Oh I miss my mom. The layers of smells in that process is my mom and my childhood. Kids never fed with store bought ghee. They are fed well on ghee with dosa, rice., lentils, and desserts. I remember my mom standing near the stove with brass vessel called uruli and heavy spatula of caste iron called chattukam. And the whole house filled that happy fragrance.
Finally, a legitimate chef who explain HOW and WHY we do certain things in the kitchen. I've had enough of not understanding why things should be done in a certain why. This visual guide is really helpful since many online tutorials just TELL you what to do, and not SHOWING what to do. The safety precautions are a great bonus too, to promote the culture of safety. Very informative, chef. I'm glad you're doing these educational videos again.
3:05 Induction often has thermal probes to avoid burning. Use them and I love the first method because of it. The reason is simple: it burns right away and not over time. As a result homecooks end up burning and/or destroying pots thinking they have time to adjust. So even the cheap ones now have PID system to give the heat time to spread by pulsing the power.
I haven't made clarified butter in a while, but after pork fat (lard), it is my go to cooking oil. I can't think of the last time I used butter for cooking. The method I used was similar to the first, but I use the oven instead as it is easier to control the temperature.
whenever my mom would make ghee at home, she'd mix a few spoons of rice with the browned milk fat solids at the bottom of the pot and give it to me as a treat.... i would recommend you also try it! (you might wanna add a pinch of salt and/or sugar as per your taste)
I clarify one 250g pack of butter at a time, in tiny little Staub cast iron saucepan, and by the time all the water has boiled off using the lowest flame on my hob, the milk solids have started to caramelise on the bottom and I find myself verging on ghee.
Hey, check out this little trick I came up with this while brining a couple of pork chops in the fridge. I think it would work well with your bag technique. Instead of putting it in a large container and standing it up on a shelf use one or two of those large black clips that usually grab a stack of paper and clip the top of the bag to one of your refrigerator shelves and then it hangs down in the open area of the shelf below it and gravity keeps everything straight down, which is great. I like to do that when brining that way both face surfaces are always in contact with the brine and it never needs to be flipped. Thanks for another great video!
7:10 Another reason not use salted butter is that salt dissolves in the water part If clarified properly, there should be no salt in the final product. Not only it is hard to predict, but it ends up being just a waste.
This is an awesome video, and very appreciated! I prefer the longer version of clarifying butter, as in all things cooking, the more time you spend the better the product. (True for home cooking, restaurants are a different animal) I started using unsalted butter about a year ago and really noticed the difference. Will be doing a clarified butter session very soon with your excellent instruction. Thank you!
Clarified butter to bake Apple Beignets in. That’s two layers of puff pastry made with butter and a thick slice of apple. In the middle you squeeze some almond paste. After baking you drop the Beignets onto a sugar/cinnamon mixture.
If you're doing the second method, another thing you can do is melt the butter in a jar, then put the lid on and turn it upside down. Once it's set, the watery portion will be at the lid end. You can just turn it right way up, unlid it, then pour off the liquid
This is so simple, 😊 Thanks for the information. Always struggle with burning butter when cooking steaks. Loving the new kitchen...this means more cooking videos yay 🎉
Thank you for making more cooking videos. I love your reactions, but this kind of content is way more informative and interesting, in my opinion. It's hard to create unique content in such a saturated youtube genre, but you make it educational and fun.
Amazing new kitchen.. I do the first method but will try the second method for definite as I can use them for different things.. like chops , steaks, chicken breast or roast veg.. 👍👍👏👏👏
Excellent video. I clarify butter professionally and I give the full smile and nod of approval. Plugra unsalted is the best choice for making the highest quality clarified butter and butter oil. I use a combination of the Keller method and the traditional method in a since. It's more logical when doing this on a much longer scale because with the Keller method you can remove most of those undesirable solids and water before beginning the traditional method which basically polishes off the process before pasteurizing at 225 degrees and canning.
Great to see you back to basics! Very good video, perfect clarified butter. By the way I tried your spherification method, did some fresh oysters with cucumber water pearls and caviar, sublime!! Keep us posted with your tricks. Thumbs up from the French border 😀
James congratulations on your new home ! Very educational video James. You really know a lot. I’m going to do this sometime. Thanks for the tips too especially not scrapping the bottom of the pot. And note take no flip flops or shorts 😊
Congratulations on your beautiful kitchen studio. These are some good tips in the methods that you illustrate.. I use the pot method, but I usually remove from the heat within 15 minutes or so of simmering, and skim off the floating milk foam, then I gently pour to a second vessel, leaving the bottom residue behind. I'll try both your methods next time around.
