So glad to see you making ghee! A few tips from a seasoned ghee maker: - No need to skim the foam! It will simmer off because it’s the water content. Just put your butter in the pot and let it do its thing. I actually find leaving the foam to be helpful for identifying when it’s done as there will be little to none of it at the end, naturally. No skimming also means less chance of introducing a contaminant that can mold. - What foam doesn’t simmer off can simply be strained off. I set a fine mesh sieve lined with a cheesecloth in a giant measuring cup/bowl and pour the ghee into it before transferring it into jars. - Please don’t put lids on while it’s still hot. 😰 The condensation leads to mold. I’ve experienced this personally. - No refrigeration required at all. Let the jars cool completely with lids off. This can take 1-2 days. Then store at room temp. I learned how to make ghee from an Ayurvedic practitioner years ago and am very passionate about making it. It really is great for people with dairy sensitivities as it is essentially pure fat and is incredibly nourishing for everyone. Best of luck with your ghee journey!
Dear Michelle, a good idea. As an M.D. in nutritional medicine for more than 40 years, I can attest to this from my practice. Ghee is really perfect for people with lactose intolerance and milk protein intolerant. Many can tolerate some dairy products again after 9-12 months. Preferably full-fat and fermented such as yogurt, kefir and quark. Quark is typically German, you can make it yourself. Curd is a dairy product made by heating sour milk until it curdles and then straining it. The finished product is firm and has a particularly high protein content. very healthy. Thank you so much for this video.
Similarly, I've known people that research these things and they've recommended ghee, as well. It's also interesting to note from these people, as well as a history podcast that I subscribe to, indicated that milk, wheat, barley, etc. were never traditionally eaten 'unprocessed' as we do today. What I mean by that is that historically, people across even ancient Mesopotamia and the world-at-large used to have to ferment or at least water bath all their grains and milk (i.e., yogurt) prior to consuming, since humans were never greatly adapted to these food items in their immediate, unfermented, or unprocessed (not to be confused with industrialized processing though) state. Barley was used in Mesopotamia but they would even "process" it (leave in water) at the least one night before consuming due to how it breaks down a certain component to aid in human digestion and get more nutrient content from the grain. Today, it's just grown, some good tidbits are removed ("whole" wheat isn't always completely "whole" for instance), and ground into flour as is. But, that's just what I've heard through the grapevine...still a really interesting topic and field of study for you though! :)
Hello my good friends from America! I've been watching you for two years now, but I'm only writing now. I am from Russia, and I love your family very much, you are so pure and real, I am pleased to know that there are such healthy families in America who have real family and human values, and who live by subsistence farming. I would appreciate it if you would connect subtitles in Russian. I know English, but not completely, I understand 60%, But I love you very much, and I wish your friendly family happiness and prosperity❤❤❤
I've never skimmed it before. I always just let all the foam brown up. I pour it all out into glass trays to form butter sticks and the bits just solidify at the bottom. I sometimes will cut them off once the ghee/brown butter is chilled. if there's enough I will melt those together and make a brown butter bit bar or two for baking 😂
The reason we cover the strawberries up north is because the crowns can easily be damaged from freezing. It's a bit tricky to know when to put down the straw .. after the mice find other winter homes but b4 the crowns are damaged. Learned this in a hort class at university. 😊
Michelle, I know you get a lot colder temps than we do in Destin, Florida, but I left my strawberries uncovered for our coldest winter since moving here seven years ago. It was so cool (18 F) but the strawberries not only survived, they THRIVED and all the weeds (native for Florida) died! It was the most beautiful thing in the spring! Those soaps are looking absolutely amazing! You've done great!
What beautiful butter !! Some people have an intolerance to dairy and for some it's worse and is an allergy. In the Drs. words, I have an allergy. It's been 8 years since finding out and being off of dairy. But an interesting thing is I have always done fine with grass fed butter. Talked to several others that have the same. Every year I have tried to see if I can tolerate dairy again and No, until this summer. I am able to have a very small amount every 3 or 4 days. I'm thankful to be seeing that I am healing. I hope you can too.
Hi im from Tamizhnaadu...we make our ghee, you no need to skim all those foam...just leave it in simmer after an 1/2hr or 1hr all the milk solids goes to the bottom, when i turn off the heat i add moringa leaves for a beautiful aroma n iron contents. Then filter it...store it in glass bottles...
