EASIEST way to make GHEE at home and SAVE money $$ OFF GRID | HOMESTEADING

Doug and Stacy live OFF GRID in a LOG CABIN in the Midwest USA. They grow and harvest most of their own food and even make butter. Ghee is better than butter and will last without refrigeration for a very long time. In this video we show you how you can make ghee and a few uses
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About OFF GRID with DOUG and STACY:
We moved to our 11 acres in 2011 from a large city in the Midwest with zero carpentry and farming skills. We live with no solar / wind power / public water or well. We share our adventure to a sustainable life, growing our own food from vegetables to meat. We post videos DAILY and they range from HOW TO to EVERYDAY LIFE and NUTRITION on the off grid homestead. We were city folks just like you probably and wanted to enjoy life and have more control over our food. We share food recipes as well as natural remedies.

[Coolguy-nynl]

Nice video...thank you
steps:
1)Grass fed butter from grocery
2)Put butter in glass which is oven safe....preheat 250
3)Put the butter in oven for about 1 hour to hour and half and see for separation from milk solids. ...take the ghee in separate glass jar or strain in to it.
Home made Ghee ready!!
Ur welcome 😊

[zooflorida]

I’ve watched this video 5-6 times, and finally made it myself! Thank you. I just wanted to let you know your video is still helping others!

[sharonbeckmon]

A 99 year old friend of mine says, ”They are not leftovers, they are PLANNED OVERS” lol.

[izzynbuddy]

Stacy, when I saw how easy it was to make ghee the way you showed us, I got up the courage to try it myself just now. I intended to give the skimmed off stuff to my dogs but it was so delicious I selfishly fixed scrambled eggs in the remnants in the baking dish and topped my toast with it. Thank you for sharing this!

[diannemesser]

GHEE ….yeeeh, only because of you. I have watched both of your ghee videos. I use it on my skin we have wood heat here in wisconsin. My skin is so soft. The biggest research I just did was due to COVID that I had a horrid, long battle with in October. it has took a toll on my hair, the loss of my hair. Now you tell me it helps immunization. I am sold on this and I have YOU TO THANK. GOD BLESS YOU.

[claudettepotter]

Love you guys!!!❤️. I’m a 80 year young woman and I love the way you made your ghee. Looks sooo much easier. Thanks sweetie. Love your great tips😘

[annwood]

This was too simple! This would make great Christmas gifts in pint jars. Thank you! Edit after experimentation: This oven method is a great way to do it, but I've found that a large round pyrex bowl is easier to get the "gold" out of. After skimming the top, and letting the bowl cool a bit, pour the gold out by slowly moving the bowl from left to right as you pour, just as the bottom layer almost gets out-- change directions. (It truly is a bit like panning for gold if you've ever done it.) You don't have to ladle, and you waste less if you do at least 2# at a time. This oven method is the way to go! Thanks Stacy!

[culdesacgrocerygarden]

I've watched this like 5 times since you originally posted but never have tried it until today. I kept thinking there has to be an easier way and it dawned on me finally. Going to cook the butter in the oven in a very large Pyrex mixing bowl that has a pouring spout. Getting started right now!

[galentine]

Thank you Stacy for showing us how to make ghee! I won't be spending 21 bucks on this stuff ever again! Now I can make my own!! Thank you!

[Manifestcovarience]

Thank you for educating all of us "on-grid folks" I certainly appreciate all of your videos!

[ritamanues]

We made our first batch of Ghee! So exciting!

[sunnyday]

I was taught by my grandmother on putting up Ghee. There are 2 differences that I was taught. First: After jarring the ghee and letting it set up, lightly (1/4 teaspoon per jar) and evenly sprinkle salt across the top. This will ensure no mold. the first use of each jar was to fry meat, to use the salt top. We knew it was a 1/4 teaspoon, so that was deducted from the recipe.
Second: retain the last 1/4 th of the butter fat with the milk solids and the top skim and place it into a kettle. On a medium to medium low heat, simmer until only the fat remains, by stirring until the milk solids evaporate, the top skim sinks. This will turn the butter fat a nutty brown. Making it faster, I use a cool water bath and keep stirring until the brown bits suspend. Then jar it. This is very buttery and great in baking and finishing. I love it on popcorn. You can not use it for frying, because the brown bits can burn.
I come from 3 generations of dairy farmers with Jersey cows. So we always had lots of cream and butter. You can not beat the A2 A2 Jersey milk. The fat from a butchered Jersey is also yellow and tastes like butter. The rendered tallow is wonderful.

[CoolHandLukeakaSgtBilly]

Stacy, When i was teaching as a Chef Instructor, we always made our Ghee with UNSALTED BUTTER. I encourage those making it to buy good quality UNSALTED BUTTER. Another great Culinary video. Thanks for sharing. Bill

[ragdoll]

I've been looking at ghee in the stores, but those prices just made me keep on walking. Thanks for the video.

[ElaineVManor]

Going to make this! I’ve learned so much from you! If only I was younger, I’d go off grid! Thanks for everything!

[royaleclay]

Thanks for the time saving advice Stacy. The oven seems like the way to go to make ghee. Also my favorite leftover is lasagna. All the flavors have marinated. Day two is amazing!

[catogittens]

Living the life most of us would love to live

[IMOO]

Don’t know how I found your vid about ghee, but it got my interest. Then, I searched on YT “how to make ghee”. Yours was the only one I found that does it in the oven. Think I’ll try it! Thanks so much.

[charleshodgdon]

I may have commented on this before.

1. The smoke point of butter is 302, not 350. This is important as some may try using butter for the wrong temperature.

2. You should find a good recipe for making ghee on the stovetop. It takes around 20 minutes.

3. The butter needs to get hot to evaporate the water. This video is a little better than others. I saw one guy vacuum seal butter in a boiling water safe cooking bag. He then melted the butter while it was still in the sealed bag. He then opened the bag and strained it. That is not ghee or clarified butter. The water must evaporate or else it will go bad quickly on the counter.

4. Do not strain butter that melted on the counter or outside and think that it is ghee and ready to be stored. You can strain it, but you should still cook it to evaporate the water. Yet again, water evaporation is important for long term storage.

This is all I can think of right off hand, but I think there are a couple more important issues.

[CathyGoes]

I'm single so I do a ton of leftovers. I just call it meal prepping instead. ;) It's much easier to make 4 meals at once than it is to do cooking dishes 4 times.