How to Make Ghee | Chef Jean-Pierre

Hello There Friends, Today, I am making Ghee for you all! After the Clarified Butter video, many of you asked what the difference between Clarified Butter and Ghee is. In this video, I explain the differences between the two and which one is used in certain cuisines. Come and learn how to make Ghee with me! Let me know what you think in the comments below!
RECIPE: 2 pounds (900 g) of whole butter will yield just about 4 cups (1 liter) of GHEE!
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VIDEOS LINKS:
How To Make Butter: • Make Butter in 10 Minu...
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[@peppino1961]

Chef Jean Pierre is the best teacher. I have learned so much from this great chef.

[@cindyd345]

Same here!!! He’s GREAT!

[@Flippin_Crazy]

Me too! I love this man! He’s a Legend!

[@annamaudebug]

Agreed!!!

[@ericramosmd]

The best!!!

[@ernestosoriano8833]

100%legit#teacherchef

[@mr.martyr8573]

Best cooking channel on KZbin. I’ve cooked maybe 15 different dishes straight from this channel and they’ve turned out absolutely phenomenal.

[@ChefJeanPierre]

🙏🙏🙏😊👍

[@trinitywright7122]

Every single one turns out perfectly this man is so special

[@AldousHuxleysCat]

Ive learned so much, Chef JP has been a game changer for me , I've always been a pretty good cook, I doubt I'll ever be a great cook however I definitely up to my game watching this channel

[@kingzpradhan7647]

​@@ChefJeanPierrecan you cook Indian food and other Indian snacks and Indian desserts and sweets

[@fuhrermk92]

@@ChefJeanPierredear sir 😍 we making this in a deffrent way we add ( Fried and ground coriander seeds// cumin// flour) and believe me- you will forget your way 🥶🥶 if you understand that please make a video making it i want to see your face after smelling it 😂 this is Omani way from ( Oman 🇴🇲) in the middle east thank you 🙏😘

[@edstueckle4856]

I love how he impressed himself with the clarified pun. He could do a Netflix comedy special.

[@smoothbeak]

Haha I agree :)

[@WastrelWay]

He probably knows all the food jokes. It would be a great video if he told them.

[@trinitywright7122]

It was so funny

[@laylalazar842]

He is absolutely adorable

[@eddiesneeh4266]

He is fun to watch and listen to.

[@rustyshackleford3278]

Jean Pierre, we humbly request a brown butter video too, the ravioli you mentioned sounds way too delicious to pass up

[@debbiecarroll5672]

Brown butter with sage is awesome over Ravioli

[@santoshiyer78]

Traditionally in India we use the churning method. After churning the cream starts creating a clump. We remove those clump , collect them and then melt them in a pan. The nutrition value of white butter is far more than that of yellow butter. Its loaded with Vitamin A, free of preservatives and suprisingly it can burn fat if consumed early morning on empty stomach. It is a natural lubricant for joints and muscles. It also works as a antacid if consumed with food generally rice or rotis (flattened bread).

[@Rahul_Singh100]

I think consuming ghee for fat burning is a myth. Some Ghee lovers must have made it up. It sounds thermodynamically impossible.

[@joseph1845]

I thought yellow butter generally means it was grass fed and contains more k2?

[@santoshiyer78]

@@joseph1845 you can read more about clarified butter . You will get a fair idea about the difference between regular butter and the clarified butter.

[@GateKeeper450]

The face reactions and the hands are really iconic at this point, it never goes boring watching you!

[@rsharma5901]

Great video, as always Chef!! :-) Traditionally, Ghee in India is made with fermented/cultured butter, which gives it a deeper complex flavour. Also, some ayurvedic recipes are based of Ghee, where it is mixed with other ingredients, and left underground for multiple decades.

[@susanbernier9399]

Interesting 🤔

[@4.0.4]

That's gotta cost a fortune though.

