Making Ghee a.k.a. clarified butter! #butter #homemade #ghee

Making Ghee at home!

Ghee is butter that has its milk solids and water removed by simmering.
You can make ghee amber (how I like it) or aim for a lighter color for a more robust flavor!

#ghee #butter

SIMMER on medium low!

[Jose.elCook]

I love my Ghee amber! If you want a more robust flavor reduce simmer time by a couple of minutes before skimming and straining 🧈

[rikilshah]

In India, Ghee is made from fermenting fresh cream and then heating it. It is much better in taste and also clarity is also very good.

[whome]

Last i saw, near me, ghee was selling for like $10 for a small jar. I'll continue to make it on my own

[_Longwinded]

I as an Indian grew up Indian so much Ghee! Everything tastes better and better with Ghee around it. 😍

[randmayfield]

I cook with ghee all the time and love it for many good reasons. One important point: DO NOT BURN TBE MILK SOLIDS even a little bit. If you do your batch will be ruined. This is not a 'set and forget' deal.

Also, get a snap top mason jar with the silicon seal and put your finished ghee in that then keep it on the counter next to your cook station at room temperature with no problems. Ghee will rancid if exposed to air so a sealable jar is necessary. I do a pound at a time of unsalted butter and use a fine mesh scum skimmer to remove the foam that comes to the top.
Ghee is my go to sauteing fat and i love it.

[LogicalNiko]

Actually the main reason it was originally done is because it’s the ultimate preserving method. The milk solids and water allowed unsalted butter to go rancid and grow bacteria within just two or three days without refrigeration. Ghee has a shelf life at room temperature of 6 months to a year. And when properly canned/jarred and pastured ghee can last sealed for up to 20 years. It generally has a better shelf life than filtered, canned, and pasteurized lard. In a few cases they have found clay vessels of ghee that were sealed with wax and held cooler conditions for more than 100 years without going bad.

[myronpeixoto]

Just a small tip, to clarify the butter, keep it on very low heat so that way it won't turn brown

[timothyorourke]

Thank you for supporting your local dairy farmers ❤

[OhSkyeLanta]

The way you summed up lactose intolerance is 10/10 😂😂😂😂😂

[ambrosia]

Those brown bits that remain, you can mix it with some rice, a tiny bit of ghee, some salt and its absolutely delicious! Simple but tasty! ✨

[UPDT]

Thank you, Jose!!!
Always something delicious to eat and to top it off, a pinch of good old fashioned humor!!!
We appreciate that.!!

[theuntrainedsinger]

In my village this is how it's done.evey day we collect the milk rush. Once we have collected enough, we churn it so that cream gets separated from liquid. Now that cream is heated until it starts turning to ghee. Strain the ghee.😊

[Ammmmmm]

Call it the “no part 2’s” or your general vibe or how you clearly communicate your knowledge, but you’ve become my favorite YouTuber.

[byrw]

Yes, this old woman thinks you're her favorite YouTube, also. I enjoy all you do so much and appreciate your recipes too. You seem like you're a real sweetheart and the world needs more of your good humor and fun. Sometimes, I laugh until my face hurts. I don't know how anybody could be in a bad humor and stay that way if they are watching you!!!

[templetours]

You can put in curry leaves orbetel leaves in the ghee left behind. Or you can take those brown leftover solids, mix them with jaggery or palm sugar/sugar. It is good! My childhood experience.

[shrawins]

In our household we make our ghee every month from scratch. The residue left after sifting the ghee goes hard with a bit of granulated sugar. Try it. Always a treat having that.

[sirminti]

He has a cozy, welcoming energy in how he talks about food and explains *why* he does things

I like that :)

[ppp]

Just a heads-up, lactose is a carbohydrate. For all intents and purposes, butter is already carbohydrate-free because it's basically fat and water (as you say), and therefore basically lactose-free. As someone who is lactose-intolerant, I can still eat butter with no problem. That said, I do love cooking with ghee.

[jpsamy_inthezone]

Bro, try adding Moringa leaves while simmering next time....
You can eat the leaves later fter it has been fried and also it adds very good flavour to it...

[kundudev]

Tips - simmer on the lowest heat possible on your stove to give a beautiful golden yellow color to ghee
Immediately stop the heat once the bubbling stops
Add sugar to the leftover milk solids at the bottom and eat it, it's honestly one of the best desserts