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Mikey Cooks
Добавлен 5 ноя 2014
Making Ghee from Kerrygold unsalted butter
This is how I make Ghee (clarified butter). I use unsalted Kerrygold butter. Kerrygold is not the cheapest butter, but it makes fantastic ghee.
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I use cheese cloth 2 to 4 layers
You too less than 1/2 to make ghee? Is it becus of quantity?
Ghee is not clarified butter and clarified butter isn’t ghee. This is clarified butter.
Just stop. If you are going to make that statement, back it up with proof… and no not with bloggers’ opinion(s). Here are two links from credible sources: - www.britannica.com/topic/ghee - www.merriam-webster.com/dictionary/ghee This is how it’s defined in the culinary lexicon. You might not agree with it, but this is how it is currently defined.
Why unsalted
Not needed. This process is making a pure cooking fat. Use salt to taste for the dish you are preparing.
Cheesecloth works a tad better than a coffee filter.
Thank you from Scotland. Unsalted Kerrygold is the best.
Wow, hasn't been this much disagreement on a topic, since Darwin released his Theory of Evolution!
0:00 Clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, where then the milk solids are browned (caramelized) in the fat and then strained out. Clarified butter is not lactose free but Ghee is if made correctly.
Only if you take the time and effort to remove EVERY TRACE of the whey; since lactose is WATER soluble, little to none is held in the high-fat cream from which butter - ‘clarified’ or not - is made. In India, ghee has religious/spiritual aspects, so making ghee has strong ritual elements & significance; the absence of the ritual aspect in western methods seems to be a large part of the objections to those methods
When you turned the stove off, it still sounds like the water is evaporating. There should be a sound difference.
Just made some came out freat live it
I found the best strainer is the reusable coffee basket with the fine mesh around the sides and the bottom. Perfect! And yes, Kerrygold has the best flavor.
liquid gold...
Thanks!!!!
How long did it take for the ghee to solidify? This is the first time I used kerrygold butter to make ghee and its been 6 hours but it hasn’t solidified
It doesn’t solidify based on time, but on temperature. I don’t know the temperature in which it would solidify. Google results show too much of a range of temperatures for me to place in this comment. It is shelf stable, meaning you can store the ghee in your pantry/countertop. But if you want it in a solid form, store the ghee in the fridge.
Mikey Cooks thank you so much for your response. Ideally ghee will solidify or at least be in a semi liquid. This was the first time I used Kerry gold which is yellow butter which is why I thought something went wrong. Thanks again!
Always let frozen foods defrost at room temp or in the fridge overnight, before cooking them. It saves energy. Use the free energy to defrost foods.
PEOPLE! Ghee and clarified butter are two completely different things . This guy is killing me, as he doesn't know the difference. Too many internet cooks that have no idea what they're talking about. Misinforming people to the highest. I'm not knocking his process, his Ghee making skill is spot on. But this is not clarified butter, they are not the same.
Ghee IS a form of clarified butter. As defined by Oxford dictionary (www.lexico.com/en/definition/ghee) and Merriam-Webster dictionary (www.merriam-webster.com/dictionary/ghee). State your sources saying otherwise.
N
U can use a tea strainer to strain your ghee...
This is clarified butter in this video. Nothing wrong with that but this is not Ghee.
Elaborate.
@@mikeycooks616 I just did; it's not Ghee.
You made a statement/opinion. You need to elaborate why you think this is not ghee. State your source (with link[s]).
Unfounded assertions are neither fact nor evidence of fact…as anyone who’s ever been SWINDLED can testify
@@charliemoody7168 True. The ball isn't in my court. Technically.
You stated several times that Ghee is clarified butter. This is 100% incorrect. Clarified butter can be made using a higher heat. However Ghee is simmered at around 100 degrees or less. Ghee starts out as clarified butter, but is taken a complete step further: With clarified butter you just stop cooking when the milk solids separate, but with Ghee you want to keep going until the milk solids actually fall to the bottom of the pan and slightly brown. Clarified butter also taste much different than Ghee. The nutritional value of clarified butter is also different from Ghee. Ghee is much healthier. Clarified butter, because of the way it's made, would break down and destroy the source of vitamin E, vitamin A, antioxidants, etc.. But because it uses a much lower heat, Ghee retains these vitamins and nutrients.