[@untitled6391]

"left underground for multiple decades" woah how have I never heard of it

[@thebestevertherewas]

*Multiple Months

[@thebestevertherewas]

@@4.0.4 Milk is plentiful in India All milk products are cheaper when compared to other Nations Being the biggest producer and consumer of milk has its perks

[@bottomfeeder1307]

I truly believe anyone who watches just a dozen of his videos, can out-cook most line cooks, hands down.

[@ChefJeanPierre]

🙏🙏🙏😊👍

[@emilygilbert3201]

Awesome how he takes the time to explain whatever he's cooking ❤ Also love the humor he adds,..better than any cooking show I've ever seen 😊

[@gretelhance]

That's why over 1M subscribers

[@prasannadhopate8513]

BTW the brown milk protein residue is called बेरी (berry) in my language (Marathi). It is highly nutritious and when mixed with equal amounts of sugar, it tastes wonderful. You can also feed it to your pets. Our dogs just love it. When we cook ghee in our house, they know from the smell that a treat is on the way!

[@nuranreda7582]

In Egypt we call them (murta), we eat it with bread and it often a little bit salty because we often use farm salted butter ..we cook eggs with this too gives a nice taste..and similar to sugar we sometimes mix it with dates or date paste qnd oh lord. It's amazing

[@rodimusprimetime]

Tasty and delicious but It's very carcinogenic and far from nutritious.

[@ghoshchampoo]

In Bengali we call knakdi, we too eat it with steaming hot rice

[@plinnytheother6107]

@@rodimusprimetime really,.. please give us the double blinded study ,.....at the very least and not somebody's opinion. We all thank you

[@rodimusprimetime]

@@plinnytheother6107 I'm a Chef 30+ years. From cook to personal chef to corporate chef to personnel assistant in the film industry. I have my food safety level 3 and everything that goes with it. I also have a University level degree in basic science. Browning any type of food creates "carcinogens". I suggest you google the word. Just because food and food culture has been passed down for generations doesn't mean it's healthy. Even French fries and deep fried foods are cancerous. Including BBQ. The more you eat the increase levels of carcinogens levels in your blood. Don't believe me that's fine. Enjoy. I'm not saying don't eat it. Because it is tasty like i said. But if you eat it regularly you have a problem. My point was. It is not healthy nor has health benefits. Have a nice day

[@valeriel3661]

Chef JP would make the best ambassador for any butter brand :) I have not seen a chef as passionate about butter as him lol

[@graemecollins4622]

I made the clarified butter and have been cooking with it for the past couple of months. The difference in taste, particularly for steaks and chicken dishes is amazing! Try it if you haven’t already. Thanks Chef.

[@goasfarasyoucansee]

Not only that, this is our traditional Slavic butter, and I will share secret with you, that in order to cook anything, you would need to use 5 time less butter, if you would use liquid butter. Chee butter have a state (never absorbed by food, and do not evaporate) Enjoy

[@ytugtbk]

As someone who has prided himself on appreciating and judging all things about "personality," give a huge thumbs up to this guy.

[@Reodor_Felgen]

One of the most important ingredients to cooking food is to have fun while doing it. Too many Chefs make cooking look like hard work! Thanks Chef Jean-Pierre for showing us the fun way of cooking.

[@NWFLDeaconsWife]

As you always say, "This is not hard, I promise you!" And Chef, you never break that promise! 😊❤

[@Nicodarius17]

I don't care what you make Chef Jean-Pierre - I'll watch and enjoy every time. Keep at it!

[@brucecampbell8814]

The first time I tried to make clarified butter (from a previous Chef JP video) I cooked it a bit too long and made Ghee. For me it was a "happy accident" because the "nutty" flavor was delicious. Thank you for clearing this up Chef: I didn't actually make a mistake (I mean I did, because I made Ghee, not clarified butter, but it was still delicious), I just didn't know I was making Ghee. This is a MUST for every kitchen. Try using Ghee when making Popcorn, and grind up some Kosher salt for the topping. Better than "movie popcorn", I promise you.

