videos and instructions. I'm 70 and you are teaching an old dog some new tricks.
We’ve been making and using ghee for cooking for over 40 year’s. This is definitely the most detailed and informative video I’ve seen. When cooking vegetarian meals (pakoras, etc.) and tasty treats (like french fries) the taste is much better and healthier with ghee. This video, as long as it is, is worth every minute. Thank you (and your cameraman) for making such a great video! Gave a thumbs up and subscribed.
Any thing for frying Groundnut oil it keep them crisp for a longer time. Or Tallow which is not suitable for Vegetarians. In West it's very common so Beware if you are a Vegetarian.
I am making this asap. I had just bought a ton of butter in 2020 and we had the major hurricane Laura and was evacuated for a week. I took my butter with me to the hotel! I was not leaving my butter. lol My kids laughed at me, but now that I can make ghee I'll be safe. Thank you.
When I was in college (bachelors of biology) I would have been so happy to have a professor like you. You're incredibly engaging. I'm delighted to have found your channel.
How fantastic would it be if EVERY college course was offered with a hands-on lab? The degrees offered today might then have real value. And it would be much easier to identify the “empty” degrees, wouldn’t it?
this is the 1st video i've watched all the way thru in a long, long time. No milk solids, no lactose, healthier than butter AND no refrigeration? I'm a convert already!
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
@@SoumyaSarkar - thanks for the tip! I'm getting ready to try a curry soon, right now i'm watching lots of videos to get the basic idea of a good curry. I'll definitely try this.
@@SoumyaSarkar you could also use the residue in candies and baked goods and stuff like that, basically anything a "trendy TH-camr cook" would use browned butter in, seeing as that's what it is.
I was born without the cooking gene! I can truly say you have been amazingly helpful to me. The best part is that I can trust your processes! Thank you.
I'm watching this as I make the ghee to follow along with the video a second time. And when my sound of ghee boiling matched the sound on your video, I felt gleeful.
Pam, just finished my first attempt at ghee, following your guidance. Result is a tasty, nutty flavored ghee. I used very low heat (on my stove #2 to melt then #1 and lower to match your simmer) and it took about an hour for 12 sticks of unsalted butter to go through the stages you described. The store bought ghee I tried did not have this very pleasant nutty flavor. Thank you for this excellent video.
Hi Rose! I realize that this youtube is now 5 years old but I still turn to it for review before I make the family Ghee every year for their Christmas gifts. For me, this is a must read and review. I should have posted this Thank You to you many years ago! You made me pay close attention to the "foam" and I always remember that you shared your story of splatter with us, so I take the precaution and I do not skimp on the use of cheese cloth! Thanks to Jim too, for the great camera work! Happy Cooking, Rose!
1000 percent, one of the best Teachers by far!!!!!! I truly appreciate your knowledge. You’re so explainable with the way You teach… I started a few Months ago putting things away that will help Me through the rough times. I’m so thankful that I came across your teachings. Wow thanks for being a blessing to Me and many more. 😁🙏🏽💕💕
@@cindysmith5351 I don't think it makes a difference. I believe it is often avoided so people can salt to taste vs already having it in their ghee. but this is only my opinion, not researched.
As an Indian I appreciate your giving credit to India for us. For far too long ghee was called "extremely" unhealthy by the west. Your video simply destroys that vile criticism of ghee. Also, just one correction. Ghee is used all over India and not just in eastern India. But that was a minor one really. We have been making ghee this exact way forever, and so has been my mon and those who came before her. Costco butter works out the best for us. We have tried many different kinds, but simple unsalted sweet cream butter from Costco works well. Thank you.
Butter, in general, had a bad rap in the west. Margarine was actually pushed upon Americans for many, many years as a "healthy" alternative to butter... what would you know, an entire 2 generations later and they are realized the exact opposite is true - that Margarine is very unhealthy and that butter is much better for you. Of course, too much butter, too much ghee, too much olive oil, etc. and your waistline will still suffer! Lol. So don't feel too offended by westerners vilifying ghee, we do it to even our own products. =)
My mom used to make this 50 years ago she just called it clarified butter and would use it for cooking..higher heat and no burning.She was an amazing cook and had recipe books from all countries we were blessed. Thanks I love your canning vids and this one particularly so much detail especially with the bubbles and changes NO way I could get this in a cooking book. YOU are the best ! And Jim has one steady hand and a great operator
I am not religious and don’t believe in Armegeddon and such. However, after watching the grocery and commodity grid go down during Covid, and realizing how vulnerable our utilities are, My thoughts on prepping are changing. A couple of years ago I moved to a very hurricane prone area which has increased my my awareness of the need to prep. You are a true blessing to those of us who are just starting this journey. I look forward to watching your other videos tans learning from you. Thank you both very much!
Please prep, we have a new contagious virus going around. However the government is being slient about it and not only that, the train incident in Ohio has poison our air and kill over 40000+ fish in the water in that area alone. However if u look at the map it's connected to other states. Birds and other animals have died including people personal pets. And few other chemicals has happened across America However their only talking about the one in Ohio. God Bless
Well that looks simple enough! I'm going to try it. Been wanting to stock up on butter, with the supply chain issues and all, but I just can't spare the freezer space. This solves that nicely. Plus I've got all these weird jar sizes from checking the canning aisle for mark downs the past 4 years. Can you believe they discount 50% just for one missing jar?? Thanks folks! This is the best homestead/preparedness tutorial channel out there, hands down.
Just noticed that this video was recorded in 2019. Seems so long ago, yet the most timely video for me at this very moment when I am preparing for some tough days ahead. Ready to start as of the (nearly) Memorial Day week-end of 2022! Hope it looks as great as yours, Pam!
Im into this sort of stuff right now, I have been preparing for over a year to be able to feed 14 ppl for 1 year at least, its a lot and my kids have kids and I just learned at Christmas that I'm going to be a Great-grandmother in July...whew, do I feel old!
Of course, at 64 I am making this for the first time. When I mentioned it to my mother, she said that her mother made it a lot "back in the day". It's amazing what you learn about your ancestors.
After watching your video a couple of times, I finally got up the courage to do this - worked perfectly! Thanks so much for all the work you and your husband do in bringing up these videos!
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
I am following your video for the second time. I’m making ghee from 11 pounds of butter. I bought it on sale, and I’m trying to save as much money as I can before inflation takes a firm hold. Thank you for your in-debth instructions.
A couple things I discovered when I made ghee. First of all, saltfree butter had very little foam while butter with salt had a lot of foam. This one caught me by surprise (my first batch was salt free butter and very little foam. The second batch had salt so the same amount of butter and same pan and I had major boil-over!) Second, the residue left in the pan is wonderful salt! NEVER discard it. It is the most wonderful toasted buttery salt for popcorn, vegetables, etc. This is why I will always make ghee from butter with salt...I'll just do smaller batches to control foam.
Louise, thank you so much for sharing that little tip. I am prepping to make Ghee for the first time and I have an excess of butter in my fridge, but it's all salted. I was about to put unsalted butter on my shopping list- Ghee what a waste of money that would have been! 😄
Dearest Rosered, I literally just completed making the ghee! I followed your instructions and the bottom of my pot had a nice golden crust like a buttered toast, lol. I’ve been watching your fabulous videos since last year. Graduated from water bath canning to pressure canning this last month. Your energy is contagious. My family and I thank you!