Stop trolling. “This is 100% incorrect.” - WRONG. Ghee IS a form of clarified butter. As defined by Oxford dictionary (www.lexico.com/en/definition/ghee) and Merriam-Webster dictionary (www.merriam-webster.com/dictionary/ghee). State your sources saying otherwise.
I’ve heard all this about ghee before…but aside from dogmatic unproven assertions, the only real conclusion I can draw is: Ghee is MORE than just ‘clarified butter’, so ‘clarified butter’ is NOT ghee. These claims are testable by science, but no scientific tests or evaluations have ever been produced in response to validate the assertions. They may be spiritually or ritually significance, but claiming the backing of science doesn’t work when you don’t produce THE SCIENCE
Using cheesecloth would eliminate the need for the two coffee filters.
Using cheesecloth is also much healthier than using coffee filters. Coffee filters are manufactured with bleach and involve using other toxic chemicals, and you'll be injecting chlorine and these chemicals into the Ghee when you use them.
Modern Cooking truth!
I just microwave the butter and then extract the oil with a Food Syringe with a tube. 0% chance of burning! :D
@@dalahast06 Microwave ovens are toxic
@@tinasyoga There is no science covering that statement you just mentioned. Microwave ovens are perfectly safe unless you place yourself in it.
kerrygold makes awesome butter and you just destroyed it. if ghee is destroyed butter, then we should never consume ghee. plus your destroying some of the best butter on earth. it’s my opinion and i’m sticking to it.
Lol wut? I mean your opinion is your opinion but like... how do you cook if you think like that?
Ok ! But don't jump out of window . Mind it , u live on 9th floor of the building . 😊😊
so it’s just melted butter
Not quite. The milk solids and water are removed.
Ghee is NOT the same as clarified butter. Go back to school you fraud.
Stop trolling. Ghee defined from Merriam-Webster: shorturl.at/diryZ
Name-calling and insults make you seem SO wise…truly, your followers must number in the imaginary millions
I'm in the US and only use Kerrygold. Does it have to be unsalted?
You can use salted butter, but the salty flavor will be concentrated when the butter is reduced down to ghee. You’re taking out the water and milk solids during the cooking process. Most of the salt will stay. Shop around to find the unsalted version; try Trader Joe’s. If you can’t find Kerrygold, look for grass fed unsalted butter.
I am so thankful to God for RUclips.
Your welcome.
Pro tip: use a double boiler instead of just one pot. Reduces the risk of burning. Either buy one or do what I do and use a pot and mixing bowl. Just make sure to use a towel or pot holder to grasp the bowl so you don't burn yourself.
Wrong. When making clarified butter, always use a double boiler. When making Ghee always use a single pot, t's supposed to brown. That's why Ghee is what it is, it needs a brown smokey flavor.
Oooh, conflict brewing between the two sides who say “that’s not ghee” with completely different ideas of what IS ghee. Respectfully suggest God is not on EITHER side, just as he doesn’t support fake-love, bullying Christians
We only use ghee or coconut oil for cooking, no other oils. Olive oil for salads but not cooking. Good video, thanks.
thats what you call it i make that all the time, i never knew what it was
I never buy unsalted butter can you make Ghee with salted butter? I'm not sure what the difference between sales and in sales taste like.
I use clarified butter for my seafood
You could have saved yourself some time if you had cut the butter into small chunks to melt.
Not in my case: the butter was frozen. I would need to get out a cutting board and a knife. It would take a little more time to cut into smaller pieces, plus you would have to factor in the time of clean up of the knife and cutting board. It’s simpler just to melt the whole frozen block.
Short attention span?
dont follow this...look for other recipes.. otherwise u waste urbbutter
Love your video's music and your ghee looks so tasty !
Thanks! Music credit: “Where I am From” by Topher Mohr and Alex Elena. You can find it on RUclips’s audio library (ruclips.net/user/audiolibrarymusic)
I made ghee a few days ago! Thanks!! 👍
👌 Awesome! Thanks for watching!
What is the purpose of Ghee?
Ghee is pure fat; milk protein and water are removed from butter. This results in a higher smoke point. You can fry at higher temperatures than sautéing in regular butter. It is still butter, so if a recipe calls for butter, you can easily sub in ghee. Flavor wise it is richer and more nuttier than butter.
Lucky I live by Little India in Artesia and get Ghee for cheap.