I have been watching your videos for a wile, really enjoying your content. I am making my own ghee for several years by now, and if I may give you any suggestions, I would reduce the heat so it's barely simmering, I don't skim any foam (eventually it's disappears and become solids at the bottom).You don't have to defrost your butter. The whole process usually takes about 35-45 min. I usually strain in it through the fine mesh or cheese cloth into the jars. Ghee can be used by lactose intolerant people, used in any type of cooking (try frying eggs with it :), skin products etc. According to Ayurveda (ancient science of India) ghee helps nourish and bring nutrients into the body systems. Good luck with your journey!
Hi. I am not sure if anyone has already addressed this in the comments, but you should wait longer to remove the solids from the top, then you have much less leftovers, and they are firmer so you can strain them and get the most ghee out of it.
My mum in law sent us ghee from Pakistan from cows she owned and took care of. I kept it refrigerated and I was the only one handling it. My husband didn’t eat it often and the kids didn’t like the smell and it lasted us 5 years without a single speck of mould. You may think ugh but I can attest it’s was perfectly edible till the day it finished. So yes he’s a good shelf like as long as there’s no contamination. Love your show ❤️ God bless
I have been subscribing to Backwoods Home magazine for years. The "Ask Jackie" column makes it worth the subscription price. Her canning and recipe books are awesome too. I use them daily. They walk the talk and are true experts on homesteading!
michelle ur skin is looking amazing- i also struggle w adult acne, ive been DF for abt a decade but was still having bad hormonal acne. i just recently cut gluten in summer and after a couple months not only is my skin completely different but my periods are a fraction of the discomfort/life disturbance they used to be. excited for u to be experimenting with cutting dairy. i know sourdough works for some ppl who are sensitive to gluten though!! some ppl are fine w both gluten and dairy, for other ppl like us it causes inflammation in our bodies!!!! thanks for always posting such informative content.
Be careful with the turmeric soap. It will stain your bathtub and stain your sink. I learned that the hard way when I bought some, it was great, but it stained everything.
Practical Self Reliance has an excellent raspberry wine recipe. Lots of other wine and mead recipes too. She gives substitutions for tannins, yeast nutrients, and wine acids too. Highly recommend.
We are a dairy allergy household too, lactose and Casein I do know ghee contains butyric acid. It helps maintain gut health by supporting growth of healthy bacteria. It also reduces inflammation of the digestive tract to help the absorption of nutrients. So not only is it anti-inflammatory, it is an immune booster as well. The CLA in ghee is also beneficial in lowering bad cholesterol. A bonus is it's high smoke point, suitable for high temp cooking without breaking down into harmful compounds. An overall win win 🙌
Hello guys! I have been tagging along with you guys for a whole and love all your content. I signed up and order the magazines. Perfect for a to myself Christmas Gift!
Great to see you making Ghee. Lactose intolerance is my issue, so 9 "cases" of homemade Ghee are on my shelves. Keep them cool in the basement and they will last many years. My pot fit 6 lbs of butter and that Ghee fit into 5 pint sized jars. It is now my main cooking oil when using frying pans. The other I use is bacon grease. Both wonderful.
Started making and using ghee last year. Cholesterol spiked 30 points. My GI doctor (from India) warned me to use it sparingly. He said there is a lot of heart disease in India which he attributes to the heavy use of ghee. I cut it out all together and 6 months later my cholesterol numbers went back down to what they were.
I love how the seasons change so you get to focus more on in home projects and experiments. I live in South Florida and we don't have that. It's green and garden season and hot all year long. It's lovely to see what it could be with four seasons. Enjoy your holiday. 💚
Your soaps are looking great! I've been making soap a long time and just recently thought I'd like to try turmeric for color. I love that you did, and it looks beautiful! Good job! Let Cody try those bits at the bottom of your ghee. They are delicious!!
Bring on the seed catalogs!!! Online the ghee looks just like honey. Winter is a time for a break, visiting friends and relatives, reading gardening books and putting my feet up. Merry Christmas and a happy New Year from TN. God bless y'all and keep growing.
Great info! I can’t do dairy either and have been thinking about making ghee but honestly I’ve just been using olive oil for everything along with plant based butter.