I have always made clarified butter the traditional way and then pour it into a mason jar after its cooled a bit and it will last months in the fridge. The boil in bag method seems more like a set and forget method especially if you use a sous vide machine.
Amazing new kitchen James! Very happy for you, as you create fun and entertaining content. Have been watching you since your very beginnings, as I love cooking and I'm spanish too, so feel kinda identified when you talk about our gastronomy :)
Hi chef, let me tell you how I do it. I tried several methods I came up with on my own before seeing TH-cam videos about how to do it. Eventually this is what I finally came up with. I make a double boiler with a half gallon pot like you used in this video and a 1.5 quart Pyrex round bottomed mixing bowl. Melt two pounds of butter over low heat. Low heat means I don't have to stand over it the whole time. Once it is thoroughly melted, stick it in the fridge until it's completely hardened. then take it out and pop the hardened butter loose from the bowl. This is why you want a round bottomed bowl as it is impossible to get hardened butter out of anything with more straight sides like a measuring cup. Do this under running cold water at the sink. Wash and scrape the top and bottom of the butter with a dull table knife until it's clean. Then I repeat the whole process a second time for extra purity. This takes a significant amount of time per the clock, but very minimal effort.
Thanks for another great instruction video chef. I tried making this but I was messing around with a spoon trying to get the nasty bits out - that took ages and I had not much butter left afterwards. Looking forward to trying your method.
@@ChefJamesMakinson I'll be testing it out next month, I want to make some fondant potatoes for the family xmas table. Great tip of yours to store it in smaller batches then I can share with family if they enjoy the dish. Thanks again Chef ❤
3:36 I call that the "fizzy stage", which is the earliest you can decant it. If you continue further until the milk solids run dry and start to brown slightly, you have ghee.
I use a variation on the second method. I start with a plastic squeeze bottle that has a spigot/nozzle on it. I put a cheese cloth over the top of this before attaching the lid with the spigot (just drape the cloth over the top of the bottle, screw/snap the lid on normally, it'll be tight but with the right bottle it works great, and then a large amount of butter in the squeeze bottle itself. I use about a 32 oz flexible plastic sports bottle for this, similar to the kind people bring to the gym. I also sometimes toss a large number of sprigs of rosemary, thyme, and a few cloves of garlic into the bottle with the butter, but that's optional, and I don't always do it, but I usually keep about 3 or 4 different types of clarified butters on hand for cooking with, including rosemary thyme and garlic butter, tarragon butter, plain butter, and more often than not, an apple cinnamon butter (perfect for making pancakes). Once I have the sports bottle filled, I then let it sous vide for several hours if not the better part of the day. When it's done, I'll pull the bottle out, use the spigot to drain it which also filters it through the cheese cloth, and it just spits out liquid gold with minimal effort. It's maybe 5 minutes of prep, 5 minutes of cleanup, and several hours in between I can use to go run errands or go to my day job, etc. And the results are pretty much perfect every time. And, yes, I do have a dedicated sports bottle for this, because no matter how much cleaning the bottle gets, it still retains a mild herb smell though I don't taste it in water if using it at the gym/similar. Also, for the apple cinnamon clarified butter, I usually put in dehydrated apple chips and 3-4 sticks of cinnamon. No sugar or honey. It's great for certain breakfast dishes or desserts. The rosemary, thyme, and garlic I typically use on meats, and the tarragon I usually use as the base of my bearnaise as well as in a few white sauces for pastas. I particularly like using it to saute clams or other shellfish for linguine.
5:10 I use a separating funnel. They might be more familiar in the chemistry lab, but I find it an essential kitchen utensil - but then a kitchen *is* is chemmy lab.
