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.
From experience, even if the ghee turns amber colored in the pot, it's still good, as long as it doesn't smell burnt. In fact, that's when it gets a movie theater popcorn smell that shows it's done. You can use coffee filters or, if you're making a really big batch, cheese cloth to filter the ghee with the milk solids, then squeeze the milk solids to extract extra ghee out of them. Those milk solids are awesome on potatoes, or with eggs, or even just plain.
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
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
I loved watching this. It was very soothing for some reason haha! I'll use it when I go to college and need to save up money instead of spending it on products like ghee that I'd normally want.
I have no doubts that cheesecloth (and muslin) work for straining. I'm too lazy for the cleanup. Coffee filters and thick/durable paper towels is an easy out for me.
RUclips channel 'The Vedic Way' teaches the correct way to make ghee. If the butter is not made curds (fermented) it is just clarified butter and not ghee.
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.
the airtight containe will not prevent the rancidity that results from oxygen touching the surface of the butter because there is an air pocket, so exclude air by using enough gee to fill the container all the way.
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.
Thanks for this video! I was thinking you should dampen the coffee filter before you use it so it doesn't absorb so much of your precious ghee! End result is beautiful though!
Sorry but claryfid butter is not always Ghee. The process to make Ghee starts with milk, then its curd, then butter, then clearing this butter into Ghee. If you use industrial produced butter, they have used a cream seperator, instead of giving the process his time. And whats important for all food, it should be organic and the cows should have eaten grass, which is living food with light in it, and the cows should be treated well. Vaidja Mishra explains the original recepe. And maybe better not use bleeched coffee filters with chemicals in it. Better use a fine cotton net which is clean (organic cotton) and can be reused.
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
@@neonmoon4016 Actually you really don't want to use coffee filters for this because they will make the Ghee unhealthy, which kind of defeats the purpose of consuming Ghee. 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. This will also effect the taste of the Ghee. Best way to filter Ghee is the same as filtering bone broth, with a flour sack towel, or second best way is to use cheesecloth. If none of those are available then just use a fine mesh metal strainer by itself.
@@moderncooking365 …by that logic, coffee drinkers are consuming MASSIVE amounts of chlorine: shouldn’t you alert the media? Not that I’m inclined toward coffee filters, you understand…I prefer non-disposable methods such as a thin tea towel or a fine-mesh strainer, both of which are straightforward to clean, and not too ‘thirsty’
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.
Great video. Ghee in Indian ritual is considered as food of god. An ideal ghee will not have water and milk protein known as casein as milk solids are removed at the end. Milk protein is not a good protein. I guess that could one of the reasons why many people are going vegan. Nevertheless, ghee the pure butter is known to have tremendous health benefits when consumed in controlled way. In many parts of india, besides consuming also being applied externally on knee by massaging to help relieve joint pain.
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.
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.
+Tavga Hawramy Using salted butter doesn't alter the flavor (in my opinion). By not using the salted butter, you reduce sodium consumption... always a good thing. Thanks for watching!
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
Yes, we're boiling the butter. Doing this removes the moisture (water) from the butter via evaporation (the steam you see fogging up my camera). This process also clumps together the milk solids (which will eventually fall to the bottom and is later discarded). The remainder is butter fat (ghee). Ghee is a form a clarified butter. It's different than typical clarified butter because it's boiled longer to remove as much of the moister as possible. Brown butter is also clarified butter, but this too is different than ghee. Brown butter is cooked longer to allow the milk solids that fall to the bottom to caramelize. The resulting butter fat turns from ghee to brown butter. Brown butter in other words is burnt ghee.
ic. thanks for the info. is it really Ghee is healthier ? is it healthier than plant seed extracted oil ? i know plant oil that we bought in store is totally health hazardous. because they went thru high temperature pressing and wen thru chemical bleaching....etc.. bad bad for health. i know grass fed animal fat is super good.. must be grass fed.. not grain fed... this is really as what God said in bible, God gave grass as feed to all animals... when i know this, it was like amazing!!! Bible is really truth of all time.... :=)
one more question, does Ghee made from butter sold in the store really healthier choice ? or Ghee made direct from milk is healthier ? * it is hard to get fat from grass fed animal here in Germany.. sad
Is ghee healthier ... than plant seed extracted oil? >> There are recommendations from various medical associations to reduce saturated fat intake and sub in mono/poly-unsaturated fats in its place. Ghee is saturated fat. I wouldn't necessarily omit plant oils that are processed in weird ways (like you stated), but look at the nutritional facts label and avoid any oils containing trans fat (partially hydrogenated oils). There is more consensus that trans fat is harmful in any amount and should be avoided all together. Consume fats (saturated, mono/poly-unsaturated) fats in moderation. Use the dietary recommendations from your country. Grass fed >> Agreed, grass fed cows produce better milk.