Thank you for taking the time to walk us through the various stages of preparing ghee. Born and educated in France and Great Britain, I have been living in Quebec for more than half a century. Your elaborate videos are a source of intellectual gratification and downright pleasure. Gratefully yours, Jean-Paul
I just watched the ghee video today. I wanted to share that the browned milk solids were served over steamed cauliflower when I was growing up…My mom was from Germany and an excellent cook. You should try it. So yummy. It tastes buttery and nutty at the same time. I guess I was starting to make ghee when I prepared my cauliflower dish.
I grow up northern India , My mom made ghee every other day she used to put two tables spoons of flour with butter going that ghee will not form too much in the end you can make a gravy with that flour
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
I’m starting my ghee right now but I do have a question for you by watching your videos and listening to different things you’ve taken me back to my childhood when my mom was deep into food storage in the LDS church, I remember everyone gathering at church to pick up their dehydrated foods from the church, you munched something about meeting up to pick up your in another video and you’ve talked about other thing that caught my attention but when you said the ladies came over to learn how to make ghee reminded me of my mom giving classes to the ladies at church and I had that aw ha moment that you’ve got to be LDS I could be wrong but you did take me back to my childhood and good memories thank you mom never made ghee.
Nabbed 1/2 pound boxes of butter for one dollar ... what a steal! Thanks for this step-by-stop video. Wish me luck! Hope you are all doing well and you are enjoying retirement. Not easy. It will take a few years to get into a routine. At any rate, hope you are taking naps--the best part of retirement.
I have made this once before, but it said to remove the foam as soon as it forms. Your way is by far the easiest I have seen, so i'll be doing it this way in future. I have only just found you and I am so glad I have, you explain things really well and some of the science behind it too which helps make sense of it all. I am now binge watching your video's. :)
I've done this for years. Food tastes better when the butter is rendered. But I put them in little Pyrex bowls and freeze it. Once frozen, it can be removed from the bowls and placed in a ziplock and put back into the freezer. Each bowl holds 1/2 a cup which equals 1 stick of butter.
One should never freeze The Ghee made with Butter. We usually use Anchor Butter which is 98% fat and it comes out better then any Ghee you would find in the Market.🍓
H Fur I've done this for almost 30 years and it's never ruined the ghee. I live near Miami and we are a much warmer climate here and the ghee turns rancid if not frozen or refrigerated.
@@TheBriarPatch I didn't say not to freeze, what I meant was ghee left I n room temperature is more flavour some . Usually we make Ghee with two slabs of Anchor Butter every two or three weeks, so we don't need to freeze.
H Fur understood. My grandmother is from Ohio. She left hers out, and it was all fine and good in that climate. But I live near Miami, and have lived in other tropical climates. Leaving it out in hot (90 deg F plus humidity) weather turns it rancid.
Hi Pam and Jim, Thank you so much for your content. After the current state of the world opened my eyes to the importance of preparedness, food security and self reliance, your channel has been a constant companion. I learned how to make ghee with this video and it worked like a charm! I wanted to start making it not only for the reasons you mentioned, but also because I wanted to try making garlic confit with it. I must suggest it as a recipe with this lovely ghee. You confit the garlic with ghee, which would never work with butter because it burns. Then, once the garlic is golden, let it all cool down until it reaches a buttery consistency. I left mine to cool for about 3 hours. At this stage, use a fork to mix it all up. I didn't process it, I usually make small batches (use enough ghee to cover the amount of peeled garlic you want to use, which for me is as many as my patience can stand to peel). I always refrigerate this mixture, since I don't know enough science about it to know if it can be left on the counter. This will result in a "garlic butter" that is fragrant but mild and very soft. Hope you or other viewers can try it sometime. Again, thank you so much for your amazing work, you are absolutely great! Greetings from Portugal.
@Eva Monteiro Did you know you can buy peeled garlic from Sam’s Club and I believe Costco as well. I have purchased it, diced it up, put it in jars, and covered with olive oil to keep in the refrigerator to use in recipes whenever I need it. 😊
Thank you for this video. I have found that my insulated rubber gloves from my smoker “tools” are perfect for handling hot jars and pouring hot foods when canning. Stops all accidental burns and is a great non-skid grip.
Just got through making GHEE. Your video was great. Since there is just my brother and I ( two old men) I only used two (2) Lbs of butter. I discovered that I used a pot that was not big enough. It held the GHEE but the foam that collected on top obscured the bottom of pot. Also, I found that I had to used a lower gas flame due to the size of the pot. All in all it came out fine in spite of me. Thank you, you're the best.
Love Ghee and this is an excellent video! Thank you. We also make ghee fudge from the milk solids left on the bottom of the pot. Just stir in a bit of flour and honey until you have fudge consistency. You can eat it that way or microwave it for a few seconds to get a shortbread cookie. Be careful as it can burn very easy.
I have been watching this video for almost a year and trying to work up the nerve to make ghee,today I finally did it with your video by my side every step of the way and success...I made ghee so happy can't thank you enough.I watch all your videos ,i have learned so much.
I think I've found my favorite new teacher! I've been in such a blue funk lately because of working on things as close to politics than I ever want to get and discovering how ruthless people can be, causing myself much anxiety even though I learned a lot. I think I shall be watching and trying to make sure we are prepared for whatever may come!
Rose I've been watching you for a while, and now I'm ready to try this. (Mostly because I'm still nervous about canning). And you say I don't have too. So I believe you. And I'm going to give it a try.
Great video! We have a family milk cow and I make a LOT of ghee! I also don’t skim. I just exercise patience and let the butter go thru all it’s stages. Thank you for sharing such wonderful info. God bless!
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
Pam, I want to deeply thank you for your guidance, knowledge and the way you TEACH!!!! Life's been crazy busy for a long while but I FINALLY attempted this on my very own last night and I am thrilled to say that except for the pouring the ghee into the jars, (my sweetie did that for me), I did each and every step of this on my own. I'm legally blind. We have *terrible* kitchen lighting and it's extremely difficult for me to see things. You've given me hope that I can do more things on my own with little assistance and you don't know how grateful I am for that! THANK YOUUUUUUUUUUUUUUUUUUU to you and Jim for all of your amazing and wonderful videos!!!!!!!!!!!! And thank you for teaching ME that I *can* do this. I only wished I'd found your channel many years ago! Stay so very blessed! We love you both tremendously!!!!
Your way of making ghee is the right way, I watched all other videos, they keep stirring on the top, which is not right, just let in simmer on low heat, when ghee is very dark it does not taste good at all, thanks for showing the right way. All the points are covered.
In Ethiopia, after we make the ghee, we marinate the ghee with precious spices for seven day outside and then put it on low heat till the ghee turns light to light brown. All flavorful dishes are made with this butter, and some homes smoke the container they keep this precious butter in by olive wood. I most certainly enjoyed your video. Yes, if technology goes down I too would reach for my precious butter in my basement for delightful comfort.