Clarified Butter in india is called Ghee which considered healthy compare to oil and normal butter and instead of using storebrought butter Ghee is made by using Makhan which is type of healthy butter made at home for that you need to make Curd by collecting milk fat which form by boiling milk and letting it cooldown , those collected fats are then Bacteria let them brake down aka fermenting, once that is done we blend them while adding water as needed to separate fat and liquid and the fat is Makhan(butter) and liquid is buttermilk which is drinkable which cools you down and also help in digestion, and then makhan is used to make ghee aka Clarified butter using the method 1 shown in the video
i have a very quick way of clarifying butter. Just a couple tablespoons in a microwave-safe cup/mug, microwave on high for 34-44 seconds. then i just spoon off the top what i need. butter semisolids left get put on food (like cooked vegetables etc). The solids sink to the bottom.
I don't use it too often in cooking but when I do need to make it (instead of buying Ghee from the corner shop) I start the day before; I usually add a cup of water to the pot and add the butter, heat it through to a boil, let it rest and cool to a reasonable temp, fridge it and then remove the cleaned solidified butter fat mass the next day. Similar to the bag method just without the bag.
Hello Chef Janes! Your kitchen looks beautiful! Your videos are awesome! Keep up the good work and stay safe! Also... I am still waiting for the Afghani Chicken.. LOL I won't stop bothering you for it 😂😂😂
Never realized it was this easy to do. I’d use the first method. I also agree it’s way easier to salt your food when cooking if you use unsalted butter. I just wish I had salted for when I butter bread or English muffins because I can never seem to balance the salt evenly on it by sprinkling it 🤦♂️
Great video - concise and informative. I've only ever clarified butter in the traditional way. I wonder about the second method - is this used in his kitchens or is it a simplified method for home cooks?
I really like your reaction videos but I absolutely enjoy it more when you also cook and explain things! I actually just made a form of smoked clarified butter and it's cool to see the similarities.
Our fam has its own recipe for this, we add a few drops of water to the liquid gold to make it curdle into a thick ghee used in south indian dishes. Nice to see your attempt!! Stay safe chef, heard there are floods in spain
Hi, Chef James! Nice kitchen you have! My granny always made clarified butter more like a ghee, put butter at low heat and cook it for a few hours - that was the recipe. So she would definately prefer the first way. Though i never did like butter anyway. Happy Halloween!
I've tried method 1 before, with additional whole spices in the butter that I strained off to make a flavored butterfat. Method 2 seems like a nifty trick for when I just need a bit of clarified butter and don't want to do the huge batch and can skip some of the clean-up.
And BTW, because in Germany you can buy Butterschmalz (clarified butter, or ghee) in the supermarket, I use it for frying and baking almost exclusively. Sometimes I use lard (Schmalz) which is a pig fat. But many people don't like how lard smells. While clarified butter has very nice milky taste.
I remember as a kid asking my mum why the butter had oil round it and I remember her telling me it was clarifying due to the warmth of the kitchen. Im sure she said to me an old catering trick to make clarified butter is just to leave the butter in a warm to hot kitchen, no need to use pans at all!
My best tip if you have the equipment is to use a magnetic stirrer hotplate. All the milk solids fall tp the bottom of the flask and all you have to do is wait for the butter to solidify in the fridge to separate the oil/water.
What is your opinion on using clarified butter instead of regular butter when baste finishing a steak? nice examples of how to make clarified butter as well, thanks!
Congrats on the new kitchen. How long does it take for butter to go bad? Myself and my father always used maybe a stick of butter a week. I rarely kept it in the fridge. I would like to say we used a butter dish but we rarely did. We used butter mostly for cooking. However we put it on toast and stuff and never had any problems. As for refrigerated butter I would never even consider it could be bad... Perhaps its because we never kept butter for more then a few weeks.
I have made small batches of clarified butter before. The stovetop method is always my favorite because the idea of boiling in a bag seems counterintuitive. I mean it works, obviously, but it looks as though the moment you heat it, it would almost seem like you didn’t do much at all. Now that I’ve seen this I feel like making popcorn. 😂
Love your content chef James! Maybe at some point you can do some Cypriot dishes? I am at your disposal for tips! 👏 I will clarify butter soon so thanks for the video!
Happy Halloween!!!! My favorite holiday! I prefer the first method. Never heard of or saw the second. Sometimes I buy ghee instead of making clarified butter. The counter behind you in your new house is my entire kitchen. I miss having a proper kitchen.
