Easy Homemade Clarified Butter | Samneh/Ghee 

Amazing

I am in love with your clarified butter container. The lid is beautiful. Now I have to start looking for one ❤️. Thank you for the recipe. Excellent explanation, as always.

Thanks Suzanne for the awesome video. I’ve always put coarse bulgur in at the very last minute to force the solids down but now I know I don’t have to!

Thanks so much, especially since I really hate canned gee, which has an aftertaste.

Hi Suzanne! When I was younger, my mom used to add hwajjeh (spice) to the butter as it boiled. And yes, I remember her adding a can of Crisco. We obviously used the samneh to make all our foods like mensef and such but is there a downside to adding hwajjeh? I know you can't use a spiced clarified butter for baking desserts and such since the flavor will be strong but what are your thoughts? Also, what are your thoughts on using the creamier European butters versus standard butters? Will you yield the same results? Is it tastier?

Ok, now I have to go to your book, and check. Oh, and by the way, I love your sausage recipe in your book. ❤❤❤❤

Actual ghee in India, Pakistan and Bangladesh is made through ancient Indian vedic method called bilona method limited to rural areas only quite rare in the cities, i don't know how Egyptians make, i don't know Ancient Egyptian copts used to make it or not

Thanks for your beautiful show, long time ago I have tried and forgotten how I did clarified butter now you reminded me on time . I have the butter I will do tomorrow. I have another question, butter when hot has very high temperature, how is it that your beautiful pyrex pot didn’t brake on the stove? Thanks in advance. This is my first time watching your show, i will follow your recipes.

Thank you,please say once more how many gramms of butter?