I'm excited to share this. I've made about a dozen batches of ghee using Pam's guidance and I love her help so much I would not have tried this without her. HOWEVER, I discovered, quite by accident that if you actually BROWN your ghee, it tastes ABSOLUTELY WONDERFUL. Do NOT be afraid to brown your ghee. You will probably even like browned ghee on toast. I do, and I didn't like yellow ghee on my toast. I since learned that in India, they brown their ghee for additional nuttiness that really does not come out fully unless it is browned. I thought I had burnt that batch, but when I tried it, I loved it and now make all my ghee that way. I am sure it is possible to overdo it on the browning side, but you would be surprised. Do not throw your ghee out or worry about having overcooked it if it turns dark brown. It lightens up a great deal in color after it has solidified. I have had it on my mind to share this, as my initial idea was to throw it out. Again, I learned that in India, they do brown it and the browner, the nuttier, up to a certain point. This makes producing ghee a lot more fun. Ghee is pretty forgiving. God bless all here.
I did this, but haven't tasted it, except for the solids in the pot. Indian cuisine also makes fudge from the carmalized milk solids. Saving mine to try it.
I am watching your video from Ontario Canada. I have never watched such a useful and well explained cooking processes. You are doing us all a wonderful service. Thank you very much
Solid ghee at room temperature had me puzzled, I totally forgot that in Africa we live close to the sun and no ghee or coconut oil is solid until you put it in the fridge... Unless it's winter. I'm definitely trying this soon
I wish I was one of the ladies in your ward! I don't know anyone in my ward who's interested in canning, dehydrating, prepping, etc. It's a lonely hobby...thank goodness for TH-cam!
I really enjoyed this video. I had not even thought about making extra Ghee and storing it until this video. The storing technique is simple to do and explained for everyone to understand. Thanks for your time and instructional video!
I just made Ghee this Saturday. I played this video, rewound this video & kept that up during the whole process. I had also put my phone close to my ear to hear the different sounds in the cooking stages. I wish I could upload a picture & video but let me tell you, it turned out perfectly! My first attempt too! Wahoo!! I have started my 3” binder, printing USDA Guidelines, Red Rose Homestead Guidelines along with bug out buckets instructions and more! I can’t wait until it’s completed! GOD has surely blessed us with the Cantrell Dream Team!! 🙌🙌🙏 Thank you thank you for your enthusiasm, hard work & commitment to teaching us the ropes!! 😘🌹
Thank you for mentioning the fact that it will look like butter after it cools down. When I did this last I thought I had done it wrong and so I stored the ghee in my extra refrigerator. In about a month I will be ready to make some more and I will know better. Thank you for going into so much detail.
Just made ghee and it came out perfect per your great directions. So I steamed asparagus and then added fresh rosemary to the milk solids and the asparagus was tossed in. Oh my gosh it is incredible! Thanks again, Pam!
Thank you so much for demonstrating this great way of putting up butter! I made it tonight and I had to use salted butter. I tasted what was left in the bottom of the pan and it contained a lot of salt! So, I am thinking that it, too, settled along with the other 'stuff'. You always make canning look so easy! Since Covid-19, I have realized that I need to have more healthy canned goods on our shelves rather than just go buy in bulk at the store: I know exactly what is in the foods I can. I am having difficulty finding jars at this time. Thanks again! Sheila
I have used salted butter as well with the same results as you got. Sometimes I use a little of both kinds of butter. Jars are a little difficult to find right now. Sometimes you can advertise for them and people with a bunch of empty jars on their shelves will just give them away.
oh good! That was my question - can you use salted butter. I always buy salted because it stays fresher longer (I leave half-sticks out on the counter so it's always soft). Rancid anything is nasty lol
I have used salted butter. an interesting thing is I scraped the caramelized solids from the bottom, which still had a lot of fat in it and used it as a salty seasoning for vegetables. Salty, nutty, buttery and only takes a wee bit. i keep it in a sample jam/mustard jar, the tiny 1 ounce ones you get with seasonal cheese platter sets.
I made my second batch today under your tutelage, ma'am. Thank you so very much, from the bottom of my heart. Seven half pints and one quarter pint from four pounds of butter.
I am so happy I discovered your videos! I recently learned that I am both lactose intolerant and non-Celiac gluten intolerant. It has been a challenge to stock my pantry and to recreate new versions of recipes. The costs associated with purchasing “specialty” foods and necessary pantry items off of the store shelves, not to mention very limited availability in my area, are just devastating. Finding your videos has quite literally been life saving for me. I am grateful and thank you so much for sharing your expertise.
Excellent presentation. Thank you. The change in the sound and look of the bubbles is so satisfying to see. The difference between the batches is most likely the amount of water in the butter. Cheaper butter = more water. I just cooked a batch, and got only five half-pints (and maybe a shot glass full) from three pounds of costco butter. Again, thank you.
Thank you for this video I had no idea we could do this. One thing I do is I save my butter wrappers in a zip lock bag and put them in the freezer for buttering a dish. I have been doing that for years and I love having them to do this it is just the correct buttery paper to grease a dish with.
Wonderful presentation! I am so happy that I watched it. What got me that a western lady was making ghee and I wanted to watch. We in India consume both ghee and butter, but probably more ghee. The better vendors make sweets with ghee and charge a lot more. While watching I got the idea to purchase unsalted butter and make our own ghee because in India, quality is uncertain. And given the price, it is probably worth it also. The recovery of ghee from butter would tell. Depends on the burnoff. I will only add one thing. The fragrance and taste of the ghee would vary depending on whether you used cow milk or buffalo milk butter and the amount in time of slow boiling you did after the clarification was achieved. Obviously the colour would darken from yellow to deeper yellow and must not evaporate to the extent of even the slightest of burning. Low heat and close watch. Thanks, you are great.
@@curiouscat3384 In india, ghee made from buffalo milk and cow milk are available, but the cow milk ghee costs upwards of 25$ a kilo, whereas buffalo ghee with added scents sells for 6 to 7$ a kilo. The ghee I refered to for making sweets is cow milk ghee.
I’ve made ghee for years on the stove top. I watched several videos making ghee in the Instant Pot by different Indian ladies. So I tried it. It made the loveliest ghee ever. No work, didn’t have to watch all the time, easy clean up.
Ive heard of ghee but never knew the reasons behind it, why its not more common used here or how to make it. Ive also never heard of how to make or store it. Thanks for this very informative video.
This is awesome! I've never purchased ghee because it is so expensive, but if I'm calculating correctly, you just made six pints for slightly more than one pint costs at the grocery store. I am going to try this while watching your video again! Exciting!!
Always wondered what ghee was. Came across this video after I “accidentally” saw your first video on storing water. Your teaching technique is wonderful - so easy to understand especially with you explaining the process as it goes along. Great camera shots as well. WIll definitely look for more of your videos especially those on storing water! Thanks SO much!
Have been watching a lot of food preserving videos and want to thank you for your hard work, honesty and teaching style - my goodness it is refreshing. Oh, and I subscribed - thank you again.
I've used your tutorial 3xs now. The first two i used store bought butter. This time, I had gallon of cream that was ready to expire so I first made butter, and froze it. A few days later I made ghee. WOW the foam was crazy so because I followed your Instructions of the bubbles I was able to forge on and I now have beautiful ghee! I wanted to send a photo but YT doesn’t allow that haha but THANKYOU SO VERY MUCH!!
Thank you. We started our channel not quite two years ago, so we have not been around that long! But we are really enjoying putting out all these videos.
This is something I have never heard of and am intrigued by it. Will definitely try it. Thank you for showing each step and telling us exactly what to look and listen for as the process evolves into the ghee. Give Jim a high 5 for his camera work. You're a great team! Jesus bless.
