Making Ghee
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- Опубликовано: 1 ноя 2022
- We re-made this video using our new overhead camera that gives much better views of the cooking process.
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Thank you for doing the ghee recipe again. My first batch did exactly what yours did in your last video. Several months later I did another batch and it acted just like this one did. I was so sure I did something wrong as it calmed down then foamed up towards the end of the process big time. I had to remove it from the heat because it appeared to be getting a tad too brown on the bottom. You both work so hard to help all of us, I'm sure the good Lord has a special place in heaven just for you. God bless
I’m guessing that you towel dried to jars before putting in the oven to complete the drying. I was concerned when you shook the jar and kind of expected moisture to come out, because if there’s water droplets in the jars, it will not evaporate in the temp and time they’re in the oven. Your first “Ghee video” has been my go-to for correct procedure. When I see other RUclipsrs doing a quick ghee, I wonder how long their product will be shelf stable. We really appreciate you and Jim doing all your research and presentation to bring us fool proof (as much as possible,)considering human nature [mine] can mess simple things up
I've had the best results with making ghee when I transfer the boiling liquid about halfway through the cooking process into a new pot. Most all the milk solids stick to the bottom of the first pot. It sure makes a lot more work, but turns out a better product. I then gently boil the ghee till all water is removed. It will stop producing tiny bubbles when the water & milk solids are boiled out. I sure enjoy and appreciate all your videos. You have taught me so much!
I kept my ghee in the cabinet above the refrigerator so…. Guess what…. It’s the only thing from my food stash that survived hurricane Ian. If I get a chance to use it, I will think of this.
The stuff in the bottom of the pan I save and fry potatoes with it.
Fantastic video. I hope we can keep Jim off that ladder, I’d hate for him to get hurt. Y’all are such a blessing to your followers and fans like me. I really appreciate that there was still foam at the end, but it didn’t interfere with your final product. Thanks for everything you and Jim do for this community. God bless. ❣️
You are the consummate professor. Every angle precise and everything else explained so well. Thank you!! ♥️🙏🏼♥️
Chef Jean Pierre has a good post on ghee. The different boils are 1) water, 2) milk fat. Different boiling points.
Pam, I followed along with this video as I made my very first batch of ghee at the age of 78! I stopped it along at the different stages to make sure I was doing it correctly. Thanks for your expertise, knowledge, and tips!
This video is exactly what I needed. I now feel confident enough to try this, and I hope to do so in the next week or so! The overhead shots really do help to see what it is I will be looking for to know when the butter has become ghee. I have so enjoyed learning to preserve foods in this past year and knowing how to make ghee feels like another wonderful skill to have! Thank you so much!
I am originally from India and have been making Ghee and watching my mom/grandma/great grandma making Ghee from fresh milk > cream > butter > ghee my whole life. My grandparents had a farm and had both Water Buffaloes and Cows. Ghee is made from butter from both of these animals even today.
I loved your first video on making ghee. With this update, you have explained this in such a way that anyone could make ghee.. (even Homer Simpson). Absolutely brilliant. Very much appreciated.
Sometimes I stick my jars in my Cosori dehydrator to dry them fast with the opening toward the fan. Works great and the jars are warm.
Pam, I that butane burner you’re using cooks a bit hotter than you are used to on the stove. So you may have to lower the heat with the jelly pan. Jim, can you put the new camera higher and use the zoom to get your overhead shots, so you do not overheat? The new camera gives you much clearer shots. Very nice. Thanks!
I literally just purchased around 6-pounds of butter to make ghee. Thank you so much for all of the beneficial information that you share with us. God bless both you & Jim. ❤️❤️
Thank you for this updated video!
OH WOW GREAT timing. I was just about to make ghee. Thank you for all your hard work, Jim too
My first batch following your other video had the exact same issues! As a ghee novice I was a little lost and ended up going a bit long on time and it browned a bit but was not bitter. It has a lovely nutty taste that is ambrosia when popping popcorn. Don't fret if it's not a perfect batch. Ghee seems to be somewhat forgiving. Thank you for posting another video!!!!!
I’ve made ghee for years and do anywhere from 20 to 30 pounds at a time. Mine always goes through 2 foaming processes.
I hope you keep the milk solids. Mix with some dark soft brown sugar for z wonderful cook's treat. This tip from an Asian lady on you tube.