So, today’s discovery for you is, it’s not ghee, it’s clarified butter. 😂 Ghee is heated to a higher point and browns the solids. Two different things bud.
Then, why does my jar of ghee say, 'clarified butter' ? I guess someone should contact the FDA and tell them that all of the jars of ghee should be recalled cause it's not really clarified butter like it says on the label. Sort of, like, them recalling Kirkland butter cause the label doesn't say 'contains milk' (uh duh)
@@thehungryhussey Another comment said ghee is darker. My jar is white like solid coconut oil. But, no matter. I use both ghee and regular butter (that contains milk even if it's not on the label) 😁 I'm not a cook whatsoever. I just grab what's within arms length. 👍
Ghee still contains solids that is the difference clarified butter oil does not contain water or solids. I make both professionally with 23 years of experience. Clarified butter oil is an ingredient in ghee. One thing that is likely absent on your ghee is the words "European style' .as this is the more refined version. The burnt solds add an additional flavor which is understandable for use in fried breads and shellfish.
I make it all the time; but I only do two sticks of butter in a batch. That much will last me a week or so, using it to cook eggs, biscuits, and hash browns. After spooning out the foam, I then spoon the hot butter thru a coffee filter to keep out the solids at the bottom.
I have made this several times and now use it instead of any form of oil for cooking or finishing steaks, seafood etc. My cooking method however is stirring constantly over higher heat to caramelize the solids and they all (including the whey) sink to the bottom and become far easier to separate once it cools a bit. Make sure you stir or the water which sits at the bottom will cause a steam explosion and cover your kitchen with hot butter (ask me how I figured this out), my butter is closer to Ghee as it is more refined, but I have not allowed the color or flavor to change.
I make mine a little different. I gently heat it till it boils then stops and go till it hits 260F. The water is gone but the solids haven’t browned yet. No skimming. Then I just pour it all through a paper towel that catches all the solids. Works well for so many things including seasoning cast iron cookware. I keep it in a lidded wide mouth bowl on the counter so I can spoon it out.
I love using clarified butter, it is the best. I like to use a wide neck jar, because in our temps it hardens. It's fine in the fridge for 6 months at least. I use muslin or cheesecloth to strain it into liquid gold.
That’s great info with the butter. Definitely going to have some handy for next time on my griddle. Great video Hussey. Definitely going to make some soon.
New loyal subscriber to your channel. Greetings from Chicago. Heard of this never knew the Intel behind it. Definitely going to make and use this religiously. Big time cook and griller. Definitely a game changer. Best of life for you and your family. God bless 🙏🙏🙏
P.s. the butter oil you produced in this video has a butterfat content of about 98.5% to clarify it further force it through a micro filter at 208 degrees then continue to heat it for about 5 minutes at 220 degrees constantly agitating until removed from the heat and transfer to a cool vessel. Contained in a closed jar store for up to a year at 40 degrees f . You're welcome.
I have to wonder how a gravy/grease separator would work? Might be an easier way to separate to floating solids. I agree with you on ghee, funky taste...
Thank you for this video. I've seeing ghee all over the place, but I've never cooked with it, so I haven't bought it yet. I also appreciated your review about the taste of ghee. I will make some clarified butter and have a good time cooking and eating!
Ghee is a tad different. They cook the whole thing longer and it browns the milk solids and whey, which gives the taste a nutty flavor. Clarified butter is just basically melted butter and skimmed solids.
Matt, thanks for the insight and advice. Will definitely be doing this. Enhanced flavor and a chance to be using the Blackstone. Being new I can watch the various temperatures. Will this help with seasoning as well. Greatly appreciated Matt. God bless.
I made my stockpile when butter prices were very low before dairy prices went towards the moon during the pandemic. I never needed to buy butter ss I had ghee frozen in my extra freezers. Prices are still high and there is plenty in storage to get me by.
I go to Costco and purchase the grass fed Costco butter for 10 bucks. It has a richer flavor and tastes so much better. I put the whole box or two into a glass casserole dish then put it into the oven at 250* for about 30 min. It makes it easier to remove the top crust. (you have to have a steady hand removing from the oven)
Hussy.. can you pour it thru cheese cloth or something similar to get out the undesirables or is it best to do it the way you did ? Thanks for the cool content and God bless.
I used to do clarified butter, but I decided I preferred it not clarified. I found the buttery flavor I liked tasted watered down when clarified. Plus, if you put it on your hot griddle it'll brown, and then you're cooking with brown butter which turns the flavor volume up to 11. Do what you like, but that's my preference
Nothing wrong with browned butter, but the thing you're trying to accomplish is get the buttery taste without the burn and for higher smoke point. Butter is only good to 350, once it goes past that it gets browned then burnt if cooking with high heat.