So glad you found a use for all your hard earned butter. Crossing my fingers it soft enough for your stomachs! I have been having a hard time with dairy recently too, so I'm extra invested on if it works.
The milk solids at the bottom are so fantastic to eat! That's your treat for making ghee! I have to stop myself from drinking my ghee because it's so delicious.
I got a subscription to both of those magazines for my in-laws for Christmas. I ordered a couple weeks ago with Ruth Zimmerman’s link, sorry. I was happy to gift something practical. It’s a great gift, y’all, and with that 50% off, it’s a nice price.
I, too, love ghee. I use it daily. I've found that it very much elevates the flavor of foods as an ingredient, as a cooking fat, and as a baste. It is also excellent with herbs added! Liquid gold ✨️❤✨️
After you strain the ghee you should put it back in a clean pot, allow to come back to gently bubbling, continue to heat until it stops making bubbles that break the surface. Should look like it's moving under the surface but no bubbles. Your ghee has liquid in it thus its too loose. Ghee should be solid like crisco.
Will you guys be doing a New Year’s video on all of the goals? You succeeded in this year and new goals that you have for next year? I loved your video last year talking about your goals! And it was so fun to see you succeeded in getting your truck.
Ooooo I need to save for that chainsaw, I'm far too intimidated to use the regular ones and the tiny 6 inch one I've seen lately doesn't look like it could handle any more than my loppers can.
Michelle, I can't wait to see how you made your soap. It looks awesome, and I am sure it smells awesome, too. Codi, I'm going to try and make Mead next year. I also got a recipe from an email to make Elderberry Mead and other types. I can't wait to try them next year. I was wondering what the temperature needs to be when making Mead or Wine.
I can the butter as is canning butter is considered rebel and its last 5 yrs jarred. I have some 3 yrs and its perfect you can buy canned butter its so expensive. I prefer butter over the gee oil. Truly its shelf stable.
Another good video. Wow, the real butter looks beautiful. I bet it tastes delicious but I understand you and your daughter can’t have it. Thanks for sharing.❤
As someone with dairy problems and a daughter with dairy problems (not lactose related), we were not able to do ghee. Did you try it from the store before making it to make sure you could handle it? That is a ton lol
Rich in Nutrients: Ghee is packed with essential vitamins like A, D, E, and K, which are vital for overall health. Boosts Immunity: Contains butyric acid, which strengthens the immune system and supports gut health. Improves Digestion: Ghee aids in digestion by stimulating the production of digestive enzymes and reducing acidity. Good for Skin: Its moisturizing properties promote glowing, healthy skin when consumed or applied. Boosts Brain Function: Ghee is considered a brain tonic in Ayurveda, enhancing memory and focus. Energy Source: High in healthy fats, it provides a long-lasting energy boost. Supports Weight Loss: In moderation, ghee can help burn stubborn fat and boost metabolism. Lactose-Free: Ghee is safe for those with lactose intolerance since it is free of milk solids. Anti-inflammatory: Reduces inflammation in the body and promotes healing. Enhances Taste: Adds a rich flavor to dishes, making it a versatile ingredient in cooking.
Cody, I'm so confused. What cow were you milking last video? If you sold Maddie because of Michelle and your daughter's allergies, why were you milking another cow?
Oh no! I think butter is a thousand times better in all ways. I detest ghee. Good luck with it. I bet you would have no digestive issues with your butter as long as that was the only dairy you used.
I AM NEWFOUNDLAND CANADA SWEETIE U MADE CLEARAFIDE BUTTER IT LOOKS ALL OIL WHAT DO U DO WITH IT AND THE SOLIDS U SKIMED OF WHAT DO U DO WITH THAT, OH BY THE WAY HE IS LUUCKY TO HAVE U LADY
So glad to see you making ghee! A few tips from a seasoned ghee maker:
- No need to skim the foam! It will simmer off because it’s the water content. Just put your butter in the pot and let it do its thing. I actually find leaving the foam to be helpful for identifying when it’s done as there will be little to none of it at the end, naturally. No skimming also means less chance of introducing a contaminant that can mold.
- What foam doesn’t simmer off can simply be strained off. I set a fine mesh sieve lined with a cheesecloth in a giant measuring cup/bowl and pour the ghee into it before transferring it into jars.