The cheat method interests me! Will it last as long in the fridge as the original method? It reminds me of the cheat method of making clotted cream in the microwave. I resisted trying it for a very long time, but once I did, I'll never go back. It actually works!!
My mother makes ghee every week although she use the milk , she boils it and get it cool and then remove the cream from milk and save it and do the first method to make clarified butter(Ghee) Because that's what me use for cooking most of the times
If u r turning it into ghee then I would suggest adding betel leaf at the end before turning off heat and then remove the leaf before bottling. It will give a unique flavour
I do it the other way around. Usually, I purify 4-6 kilos at a time the following way. 1. Put butter in a deep enough pot 2. Heat an oven 80°C 3. Put a pot into the oven overnight Pros: - This way, you don't need to watch over the process. - 80°C is a safe temperature for preventing botulism or other bacteria - Slow process to let butter better separation After the overnight butter separates, you'll have oils on top and a mixture of water with proteins and sugars below. You may carefully scoop out oils with a ladle. Usually, I heat oils up to 125-128°C to double "pasteurization". After that, you may keep purified butter outside the fridge for a year or more.
Happy Halloween everyone! I hope all of you are doing well. This is the first of many recipe and how-to videos to come! ;)
Oh I miss my mom. The layers of smells in that process is my mom and my childhood. Kids never fed with store bought ghee. They are fed well on ghee with dosa, rice., lentils, and desserts. I remember my mom standing near the stove with brass vessel called uruli and heavy spatula of caste iron called chattukam. And the whole house filled that happy fragrance.
Waiting for the next one 😊
I just purchase Ghee
Loved this video! Happy Halloween! 🎃
Careful, Chef.... We might hold you to that!
Ach... Now i have to figure out which Cooking playlist this fits... Basics? Basics Sauces? 🤔
Nice kitchen James! I hope you’re safe with all the flooding. Big rains here in Malaga, but fortunately everyone is ok here!
Thank you! we are okay here but we are going to get a lot more rain this week. Stay safe down there!
@@ChefJamesMakinsonstay safe and dry. I guess you all are getting what we had in September, waves and waves of rain.
Finally, a legitimate chef who explain HOW and WHY we do certain things in the kitchen. I've had enough of not understanding why things should be done in a certain why.
This visual guide is really helpful since many online tutorials just TELL you what to do, and not SHOWING what to do. The safety precautions are a great bonus too, to promote the culture of safety.
Very informative, chef. I'm glad you're doing these educational videos again.
Glad you liked it!
3:05 Induction often has thermal probes to avoid burning. Use them and I love the first method because of it. The reason is simple: it burns right away and not over time. As a result homecooks end up burning and/or destroying pots thinking they have time to adjust. So even the cheap ones now have PID system to give the heat time to spread by pulsing the power.
I’ve been away from the channel for a long time. Glad I saw this upload. Love the videos.
Thank you! and welcome back!
Same and I feel bad haha
I haven't made clarified butter in a while, but after pork fat (lard), it is my go to cooking oil. I can't think of the last time I used butter for cooking. The method I used was similar to the first, but I use the oven instead as it is easier to control the temperature.
Should replace lard with grass feed Tallow or beef dripping, not only is it far better for you but smoke point is significantly higher.
Excellent content! Your cooking tips are truly appreciated. Please continue sharing!
Thank you! Will do!
I love your new kitchen ❤
Thank you!
whenever my mom would make ghee at home, she'd mix a few spoons of rice with the browned milk fat solids at the bottom of the pot and give it to me as a treat.... i would recommend you also try it! (you might wanna add a pinch of salt and/or sugar as per your taste)
I clarify one 250g pack of butter at a time, in tiny little Staub cast iron saucepan, and by the time all the water has boiled off using the lowest flame on my hob, the milk solids have started to caramelise on the bottom and I find myself verging on ghee.
Thanks Sensei. I'll follow your steps
you are welcome!
Hey, check out this little trick I came up with this while brining a couple of pork chops in the fridge. I think it would work well with your bag technique. Instead of putting it in a large container and standing it up on a shelf use one or two of those large black clips that usually grab a stack of paper and clip the top of the bag to one of your refrigerator shelves and then it hangs down in the open area of the shelf below it and gravity keeps everything straight down, which is great. I like to do that when brining that way both face surfaces are always in contact with the brine and it never needs to be flipped. Thanks for another great video!