@@thehungryhussey That's true, it's easy to go from delicious brown butter to burnt trash. NOT good groceries! But you can throw some avocado oil on with the butter and I find that you get the great buttery flavor but you get some insurance against the butter burning. The other trouble I have with clarified butter is that up here in Wisconsin, it's so cold for so many months out of the year that it hardens like a rock in the storage container and it's a beast to get any of it out! I've bent a few butter knives trying to scrape a tablespoon out!
I was soooo tickled with the comment about rubbing butter on your cheeks on date night and not being able to keep your wife off of you!!! I love your channel!! Keep up the good work!!
Doesn't have to be clarified to be great for cooking. I make golden brown potato chips with ingredients of : potato, salted butter Also an easy way to separate clarified butter is to heat until all moisture has evaporated, then strain it all through paper towel :-0)
I recently found a new product that I've been using and it's made by Country Crook. It's called Drizzle and Sizzle. It taste like butter but had no butter in it and has a much higher smoke then butter. Check it out!!
So- today’s big scientific discovery is….ghee?
So, today’s discovery for you is, it’s not ghee, it’s clarified butter. 😂
Ghee is heated to a higher point and browns the solids.
Two different things bud.
Then, why does my jar of ghee say,
'clarified butter' ?
I guess someone should contact the FDA and tell them that all of the jars of ghee should be recalled cause it's not really clarified butter like it says on the label. Sort of, like, them recalling Kirkland butter cause the label doesn't say 'contains milk' (uh duh)
@kirok3184 , ghee is still clarified butter, ingredient wise. It’s heated higher to roast the milk solids. That nuttiness is what I’m not fond of.
@@thehungryhussey
Another comment said ghee is darker. My jar is white like solid coconut oil.
But, no matter. I use both ghee and regular butter (that contains milk even if it's not on the label) 😁
I'm not a cook whatsoever. I just grab what's within arms length. 👍
Ghee still contains solids that is the difference clarified butter oil does not contain water or solids. I make both professionally with 23 years of experience. Clarified butter oil is an ingredient in ghee. One thing that is likely absent on your ghee is the words "European style' .as this is the more refined version. The burnt solds add an additional flavor which is understandable for use in fried breads and shellfish.
I make it all the time; but I only do two sticks of butter in a batch. That much will last me a week or so, using it to cook eggs, biscuits, and hash browns. After spooning out the foam, I then spoon the hot butter thru a coffee filter to keep out the solids at the bottom.
I've never done this but this is how I was told to do it
I’ve heard of using a coffee filter but never used it. May have to try.
I use a fine mesh stainless pour over coffee filter.
I use a centrifuge, homogenizer, and vacuum chamber to make 99.9% clarified butter oil. I'm an expert in this field.
This video just clarified everything, thanks!
The clarity is real!!! 😂
Clarified butter and beef tallow are two amazing things to cook with.
You are absolutely right!
Watching you for years. Always learning and getting better on the Blackstone thanks to you. Will I make this? Hell yes! I am into flavor.
Thanks Fred!! It’s a small labor of love but worth it.
An amazing companion for the flat top.
Worth every minute it takes to make it!
For sure my friend!!!
I have made this several times and now use it instead of any form of oil for cooking or finishing steaks, seafood etc. My cooking method however is stirring constantly over higher heat to caramelize the solids and they all (including the whey) sink to the bottom and become far easier to separate once it cools a bit. Make sure you stir or the water which sits at the bottom will cause a steam explosion and cover your kitchen with hot butter (ask me how I figured this out), my butter is closer to Ghee as it is more refined, but I have not allowed the color or flavor to change.
I make mine a little different. I gently heat it till it boils then stops and go till it hits 260F. The water is gone but the solids haven’t browned yet. No skimming. Then I just pour it all through a paper towel that catches all the solids. Works well for so many things including seasoning cast iron cookware. I keep it in a lidded wide mouth bowl on the counter so I can spoon it out.
Would need to try that. Thanks for the tip. I've always gone quick and dirty. haha
@ I got that technique from the old Food Network show Good Eats with Alton Brown.
Truly is a labor of love. I don't typically make it, but dang it makes everything taste so much better!👍😊
It definitely is!
I used ghee to make stovetop popcorn.....touched my heart!! So delicious!!!!
It’s so good!!! Thanks for watching!!!
Huss daddy!!
Never knew how to make or store it.
Thanks for teaching us something new!!
Thanks for watching buddy!
I love using clarified butter, it is the best. I like to use a wide neck jar, because in our temps it hardens. It's fine in the fridge for 6 months at least. I use muslin or cheesecloth to strain it into liquid gold.
It’s so dang good!!!
That’s great info with the butter. Definitely going to have some handy for next time on my griddle. Great video Hussey. Definitely going to make some soon.