- Please don’t put lids on while it’s still hot. 😰 The condensation leads to mold. I’ve experienced this personally.
- No refrigeration required at all. Let the jars cool completely with lids off. This can take 1-2 days. Then store at room temp.
I learned how to make ghee from an Ayurvedic practitioner years ago and am very passionate about making it. It really is great for people with dairy sensitivities as it is essentially pure fat and is incredibly nourishing for everyone. Best of luck with your ghee journey!
Dear Michelle, a good idea. As an M.D. in nutritional medicine for more than 40 years, I can attest to this from my practice. Ghee is really perfect for people with lactose intolerance and milk protein intolerant. Many can tolerate some dairy products again after 9-12 months. Preferably full-fat and fermented such as yogurt, kefir and quark. Quark is typically German, you can make it yourself. Curd is a dairy product made by heating sour milk until it curdles and then straining it. The finished product is firm and has a particularly high protein content. very healthy. Thank you so much for this video.
Similarly, I've known people that research these things and they've recommended ghee, as well. It's also interesting to note from these people, as well as a history podcast that I subscribe to, indicated that milk, wheat, barley, etc. were never traditionally eaten 'unprocessed' as we do today. What I mean by that is that historically, people across even ancient Mesopotamia and the world-at-large used to have to ferment or at least water bath all their grains and milk (i.e., yogurt) prior to consuming, since humans were never greatly adapted to these food items in their immediate, unfermented, or unprocessed (not to be confused with industrialized processing though) state. Barley was used in Mesopotamia but they would even "process" it (leave in water) at the least one night before consuming due to how it breaks down a certain component to aid in human digestion and get more nutrient content from the grain. Today, it's just grown, some good tidbits are removed ("whole" wheat isn't always completely "whole" for instance), and ground into flour as is. But, that's just what I've heard through the grapevine...still a really interesting topic and field of study for you though! :)
I wish I could order the magazines. But I guess they don't mail to Canada.. 🇨🇦 😢😢😢
Where can you buy quark around here? When we go to Germany I enjoy lots of it.
So you melted all the fat out of the butter so what do you do with the glee.do you you it as a butter ??
@@tammybrosowsky2209 The process of making ghee actually removes mostly milk proteins (casein and whey), not milk fat.
Hello my good friends from America! I've been watching you for two years now, but I'm only writing now. I am from Russia, and I love your family very much, you are so pure and real, I am pleased to know that there are such healthy families in America who have real family and human values, and who live by subsistence farming. I would appreciate it if you would connect subtitles in Russian. I know English, but not completely, I understand 60%, But I love you very much, and I wish your friendly family happiness and prosperity❤❤❤
Love that you all never stray from true homesteading 🎉 favorite channel to watch
I've never skimmed it before. I always just let all the foam brown up. I pour it all out into glass trays to form butter sticks and the bits just solidify at the bottom. I sometimes will cut them off once the ghee/brown butter is chilled. if there's enough I will melt those together and make a brown butter bit bar or two for baking 😂
The reason we cover the strawberries up north is because the crowns can easily be damaged from freezing. It's a bit tricky to know when to put down the straw .. after the mice find other winter homes but b4 the crowns are damaged. Learned this in a hort class at university. 😊
Hi I am from India. I wanted to share with you that we are daily use ghee in our foods. Our ancestors uses to say that it will make your bones strong.
Loved the video. Your soaps, the mead, learning to make ghee. How fun. Merry Christmas! 🎄
Michelle, I know you get a lot colder temps than we do in Destin, Florida, but I left my strawberries uncovered for our coldest winter since moving here seven years ago. It was so cool (18 F) but the strawberries not only survived, they THRIVED and all the weeds (native for Florida) died! It was the most beautiful thing in the spring!
Those soaps are looking absolutely amazing! You've done great!
What beautiful butter !! Some people have an intolerance to dairy and for some it's worse and is an allergy. In the Drs. words, I have an allergy. It's been 8 years since finding out and being off of dairy. But an interesting thing is I have always done fine with grass fed butter. Talked to several others that have the same. Every year I have tried to see if I can tolerate dairy again and No, until this summer. I am able to have a very small amount every 3 or 4 days. I'm thankful to be seeing that I am healing. I hope you can too.
