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TRUE GHEE is when the milk solids are browned. If the milk solids ARE NOT browned, it is then called "Clarified Butter." To answer some of the questions about how long it will last; at least 5 - 6 years. You are correct about the fact, if any of the water and milk solids remain; the finished product will go rancid.
I've been making ghee for the past year, ever since I was diagnosed as lactose intolerant. I did not want to give up my butter! I've tried just about every method - stovetop, Instapot, and crockpot. So far, the crockpot is my favorite method (you can just put the butter in and forget about it for hours or even overnight). Today, I watched your video and I'm making some ghee in the oven using your recipe. Thank you for a great presentation and good tips. I do like my ghee a little browned on the bottom, especially today since I'm making Browned Butter Blondies this afternoon with some of it. I will just leave it in a little longer. I may like this method best, but the jury is still deliberating. :)
Thank you so much for your kind words. I absolutely do not blame you, I love my butter & would not want to give it up either. I love that you mentioned all of the ways you have done this. I am going to try your crockpot method next time. That just makes good sense, so thank you for that. Have a blessed day, my friend.
@@bluefeatherhomestead - your oven method was easy, and it took about 1.75 hours to get to the browned stage. The skimming this way is the easiest so far. I will be doing it the oven way again, especially when I make a smaller batch. Thanks again!
That was faster and easier than when I made it. I did mine on the stove and the fats came to the top and I skimmed them off. I will try it this way next time. Thanks for sharing!
Your video showed up and had to watch when I saw ghee in the oven. Thank you, I was looking up other recipes last week and I think I’m going to love this version. Thanks again ❤
My pleasure! I need to make some more! Thank you so much for watching and commenting. I appreciate it. Spring is in the air! Have a great Friday & weekend, my friend. 🌿🌻
I have made ghee several times through the years but have never seen it made this way. So easy! I'm getting ready to make some today so I was just looking around RU-vid and found your video. So happy I did. 😊 AND we are almost neighbors, I live in BA now but used to live out near Prue.
Oh wow! Very cool. We moved here around 5 years ago from Skiatook. One of my aunts graduated from Prue. So glad you're here! People are put in ours paths for a reason. I love it and so nice to meet you!!! Oh yeah, back to the ghee. Hahahaha..... Yes! So much easier this way! Happy ghee making!
Great video. I just did some clarified butter today, but did it through a coffee filter since I didn't have cheesecloths. Took a while to drip through the coffee filter. This looks a lot quicker. Will try it next time.
The one essential thing this missed is: It did not toast the milk solids! Oh, BTW, the milk solids are not the fats, the milk solids are the proteins, which I'm quite allergic to. The fats is what gets poured into the jar -- I call it toasted butter oil. Except this method does not toast the proteins. To me, the whole point of letting it simmer, no stirring, is to toast the milk proteins to flavor the fats, then the proteins get strained out.
Very cool! Ghee is pretty pricy to buy premade, this is a cheaper way for sure. LOL I'm one of the people who keeps the wrappers in the fridge 😅. Thanks for sharing and God bless 🌞💖
Hahaha.. Love it. Yes I think I might edit and put in the description the price differences. I always like to write it all out to see the difference in price. The savings are amazing!! You're welcome & thank you so much for that blessing. 🙏
Thank you so much for stopping by Donna. ❤ very good. I just made some more tonight. My kitty's love the milk solids left at the bottom. Such a treat all around. 😁love and blessings to you.
Technically clarified butter and ghee are not the same thing, what you have made is clarified butter, for it to be ghee, you need to cook it at a high enough temperature to cause the milk solids (protein) to caramelise and give the butter a smokey/nutty flavour. Also you stated that _"once you remove the milk fats and water",_ but I believe you meant milk solids (casein).
I may have missed it, but does it solidy in the pantry, or stay liquid? I'm assuming liquid because of the name, liquid gold. This was truly a video worth watching. Thank you for sharing.
Thank you so much. Yes it does solidify a bit. Not a hard solid though. It's almost like a coconut oil would do at room temperature but with a different texture. You are so welcome. 😁
Thank you. We LOVE ghee and is a must here. SO EXCITING FOR SURE!!!! We were out of town all day today and I just happened to check and it said 1k. So awesome! I made sure to share my joy. Maybe some weren't as excited as me. 😂😂
Ok, did I really mess up, I have watched so many methods. I did do the same oven method as yours, but the lady never said anything about having the jars hot while pouring in the liquid, only to sterilize the jars first. Then she said to let them sit out to release any left over water and then I sealed with the brake bleeder. So can I just take the lids off and melt it all down in the jars in the oven and then let them seal all over on their own. It has only been a week or two since I did them. Or should I put all of them in the frig. or throw it all out and start all over. They turned out so pretty and they still look good and the one in the frig. taste so good. Help! I don't know what to do!