Hi Pam, I made Ghee for the first time in April using the oven method. This evening I used your method and made 2.5 pints. You are one amazing lady and the hubby too, thank you for helping those who never learnt these practices 🙏🙏
I watched your recipe for ghee twice yesterday, then decided to go ahead and try it. I had been saving many boxes of salted butter in the freezer. You said you use unsalted, but since you didn't say not to use salted, I decided to try it. Wow. Was it salty! I made up 12 jars, and only three sealed. I put the others into the oven at 250 degrees to melt it back down.This time I wiped the rims and the resin on the lids with vinegar, put the lids and rings on and hoped they would seal this time. Only 4 more sealed. I checked the rims again and they felt a tiny bit greasy even though I had carefully wiped the rims. If I make it again, I would try using a canning funnel to minimize any chance of butter getting on the rims. I hope others might learn from my mistakes. I always enjoy your videos, very informative.
This will be amazing for me once I make it :) I am indeed lactose intolerant and never knew why it caused me pain and discomfort when I had butter with certain foods. But now I know I can have ghee :) thank you Pam. ♥
Here it is July 2022 and I made a batch of Ghee. I was very happy over the canning experience. Thank you so much for your video. I will be making another 6 pints this week.
You guys are phenomenal. I've wanted to know about Ghee and how to make it. I'm going to begin buying butter and try to make Ghee. You make it look simple to do
Watched several videos on making ghee, then when I was ready to actually do it I watched a few more. I will say that I kept coming back to your video because I felt more confident in what you were saying and showing with the process. Thank you for your help.
This is second time I’ve watched this video. The first time I watched it, I was amazed at the detail in your processing, and I added your video to my favorites because I knew THIS level of detail for the final product is what I wanted. I got busy with other things, the world is rapidly changing, and I realized that I’m running out of butter that I’ve frozen, so I am picking up some good quality nonGMO butter tomorrow, and am prioritizing adding some ghee to my food storage! Many thanks to you and your husband for making the videos that I feel are safe methods of preserving food for my family! Seriously, thank you for what you bring to the table! Now, if I can just find some affordable lobster! 😂
Hahaha, I hear that...love 🦞 but been using every spare dime storing shelf stable items in vacuum seal bags and putting in solid totes so no light gets to them in my pantry
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I am a retired biochemist and the reason it's different each time is because the milk solids content of the butter is never exactly the same. So you will get more foam or less foam depending on the milk solids contained in the butter at that time. It will never be the same so you are being wise to go by the chemical indicators rather than by time.
Thanks for the information.
good explanation ! tnx
From has more to do with the moisture. Which is not regulated by law. Cheap butters have more moisture.
I had no foam at all at the beginning, it just started bubbling straight away. I used a high fat content (82%) Irish butter. I was wondering if the foam was from a poorer quality butter? But no foam at all? Was puzzling me.
@@jasonjones662 did you see stuff settling to the bottom? Ghee is the fat. The foam is the protein. Possibly the protein goes up while the water is cooking out. I honestly don't know, but it seems to make sense that they separate more, solids float to the top, while they still have water in them. Then sink down as the water cooks out. Maybe what you bought had either more water so not many solids or more protein so less water to make it float.
My sister (89 years) and I made ghee yesterday using your wonderful video. It was perfect, and she was so pleased to learn something new. She lives alone, has low stamina, unable to stand for long periods, but loves a challenge and learning new skills. She has watched nearly all of your videos, and tells me “RoseRed said this, or RoseRed said that”. We listened for the “blurp”, looked for the foam signals, and we could not have asked for a better presentation. Canning is a whole new skill for her. She was a Nurse Anesthetist for 55 years, worked in rural areas, had to fly by the seat of her pants many times, so she is very meticulous, as are you, so she has bonded with that.
89, that is impressive. Albeit “PAM” is her name, I too am always saying to my husband, “Rose red said this and that” I LOVE this story thank you for sharing. ❤❤
I finally made some last night. Only did 2 lbs to see how much my boiler would hold. It looks good. I have several pounds we bought on sale. I hope to get the rest done in the next few days. I played the video while it was cooking. Thank you again for the great videos and instructions. I'm 70 and you are teaching an old dog some new tricks.
We’ve been making and using ghee for cooking for over 40 year’s. This is definitely the most detailed and informative video I’ve seen. When cooking vegetarian meals (pakoras, etc.) and tasty treats (like french fries) the taste is much better and healthier with ghee. This video, as long as it is, is worth every minute. Thank you (and your cameraman) for making such a great video! Gave a thumbs up and subscribed.
Thank you so much for your kind comments and for subscribing. We really appreciate that.
Any thing for frying Groundnut oil it keep them crisp for a longer time. Or Tallow which is not suitable for Vegetarians. In West it's very common so Beware if you are a Vegetarian.
Rosemary I am so thankful for this tutorial. I,ve been confused with Ghee. I CAN,T wait to try this lol.
Me too and I already make ghee.. but knowing her extensive knowledge, I'm in all the way.
I made my first batch of ghee today! Turned out great. I kept this video going through the process. Thank you for the clear instructions 😊
Who knew that watching butter boil is so relaxing?
I know! I really get that!
I NOTICED THE SAME...!
I thought the SAME thing :) :)
Can you salt it before canning.?
I am making this asap. I had just bought a ton of butter in 2020 and we had the major hurricane Laura and was evacuated for a week. I took my butter with me to the hotel! I was not leaving my butter. lol My kids laughed at me, but now that I can make ghee I'll be safe. Thank you.
Connie: Wow!! That is fantastic! Jim
When I was in college (bachelors of biology) I would have been so happy to have a professor like you. You're incredibly engaging. I'm delighted to have found your channel.
Wow, thank you! Biology was my first master's degree!
How fantastic would it be if EVERY college course was offered with a hands-on lab? The degrees offered today might then have real value. And it would be much easier to identify the “empty” degrees, wouldn’t it?
@@thinkingoutloud6741 by
Thank you for making this video. I wanted to know how to make this expensive product.
Loved the presentation....I watch a lot
this is the 1st video i've watched all the way thru in a long, long time. No milk solids, no lactose, healthier than butter AND no refrigeration? I'm a convert already!
Glad you enjoyed it! And I agree with you--it is a great option. We keep a year's supply on hand.
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
@@SoumyaSarkar - thanks for the tip! I'm getting ready to try a curry soon, right now i'm watching lots of videos to get the basic idea of a good curry. I'll definitely try this.
@@SoumyaSarkar you could also use the residue in candies and baked goods and stuff like that, basically anything a "trendy TH-camr cook" would use browned butter in, seeing as that's what it is.
I was born without the cooking gene! I can truly say you have been amazingly helpful to me. The best part is that I can trust your processes! Thank you.
I'm watching this as I make the ghee to follow along with the video a second time. And when my sound of ghee boiling matched the sound on your video, I felt gleeful.
Sounds great! That was almost a pun! Well done!
I felt gheeful! 😉
@@libbygilley7728 I was going to say something similar. LOL
Pam, just finished my first attempt at ghee, following your guidance. Result is a tasty, nutty flavored ghee. I used very low heat (on my stove #2 to melt then #1 and lower to match your simmer) and it took about an hour for 12 sticks of unsalted butter to go through the stages you described. The store bought ghee I tried did not have this very pleasant nutty flavor. Thank you for this excellent video.