I stopped breathing when you raised that window and saw that lettece. You guys are my favorite planting family. 😊
Hi im from Tamizhnaadu...we make our ghee, you no need to skim all those foam...just leave it in simmer after an 1/2hr or 1hr all the milk solids goes to the bottom, when i turn off the heat i add moringa leaves for a beautiful aroma n iron contents. Then filter it...store it in glass bottles...
Thank You 🙏 for your contribution!
Ghee is lactose free and higher in CLA which is good for immunity and metabolism
I have been watching your videos for a wile, really enjoying your content. I am making my own ghee for several years by now, and if I may give you any suggestions, I would reduce the heat so it's barely simmering, I don't skim any foam (eventually it's disappears and become solids at the bottom).You don't have to defrost your butter. The whole process usually takes about 35-45 min. I usually strain in it through the fine mesh or cheese cloth into the jars. Ghee can be used by lactose intolerant people, used in any type of cooking (try frying eggs with it :), skin products etc. According to Ayurveda (ancient science of India) ghee helps nourish and bring nutrients into the body systems. Good luck with your journey!
A great video Mama. Very educational. Happy Holidays
Hi. I am not sure if anyone has already addressed this in the comments, but you should wait longer to remove the solids from the top, then you have much less leftovers, and they are firmer so you can strain them and get the most ghee out of it.
Those browned bits is why browned butter is so delicious. I put it over popcorn. It is the best part!
So good!😋
My mum in law sent us ghee from Pakistan from cows she owned and took care of.
I kept it refrigerated and I was the only one handling it. My husband didn’t eat it often and the kids didn’t like the smell and it lasted us 5 years without a single speck of mould. You may think ugh but I can attest it’s was perfectly edible till the day it finished. So yes he’s a good shelf like as long as there’s no contamination.
Love your show ❤️ God bless
Your soap journey is going so well! I love them!
I have been subscribing to Backwoods Home magazine for years. The "Ask Jackie" column makes it worth the subscription price. Her canning and recipe books are awesome too. I use them daily. They walk the talk and are true experts on homesteading!
You don’t need to skim it, you just need to keep stirring it until the milk solids sink to the bottom.
michelle ur skin is looking amazing- i also struggle w adult acne, ive been DF for abt a decade but was still having bad hormonal acne. i just recently cut gluten in summer and after a couple months not only is my skin completely different but my periods are a fraction of the discomfort/life disturbance they used to be. excited for u to be experimenting with cutting dairy. i know sourdough works for some ppl who are sensitive to gluten though!! some ppl are fine w both gluten and dairy, for other ppl like us it causes inflammation in our bodies!!!! thanks for always posting such informative content.
Excelent experiment. Thanks for doing it with us.
We subscribe to both magazines and find them very informative!
Be careful with the turmeric soap. It will stain your bathtub and stain your sink. I learned that the hard way when I bought some, it was great, but it stained everything.
Practical Self Reliance has an excellent raspberry wine recipe. Lots of other wine and mead recipes too. She gives substitutions for tannins, yeast nutrients, and wine acids too. Highly recommend.
Thank you for the recommendation!
Yes, I use "the wire" too for my asparagus.
Your soap looks sooooo good!!! ❤
We are a dairy allergy household too, lactose and Casein I do know ghee contains butyric acid. It helps maintain gut health by supporting growth of healthy bacteria. It also reduces inflammation of the digestive tract to help the absorption of nutrients. So not only is it anti-inflammatory, it is an immune booster as well. The CLA in ghee is also beneficial in lowering bad cholesterol. A bonus is it's high smoke point, suitable for high temp cooking without breaking down into harmful compounds. An overall win win 🙌
I’ve been getting both of the magazines for a few years and I love them. Reasonably priced even without a coupon.
It was so enjoyable watching you make the ghee. Thank you for sharing your journey. That Meade looks interesting. One of our sons likes Meade.
Hello guys! I have been tagging along with you guys for a whole and love all your content. I signed up and order the magazines. Perfect for a to myself Christmas Gift!
Great to see you making Ghee. Lactose intolerance is my issue, so 9 "cases" of homemade Ghee are on my shelves. Keep them cool in the basement and they will last many years. My pot fit 6 lbs of butter and that Ghee fit into 5 pint sized jars. It is now my main cooking oil when using frying pans. The other I use is bacon grease. Both wonderful.