Store bought ghee vs homemade ghee... In terms of health, butter fat is butter fat. It is still unsaturated fat and the current food/nutrition science is stating unsaturated fat in high amounts is not healthy. Nutrition science is still relatively new. What is healthy today may not be in a couple of years from now (and vice versa). So just consume in moderation. Make it if you can find good quality butter (grass fed cows), buy it if you can't find good butter or are too lazy to make it from scratch. Try making it from various types of butter or by different brands. There should be a difference in flavor.
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!
+sissie w Months. Be careful to avoid contaminating the ghee or introduce moisture to it (eg, wet spoon). Bacteria and/or mold can grow if you do. For example, when spreading ghee on a bread/dinner roll, don't use the same knife that was used to cut the roll to scoop the ghee, but use a clean dry spoon instead. If you make a lot, I would suggest splitting it into smaller containers. This should help in limiting contamination/moisture issues (that one ghee container is effected instead of the entire ghee batch). Ghee is a great fat, but it is still a SATURATED fat. Read: use in moderation. Thanks for watching!
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.
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
Insignificant amount (speculation on my part; read: don't take my word for it). Clarification removes water and milk solids, leaving pure butter fat. I'm speculating the milk solids contain some fat. Therefore by removing the milk solids, you then remove some fat. By no means is ghee healthier than regular butter. They are both lipids (fat). The body needs fat, but as with everything in life, consume with moderation. Thanks for watching!
@@mikeycooks616 For sure it is healthier. Everything that is removed is worse for you than the butter fat alone. Especially residual lactose. (dairy sugar) and salt. That's the whole idea. Get rid of the bad and keep the good. It's not just about the taste, shelf life and smoke point. Also for the same amount you will get more vitamins and healthy fatty acids.
Try Trader Joe's, Whole Foods or South Asian grocery stores. Chinese grocery stores might also carry it. Major supermarket (Safeway, Lucky's, etc) or big box chains (Walmart, Target, etc) might carry it. It really depends on the regional demographics (the more diverse the area, the more food options available). And of-course Amazon.com: amzn.to/2vg343L
+Karti Loco "exactly the same": no, not quite. Ghee is a style of clarified butter. It differs than the traditional clarified butter because it's cooked longer. The longer cooking time allows the milk solids to brown and sink to the bottom, and remove most of the water from the fat (the crackling sound).
eyeDtenTea Thanks! So the taste is different too?! It looks the same to me... you discard the milk solids on the bottom anyway, so how does it matter if they've browned or not?
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.
hmm... Removing water and browning the milk solids results in ghee, but I don't know how that differs from "pure ghee". I don't know what "pure ghee" is.
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.
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.
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.
other than you saying it makes fantastic ghee is there another reason you use kerrygold. i know it is delicious but we should stay local to save the carbon footprint.
Kerrygold is from grass-fed cows, which is of utmost importance when consuming animal meats, dairy, and fats. staying local is a noble goal and you can try to find a local farm that sells grass-fed products here www.eatwild.com/products/
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.
You are one of the few that explained the chemical composition the purpose of heating regular butter how it breaks down step by step thx👍
Thanks for watching!
Thanks for your presentation. I like the idea of using Kerrygold butter since the animals graze on green pastures most of the year.
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.
Thank you from Scotland.
Unsalted Kerrygold is the best.
Good, straightforward instructions. Thank you.
Thanks for watching!
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.
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
From experience, even if the ghee turns amber colored in the pot, it's still good, as long as it doesn't smell burnt. In fact, that's when it gets a movie theater popcorn smell that shows it's done.