Hi Rose! I realize that this youtube is now 5 years old but I still turn to it for review before I make the family Ghee every year for their Christmas gifts. For me, this is a must read and review. I should have posted this Thank You to you many years ago! You made me pay close attention to the "foam" and I always remember that you shared your story of splatter with us, so I take the precaution and I do not skimp on the use of cheese cloth! Thanks to Jim too, for the great camera work! Happy Cooking, Rose!
1000 percent, one of the best Teachers by far!!!!!! I truly appreciate your knowledge. You’re so explainable with the way You teach… I started a few Months ago putting things away that will help Me through the rough times. I’m so thankful that I came across your teachings. Wow thanks for being a blessing to Me and many more. 😁🙏🏽💕💕
You're very welcome! So glad it is helpful and that you are setting things aside to be prepared for whatever comes our way!
Can you use salted butter? Does it taste different?
@@cindysmith5351 I don't think it makes a difference. I believe it is often avoided so people can salt to taste vs already having it in their ghee. but this is only my opinion, not researched.
@@merritt8025 Makes sense though!
I can say amen to that!
As an Indian I appreciate your giving credit to India for us. For far too long ghee was called "extremely" unhealthy by the west. Your video simply destroys that vile criticism of ghee. Also, just one correction. Ghee is used all over India and not just in eastern India. But that was a minor one really. We have been making ghee this exact way forever, and so has been my mon and those who came before her. Costco butter works out the best for us. We have tried many different kinds, but simple unsalted sweet cream butter from Costco works well. Thank you.
Thank you so much for sharing this about Costco butter. I had that question of which brand to use.
Yes I used Kirkland unsalted from Costco
Nice!
How long will it last on a shelf ?
Butter, in general, had a bad rap in the west. Margarine was actually pushed upon Americans for many, many years as a "healthy" alternative to butter... what would you know, an entire 2 generations later and they are realized the exact opposite is true - that Margarine is very unhealthy and that butter is much better for you. Of course, too much butter, too much ghee, too much olive oil, etc. and your waistline will still suffer! Lol.
So don't feel too offended by westerners vilifying ghee, we do it to even our own products. =)
You are going to save a lot of peoples live by teaching us useful skills like this. Thank you :)
You are a great teacher! I am glad I found you.
Thank you so much! We are glad you found us as well!
1
Yes she IS! Re-watching to do another batch this very moment! Good job Mrs. Rose!
My mom used to make this 50 years ago she just called it clarified butter and would use it for cooking..higher heat and no burning.She was an amazing cook and had recipe books from all countries we were blessed. Thanks I love your canning vids and this one particularly so much detail especially with the bubbles and changes NO way I could get this in a cooking book. YOU are the best ! And Jim has one steady hand and a great operator
How to store it? With lid on?
Nice that you gave your mom credit!
@@laciceroe Yes. Lid on.
Thats all it is you can do this with all fats as well duck chicken clarify them all removes milk soilds water bits and pcs
I am not religious and don’t believe in Armegeddon and such. However, after watching the grocery and commodity grid go down during Covid, and realizing how vulnerable our utilities are, My thoughts on prepping are changing. A couple of years ago I moved to a very hurricane prone area which has increased my my awareness of the need to prep. You are a true blessing to those of us who are just starting this journey. I look forward to watching your other videos tans learning from you. Thank you both very much!
Please prep, we have a new contagious virus going around. However the government is being slient about it and not only that, the train incident in Ohio has poison our air and kill over 40000+ fish in the water in that area alone. However if u look at the map it's connected to other states. Birds and other animals have died including people personal pets.
And few other chemicals has happened across America However their only talking about the one in Ohio.
God Bless
Well that looks simple enough! I'm going to try it. Been wanting to stock up on butter, with the supply chain issues and all, but I just can't spare the freezer space. This solves that nicely. Plus I've got all these weird jar sizes from checking the canning aisle for mark downs the past 4 years. Can you believe they discount 50% just for one missing jar??
Thanks folks! This is the best homestead/preparedness tutorial channel out there, hands down.
I agree! She's the best, and what a great hubby!💜
markdowns are the best buys!!!
Make sure the butter is 98% fat.
@@hfur7758 Is that different than common grocery store butter? What happens if you use something that's not 98%?
@@lisakukla459 In UK most of the Branded butters have 98% fat which means less moisture and the Ghee come out more flavourful.
Wonderful, thank you. You have the only real ghee recipe on the Internet. Ghee, as you point out, is a step beyond clarified butter!! Great job.
Just noticed that this video was recorded in 2019. Seems so long ago, yet the most timely video for me at this very moment when I am preparing for some tough days ahead. Ready to start as of the (nearly) Memorial Day week-end of 2022! Hope it looks as great as yours, Pam!
Im into this sort of stuff right now, I have been preparing for over a year to be able to feed 14 ppl for 1 year at least, its a lot and my kids have kids and I just learned at Christmas that I'm going to be a Great-grandmother in July...whew, do I feel old!
just made my first batch July 5, 2022, can't wait to try it.
I also found this late. July 2022 and am so happy.
Second time watching....catch some Land O'Lakes on sale and will be making ..opps...trying to make Ghee this weekend.
Of course, at 64 I am making this for the first time. When I mentioned it to my mother, she said that her mother made it a lot "back in the day". It's amazing what you learn about your ancestors.
Baba For Two: Yes, I agree, it is amazing what you can learn. Thanks for watching! Jim
After watching your video a couple of times, I finally got up the courage to do this - worked perfectly! Thanks so much for all the work you and your husband do in bringing up these videos!
Great job! Glad the video worked for you.
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
I too will watch this video a few times before I try it. I’ve always wanted to know how it’s done. I can’t wait to try making it myself 🙌🏼
At last I now know what the ghee is
@@wendykhumalo1860 Yeah, it was a big mystery to me too for a long time - welcome to the Insiders Club!
That popping sound is very satisfying
I am following your video for the second time. I’m making ghee from 11 pounds of butter. I bought it on sale, and I’m trying to save as much money as I can before inflation takes a firm hold. Thank you for your in-debth instructions.
The best instruction in ghee making! And I’ve watched around 10 or so. Thank you very much! 🙏🏻
Wow, thank you! I make it all the time because it is so much more economical than purchasing it. And once you get the hang of it, it is very easy.
A couple things I discovered when I made ghee. First of all, saltfree butter had very little foam while butter with salt had a lot of foam. This one caught me by surprise (my first batch was salt free butter and very little foam. The second batch had salt so the same amount of butter and same pan and I had major boil-over!) Second, the residue left in the pan is wonderful salt! NEVER discard it. It is the most wonderful toasted buttery salt for popcorn, vegetables, etc. This is why I will always make ghee from butter with salt...I'll just do smaller batches to control foam.
Louise, thank you so much for sharing that little tip. I am prepping to make Ghee for the first time and I have an excess of butter in my fridge, but it's all salted. I was about to put unsalted butter on my shopping list- Ghee what a waste of money that would have been! 😄
I agree.. I was just wondering why no one used salted butter!
Dearest Rosered,
I literally just completed making the ghee! I followed your instructions and the bottom of my pot had a nice golden crust like a buttered toast, lol. I’ve been watching your fabulous videos since last year. Graduated from water bath canning to pressure canning this last month. Your energy is contagious. My family and I thank you!
Thank you for taking the time to walk us through the various stages of preparing ghee.
Born and educated in France and Great Britain, I have been living in Quebec for more than half a century.