How is your cholesterol, that’s my major issue, only one too.
Started making and using ghee last year. Cholesterol spiked 30 points. My GI doctor (from India) warned me to use it sparingly. He said there is a lot of heart disease in India which he attributes to the heavy use of ghee. I cut it out all together and 6 months later my cholesterol numbers went back down to what they were.
@@CH-hm8ud Mine is low.
@@bonniep.7856 Thankfully mine is low. Love Ghee and will keep making it.
@@trish237 Shelf stable and a high smoke point so it’s great for cooking. I wouldn’t give it up if I didn’t have to. Just a cautionary tale.
I love how the seasons change so you get to focus more on in home projects and experiments. I live in South Florida and we don't have that. It's green and garden season and hot all year long. It's lovely to see what it could be with four seasons. Enjoy your holiday. 💚
Your soaps are looking great! I've been making soap a long time and just recently thought I'd like to try turmeric for color. I love that you did, and it looks beautiful! Good job!
Let Cody try those bits at the bottom of your ghee. They are delicious!!
Also the browned milk solids make the best pasta sauce 😍
Bring on the seed catalogs!!! Online the ghee looks just like honey. Winter is a time for a break, visiting friends and relatives, reading gardening books and putting my feet up. Merry Christmas and a happy New Year from TN. God bless y'all and keep growing.
Ghee is the BEST fat for cooking, browning, sauteeing, etc! And to not have all that butter taking up freezer space is an amazing benefit.
Great info! I can’t do dairy either and have been thinking about making ghee but honestly I’ve just been using olive oil for everything along with plant based butter.
Your soap looks so beautiful! I would buy that
So glad you found a use for all your hard earned butter. Crossing my fingers it soft enough for your stomachs! I have been having a hard time with dairy recently too, so I'm extra invested on if it works.
The milk solids at the bottom are so fantastic to eat! That's your treat for making ghee! I have to stop myself from drinking my ghee because it's so delicious.
I got a subscription to both of those magazines for my in-laws for Christmas. I ordered a couple weeks ago with Ruth Zimmerman’s link, sorry. I was happy to gift something practical. It’s a great gift, y’all, and with that 50% off, it’s a nice price.
The video quality just keeps getting better and better. 😊
Thank you so much!😊
I, too, love ghee. I use it daily. I've found that it very much elevates the flavor of foods as an ingredient, as a cooking fat, and as a baste. It is also excellent with herbs added! Liquid gold
✨️❤✨️
After you strain the ghee you should put it back in a clean pot, allow to come back to gently bubbling, continue to heat until it stops making bubbles that break the surface.
Should look like it's moving under the surface but no bubbles.
Your ghee has liquid in it thus its too loose. Ghee should be solid like crisco.
It looks good to me. The ghee will solidify when it cools down.
Michelle, I use to make clarfied butter alotand cook with it. It has a HIGH smoke point. Excellent to cook meat with.
I made ghee a couple years ago. It seems to be storing well in the cupboard. I like the oven method. Less likely to scorch the butter.
Very nice. Really interesting.
Great job on the mead and the soap you guys
Thank you!
Love you guys❤❤❤❤
Turmeric has 2 R's in it. ❤❤❤
Will you guys be doing a New Year’s video on all of the goals? You succeeded in this year and new goals that you have for next year? I loved your video last year talking about your goals! And it was so fun to see you succeeded in getting your truck.
Ghee has a much higher smoke point which I love
BHM Is an awesome publication.
Thanks for the video !
Ooooo I need to save for that chainsaw, I'm far too intimidated to use the regular ones and the tiny 6 inch one I've seen lately doesn't look like it could handle any more than my loppers can.
I have had on for 2 years. It's easy for me to use. Don't have we to ask my husband to help.
I don't skim the foam and after a while all the foamy stuff join the milk solids at the bottom. Less work. Maybe try it next time.
Michelle, I can't wait to see how you made your soap. It looks awesome, and I am sure it smells awesome, too. Codi, I'm going to try and make Mead next year. I also got a recipe from an email to make Elderberry Mead and other types. I can't wait to try them next year. I was wondering what the temperature needs to be when making Mead or Wine.