Great video! The cheat method definetly is my favorite, pretty much foolproof and good enough for homecooks.
Dear Chef James Makinson,
That was one fine tutorial on clarified butter I like the pot method
Thank you kindly!
@@ChefJamesMakinson your welcome chef
Great video, Chef! Thanks for the instructions for two ways to make this! I hope you’re enjoying the new kitchen! It looks nice and spacious. :)
7:10 Another reason not use salted butter is that salt dissolves in the water part
If clarified properly, there should be no salt in the final product. Not only it is hard to predict, but it ends up being just a waste.
This is an awesome video, and very appreciated! I prefer the longer version of clarifying butter, as in all things cooking, the more time you spend the better the product. (True for home cooking, restaurants are a different animal) I started using unsalted butter about a year ago and really noticed the difference. Will be doing a clarified butter session very soon with your excellent instruction. Thank you!
I'm glad to hear that!
Clarified butter to bake Apple Beignets in. That’s two layers of puff pastry made with butter and a thick slice of apple. In the middle you squeeze some almond paste. After baking you drop the Beignets onto a sugar/cinnamon mixture.
If you're doing the second method, another thing you can do is melt the butter in a jar, then put the lid on and turn it upside down.
Once it's set, the watery portion will be at the lid end. You can just turn it right way up, unlid it, then pour off the liquid
This is so simple, 😊 Thanks for the information. Always struggle with burning butter when cooking steaks. Loving the new kitchen...this means more cooking videos yay 🎉
Thank you!
Thank you CJ. Will definitely be clarifying butter this weekend !😁
Any time! :)
Thank you for making more cooking videos. I love your reactions, but this kind of content is way more informative and interesting, in my opinion. It's hard to create unique content in such a saturated youtube genre, but you make it educational and fun.
More to come! I have been in Hospital in week so I am trying my best to do both
@ChefJamesMakinson I hope you feel better soon. Please take care of yourself first!
Thank you for sharing these two methods, I did not know about the second one, i prefer the first one even if it is easier to mess it up.
THANK YOU!!!!! I've tried many times. I'm glad to finally learn how to do it properly.
you are welcome!
This was very helpful. It is definitely something I'd like to try on my small induction burner👍😊
Amazing new kitchen.. I do the first method but will try the second method for definite as I can use them for different things.. like chops , steaks, chicken breast or roast veg.. 👍👍👏👏👏
Excellent video. I clarify butter professionally and I give the full smile and nod of approval. Plugra unsalted is the best choice for making the highest quality clarified butter and butter oil. I use a combination of the Keller method and the traditional method in a since. It's more logical when doing this on a much longer scale because with the Keller method you can remove most of those undesirable solids and water before beginning the traditional method which basically polishes off the process before pasteurizing at 225 degrees and canning.
Thank you so much! I am a bit limited on what type of butter I can get here.
I've never understood or used clarified butter. Than you for the introduction.
you are welcome!
Hope you're not affected by the flooding! Great video. Thank you.
Thank you!
Thanks for useful and informative video as always ❤❤❤
My pleasure 😊
Great to see you back to basics! Very good video, perfect clarified butter. By the way I tried your spherification method, did some fresh oysters with cucumber water pearls and caviar, sublime!! Keep us posted with your tricks. Thumbs up from the French border 😀
Excellent! I should make more of those videos!
Kiitos!
Thank you so much!! :)
I prefer the first method. Yeah, it takes longer, but it's worth it. Like you said, it's liquid gold! I always have it on hand. Thanks James!
you are welcome!
James congratulations on your new home ! Very educational video James. You really know a lot. I’m going to do this sometime. Thanks for the tips too especially not scrapping the bottom of the pot. And note take no flip flops or shorts 😊
I never seen the method done with pasty bag Cool. I like the pot method best.
Thank you very much! haha 🤣
it's a bit different
Congratulations on your beautiful kitchen studio. These are some good tips in the methods that you illustrate.. I use the pot method, but I usually remove from the heat within 15 minutes or so of simmering, and skim off the floating milk foam, then I gently pour to a second vessel, leaving the bottom residue behind. I'll try both your methods next time around.
Thank you so much!!