You can use coffee filters or, if you're making a really big batch, cheese cloth to filter the ghee with the milk solids, then squeeze the milk solids to extract extra ghee out of them. Those milk solids are awesome on potatoes, or with eggs, or even just plain.
Excellent way to make Ghee, BUT i agree...use cheesecloth next time...works mucho better!!
When using frozen butter, you can actually grate it into the pot. Reduces your melting time
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.
We only use ghee or coconut oil for cooking, no other oils. Olive oil for salads but not cooking. Good video, thanks.
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
I loved watching this. It was very soothing for some reason haha! I'll use it when I go to college and need to save up money instead of spending it on products like ghee that I'd normally want.
Great video. When I make ghee, I found out cheesecloth works better than a coffee filter to strain the milk solids
I have no doubts that cheesecloth (and muslin) work for straining. I'm too lazy for the cleanup. Coffee filters and thick/durable paper towels is an easy out for me.
Flour sack towels work perfectly for filtering Ghee.
Temperature was a little too high for me...medium heat is plenty high enough.
U can use a tea strainer to strain your ghee...
RUclips channel 'The Vedic Way' teaches the correct way to make ghee. If the butter is not made curds (fermented) it is just clarified butter and not ghee.
Pentu Prager i
Clarified butter is ghee. lol and yes butter is made by fermenting the milk. Kerry gold is the best butter from grassfed cows.
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.
the airtight containe will not prevent the rancidity that results from oxygen touching the surface of the butter because there is an air pocket, so exclude air by using enough gee to fill the container all the way.
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 😍
I made ghee a few days ago! Thanks!! 👍
👌 Awesome! Thanks for watching!
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.
Thanks for this video! I was thinking you should dampen the coffee filter before you use it so it doesn't absorb so much of your precious ghee! End result is beautiful though!
I think I should use something more porous. I should switch back to using paper towels. Thanks for watching!
Mikey Cooks -Cheesecloth will do the job.
@@mikeycooks616 thanks Miley... This was great.
How did the fragrance turn out of the ghee... Usually the ghee has a nice nutty aroma
Sorry but claryfid butter is not always Ghee. The process to make Ghee starts with milk, then its curd, then butter, then clearing this butter into Ghee. If you use industrial produced butter, they have used a cream seperator, instead of giving the process his time. And whats important for all food, it should be organic and the cows should have eaten grass, which is living food with light in it, and the cows should be treated well. Vaidja Mishra explains the original recepe. And maybe better not use bleeched coffee filters with chemicals in it. Better use a fine cotton net which is clean (organic cotton) and can be reused.
Sandy Lee , I add a head of garlic finally sliced or crushed per pound , while cooking
Love it on artesian breads, with beans
No... You're wrong...totally.
Make a video then genius.
Alaya Gadeh kerrygold is grassfeeded cow butter
I use a funnel and put a paper towel in it first and then cheese cloth. I'm sure a coffee filter would be good too.
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
Really like coffee filter idea, cheaper than cheesecloth
Cynthia Smith-Heiden
When I saw this I thought why have I never thought of the coffee filter? Much better than cheese cloth.
@@neonmoon4016 Actually you really don't want to use coffee filters for this because they will make the Ghee unhealthy, which kind of defeats the purpose of consuming Ghee. 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. This will also effect the taste of the Ghee. Best way to filter Ghee is the same as filtering bone broth, with a flour sack towel, or second best way is to use cheesecloth. If none of those are available then just use a fine mesh metal strainer by itself.
@@moderncooking365 …by that logic, coffee drinkers are consuming MASSIVE amounts of chlorine: shouldn’t you alert the media?
Not that I’m inclined toward coffee filters, you understand…I prefer non-disposable methods such as a thin tea towel or a fine-mesh strainer, both of which are straightforward to clean, and not too ‘thirsty’
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. ;)
Appreciate the view and comment. Thanks.
Great video. Ghee in Indian ritual is considered as food of god. An ideal ghee will not have water and milk protein known as casein as milk solids are removed at the end. Milk protein is not a good protein. I guess that could one of the reasons why many people are going vegan. Nevertheless, ghee the pure butter is known to have tremendous health benefits when consumed in controlled way. In many parts of india, besides consuming also being applied externally on knee by massaging to help relieve joint pain.