Your elaborate videos are a source of intellectual gratification and downright pleasure.
Gratefully yours,
Jean-Paul
Thank you so much--that means a lot.
I just watched the ghee video today. I wanted to share that the browned milk solids were served over steamed cauliflower when I was growing up…My mom was from Germany and an excellent cook. You should try it. So yummy. It tastes buttery and nutty at the same time.
I guess I was starting to make ghee when I prepared my cauliflower dish.
I was wondering if they would taste good! Next time I’ll have to try it.
That sounds Delicious I was not wanting to waste those yummy portions. Thanks for the great suggestion.
Browned butter is also excellent in cookies.
How long does it keep and should it be refrigerated? Please and thank you.
Honestly, You could narrate paint drying and make it fascinating.
I grow up northern India , My mom made ghee every other day she used to put two tables spoons of flour with butter going that ghee will not form too much in the end you can make a gravy with that flour
We Pakistanis have ghee as part of our heritage, culture and cuisine. This is one of the best tutorials of homemade ghee I have seen. Thank you.
Thank you - and your wonderful camera man, Jim, for this video. I am a visual learner. This video helps.
Glad it was helpful! I will pass your comments on to Jim! Thanks.
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
I’m starting my ghee right now but I do have a question for you by watching your videos and listening to different things you’ve taken me back to my childhood when my mom was deep into food storage in the LDS church, I remember everyone gathering at church to pick up their dehydrated foods from the church, you munched something about meeting up to pick up your in another video and you’ve talked about other thing that caught my attention but when you said the ladies came over to learn how to make ghee reminded me of my mom giving classes to the ladies at church and I had that aw ha moment that you’ve got to be LDS I could be wrong but you did take me back to my childhood and good memories thank you mom never made ghee.
Enjoyed watching video for a second time. Probably will watch a third time when I actually decide to make ghee.
Nabbed 1/2 pound boxes of butter for one dollar ... what a steal! Thanks for this step-by-stop video. Wish me luck! Hope you are all doing well and you are enjoying retirement. Not easy. It will take a few years to get into a routine. At any rate, hope you are taking naps--the best part of retirement.
That’s an amazing deal for 2023!
I enjoyed how you explained in detail what to look for (and the why) to get a perfect Ghee. PS....your husband did an excellent job on the videography
Thank you, Joy. I just read this to him and he says thank you as well.
Why not use salted butter? Enjoyed your video very much. Clear and slow speech. Easy to understand! Thank you!!!
I have made this once before, but it said to remove the foam as soon as it forms. Your way is by far the easiest I have seen, so i'll be doing it this way in future. I have only just found you and I am so glad I have, you explain things really well and some of the science behind it too which helps make sense of it all. I am now binge watching your video's. :)
I've done this for years. Food tastes better when the butter is rendered. But I put them in little Pyrex bowls and freeze it. Once frozen, it can be removed from the bowls and placed in a ziplock and put back into the freezer. Each bowl holds 1/2 a cup which equals 1 stick of butter.
I have thoroughly enjoyed this video. It makes so much sense preparing the ghee based on indicators. Thanks so much for sharing this skill.
One should never freeze The Ghee made with Butter. We usually use Anchor Butter which is 98% fat and it comes out better then any Ghee you would find in the Market.🍓
H Fur I've done this for almost 30 years and it's never ruined the ghee. I live near Miami and we are a much warmer climate here and the ghee turns rancid if not frozen or refrigerated.
@@TheBriarPatch I didn't say not to freeze, what I meant was ghee left I n room temperature is more flavour some . Usually we make Ghee with two slabs of Anchor Butter every two or three weeks, so we don't need to freeze.
H Fur understood. My grandmother is from Ohio. She left hers out, and it was all fine and good in that climate. But I live near Miami, and have lived in other tropical climates. Leaving it out in hot (90 deg F plus humidity) weather turns it rancid.
Hi Pam and Jim,
Thank you so much for your content. After the current state of the world opened my eyes to the importance of preparedness, food security and self reliance, your channel has been a constant companion.
I learned how to make ghee with this video and it worked like a charm!
I wanted to start making it not only for the reasons you mentioned, but also because I wanted to try making garlic confit with it. I must suggest it as a recipe with this lovely ghee.
You confit the garlic with ghee, which would never work with butter because it burns. Then, once the garlic is golden, let it all cool down until it reaches a buttery consistency. I left mine to cool for about 3 hours. At this stage, use a fork to mix it all up. I didn't process it, I usually make small batches (use enough ghee to cover the amount of peeled garlic you want to use, which for me is as many as my patience can stand to peel). I always refrigerate this mixture, since I don't know enough science about it to know if it can be left on the counter.
This will result in a "garlic butter" that is fragrant but mild and very soft.
Hope you or other viewers can try it sometime. Again, thank you so much for your amazing work, you are absolutely great!
Greetings from Portugal.
Oh yeah this sounds so delicious and healthy
@@me-hp7vh let me know if you ever try it! 😁 Cheers!
Don't peel garlic, put seperated toes in a jar with lid and shake vigorously for a minute. Voila peeled garlic.
❤️😊
@Eva Monteiro
Did you know you can buy peeled garlic from Sam’s Club and I believe Costco as well. I have purchased it, diced it up, put it in jars, and covered with olive oil to keep in the refrigerator to use in recipes whenever I need it. 😊
Thank you for this video. I have found that my insulated rubber gloves from my smoker “tools” are perfect for handling hot jars and pouring hot foods when canning. Stops all accidental burns and is a great non-skid grip.
Just got through making GHEE. Your video was great. Since there is just my brother and I ( two old men) I only used two (2) Lbs of butter. I discovered that I used a pot that was not big enough. It held the GHEE but the foam that collected on top obscured the bottom of pot. Also, I found that I had to used a lower gas flame due to the size of the pot. All in all it came out fine in spite of me. Thank you, you're the best.
Love Ghee and this is an excellent video! Thank you. We also make ghee fudge from the milk solids left on the bottom of the pot. Just stir in a bit of flour and honey until you have fudge consistency. You can eat it that way or microwave it for a few seconds to get a shortbread cookie. Be careful as it can burn very easy.
I'm going to try this next time.
I have been watching this video for almost a year and trying to work up the nerve to make ghee,today I finally did it with your video by my side every step of the way and success...I made ghee so happy can't thank you enough.I watch all your videos ,i have learned so much.
Very, very awesome detailed video. You have a very calming demeanor, which I really enjoy. Thank You 😊
So nice of you--thank you. And thanks for watching.
I’m lactose intolerant and bought ghee till it became to expensive now thanks to you I will be making my own ghee & enjoy toast
I think I've found my favorite new teacher! I've been in such a blue funk lately because of working on things as close to politics than I ever want to get and discovering how ruthless people can be, causing myself much anxiety even though I learned a lot. I think I shall be watching and trying to make sure we are prepared for whatever may come!
Thank you for this amazing tutorial. I made 5 lbs (10 - 8 oz jars) today. I’m so happy 💗
Stephanie: Great!! Jim
Rose I've been watching you for a while, and now I'm ready to try this. (Mostly because I'm still nervous about canning). And you say I don't have too. So I believe you. And I'm going to give it a try.
Great video! We have a family milk cow and I make a LOT of ghee! I also don’t skim. I just exercise patience and let the butter go thru all it’s stages. Thank you for sharing such wonderful info. God bless!