I have always made clarified butter the traditional way and then pour it into a mason jar after its cooled a bit and it will last months in the fridge. The boil in bag method seems more like a set and forget method especially if you use a sous vide machine.
Amazing new kitchen James! Very happy for you, as you create fun and entertaining content. Have been watching you since your very beginnings, as I love cooking and I'm spanish too, so feel kinda identified when you talk about our gastronomy :)
Thanks so much! I have another video coming out this week!
@ChefJamesMakinson so nice to hear that :)
Hi chef, let me tell you how I do it. I tried several methods I came up with on my own before seeing TH-cam videos about how to do it. Eventually this is what I finally came up with. I make a double boiler with a half gallon pot like you used in this video and a 1.5 quart Pyrex round bottomed mixing bowl. Melt two pounds of butter over low heat. Low heat means I don't have to stand over it the whole time. Once it is thoroughly melted, stick it in the fridge until it's completely hardened. then take it out and pop the hardened butter loose from the bowl. This is why you want a round bottomed bowl as it is impossible to get hardened butter out of anything with more straight sides like a measuring cup. Do this under running cold water at the sink. Wash and scrape the top and bottom of the butter with a dull table knife until it's clean. Then I repeat the whole process a second time for extra purity. This takes a significant amount of time per the clock, but very minimal effort.
Muslin Cloth, Very useful in making Paneer. I usually make my own.
Thanks for another great instruction video chef. I tried making this but I was messing around with a spoon trying to get the nasty bits out - that took ages and I had not much butter left afterwards. Looking forward to trying your method.
You can do it!
@@ChefJamesMakinson I'll be testing it out next month, I want to make some fondant potatoes for the family xmas table. Great tip of yours to store it in smaller batches then I can share with family if they enjoy the dish. Thanks again Chef ❤
Thanks for this video. I prefer the first method myself, but nice to have options. I enjoy your cooking videos - thank you!
Thank you!
3:36 I call that the "fizzy stage", which is the earliest you can decant it. If you continue further until the milk solids run dry and start to brown slightly, you have ghee.
I use a variation on the second method. I start with a plastic squeeze bottle that has a spigot/nozzle on it. I put a cheese cloth over the top of this before attaching the lid with the spigot (just drape the cloth over the top of the bottle, screw/snap the lid on normally, it'll be tight but with the right bottle it works great, and then a large amount of butter in the squeeze bottle itself. I use about a 32 oz flexible plastic sports bottle for this, similar to the kind people bring to the gym.
I also sometimes toss a large number of sprigs of rosemary, thyme, and a few cloves of garlic into the bottle with the butter, but that's optional, and I don't always do it, but I usually keep about 3 or 4 different types of clarified butters on hand for cooking with, including rosemary thyme and garlic butter, tarragon butter, plain butter, and more often than not, an apple cinnamon butter (perfect for making pancakes).
Once I have the sports bottle filled, I then let it sous vide for several hours if not the better part of the day. When it's done, I'll pull the bottle out, use the spigot to drain it which also filters it through the cheese cloth, and it just spits out liquid gold with minimal effort. It's maybe 5 minutes of prep, 5 minutes of cleanup, and several hours in between I can use to go run errands or go to my day job, etc. And the results are pretty much perfect every time. And, yes, I do have a dedicated sports bottle for this, because no matter how much cleaning the bottle gets, it still retains a mild herb smell though I don't taste it in water if using it at the gym/similar.
Also, for the apple cinnamon clarified butter, I usually put in dehydrated apple chips and 3-4 sticks of cinnamon. No sugar or honey. It's great for certain breakfast dishes or desserts. The rosemary, thyme, and garlic I typically use on meats, and the tarragon I usually use as the base of my bearnaise as well as in a few white sauces for pastas. I particularly like using it to saute clams or other shellfish for linguine.
I use the first method! ❤
I was JUST thinking in the last week I needed to learn how to do this. Thanks, chef!
Any time!
5:10 I use a separating funnel. They might be more familiar in the chemistry lab, but I find it an essential kitchen utensil - but then a kitchen *is* is chemmy lab.
Thank you for your video, james
I always wait for your kitchen tips
Really nice information for beginner like me
My pleasure!
Chef James, you have a huge spacious kitchen with a ‘whiteboard’ as a backing. Can you use markers to write reminders on it ?