They will be fine!!! Just keep them in fridge if you are concerned about them. I have some in my fridge and some on my shelf. I keep my jars hot as I pour the liquid in but maybe some people don't. I think they will be just fine as they are. As long as the water and milk solids are out bc sometimes if you don't get all out it smells rancid if left out on the counter. I hope this helps. 😬 let me know if I didn't answer what you were asking. Lolol... I kinda feel like I was all over the place there. Lol
I feel like this is the best safest way to make ghee that ive seen and studied up on. She knows the oven stayed at 250 for at least an hour. 250 kills the botulium that makes the bacteria that produced botulisium
I have only made Ghee in the oven, and since I live alone I make much smaller batches than what you demonstrated which is enough for my needs. One question: I was taught to use unsalted butter only, so why the use of salted butter?
That's a great question! I'm pretty sure the reason we use unsalted butter is because of the texture in salted butter wouldn't be good. I was going to add in the one box of salted just because I had it extra. I can't remember if I ended up using that or not in this batch. I stick to unsalted though. Thank you for watching & for your excellent question. I hope you have a beautiful day. 😍 Sammie
Thank you. Yes.Tastes like butter. When it cools it looks just like butter but since the milk solids are taken out it's not real creamy when melted. I kept saying milk fat in video but I meant milk solids. 😁 if you cook it longer or stove top it will acquire a nutty taste.
Thank you. I have been told that what I am making is clarified butter. That ghee is when you brown the milk solids and water that comes off of it. Which may be correct, but this is the way that I do it. I hope you give it a try. Have a great week, my friend 😃 ~Sammie
Nice making your acquaintance. 💜💜💜 Thank you for Subbing. I look forward to us learning and sharing ideas and practices from each other. Hugs 🤟🏽 AuntieEllen. PS Yes, I use my butter papers to grease my cake pans💕
@@bluefeatherhomestead Lol, that is exactly what I say. 😘 It’s on one of my Videos where I am greasing the bottom of a glass loaf Pan. We have a lot in common. Our pickling recipe is even quite similar. 💕 those good ole recipes passed down through the years with a few tweaks… 💜💜💜
Can I use a flour sack towel to strain this? I don't have a cheesecloth. Also, did you put your lids in some hot water for a few minutes first to soften the seals? Thanks for making this video and explaining things in it. I have some extra butter and I want to try this.
I would say yes to the flour sack towel or even an old t-shirt would work. Yes I soak the lids in hot water (some lids say it's not necessary anymore) but I find myself doing it anyway. It is my absolute pleasure my friend. Thank you for watching & for your support.
Thank you for the video! What kind of cheesecloth did you use? For some reason mine didn't work, white stuff from the bottom still came through. Not sure if I did something wrong or I need a different cheese cloth 🤔
HELLO CAME ACROSS YOUR WEBSITE AND WANT TO MAKE GHEE IN THE OVEN AS IT LOOKS SAFE WAY THX FOR SHARING PLEASE TELL ME HOW MANY JARS DID YOU GET AND WHERE WILL YOU STORE IT - THX
Hi there! I think I got about 5 pints out of this batch. I store some in my fridge and also have some on my pantry shelves. It is shelf stable. Thank you for watching my friend and for your support.
Looks so complicated. I may not be able to do this. LoL. I can't believe it's so easy to do. I have always avoided these videos because I thought storing butter, ghee, was a lot more involved. I will be doing this in the very near future.
Ghee can actually be stored and used for up to 5 years and not go bad. I have used Ghee in cooking for a long time. The higher smoke point is definitely a plus, too.
I'm confused because I saw another video where a woman kept it in her oven at 250 degrees for 3 hours, not 1 hour. Aren't you supposed to keep it on the heat until the bottom of your pan carmelizes?