That is fabulous! Good for you and thanks for watching.
Do not throw away the caramelized residue at the bottom. Scrape it and keep it in a bowl in the refrigerator. If you are are making a Indian curry or anything currylike, put a spoonful 2.mins before you take it out of the heat. Let it mix for 39 seconds. You will love it.
@@SoumyaSarkar Thank you for the tip!
How do you make it using the cow milk? Do you make butter first, then cook it down to make ghee?
@@lonigirl8807 I make butter first then cook some of it down to make ghee🤗
Pam, I want to deeply thank you for your guidance, knowledge and the way you TEACH!!!! Life's been crazy busy for a long while but I FINALLY attempted this on my very own last night and I am thrilled to say that except for the pouring the ghee into the jars, (my sweetie did that for me), I did each and every step of this on my own. I'm legally blind. We have *terrible* kitchen lighting and it's extremely difficult for me to see things. You've given me hope that I can do more things on my own with little assistance and you don't know how grateful I am for that! THANK YOUUUUUUUUUUUUUUUUUUU to you and Jim for all of your amazing and wonderful videos!!!!!!!!!!!! And thank you for teaching ME that I *can* do this. I only wished I'd found your channel many years ago! Stay so very blessed! We love you both tremendously!!!!
Your way of making ghee is the right way, I watched all other videos, they keep stirring on the top, which is not right, just let in simmer on low heat, when ghee is very dark it does not taste good at all, thanks for showing the right way. All the points are covered.
I made my first 8 half-pint jars of ghee yesterday! I followed your steps and they turned out perfectly!
I liked how you explain why you don’t have to process ghee, and why you don’t use it for cakes. Thanks! It makes sense now.
Glad it was helpful! Thanks for watching.
In Ethiopia, after we make the ghee, we marinate the ghee with precious spices for seven day outside and then put it on low heat till the ghee turns light to light brown. All flavorful dishes are made with this butter, and some homes smoke the container they keep this precious butter in by olive wood. I most certainly enjoyed your video. Yes, if technology goes down I too would reach for my precious butter in my basement for delightful comfort.
Emaye: Thank you for your Ethiopian experience and watching our video channel. Jim
I'm excited to share this. I've made about a dozen batches of ghee using Pam's guidance and I love her help so much I would not have tried this without her. HOWEVER, I discovered, quite by accident that if you actually BROWN your ghee, it tastes ABSOLUTELY WONDERFUL. Do NOT be afraid to brown your ghee. You will probably even like browned ghee on toast. I do, and I didn't like yellow ghee on my toast. I since learned that in India, they brown their ghee for additional nuttiness that really does not come out fully unless it is browned. I thought I had burnt that batch, but when I tried it, I loved it and now make all my ghee that way. I am sure it is possible to overdo it on the browning side, but you would be surprised. Do not throw your ghee out or worry about having overcooked it if it turns dark brown. It lightens up a great deal in color after it has solidified. I have had it on my mind to share this, as my initial idea was to throw it out. Again, I learned that in India, they do brown it and the browner, the nuttier, up to a certain point. This makes producing ghee a lot more fun. Ghee is pretty forgiving. God bless all here.
That is fantastic! Thanks for sharing.
I did this, but haven't tasted it, except for the solids in the pot. Indian cuisine also makes fudge from the carmalized milk solids. Saving mine to try it.
I came across your video’s as I was researching how to can. I found them very informative. I hope you continue with more video’s in the future.
Thank you! Will do!
I am watching your video from Ontario Canada. I have never watched such a useful and well explained cooking processes. You are doing us all a wonderful service. Thank you very much
Solid ghee at room temperature had me puzzled, I totally forgot that in Africa we live close to the sun and no ghee or coconut oil is solid until you put it in the fridge... Unless it's winter. I'm definitely trying this soon
You made it so simple to understand. I did this today and I’m really proud of myself. I now have ghee in my food supply. Thank you
Fantastic! Way to go!
I wish I was one of the ladies in your ward! I don't know anyone in my ward who's interested in canning, dehydrating, prepping, etc. It's a lonely hobby...thank goodness for TH-cam!
Thanks for your comment! Canning is indeed a dying art! And yes, thank goodness for TH-cam!
I really enjoyed this video. I had not even thought about making extra Ghee and storing it until this video.
The storing technique is simple to do and explained for everyone to understand.
Thanks for your time and instructional video!
You are very welcome. Thanks for watching.
I just made Ghee this Saturday. I played this video, rewound this video & kept that up during the whole process. I had also put my phone close to my ear to hear the different sounds in the cooking stages. I wish I could upload a picture & video but let me tell you, it turned out perfectly! My first attempt too! Wahoo!!
I have started my 3” binder, printing USDA Guidelines, Red Rose Homestead Guidelines along with bug out buckets instructions and more! I can’t wait until it’s completed!
GOD has surely blessed us with the Cantrell Dream Team!! 🙌🙌🙏
Thank you thank you for your enthusiasm, hard work & commitment to teaching us the ropes!! 😘🌹
Thank you for mentioning the fact that it will look like butter after it cools down.
When I did this last I thought I had done it wrong and so I stored the ghee in my extra refrigerator. In about a month I will be ready to make some more and I will know better.
Thank you for going into so much detail.
Just made ghee and it came out perfect per your great directions. So I steamed asparagus and then added fresh rosemary to the milk solids and the asparagus was tossed in. Oh my gosh it is incredible! Thanks again, Pam!
What a great idea! Thank you for the in-depth lesson on making ghee. I'll be buying butter on sale now!
Thank you so much for demonstrating this great way of putting up butter! I made it tonight and I had to use salted butter. I tasted what was left in the bottom of the pan and it contained a lot of salt! So, I am thinking that it, too, settled along with the other 'stuff'. You always make canning look so easy! Since Covid-19, I have realized that I need to have more healthy canned goods on our shelves rather than just go buy in bulk at the store: I know exactly what is in the foods I can. I am having difficulty finding jars at this time. Thanks again! Sheila
I have used salted butter as well with the same results as you got. Sometimes I use a little of both kinds of butter. Jars are a little difficult to find right now. Sometimes you can advertise for them and people with a bunch of empty jars on their shelves will just give them away.
oh good! That was my question - can you use salted butter. I always buy salted because it stays fresher longer (I leave half-sticks out on the counter so it's always soft). Rancid anything is nasty lol
I have used salted butter. an interesting thing is I scraped the caramelized solids from the bottom, which still had a lot of fat in it and used it as a salty seasoning for vegetables. Salty, nutty, buttery and only takes a wee bit. i keep it in a sample jam/mustard jar, the tiny 1 ounce ones you get with seasonal cheese platter sets.
I made my second batch today under your tutelage, ma'am. Thank you so very much, from the bottom of my heart. Seven half pints and one quarter pint from four pounds of butter.
I am so happy I discovered your videos! I recently learned that I am both lactose intolerant and non-Celiac gluten intolerant. It has been a challenge to stock my pantry and to recreate new versions of recipes. The costs associated with purchasing “specialty” foods and necessary pantry items off of the store shelves, not to mention very limited availability in my area, are just devastating. Finding your videos has quite literally been life saving for me. I am grateful and thank you so much for sharing your expertise.
Thank you for teaching me ……it chokes me up that my mom is no longer with us ever time I watch. Thank you for making me feel like I belong
Thank you so very much for taking the time to share this knowledge with us. I really appreciate it.