Thanks for watching.
Wow, hasn't been this much disagreement on a topic, since Darwin released his Theory of Evolution!
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)
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.
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.
You too less than 1/2 to make ghee? Is it becus of quantity?
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.
When you turned the stove off, it still sounds like the water is evaporating. There should be a sound difference.
making gee with unsalted butter is helpful video..thanks
+Tavga Hawramy Using salted butter doesn't alter the flavor (in my opinion). By not using the salted butter, you reduce sodium consumption... always a good thing.
Thanks for watching!
I have made it with salted and 90%+ of the salt sticks to the foam on the top. Comes out excellent!
Is there any way of making ghee and save the milk solids?
Please watch "How to make Clarified Butter" on RUclips: ruclips.net/video/7FvPPSEUokg/видео.html
I use clarified butter for my seafood
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.
Very tasty and healthy.
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
hii Mikey,
i don't get it. what you were doing was just boiling up the butter..
are you saying boiling up a butter and it will become ghee ?
andrew
Yes, we're boiling the butter. Doing this removes the moisture (water) from the butter via evaporation (the steam you see fogging up my camera). This process also clumps together the milk solids (which will eventually fall to the bottom and is later discarded). The remainder is butter fat (ghee).
Ghee is a form a clarified butter. It's different than typical clarified butter because it's boiled longer to remove as much of the moister as possible. Brown butter is also clarified butter, but this too is different than ghee. Brown butter is cooked longer to allow the milk solids that fall to the bottom to caramelize. The resulting butter fat turns from ghee to brown butter. Brown butter in other words is burnt ghee.
ic. thanks for the info.
is it really Ghee is healthier ? is it healthier than plant seed extracted oil ? i know plant oil that we bought in store is totally health hazardous. because they went thru high temperature pressing and wen thru chemical bleaching....etc.. bad bad for health.
i know grass fed animal fat is super good.. must be grass fed.. not grain fed...
this is really as what God said in bible, God gave grass as feed to all animals... when i know this, it was like amazing!!! Bible is really truth of all time.... :=)
one more question, does Ghee made from butter sold in the store really healthier choice ? or Ghee made direct from milk is healthier ? * it is hard to get fat from grass fed animal here in Germany.. sad
Is ghee healthier ... than plant seed extracted oil?
>> There are recommendations from various medical associations to reduce saturated fat intake and sub in mono/poly-unsaturated fats in its place. Ghee is saturated fat. I wouldn't necessarily omit plant oils that are processed in weird ways (like you stated), but look at the nutritional facts label and avoid any oils containing trans fat (partially hydrogenated oils). There is more consensus that trans fat is harmful in any amount and should be avoided all together. Consume fats (saturated, mono/poly-unsaturated) fats in moderation. Use the dietary recommendations from your country.
Grass fed
>> Agreed, grass fed cows produce better milk.
Store bought ghee vs homemade ghee... In terms of health, butter fat is butter fat. It is still unsaturated fat and the current food/nutrition science is stating unsaturated fat in high amounts is not healthy. Nutrition science is still relatively new. What is healthy today may not be in a couple of years from now (and vice versa). So just consume in moderation.
Make it if you can find good quality butter (grass fed cows), buy it if you can't find good butter or are too lazy to make it from scratch. Try making it from various types of butter or by different brands. There should be a difference in flavor.
Cheesecloth works a tad better than a coffee filter.
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!
How long will ghee be shelf stable in an air tight container. Weeks or months?
+sissie w Months. Be careful to avoid contaminating the ghee or introduce moisture to it (eg, wet spoon). Bacteria and/or mold can grow if you do. For example, when spreading ghee on a bread/dinner roll, don't use the same knife that was used to cut the roll to scoop the ghee, but use a clean dry spoon instead.
If you make a lot, I would suggest splitting it into smaller containers. This should help in limiting contamination/moisture issues (that one ghee container is effected instead of the entire ghee batch).
Ghee is a great fat, but it is still a SATURATED fat. Read: use in moderation.
Thanks for watching!
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.
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.
thats what you call it i make that all the time, i never knew what it was
Thanks!!!!