[@pearlllg]

I did the same thing with his clarified butter recipe - I’ve made it three times and the third time I accidentally made ghee. lol! It’s delicious! I don’t know that I will be too worried which way it turns out the next time. Yum!

[@trinitywright7122]

Awesomeness

[@jimarcher5255]

I did the same thing and thought I had ruined it. I didn’t know anything about Ghee at the time and threw the whole batch out.

[@kimberleyjane2338]

​@@jimarcher5255 Oh no 😂 I have never made it, so here goes. ❤

[@watermill21]

You’re the best chef.Thank you so much 😊❤❤❤

[@deldrader5260]

Chef Jean, I've been making Ghee for about 3 years now. I really like it. I bought a cast iron kettle like you are using. It's much easier to see the bottom so you don't go to far with the browning of the milk solids. I quite buying salt free butter. When you make the Ghee, you lose most of the salt. I save the settlings and melt a tablespoon or so down and add it to my bun recipe and don't add any extra salt. It works great. I use the half pint wide mouth jars to store it in. I put a jar on the counter and never refrigerate it while using it. Never lasts more than a week on my counter anyway. Works fantastic for frying Northern Pike.. That is the fish I catch most of the time. Once in awhile I get some yellow perch. But always cook it in the Ghee. Keep up the great work. Really enjoy your videos.

[@antohicosmin3114]

This goes directly to the esentials. Thank you JP (and Jack) for the effort you put in what I belive to be the Best cooking channel I've come across. 🤩

[@ChefJeanPierre]

Thank you 🙏😊

[@stella.r2708]

Thank you for clarifying so much in this video, chef! 😊

[@mathieuvanleeuwen7127]

'clarify'... 😏

[@bethrook1589]

Thank you, Chef, for being a wonderful teacher. Thank you, Jack, for the laughter.

[@jill456]

Chef is such a treasure! Thank you so much for everything you do!!

[@guytori9330]

Most entertaining cooking channel on KZbin. Last 2 days, completely bing watching all Chef’s videos!! Thank you Chef Jean-Pierre

[@jimmie200]

Every time I watch your channel, Chef, I learn something new. Thank you!

[@thigson189]

Okay, was it me or could anyone else smell the butter at 4:56!? 😄 Thank you for another useful recipe. Always a pleasure and I ..., um, *WE*, (the CJP Fan Club), are always grateful! Have a great day, Chef, Jack and Crew.

[@ron56pvi13]

Yeah, I smelled it too.

[@lindadittrich151]

I thought it was just me!!! Smelled amazing!

[@quirkycuisine]

Literally

[@SeigoulenSingsit]

No

[@gweckesser]

I can feel how much you enjoy cooking. That´s what encourages me to do the same. Your enthusiasm is contagious, LOL. Thank you very much, Chef Jean Pierre!

[@jmoodaachefjoe6368]

JP, you are the only one out there who could make such an entertaining video on making Ghee! I love the added comments from Jack! Just a very well done video!!!

[@StretchFletcher]

It's amazing what I have learnt from you on this channel. You are a real gem.

[@ron56pvi13]

I have a crop of Morells, black trumpets and honey mushrooms that come up every year. Sautéed in ghee they are a real delicacy. Thank you, Chef Jean Pierre for this method- so simple.

[@christopherrichardwadedett4100]

Thank you so much Chef Jean-Pierre for your beautiful, wonderful, awesome works!!!

[@mariefrabutt3969]

Perfectly explained! Super easy directions to follow! Thank you so much Chef!

[@annamaudebug]

Thank you! I’ve been making my own ghee for years. So easy to do and fun too!

[@sibsankarbanerjee1244]

Wonderful, Thanks a lot, I was waiting for this video, for quite some time. Thanks again. 😊

[@williamrhea3535]

I rarely watch another chef, you sir provide all of my cooking instruction needs. Glad I found you.