Ghee is not clarified butter. Clarified butter is clarified butter. Ghee is made with cultured (raw is best) milk to yogurt( curds) to butter then to ghee. The health properties of ghee are much different than what you get from just boiling a block of butter you get from the grocer.
Don't troll me. Please cite your sources stating "Ghee is not clarified butter" Here's mine: -bit.ly/2zAeNur (Merriam-Webster) -bit.ly/2zAfkfV (Cambridge Dictionary)
Reb Reynolds So use cultured butter, it’s available.
Is the butter used, from grass fed cows or with GMO cow feed?
Kerrigold uses grass-fed cows (as stated by the company).
Thank you for your response and with gratitude for keeping the integrity of the ingredients whole.
Thanks for your presentation. I like the idea of using Kerrygold butter since the animals graze on green pastures most of the year.
why don't you use a non absorbable reusable yougourt filter and pour directly into sterilized canning jars so it can be sealed hot?
reusable yogurt filter: Didn't use it because I don't have one... have plenty of coffee filters sterilized canning jar: Quantity made is for daily use; not intended for long-term storage
A yogurt filter like mine would be destroyed by the heat of melted butter…if you have one made from very thin wire, though, go for it
Hello from Ireland 🇮🇪 ☘️ were the best butter on the planet comes from 🙂
Yes kerry gold cheese, butter and powder milk from Ireland is the best. I buy them here in the island of trinidad.
The best and it's the only butter I consume. Love from Texas!
Is that a joke?
true
The_ Joker i love kerrygold butter the most 😍
Excellent way to make Ghee, BUT i agree...use cheesecloth next time...works mucho better!!
As the ghee hits the cold filter it starts to cool and solidify thus blocking the pores of the filter, for this reason a couple of layers of cheesecloth is a better option.
Make sure you use unsalted butter. I used salted butter in the past and it put holes in my two pots. I do not know why this happens with salted butter. Perhaps someone can guide me.
raviofnewyork I use salted Kerry gold butter for making ghee, everything is fine. Just that I can’t use the salted ghee for preparing sweets. It foams a lot in comparison to unsalted. Wish Costco sells unsalted version as well.
Whaaa... put literal holes in your pan? Wonder what would cause that? I was, tbh, wondering why/if there'd be any difference in method, storage of, stability & uses for, if salted vs unsalted. Sooo, this can be stored, like... ON the counter un-refrigerated? For how long? I have a friend who (has always done this) literally leaves a stick of butter in a butter dish, just ON her counter & at room temp. Me? I've always kept butter in the fridge, where I thought it HAD to go, so.. always thought my friend was crazy, knew something I didn't OR would be dying from food poisoning or some bacteria yearSSSSS ago. ? idk. Wondering also uses for ghee vs butter.. or is it just a better way to store. I'm quite sure there's a big taste difference too.
That looks like a lot of ghee from one butter package. Usually, from milk product to end result is not soo much ghee and color is different too.
Can I also use this homemade ghee for frying just like what we buy in the supermarkets? I read that ghee has high smoke point and that is good for frying just like coconut oil. Thank you.
I think homemade ghee is just as good for frying as ghee sold at supermarkets. Here's a link to oils/fats smoke point: bit.ly/2IIjGmJ
I use this same clarified butter to cook steaks on medium-high heat with no issues.
Kerrygold butter is my favorite. I know how to make Ghee. I just love that you are using Kerrygold. ;) <3
Appreciate the view and comment. Thanks.
I have made ghee with unsalted Kerry gold and with salted butter... believe it or not I love the salted butter ghee.. I put it in pot ( that has a heavy bottom).. on low for about 15 to 20 min then for last 2 min I put on high to brown the bits on bottom of pan... then use a strainer with a piece of napkin...works great.. and if you put it in a glass canning jar and use a canning jar lid right after pouring it then seals and has years of shelf life till you open it then must be used within 6 months..the brown bits and the extra cream at top are very salty so I don't use that..but the oil has much more flavor than the unsalted version..this is my method and works for me...let me know if you have tried it xx
Thanks for the tip... I'll pick up a salted version of Kerrygold when I do my grocery run.
thank you...👍 Kerrygold, the best butter in the world!
emma lane gotta go connaght gold as the best. Best grass in Ireland is from galway
@@conbjjicon Is that available in the U.S.A.?
@@Qrayon doubt it but kerrygold is easily 2nd best butter in Ireland and available in the states