Just made some came out freat live it
I use cheese cloth 2 to 4 layers
Lucky I live by Little India in Artesia and get Ghee for cheap.
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
Just use cheesecloth and you won’t have to do all that.
My uncle was a nut bag and they sent him off to the mental ward.
Use what you have. Didn’t look like too much extra work to me and his end result was good.
plus that's a few less items for the landfill.
Thanks for the laugh. Lol!
Marilyn Tully yes I’m sure he does but this great to know what to do if you run out 👍
Helllo! Do this process lessen the fat content of the butter?... Thanks!
Insignificant amount (speculation on my part; read: don't take my word for it). Clarification removes water and milk solids, leaving pure butter fat. I'm speculating the milk solids contain some fat. Therefore by removing the milk solids, you then remove some fat.
By no means is ghee healthier than regular butter. They are both lipids (fat). The body needs fat, but as with everything in life, consume with moderation.
Thanks for watching!
Mikey, thank you for the quick reply 👍
No, it increases it from ~81% to ~99%. That's the point of clarified butter, removing nearly all of the protein and water, making a purer fat.
@@mikeycooks616
For sure it is healthier.
Everything that is removed is worse for you than the butter fat alone. Especially residual lactose. (dairy sugar) and salt.
That's the whole idea. Get rid of the bad and keep the good. It's not just about the taste, shelf life and smoke point.
Also for the same amount you will get more vitamins and healthy fatty acids.
Coffee filter is the cheap way of straining.. just get a cheese cloth.
How manny oz does 1 stick of Kerry Gold make? Thanks
About 7 oz.
Thanks for watching.
We're can I buy ghee at? I'm in North America
Try Trader Joe's, Whole Foods or South Asian grocery stores. Chinese grocery stores might also carry it. Major supermarket (Safeway, Lucky's, etc) or big box chains (Walmart, Target, etc) might carry it. It really depends on the regional demographics (the more diverse the area, the more food options available).
And of-course Amazon.com: amzn.to/2vg343L
I have seen it at PUBLIX with the cooking oils. it is not refrigerated.
Costco
Is Ghee exactly the same as clarified butter?
+Karti Loco "exactly the same": no, not quite. Ghee is a style of clarified butter. It differs than the traditional clarified butter because it's cooked longer. The longer cooking time allows the milk solids to brown and sink to the bottom, and remove most of the water from the fat (the crackling sound).
eyeDtenTea Thanks! So the taste is different too?! It looks the same to me... you discard the milk solids on the bottom anyway, so how does it matter if they've browned or not?
+Karti Loco The browning gives it a distinct taste over regular clarified butter. A nutty flavor.
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.
Does it make pure ghee with yellow butter?
hmm... Removing water and browning the milk solids results in ghee, but I don't know how that differs from "pure ghee". I don't know what "pure ghee" is.
Thanks a lot
Why do you keep your butter frozen?
Chad Duncan I don't use butter on a regular basis. Storing them in the freezer preserves them longer than in the fridge.
You should always freeze butter. It keeps it at its freshest! :)
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.
Thx Mikey ☆☆☆☆☆
nice video. what is the music?
+Jorie Emory Thanks! Music: "Where I am From" by Topher Mohr and Alex Elena (RUclips Audio Library)
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.
Good video
Thanks for watching
Why unsalted
Not needed. This process is making a pure cooking fat. Use salt to taste for the dish you are preparing.
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?
so it’s just melted butter
Not quite. The milk solids and water are removed.
liquid gold...
other than you saying it makes fantastic ghee is there another reason you use kerrygold. i know it is delicious but we should stay local to save the carbon footprint.
Kerrygold is from grass-fed cows, which is of utmost importance when consuming animal meats, dairy, and fats. staying local is a noble goal and you can try to find a local farm that sells grass-fed products here www.eatwild.com/products/
Mariusz D oh thank you so much for this link.
***** :)
sharon anderson
Mariusz D ...Thank you for the tremendous resource.
💯👍
I'm actually getting there... about a quarter more to go. 😄
Thanks for watching!
Ghee is very important for Homa-Therapy >>>>>>
C
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 . 😊😊
N
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.
dont follow this...look for other recipes.. otherwise u waste urbbutter