Thank you so much. Oh yes, you can bake with it, use it in gravies, use it in making icecrem, cookies.... my cats like it. Even pour it into your compost pile. I hope this helps and that you are having a great weekend 😊 ~Sammie
An oven, an oven, WHY DIDN'T I THINK OF THAT??? Brilliant! I envy your brain power! Just spent nearly 2 hours staring into a pot, with 2 lbs and I was head strong on trying to get the milk solids to brown. After watching your content your milk solids are still white and you are on with your day. 😉 ARRRGH. So, browning is just a flavor enhancer perhaps? Preference? Not required for food safety? Also, I double strained and by the time I finished my jars weren't as hot as they were straight from the oven. If my seals fail, what would you suggest I do to fix it? 2lbs for me only yielded 4 half pints. Is that expected or did I cook too long? Thank you for anyone with advice~ everything is betta with butta.
LOL.... I'm not sure why to brown the solids. Maybe it is to enhance the flavor..??? I have only cooked it in the oven and like you said they stay white. 250 kills any botulism and that's what I cook it at. As far as keeping your jars warm, just keep in oven or you could microwave them until you are ready to pour in the liquid. If they don't seal then I would keep them in the fridge or maybe put the jar of ghee with the lid and ring back in oven, let heat up and pull them out and set on counter to see if they will end up sealing when cooled down. I keep some in my fridge anyway because I have room at the moment. I put in fridge after opening but you don't have to. I think at one point I missed some milk solid bc it started smelling so ever since then. I refrigerate after opening. I totally agree.... Butta Definitely makes everything betta!!! So 4 sticks is a lb right? It doesn't seem that it makes that much after melted and clarified. It always sounds like I'm doing a whole bunch but 5-6 lbs really seems like it melts down small. 😂
@@bluefeatherhomestead Oh thank you for replying! I used a dark pot and couldn't trust recognizing the browning stage. So I was hesitant to keep it boiling. After I strained, realized the solids didn't change in color, I put it ALL back in the pot and cooked the stuff again! I gave up. Strained the golden clear liquid and then returned the solids to the pot for the experience to see what browning the solids would look like. Eventually got to a BIT O HONEY shade and tossed in the towel. Realized I was using salted butter and large percentage of salt was likely why I couldn't color the solids. (Speculating of course). The jarred products began to pop on que 20 minutes after lidding. So I got seal after all! THANK YOU for sharing the experience with bits of solid remnants in your ghee. I now GET the importance of a good effective straining. And you know what else I bet, that browning of the solids takes the milk/dairy component to a point it is now longer "raw". So if particulates are left in your liquid gold they don't have the stuff left to spoil. Again my thankyou isn't adequate. I have watched at least 25 different tutorials on Ghee. NO ONE, not a single one of them tell you WHY you need to cook/brown the solids other than the separation of the solid from the fat (or to increase nutty flavor). Everyone means well, but key details in teaching matter. : ) Says the forever student, never a teacher. (I am a hypocrite for sure). Many thanks, Bunnie
@B. Walker It is not truly Ghee until you have browned the milk solids. This version is the next best thing to Ghee is called clarified butter. The 250ﾟF has nothing to do with botulism it is a low temp for melting the butter. Since butter is already pasturized before it is sold, there is no way for it to come into contact with what carries botulism. Botulism is a soil born bacteria.
There is no need to refrigerate or put the Ghee in sealed jars. It is shelf stable when covered against dust/dirt/varmints, all by itself for up to 5 years - just ask the Indian (from India, not Native American) people who have made Ghee since just about forever, and consider it a sacred task/job. India is where Ghee originated. And yes, the browning of the milk solids is for flavor, and is what makes what starts out as Clarified Butter (unbrowned milk solids) into Ghee (flavored by toasted milk solids). Delicious, shelf-stable, 450-480 F degree smoke point. What's not to like?
Where do you get the glass pot that big? I just got butter on sale for $1.75 lb.I got 32lbs of butter. I wrapped some and put it in the freezer. I want to make ghee with the rest.
Wow. That's a great deal! I just looked at that pot because I couldn't remember where I got it, I've had it for a while. *It's a corning vision 4.5L. I googled it and some places are pretty pricey. They had one on ebay for a decent price. I know I wouldn't spend over $25.00 for a cooking pot & surely bought it at Walmart. Sorry I didn't have a straight answer but hopefully you can look to see where you can get one or similar. 😃 ~Sammie
@ginger8176 Great question, thank you. It should last up to 3 months after opening and up to 12 months sealed on the shelf. Honestly, if it's sealed correctly & all of the milk is out, then it should last indefinitely on the shelf. I personally make about a 3 month supply at a time and keep it in my fridge. (Opened or unopened, in the fridge) you will know if it's gone bad because it will smell rancid.