[@SewAndTellwithDori]

EXCELLENT! I've been wanting an instructional video for ghee and clarified butter (and the difference between the two). Thanks so much, Chef!!!

[@christiantrujillo8867]

Wonderful video. I have been buying ghee for years, but its so easy to make and think it tastes better. Love cooking with ghee, and also like it on popcorn (tastes more buttery). Thank you chef and Jack for another great video.

[@jamiedaley6083]

This came at the perfect time for me! I'm on a special diet and Ghee is one of the things I can use. Thank you Chef❤

[@darrylhall6174]

Chef Jean you make cooking so easy to learn for all skill levels. Thank you so much for all you do to help each of us. ❤

[@TheArMo]

One of the greatest and blessed teacher! Thank you 🎉

[@TillWestberg]

The only cooking channel where all tricks and hints work. Every single receipe worked perfectly and everyone in our family loves your dishes. I am so thankful.

[@ChefJeanPierre]

Thank you so much 😀

[@MotinQ]

Finally someone who makes real ghee and doesn't try to sell you clarified butter as ghee or vice versa. Thanks chef Jean-Pierre.

[@chittich]

Actually this is not real ghee. This is supposedly an alternative which comes close to ghee but not ghee. Original ghee making is a long process and requires atleast 10liters of full fat milk for a 1kg of ghee.

[@MotinQ]

@@chittich I have seen several preparations made by chefs of Indian origin, and none of them have used 10 kilos of butter to reduce it to 1 kilo. All of them have made a preparation very similar to that made by chef Jean-Pierre. It would be nice if you mention the sources, because I find it weird that someone can reduce 10kg of butter to just 1kg.

[@chittich]

@@MotinQ i said 10liters of milk. Not 10kgs of butter.

[@chittich]

@@MotinQ Traditional way of ghee making: 1: Buy 1 ltr full fat milk from milkman everyday. 2. Boil the milk, dont stir while boiling, a layer of fat will form. We can use the milk without distrubing the upper fat and cream layer. 3. Let it cool down until when luke warm or until when you can dip your pinky without burning yourself. 4. Take a spoonful of yogurt and drop it in the milk. Don't mix it. 5. Keep the milk aside in a warm corner to ferment and set. All of it will turn into yogurt. 6. Congratulations! This is how yogurt is made. 7. Now take the upper fatty layer on the yogurt before anyone eat it. 8. Do this again and again. Store them everyday in refrigerator. 9. When you have good amount of fatty yogurt layers, churn them in a mixer jar. Use cold water to speed up the process. 10. After 10 mins or so fat solids will float, seperate them. 11. Now we made buttermilk. Great probiotic drink, good to beat the heat. 12. Take all the seperate fat solids and heat it, after sometime they will look like our chef's product. 13. From here it same as the chef say. Its very laborious process but its worth every penny. My mom makes it like this everytime. Ghee is very addictive, delicious and healthier compared to all oils available in market.

[@nikhilkay1]

@@chittich bro that is basically how butter comes out of heavy cream. he just started directly with butter but its the same process.

[@tenbones545]

Chef, you put a smile on my face every time. Thank you kindly for your work.

[@johnwood8204]

You know, i was a cook/chef for 30 years, but NEVER made ghee before, i thought it was the same as clarified butter 😅…thanks Chef JP…that shows that you’re never to old to learn😃👍🏽….AMAZING❤️

[@maureenbrown3688]

Chef John is the best!! I have learned so much by watching this channel. Charming and down to earth, he is a joy to watch

[@herculesrockefeller8969]

Thank you, Chef, I never knew the real difference between clarified butter and Ghee until this episode; I thought they were the same thing. Almost! We love Chef Jean-Pierre!

[@akcellr8r75]

Chef Jean Pierre you are a marvellous teacher and a endless wealth of knowledge of cooking. I've learnt more from you than what I learnt in my entire chef apprenticeship.