Thanks buddy, you're gonna love it!
New loyal subscriber to your channel. Greetings from Chicago. Heard of this never knew the Intel behind it. Definitely going to make and use this religiously. Big time cook and griller. Definitely a game changer. Best of life for you and your family. God bless 🙏🙏🙏
Thanks for watching buddy! Appreciate the support!!!
I use a turkey baster to draw the 'gold' from the pan. Works pretty good.
Nice! That's a good idea.
P.s. the butter oil you produced in this video has a butterfat content of about 98.5% to clarify it further force it through a micro filter at 208 degrees then continue to heat it for about 5 minutes at 220 degrees constantly agitating until removed from the heat and transfer to a cool vessel. Contained in a closed jar store for up to a year at 40 degrees f . You're welcome.
Nice!
I love your method! Much easier and fool proof than my old way of making ghee.
I'm glad you enjoyed it!
I have to wonder how a gravy/grease separator would work? Might be an easier way to separate to floating solids. I agree with you on ghee, funky taste...
Can't wait 'til butter goes on sale!! Thanks Matthew!
Yep, that's always a great time to stock up!
That sale is coming, finally.
Great video! Wasnt one your first videos several years ago about clarified butter? Been watching a long time!
Yep, you're on it! Did this a long time ago and thought I'd revisit it! Thanks for sticking in here so long!
nice recipe. always heard of clarified butter but did not know how simple it was to make at home
It really is easy to make! I always intend to make it more!
Never made this Matt, definitely need to though . Thanks for the in depth explanation and process! Cheers my friend
You're welcome bud! Cheers!
Did you use salted or unsalted butter? Is there a difference in the final product? Which do you recommend? Thanks!
Unsalted butter is what I use.
I wonder if you could use a automotive paint filter for the stuff on the bottom? I use those to filter my cooking oil.
Maybe so, not sure. Some cheese cloth works too, but for me, not messing with another step is good to go.
Thank you for this video. I've seeing ghee all over the place, but I've never cooked with it, so I haven't bought it yet. I also appreciated your review about the taste of ghee. I will make some clarified butter and have a good time cooking and eating!
Ghee is a tad different. They cook the whole thing longer and it browns the milk solids and whey, which gives the taste a nutty flavor. Clarified butter is just basically melted butter and skimmed solids.
😊 nice thank u!
Im doing it. Will i be able to can it?
My mom used a bent spoon for skimming. Its much easier to get down in the pot to skim with.
I made once and it is fantastic. I need to make more often.
I hear you! It is a game-changer.
Matt, thanks for the insight and advice. Will definitely be doing this. Enhanced flavor and a chance to be using the Blackstone. Being new I can watch the various temperatures. Will this help with seasoning as well. Greatly appreciated Matt. God bless.
You're welcome! I'm glad it helped, thanks for watching.
I dig it. I was just telling my wife that I wanted to make sum, thanks Hussey.
Glad I could help 😂!
How to keep it liquid??? Mine solidifies too quickly to use in a squirt bottle...
Just pop it in the microwave before using.
I made my stockpile when butter prices were very low before dairy prices went towards the moon during the pandemic. I never needed to buy butter ss I had ghee frozen in my extra freezers. Prices are still high and there is plenty in storage to get me by.
That’s awesome! Glad you were prepared.
I go to Costco and purchase the grass fed Costco butter for 10 bucks. It has a richer flavor and tastes so much better.
I put the whole box or two into a glass casserole dish then put it into the oven at 250* for about 30 min. It makes it easier to remove the top crust. (you have to have a steady hand removing from the oven)
I love that idea, thank you for sharing!
Does it matter if it’s salted or unsalted butter? Do they both clarify? Does the salt carry through with the salted butter?
Unsalted butter is preferred
I am going to make it. Thanks Hussy!!
You’re welcome friend!!!
What do you do with the left over solids? Are they good for certain things or just pitch them out?
I just pitch them. Some will use them for baking and things, but I don’t.
I actually make it alot my family loves it
Would running it through a coffee filter work?
I don’t know really.
Could you strain it through a cheesecloth or a sifter
For sure. I just don't want to mess with other devices/dishes.
Thanks for all the info 👍
Awesome! I'm glad you found it helpful!
This is a huge discovery! I used to watch Graham Kerr use it on TV cooking back in 1969.
I'm glad you enjoyed it!
Hussy.. can you pour it thru cheese cloth or something similar to get out the undesirables or is it best to do it the way you did ? Thanks for the cool content and God bless.
I’ve heard you can run it through a coffee filter. The paper type, but not sure.