I do have the space
Cool!! Can't wait to see more technique videos like these!! I'll be watching for sure!!
Love the new kitchen and informative video. When you are finished with the butter, can you use it in baking? Thank you for your time. 😊
Yes and yes
Clarified Butter in india is called Ghee which considered healthy compare to oil and normal butter and instead of using storebrought butter Ghee is made by using Makhan which is type of healthy butter made at home for that you need to make Curd by collecting milk fat which form by boiling milk and letting it cooldown , those collected fats are then Bacteria let them brake down aka fermenting, once that is done we blend them while adding water as needed to separate fat and liquid and the fat is Makhan(butter) and liquid is buttermilk which is drinkable which cools you down and also help in digestion, and then makhan is used to make ghee aka Clarified butter using the method 1 shown in the video
I used the first method, did learn it from my mum when I was around 16 and never turned back. Great video, mate! 👌🏼😀🎃 Happy Halloween 👻🎃
Thank you so much Frank! Happy Halloween!
i have a very quick way of clarifying butter. Just a couple tablespoons in a microwave-safe cup/mug, microwave on high for 34-44 seconds. then i just spoon off the top what i need. butter semisolids left get put on food (like cooked vegetables etc). The solids sink to the bottom.
Wow...check out the new digs! Chef Makinson, nice upgrade sir, I sense a new energy from you, this is a good thing!
Thank you!
Thank you so much for the video! It's really easy.
Glad to hear that!
I don't use it too often in cooking but when I do need to make it (instead of buying Ghee from the corner shop) I start the day before; I usually add a cup of water to the pot and add the butter, heat it through to a boil, let it rest and cool to a reasonable temp, fridge it and then remove the cleaned solidified butter fat mass the next day. Similar to the bag method just without the bag.
Hello Chef Janes! Your kitchen looks beautiful! Your videos are awesome! Keep up the good work and stay safe! Also... I am still waiting for the Afghani Chicken.. LOL I won't stop bothering you for it 😂😂😂
Thank you! You too!
Never realized it was this easy to do. I’d use the first method.
I also agree it’s way easier to salt your food when cooking if you use unsalted butter. I just wish I had salted for when I butter bread or English muffins because I can never seem to balance the salt evenly on it by sprinkling it 🤦♂️
Super informative as always, thanks for another great video James! 😊
My pleasure!
Great video - concise and informative. I've only ever clarified butter in the traditional way. I wonder about the second method - is this used in his kitchens or is it a simplified method for home cooks?
it's Keller's method and I have seen it used before in the kitchen
I really like your reaction videos but I absolutely enjoy it more when you also cook and explain things! I actually just made a form of smoked clarified butter and it's cool to see the similarities.
Awesome! Thank you!
Glad to see you are making Clarified butter( Indian called it Ghee ) ❤🇮🇳
Most ghee is actually made differently (from heating cream until the fats separate & the solids cook). Only bilona ghee is made like this.
Our fam has its own recipe for this, we add a few drops of water to the liquid gold to make it curdle into a thick ghee used in south indian dishes. Nice to see your attempt!!
Stay safe chef, heard there are floods in spain
Thank you! yes it was very bad
Hi, Chef James! Nice kitchen you have! My granny always made clarified butter more like a ghee, put butter at low heat and cook it for a few hours - that was the recipe. So she would definately prefer the first way. Though i never did like butter anyway. Happy Halloween!
Thank you! :)
Felicidades por la nueva cocina ❤ Y mucha fuerza a la gente de Valencia
Gracias!!
Nice Kitchen upgrade chef! Look forward to what you can do with it.
Beautiful kitchen Chef James!
Thank you 😊
Very helpful, thank you. 😊
I've tried method 1 before, with additional whole spices in the butter that I strained off to make a flavored butterfat. Method 2 seems like a nifty trick for when I just need a bit of clarified butter and don't want to do the huge batch and can skip some of the clean-up.
And BTW, because in Germany you can buy Butterschmalz (clarified butter, or ghee) in the supermarket, I use it for frying and baking almost exclusively. Sometimes I use lard (Schmalz) which is a pig fat. But many people don't like how lard smells. While clarified butter has very nice milky taste.