I saw at my local stor (*i'm from Ukraine) solid "melted" baked butter, and wanted to know how it made, so i'm there. But you're saying it stays liquid?
Oh... no. I'm sorry, the video is probably misleading when I say that it's liquid gold. It definitely hardens up. It is a solid "melted" baked butter. That was a great question. Thank you for asking & for watching. Sammie 😁
Another thing. When I removed the glass bowl from the oven and it sloshed a little on the sides of the bowl, it bubbled up vigorously, so should I have de=bubbled with a wooden skewer or something? It was perilously close to burning me. I was surprised and not prepared for it to do that.
Yikes!!! No, I just use a deep dish and pull out carefully, I don't de-bubble. It might sizzle on the sides, but the butter hasn't ever bubbled up on me. Thank God, it didn't burn you!!!!
Great question. When I first started canning I think I got most everything from Walmart. Like lids, jars, rings. The big glass container is a big measuring bowl that my dad gave me years ago but I've seen them at Walmart stores. The cheese cloth also came from there, but I have used old t-shirts before to strain stuff. I hope this helps. Let me know. ~Sammie
I would call that which you made ... _"clarified butter"_ and *not ghee* .... which is an _elixir_ that takes two days to make _( cooking the milk for several hours )_ using *cultured milk* from *A2 cows.*
When I was finally able to hold mine like you are doing it turned regular butter color again and turned into a thick liquid. Everything seemed to have gone correctly in my processing. Is this OK? Should I run it again?
Great question! It's perfect! It looks just like butter when it's cooled down. The one that I keep in the fridge is hard and I have to really dig it out when I use it. Hope this helps. ~Sammie
On my first try, I cannot strain out every bit of the milk solids. Tried with a coffee filter, then twice with 3 layers of dry butter muslin. Suggestions to strain it perfectly? I want it to be shelf stable, but with the very thin layer of milk solids, I don’t think it will be.
Oh gosh... I'm not sure why it's not all straining out. Can you spoon it all out???? You are right, if it's not out it will tend to smell or go rancid. I keep some on my shelf and some in my fridge. This is probably not the answer you are looking for but hope it helps. I would try to spoon it out & run it through cheese cloth again. (Or butter muslin) ~Sammie
@@zhtanusha After making a few more batches, I figured out I was under cooking it. I let it boil past my comfort level, to darker solids on the bottom and that was my solution.
Great question! It should be fine, but I would keep the whole batch in the fridge just in case. (I keep all of mine in the fridge anyway, knowing that I don't necessarily have too.) I hope this helps. Have a great evening. ~Sammie
Excellent question!! I am going to say YES! I'm pretty sure that I have before. I've been using my electric air popper lately, so it's been a while. (I used to pop mine in butter, so surely it will work.) 😃 I have been studying for my NCLEX & have been living on popcorn 😆 Now I'm thinking I may just have to pop it in ghee today, to test it out for sure, and ohhh, the flavor! Yum!!!
Excellent question. You heat the jars in the oven while you are straining your ghee. Or I have also seen people microwave their jars to heat them up. Thank you for asking. Have a great day my friend.
Good question! Thank you. I put them in the oven (in a baking pan) right after I pull out the melted butter. They heat up while I'm running it through the cheesecloth. Hope this helps. Have a great week, my friend. ~Sammie
Yes, great question. I put my clean jars in a 200-250F oven for at least 20 minutes. Kills any bacteria & will help seal when they cool down. Hope this helps.🙏 Thank you ~Sammie☆
Great question. To me, my opinion, it tastes just like butter but I use unsalted for ghee so there is a little different taste than the salted butter. (Which we use for everyday stuff) I use ghee for frying eggs & cooking with but is still wonderful on a baked potato or anything that you would use butter on. 😁
@@hearing.last.trumpet Absolutely! So happy to hear that you are doing this.😁 Happy ghee making and thank you so much for the kind words. Have a great wknd my friend.
What a great idea! I think so as long as it filters through. It may take a little longer. You could use an old T-shirt (clean of course). Please let us know!!!
Thank you. One of these days, I am going to try that. I understand that it has somewhat of a roasted nutty flavor. Which would be beautiful. Many blessings to you & thank you for this information. ~Sammie