I made ghee after wstching a Rose Red Homestead video. Not as hard as it sounds. I have it on my list to make more in January.
so Nice❤❤❤❤
That's nice butter
I ordered the magazine through the link
@Michelle you can cann your ghee and make it shelf stable
I love Ghee. Makes an awesome drawn butter for seafood. I have not made it. I have only bought it. Really expensive.
I can the butter as is canning butter is considered rebel and its last 5 yrs jarred. I have some 3 yrs and its perfect you can buy canned butter its so expensive. I prefer butter over the gee oil. Truly its shelf stable.
How long do you process it for? I assume you pressure can it? Thank you.
Try Enzymedica Digest Spectrum. My daughter has terrible cramps if she has cow milk, but eats ice cream no problem with the enzymes.
Another good video. Wow, the real butter looks beautiful. I bet it tastes delicious but I understand you and your daughter can’t have it. Thanks for sharing.❤
Can you please share how to make soap? I’d love to learn.
Hopefully coming soon!😊
👀 if my wife got rid of all the dairy because she was lactose intolerant… I gotta have my butter.
Also let the clarified butter to sit for a while , let it cool and transfer .
I used fishing line to keep up my asparagus.
Just ordered both subscriptions, l couldn't find the link to the mini hand chainsaw?? lt wasn't in your Amazon link either. Please post it, thanks!
Awesome! It should've come up as a linked product through RUclips, but here's a link 😊 amzn.to/3ZZPk8P
@ Thank you!
How good. An upload on my bday noice
So how did you go with the ghee?
As someone with dairy problems and a daughter with dairy problems (not lactose related), we were not able to do ghee. Did you try it from the store before making it to make sure you could handle it? That is a ton lol
I can't do ghee, either. My reactions aren't as bad as butter or milk, but definitely still there. Such a bummer!
You should sell your soaps
❤❤❤
If you happen to make some goats milk soap or any thats good for psoriasis please sell me some!!!!
❤❤❤
Rich in Nutrients: Ghee is packed with essential vitamins like A, D, E, and K, which are vital for overall health.
Boosts Immunity: Contains butyric acid, which strengthens the immune system and supports gut health.
Improves Digestion: Ghee aids in digestion by stimulating the production of digestive enzymes and reducing acidity.
Good for Skin: Its moisturizing properties promote glowing, healthy skin when consumed or applied.
Boosts Brain Function: Ghee is considered a brain tonic in Ayurveda, enhancing memory and focus.
Energy Source: High in healthy fats, it provides a long-lasting energy boost.
Supports Weight Loss: In moderation, ghee can help burn stubborn fat and boost metabolism.
Lactose-Free: Ghee is safe for those with lactose intolerance since it is free of milk solids.
Anti-inflammatory: Reduces inflammation in the body and promotes healing.
Enhances Taste: Adds a rich flavor to dishes, making it a versatile ingredient in cooking.
❤❤❤☃️🕊️
Cody, I'm so confused. What cow were you milking last video? If you sold Maddie because of Michelle and your daughter's allergies, why were you milking another cow?
Goats milk?
Are you and your daughter allergic to raw milk too? I heard it is very healthy
Oh no! I think butter is a thousand times better in all ways. I detest ghee. Good luck with it. I bet you would have no digestive issues with your butter as long as that was the only dairy you used.
I AM NEWFOUNDLAND CANADA SWEETIE U MADE CLEARAFIDE BUTTER IT LOOKS ALL OIL WHAT DO U DO WITH IT AND THE SOLIDS U SKIMED OF WHAT DO U DO WITH THAT, OH BY THE WAY HE IS LUUCKY TO HAVE U LADY
Off grid with doug and stacy has a really easy way of doing it. ruclips.net/video/MzkQHK8GGEs/видео.html
Yes, we are now over the deadline for those currencies, but fortunately, there are still other options available, such as INFTY3 Token.
thanks for sharing, here is a raspberry wine making video, much love from the UK xxx ruclips.net/video/NIrKhx-0i1U/видео.htmlsi=WIg-cT_DCFo0R5vE
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I made ghee after wstching a Rose Red Homestead video. Not as hard as it sounds. I have it on my list to make more in January.