How to Make Ghee | Chef Jean-Pierre

Hello There Friends, Today, I am making Ghee for you all! After the Clarified Butter video, many of you asked what the difference between Clarified Butter and Ghee is. In this video, I explain the differences between the two and which one is used in certain cuisines. Come and learn how to make Ghee with me! Let me know what you think in the comments below!

RECIPE: 2 pounds (900 g) of whole butter will yield just about 4 cups (1 liter) of GHEE!
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[peppino]

Chef Jean Pierre is the best teacher. I have learned so much from this great chef.

[mr.martyr]

Best cooking channel on YouTube. I’ve cooked maybe 15 different dishes straight from this channel and they’ve turned out absolutely phenomenal.

[edstueckle]

I love how he impressed himself with the clarified pun. He could do a Netflix comedy special.

[Dream_Machine]

The face reactions and the hands are really iconic at this point, it never goes boring watching you!

[rustyshackleford]

Jean Pierre, we humbly request a brown butter video too, the ravioli you mentioned sounds way too delicious to pass up

[santoshiyer]

Traditionally in India we use the churning method. After churning the cream starts creating a clump. We remove those clump, collect them and then melt them in a pan. The nutrition value of white butter is far more than that of yellow butter. Its loaded with Vitamin A, free of preservatives and suprisingly it can burn fat if consumed early morning on empty stomach. It is a natural lubricant for joints and muscles. It also works as a antacid if consumed with food generally rice or rotis (flattened bread).

[graemecollins]

I made the clarified butter and have been cooking with it for the past couple of months. The difference in taste, particularly for steaks and chicken dishes is amazing! Try it if you haven’t already. Thanks Chef.

[rsharma]

Great video, as always Chef!! :-) Traditionally, Ghee in India is made with fermented/cultured butter, which gives it a deeper complex flavour. Also, some ayurvedic recipes are based of Ghee, where it is mixed with other ingredients, and left underground for multiple decades.

[NWFLDeaconsWife]

As you always say, "This is not hard, I promise you!" And Chef, you never break that promise! 😊❤

[Reodor_Felgen]

One of the most important ingredients to cooking food is to have fun while doing it. Too many Chefs make cooking look like hard work! Thanks Chef Jean-Pierre for showing us the fun way of cooking.

[emilygilbert]

Awesome how he takes the time to explain whatever he's cooking ❤ Also love the humor he adds, ..better than any cooking show I've ever seen 😊

[prasannadhopate]

BTW the brown milk protein residue is called बेरी (berry) in my language (Marathi). It is highly nutritious and when mixed with equal amounts of sugar, it tastes wonderful. You can also feed it to your pets.
Our dogs just love it. When we cook ghee in our house, they know from the smell that a treat is on the way!

[deldrader]

Chef Jean, I've been making Ghee for about 3 years now. I really like it. I bought a cast iron kettle like you are using. It's much easier to see the bottom so you don't go to far with the browning of the milk solids. I quite buying salt free butter. When you make the Ghee, you lose most of the salt. I save the settlings and melt a tablespoon or so down and add it to my bun recipe and don't add any extra salt. It works great. I use the half pint wide mouth jars to store it in. I put a jar on the counter and never refrigerate it while using it. Never lasts more than a week on my counter anyway. Works fantastic for frying Northern Pike.. That is the fish I catch most of the time. Once in awhile I get some yellow perch. But always cook it in the Ghee. Keep up the great work. Really enjoy your videos.

[ytugtbk]

As someone who has prided himself on appreciating and judging all things about "personality, " give a huge thumbs up to this guy.

[Nicodarius]

I don't care what you make Chef Jean-Pierre - I'll watch and enjoy every time. Keep at it!

[bottomfeeder]

I truly believe anyone who watches just a dozen of his videos, can out-cook most line cooks, hands down.

[akcellrr]

Chef Jean Pierre you are a marvellous teacher and a endless wealth of knowledge of cooking. I've learnt more from you than what I learnt in my entire chef apprenticeship.

[brucecampbell]

The first time I tried to make clarified butter (from a previous Chef JP video) I cooked it a bit too long and made Ghee. For me it was a "happy accident" because the "nutty" flavor was delicious. Thank you for clearing this up Chef: I didn't actually make a mistake (I mean I did, because I made Ghee, not clarified butter, but it was still delicious), I just didn't know I was making Ghee. This is a MUST for every kitchen. Try using Ghee when making Popcorn, and grind up some Kosher salt for the topping. Better than "movie popcorn", I promise you.

[TillWestberg]

The only cooking channel where all tricks and hints work. Every single receipe worked perfectly and everyone in our family loves your dishes. I am so thankful.

[antohicosmin]

This goes directly to the esentials. Thank you JP (and Jack) for the effort you put in what I belive to be the Best cooking channel I've come across. 🤩