Glad it was helpful! Jim
Excellent presentation. Thank you. The change in the sound and look of the bubbles is so satisfying to see.
The difference between the batches is most likely the amount of water in the butter. Cheaper butter = more water. I just cooked a batch, and got only five half-pints (and maybe a shot glass full) from three pounds of costco butter.
Again, thank you.
Thank you! I’ve watched many videos on how to make ghee, and yours is by far the best, you’re a great teacher!
Wow, thank you! I appreciate your comment!
the night that I make ghee.... I go ahead and make rice in the same pot so I make use of the milk solids..... tastes great! THX for making the videos
Thank you for this video I had no idea we could do this. One thing I do is I save my butter wrappers in a zip lock bag and put them in the freezer for buttering a dish. I have been doing that for years and I love having them to do this it is just the correct buttery paper to grease a dish with.
That is a great tip! Thanks for sharing.
Wonderful presentation! I am so happy that I watched it. What got me that a western lady was making ghee and I wanted to watch. We in India consume both ghee and butter, but probably more ghee. The better vendors make sweets with ghee and charge a lot more. While watching I got the idea to purchase unsalted butter and make our own ghee because in India, quality is uncertain. And given the price, it is probably worth it also.
The recovery of ghee from butter would tell. Depends on the burnoff.
I will only add one thing. The fragrance and taste of the ghee would vary depending on whether you used cow milk or buffalo milk butter and the amount in time of slow boiling you did after the clarification was achieved. Obviously the colour would darken from yellow to deeper yellow and must not evaporate to the extent of even the slightest of burning. Low heat and close watch.
Thanks, you are great.
You are so welcome. And thank you for adding these rich cultural details. It makes me appreciate ghee so much more after reading your comment.
Namaste 🙏
@@curiouscat3384 In india, ghee made from buffalo milk and cow milk are available, but the cow milk ghee costs upwards of 25$ a kilo, whereas buffalo ghee with added scents sells for 6 to 7$ a kilo. The ghee I refered to for making sweets is cow milk ghee.
I’ve made ghee for years on the stove top. I watched several videos making ghee in the Instant Pot by different Indian ladies. So I tried it. It made the loveliest ghee ever. No work, didn’t have to watch all the time, easy clean up.
Thank you dear lady. I have been wanting to know how to make gee. You are so awesome to watch and to listen too. Blessings to you and Jim!
Thank you for your kind comments--we really appreciate that.
Ive heard of ghee but never knew the reasons behind it, why its not more common used here or how to make it. Ive also never heard of how to make or store it.
Thanks for this very informative video.
This is awesome! I've never purchased ghee because it is so expensive, but if I'm calculating correctly, you just made six pints for slightly more than one pint costs at the grocery store. I am going to try this while watching your video again! Exciting!!
Always wondered what ghee was. Came across this video after I “accidentally” saw your first video on storing water. Your teaching technique is wonderful - so easy to understand especially with you explaining the process as it goes along. Great camera shots as well. WIll definitely look for more of your videos especially those on storing water! Thanks SO much!
Have been watching a lot of food preserving videos and want to thank you for your hard work, honesty and teaching style - my goodness it is refreshing. Oh, and I subscribed - thank you again.
So nice of you! Thank you for subbing and joining our community.
I've used your tutorial 3xs now. The first two i used store bought butter.
This time, I had gallon of cream that was ready to expire so I first made butter, and froze it. A few days later I made ghee. WOW the foam was crazy so because I followed your Instructions of the bubbles I was able to forge on and I now have beautiful ghee! I wanted to send a photo but YT doesn’t allow that haha but THANKYOU SO VERY MUCH!!
Thank you for letting us know of your successes. Jim
I’m just loving all your videos. I don’t know how I’ve missed your channel all these years. Thank you...wonderful video.
Thank you. We started our channel not quite two years ago, so we have not been around that long! But we are really enjoying putting out all these videos.
This is something I have never heard of and am intrigued by it. Will definitely try it. Thank you for showing each step and telling us exactly what to look and listen for as the process evolves into the ghee. Give Jim a high 5 for his camera work. You're a great team! Jesus bless.
Hi Pam, I made Ghee for the first time in April using the oven method. This evening I used your method and made 2.5 pints. You are one amazing lady and the hubby too, thank you for helping those who never learnt these practices 🙏🙏
I watched your recipe for ghee twice yesterday, then decided to go ahead and try it. I had been saving many boxes of salted butter in the freezer. You said you use unsalted, but since you didn't say not to use salted, I decided to try it. Wow. Was it salty! I made up 12 jars, and only three sealed. I put the others into the oven at 250 degrees to melt it back down.This time I wiped the rims and the resin on the lids with vinegar, put the lids and rings on and hoped they would seal this time. Only 4 more sealed. I checked the rims again and they felt a tiny bit greasy even though I had carefully wiped the rims. If I make it again, I would try using a canning funnel to minimize any chance of butter getting on the rims. I hope others might learn from my mistakes. I always enjoy your videos, very informative.
I've canned butter 2 yrs ago and used half salted butter cubes and half unsalted butter cubes and that turned out with the perfect amount of salt.
Thanks 🙏. My wife prepares ghee using the same method and it's an essential ingredient for Indian recipes.
Thank you for teaching us the way! So happy this will be on the internet forever! You are the Bob Ross of preservation!
Thank you...you are such a good teacher. I appreciate that you show the whole process.
Thank you so much! Glad it was helpful.
This will be amazing for me once I make it :) I am indeed lactose intolerant and never knew why it caused me pain and discomfort when I had butter with certain foods. But now I know I can have ghee :) thank you Pam. ♥
RedRoseSeptember22: We hope you it helps and you like it! Jim
Here it is July 2022 and I made a batch of Ghee. I was very happy over the canning experience.
Thank you so much for your video. I will be making another 6 pints this week.
A fabulous tutorial! I think the best I have found by far. Thank you for sharing
Wow, thank you! Glad it was helpful.
You guys are phenomenal. I've wanted to know about Ghee and how to make it. I'm going to begin buying butter and try to make Ghee. You make it look simple to do
Watched several videos on making ghee, then when I was ready to actually do it I watched a few more. I will say that I kept coming back to your video because I felt more confident in what you were saying and showing with the process. Thank you for your help.
This is second time I’ve watched this video. The first time I watched it, I was amazed at the detail in your processing, and I added your video to my favorites because I knew THIS level of detail for the final product is what I wanted. I got busy with other things, the world is rapidly changing, and I realized that I’m running out of butter that I’ve frozen, so I am picking up some good quality nonGMO butter tomorrow, and am prioritizing adding some ghee to my food storage!
Many thanks to you and your husband for making the videos that I feel are safe methods of preserving food for my family! Seriously, thank you for what you bring to the table!
Now, if I can just find some affordable lobster! 😂
Sharon: It sounds like you are doing very well. Thank you. Oh, the affordable lobster...me, too! Jim
Hahaha, I hear that...love 🦞 but been using every spare dime storing shelf stable items in vacuum seal bags and putting in solid totes so no light gets to them in my pantry
Thank you for such detailed instruction and pointed guidance. I appreciate you showing us what to look for by both sight and sound. This was great!
You are so welcome! Glad it was helpful.
Wow.... your narration was absolutely amazing. So precise.... it was just a real experience. Thank you for your time, effort, and thoughts.