[@ChefJeanPierre]

Thank you! 🙏

[@jean-pierreaudet2098]

As usual: SO interesting! Thank you Chef Jean-Pierre!

[@nyanates]

I’ve learned so much from this channel. Was really surprised decades ago when making clarified butter and it started smelling nutty. Since then I’m not sure which butter I prefer so I make both clarified/ghee and can have choices. It’s all about having options and experimenting in the kitchen to make better creations. Respect!

[@markv5576]

Thank you for doing this video. I've been making my own clarified butter ever since your video on how to do that. In it you distinguished between it and ghee and promised to do a video on ghee. Good things come to those who wait. I love your channel, and my family loves what I cook from what I learn.

[@jceepf]

Same here!!!!

[@theroosha]

Chef Jean Pierre, thanks for clarifying the clarified butter. 😀❤ What's left at the bottom of the pot is called 'morta' in Arabic. In Egypt we use to fry eggs with, or just eat it with bread. Tastes nice, but is very salty though.

[@gracest8787]

You are such a charmer . Thanks Chef Jean Pierre, you taught me how to make happy meals again and again. I did follow your steps to make the ghee and your teaching did help to make things easy and fun.

[@RobHoughton]

As I cook and bake through the years, I'm learning with every recipe that planning, patience and time are often the most important ingredients in cooking. Thanks for being so thorough and fun loving!

[@clintmmartin]

In my opinion, the best cooking channel on KZbin. Love Chef’s attitude as well.

[@ChefJeanPierre]

Thank you so much 😀

[@douglasRbrown]

posted 24 min ago and already 2.3K views. Thank you for taking the time to post. :)

[@ericlee7569]

Thank you so much Chef! Literally everything I ever learned in my culinary endeavors, I am re-learning from you, in a way that replaces the original with a joy of cooking. You sir are the happiest and funnest Master Chef / teacher in this world. You always make me smile! :)

[@nsuinteger-au]

Ive learnt more about cooking from this wonderful man than all other cooking channels and people combined. Thank you!

[@charityfrazier8639]

I love these videos so much. Chef is so down to earth and so funny 😂 I get to learn and laugh all at the same time. Chef: you need to do a special episode where you get one of your viewers to come cook with you. That would be awesome 💜

[@Unknown-jy7ku]

Ok aunty 😊

[@shankargopal4150]

In Indian cuisine especially vegetarian, we use ghee like westerners use bacon 🙂. Want more flavor, richness? Just add a spoonful of ghee after your dish is done 🙂.

[@danielimms4979]

I think you mean Americans.

[@shankargopal4150]

@@danielimms4979 My mistake sorry. I thought all western cuisine did it.

[@karabetpantzarian436]

Thank you chef Jean Pierre you are an Amazing teacher by explaining us from A to Z 🙏🙏🙏

[@chickenfriedrice2932]

The Living Legend! Chef Jean Pierre! Your personality is your greatest flavor!

[@nopenever9052]

Thank you for the lesson.

[@KorriTimigan]

I never got around to making my own clarified butter, but I did find a jar of ghee at the supermarket so I gave it a go. My goodness, my steaks have never been better. Literally every single one I've made since I bought the jar a month ago has been the best one I've ever had 🤣

[@guguigugu]

if you make your own it comes out much cheaper than store bought, definitely worth doing it at home. and you only need to do it every few months.

[@Browneye2566]

Home made ghee tastes better too.

[@ratnakarahuja4409]

IN INDIA, GHEE IS USED TO PREPARE A NUMBER OF DIFFERENT RECIPES. ALSO IT IS VERY HEALTHY. BUT DON'T GO OVERBOARD IN AMOUNT.

[@kirtigupta9753]

​@@Browneye2566In India , Grass fed A2 Cow Ghee is considered the best in quality.

[@franksblendorio9760]

I am obsessessed with Chef Jean-Pierre. I think I think I watched 17 years worth of videos! Thank you, Chef!