Thanks for clarifying this (butter)
today i just made homemade ghee at home!!!! my first time and you released this video wow talk about timing!
really?! haha
I remember as a kid asking my mum why the butter had oil round it and I remember her telling me it was clarifying due to the warmth of the kitchen. Im sure she said to me an old catering trick to make clarified butter is just to leave the butter in a warm to hot kitchen, no need to use pans at all!
My best tip if you have the equipment is to use a magnetic stirrer hotplate. All the milk solids fall tp the bottom of the flask and all you have to do is wait for the butter to solidify in the fridge to separate the oil/water.
wow great explanation!! ty
What is your opinion on using clarified butter instead of regular butter when baste finishing a steak? nice examples of how to make clarified butter as well, thanks!
you can use normal butter or make brown butter
Congrats on the new kitchen. How long does it take for butter to go bad? Myself and my father always used maybe a stick of butter a week. I rarely kept it in the fridge. I would like to say we used a butter dish but we rarely did. We used butter mostly for cooking. However we put it on toast and stuff and never had any problems. As for refrigerated butter I would never even consider it could be bad... Perhaps its because we never kept butter for more then a few weeks.
it takes awhile and if you sous vide it, the butter can last longer
the new kitchen is looking good
Thank you 😊
I have made small batches of clarified butter before. The stovetop method is always my favorite because the idea of boiling in a bag seems counterintuitive. I mean it works, obviously, but it looks as though the moment you heat it, it would almost seem like you didn’t do much at all. Now that I’ve seen this I feel like making popcorn. 😂
Well done video ... clear, concise, direct. Making Ghee is the next step, don't you think?
maybe! but I have a lot of butter to use haha
Instant sub. I have always wanted to make this.
Great video ... and an awesome kitchen ❤
Wow, loving the kitchen!
Thanks so much 😊
A nice change and not always just these reaction videos. I missed the real cooking videos.
BTW I always clear my butter the traditional way.
More to come!
Love your content chef James! Maybe at some point you can do some Cypriot dishes? I am at your disposal for tips! 👏 I will clarify butter soon so thanks for the video!
Maybe one day!
@@ChefJamesMakinson Also I love the fact that you reply!!! 👏👏👏
Love your content! Thanks For this 😊😊😊❤❤
You are welcome!
Happy Halloween!!!! My favorite holiday!
I prefer the first method. Never heard of or saw the second. Sometimes I buy ghee instead of making clarified butter.
The counter behind you in your new house is my entire kitchen. I miss having a proper kitchen.
Is the ghee you buy solid? I was expecting liquid when I bought mine.
@necrogenesis1981 it's a very soft solid
Happy Halloween! :) yes it is nice to have a bigger place but I have a lot of windows haha
Fascinating to see as an Indian, cause i see mum do that every week
The cheat method interests me! Will it last as long in the fridge as the original method? It reminds me of the cheat method of making clotted cream in the microwave. I resisted trying it for a very long time, but once I did, I'll never go back. It actually works!!
longer then not doing it but maybe not a year
@@ChefJamesMakinson Thank you! Good to know!
I use the 1st method. I also churn my own butter to start with.
Very nice video. May I ask, what would I use this butter for?
anything
Amazing! Thank you!
you are welcome!
Great tips!
Thank you!
My mother makes ghee every week although she use the milk , she boils it and get it cool and then remove the cream from milk and save it and do the first method to make clarified butter(Ghee)
Because that's what me use for cooking most of the times
very informative thank you for the video
Glad it was helpful!
If u r turning it into ghee then I would suggest adding betel leaf at the end before turning off heat and then remove the leaf before bottling. It will give a unique flavour
Beautiful kitchen
Thank you!
I do it the other way around.
Usually, I purify 4-6 kilos at a time the following way.
1. Put butter in a deep enough pot
2. Heat an oven 80°C
3. Put a pot into the oven overnight
Pros:
- This way, you don't need to watch over the process.
- 80°C is a safe temperature for preventing botulism or other bacteria
- Slow process to let butter better separation
After the overnight butter separates, you'll have oils on top and a mixture of water with proteins and sugars below.
You may carefully scoop out oils with a ladle.
Usually, I heat oils up to 125-128°C to double "pasteurization".
After that, you may keep purified butter outside the fridge for a year or more.
Great kitchen❤
Thank you 😊
Great video, thanks.
Glad you liked it!