I used to do clarified butter, but I decided I preferred it not clarified. I found the buttery flavor I liked tasted watered down when clarified. Plus, if you put it on your hot griddle it'll brown, and then you're cooking with brown butter which turns the flavor volume up to 11. Do what you like, but that's my preference
Nothing wrong with browned butter, but the thing you're trying to accomplish is get the buttery taste without the burn and for higher smoke point. Butter is only good to 350, once it goes past that it gets browned then burnt if cooking with high heat.
@@thehungryhussey That's true, it's easy to go from delicious brown butter to burnt trash. NOT good groceries! But you can throw some avocado oil on with the butter and I find that you get the great buttery flavor but you get some insurance against the butter burning.
The other trouble I have with clarified butter is that up here in Wisconsin, it's so cold for so many months out of the year that it hardens like a rock in the storage container and it's a beast to get any of it out! I've bent a few butter knives trying to scrape a tablespoon out!
Salted or unsalted sticks?
Unsalted
@ well shit, my wife bought 2 boxes of salted sticks lol
Great video !! Do you recommend salted or unsalted butter?
unsalted.. should have read ALL the comments! Thanks again driver!
Yes sir! Unsalted all the way. I should have noted that in the video instead of in the description.
Buy heavy whipping cream. Use a stand mixer and mix it and make your own butter. It's fun too.
Good groceries, good video.👍
Thanks so much! Glad you enjoyed it!
Using a turkey baster works great
Good tip.
This is what i do for a living. I am the leading producer of clarified butter oil.
You're certified!
Put heavy cream in a mason jar, teaspoon of salt and shake. You get butter
Correct. But still need to melt that down to make clarified butter.
Salted or unsalted butter?
Unsalted.
I was soooo tickled with the comment about rubbing butter on your cheeks on date night and not being able to keep your wife off of you!!! I love your channel!! Keep up the good work!!
Haha! Glad you enjoyed it, thanks! Appreciate you watching!
Cooking owhl or oil?
Both
Great video! Good to know. Using it as cologne is epic 🤣
Haha... Thanks bud!
BEND THE SPOON HANDLE TO GET THE FOAM OR USE A MIDJIT LADLE
I use the microwave. Works just as good, but I don't make that big of a batch.
Nice hack!!
We need to be cooking everything in clarified butter (as well as all other animal fats, for that matter) rather than all that seed oil crap!!!!
You make a valid point.
Salted or unsalted? That is the question! My guess is unsalted.
Unsalted butter. I should have noted that!! Whoops. 😂
It is liquid gold at $7.00 a pound!
Go buy good olive oil and tell me how much that runs you for 16oz.
Doesn't have to be clarified to be great for cooking. I make golden brown potato chips with ingredients of : potato, salted butter
Also an easy way to separate clarified butter is to heat until all moisture has evaporated, then strain it all through paper towel :-0)
You’re right, there are many ways to cook great with butter!
I recently found a new product that I've been using and it's made by Country Crook. It's called Drizzle and Sizzle. It taste like butter but had no butter in it and has a much higher smoke then butter. Check it out!!
Oh yeah, I have that stuff too. It’s good.
Found clarified butter at Costco. Bought a jar
Nice find! You're going to love it!
Browned Butter or Ghee are superior to clarified butter. But all butter product are awesome.
Subjective opinion for sure. I don’t care for ghee.
@@thehungryhussey Indeed. I think the nutty flavors add to almost every dish. Browned Butter Chocolate Chip Cookies are on another level. 😁😁
I hear that buddy!!!
Ghee is darker than clarified butter. Ghee is used more in cooking from India.
You're right, there's a difference in those two!
Yummy
Thanks !!
Hussey’s heffer butter comin soon
I like the ring to that!
I don’t like the aftertaste of Ghee either!
Phew. Thought it was only me for a minute there. 😂
Liquid gold is correct. At about 8 dollars a pint it is the most expensive cooking oil by far.
No different that good olive oil or avocado oil.
Ghee has been around so much longer than butter.
Has it?
Funnel..
Would pouring it through a cheesecloth keep the solids out? I have a fine mesh strainer. I might try that and let you know how it goes.
Some do coffee filters or cheese cloth, but I've never tried it.
Ghee
Ghee is different. It’s cooked differently where you cook the whole mixture longer. Makes it nuttier because the milk solids are heated higher.
Clarified butter = Ghee
Close. Ghee cooks the milk solids hotter than clarified butter giving it a more nutty taste and brown tint.
@@thehungryhussey thank you
Buy Ghee
Ghee isn’t the same and I totally explained why I don’t buy it. Making it is better.
Keeping in plastic is ruining all the effort!
Interesting fact.
@ I know! Google “micro plastics in food”! We’ve been lied too, I know it’s hard to believe! 👍🇺🇸
LOL "new". This has been used for centuries.
For sure man. New is meaning folks mostly don’t know how to make clarified butter is where I was going.