[@smoothbeak]

I love these kinds of videos, like how to make butter, clarified butter, (now ghee), stocks, pesto, things that are simple but they add another dimension to cooking!

[@adriandonaghy7302]

Hi chef J P I never made that thanks at for showing of your great skills 👍😋

[@hudson12346]

Thanks, Chef. In our country, we usually use handmade butter for making ghee (which we call Animal Oil or Sari Yagh (meaning yellow oil)). There are also 2 types of butter, one made from cream and the other from yogurt, which if you use yogurt butter to prepare, the result will be better.

[@MrMatthewcropley]

It is unbelievable how much I have learned and tried by watching Chef, you are an exceptional Teacher and Chef. Thank you both for doing these videos and inspiring us all.

[@davidhipelius3792]

I am addicted to Chef Jean Pierre and his channel and recipes !

[@ashishgajbe3062]

As an Indian always a pleasure to see gora Saab learning Indian ways.

[@thehawkseye3412]

waah re gulam...

[@jsm3692]

​​@@thehawkseye3412:yeh gulami 600 saal ki hay. Note keyjeeye Gora aur Saab (saheb= musalman official). The hawk is Spot On!!

[@michaelboso9355]

Thanks Chef for making sure we feel like it's fun, bit when it's time to get serious, we can handle that too! Cheers!

[@malademunger8201]

Enjoyed it chef. Going to make it your way now. Thank you very much.❤

[@attente48]

Merci Chef ! toujours un plaisir d'apprendre avec vous.

[@esaedromicroflora1247]

I think that listening to Chef Jean-Pierre is awesome because he's a top professional that still has the childish enthusiasm of a beginner and he's not smug at all. He takes all the time to explain even very basic aspects. Thank you

[@ChefJeanPierre]

Thank you 🙏

[@usernameusername6439]

When we made Ghee, when I was young, we saved the burnt bits and used them on toast bread to give it some plesant nutty flavour, that way even those bits were used up in something.

[@virginiasblendorio5731]

I am obsessessed with Chef Jean-Pierre. I have watched 17 years worth of his videos. Thank you, Chef. I have learned so much.

[@Imru_gamer]

We love you chef & Jack, thank you for the Great videos.

[@Wintershot]

I make a clarified steak butter a couple of times a year. Once it has been clarified, I infuse it with sage, thyme, rosemary, shallots and garlic.

[@thigson189]

Is this actually a clarified tallow (beef fat) or are you simply stating clarified butter [used exclusively for steaks]? Curious if it's a different product. Thanks.

[@kevinc1956]

Great idea Winters! I started a container herb garden outside this spring so I’ll have fresh herbs for cooking through fall. Probably going to get more sage, thyme, and rosemary than I can use as I prune, so I’ll probably try this and some herb butters. Any suggestions for infusing the Ghee? Do you add just sprigs to the butter while simmering, or make it a separate step after you’ve separated the Ghee?

[@carajentzen5049]

Great idea!!

[@Arazorblade]

As an Indian , the Ghee we get from Indian cow, we also call them ‘desi cow’ or A2 cow, is like a medicine and are the best. We keep it in clay pots , and eat fresh. For me nothing tests better than a desi fresh ghee. Not to mention the health benefits if eaten in moderate way.

[@robinmitchell4721]

I have a clay pot I bought for cooking over a camp fire, but haven't used it for that purpose yet. Maybe I'll use it for ghee, it has a tight clay lid. Does yours have a lid? I'd be interested to know.

[@thehawkseye3412]

@@robinmitchell4721 If he uses it then it must have a lid. Whether clay lid or wooden. Not everyone keeps it in clay pot though. Clay pot will soak it and may give it an earthy smell. Though I am not surprised if some do for that kind of flavour. I myself like milk preparations served in clay at times. But I haven't experimented with it much beyond occasional tea or milk or some milk sweet.

[@christyetter5208]

Done and done. Easy as butter! Thank you Chef for another great recipe.

[@timdeyoe4978]

Since you have taught me about clarified butter and ghee my family loves my cooking so much ..ty very much

[@funfurther1]

Bold of you to assume I would not drink ghee lol. Excellent video as always thank you chef.

[@notaliberalfromcali6245]

Perfect timing

[@edwardvillate2112]

FABULOUS VIDEO ‼️👏 MASSIVE THANKS ‼️👍...... WELL EXPLAIN , and SIMPLE......

[@cathyconklin5135]

Your the best! I’ve learned so much from you. Clarified butter recipe is the best thing ever taught me.

[@camicri4263]

Awesome video, thank you Chef! Thank you Jack, love the comments 😂❤🤗

[@galaxysoundtracks]

Love these videos, Jean-Pierre is so knowledgeable!

[@cvz8849]

Jean Pierre taught me to make my own butter and now how to preserve it as well. Wonderful video, thank you

[@Lavadx]

I ALWAYS learn something new from your videos Chef JP, thank you so much as understanding the why, is to me, more important than the how...

[@bradjones5107]

Ghee, never ever heard of it before. A nutty flavor to add to your steak, fish or fowl sounds really good. Damn, you sure do learn a lot from this channel! Congratulations on another fantastic and informative show! You don't have enough commercials!😁

[@ChefJeanPierre]

🙏🙏🙏😊

[@TheGreatConstantini]

Again, what can I say? The nutty professor strikes. I have made clarified butter a bit but last week I made ghee. The one problem I had, and this will help those who are doing this for the first time, is to size. Many of us are probably not using 2 lbs of butter maybe half of that. I have a french butter bell I love but it holds around a stick and a half. I could make more and store it somewhere like ice box but We are often low on space. So I put my butter (1.5 sticks) in too large of a pot. And what happens…it boils to fast and the edges burn. It tasted fine, quite nutty, but was a bit dark for presentation purposes. I should have used a very small pot. But I don’t have one anymore. I think my wife gave it away. In any event the ghee was great and I love seeing JP making it.

[@cyndifoore7743]

I keep learning so much from you, thank you.

[@ninebendoy8460]

I love this Chef. Learned a lot and still learning more. Keep it up Chef, love you!

[@cristoroi420]

Thank you Chef jean pierre Regards from Copenhagen, Denmark 🇩🇰

[@liberalass1281]

Fantastic video. In India we mix sugar in that black residue remaining at the bottom and eat it as dessert. It tastes so good! Also while making ghee if you add a pinch of salt, the texture comes out so good.

[@user-zt7wp5ju4b]

That's the man who loves the cooking and it loves him back. I'm not that devote to the process itself, but I love cooking for my family. I didn't cook something fancy, but home rustic and simple cooking have it's own joys. Soups, pasta, fish, stews and so much more. It may be simple, but fulfilling anyway. Also even if I didn't use your recipies I definitely using some basics and techniques, because basics matters the most in any craft. And it also nice to see someone who enjoy cooking and sharing his wisdom so much.

[@madelinewalton3513]

I just love your videos! You are a great teacher and make me feel like I’m in the kitchen with you! You make cooking fun! 😂❤

[@user-ig7ts4in5c]

Interesting. Thanks for sharing, Chef. I am Indian and my Hindu friends who do this at home showed me how to do this with the cream of whole milk. But as I am not a whole milk drinker, it's good to have an alternative method.

[@Kitchensurprise]

Thank you! I’ve made your clarified butter and it’s wonderful. Now I will make Ghee!

[@vonunterberg4313]

This is the most boomer cooking channel i know and I have to say i like it.

[@1tonybricky]

as always Chef J P entertaining and educational you make us all want to cook!! you remind me of my bricklaying teacher he encouraged me and spent time to explain the reasons to do things and why everything else fell into place xx