Making Ghee In The Oven | Easiest Hands Off Way To Make Ghee | No Standing and Stirring

[@cherylwin9364]

VERY NICE, THANK YOU 😇👍🏾

[@r.awilliams9815]

For a less messy way...use a large glass measuring cup to melt the butter. I have a big 8 cup borosilicate glass measuring cup that works perfectly for this. You just pour the ghee out until you're close to the solids, then use a turkey baster to get the last of the good stuff. It's a lot less messy than scooping. Now, that might be too heavy for some people to handle, but you can always use two (or more) 4 cup measuring cups if the weight of a large one would be too much.

[@cherrysmith9467]

YES I do the same, so easy

[@carolynsinyard5215]

Thank you for sharing this easy way to make Ghee. I will be making this tomorrow because I have a whole lot of unsalted butter in our freezer. May God bless you with a week filled with His blessings and love.

[@lindacrawford5029]

Thank you!

[@rebeccadees2300]

Thank you for sharing your video and tutorial. Looking forward to seeing more of your videos.

[@NaturalLivingHomesteader]

You're welcome Rebecca. Thanks for watching!

[@tillyg8858]

Thank you for this info. You makes it simple.

[@NaturalLivingHomesteader]

I'm so glad it was helpful. It really is easy. Thanks for watching!

[@WhatDadIsUpTo]

Me thinks something extra has been added to your butter. I use Irish Gold butter and get only a half-teaspoon full of milk solid "floaties". Also, I find using a paper coffee filter nested in a wire strainer to be the best way to filter milk solid heavies. I store in vacuum-sealed wide-mouth pint and half-pint Mason jars.

[@laurenglass4514]

Thank you another person did it in the oven and was not detailed. I got this far and was confused why it didn’t sink to the bottom

[@lindaminor1985]

Awesome

[@NaturalLivingHomesteader]

Thanks Linda!

[@WookieLove1]

Excellent. Thank you

[@mariaa.bryson8126]

Grass fed butter is the best to use for Ghee

[@claesmansson9070]

Yes, its best for everything, praise the cow.

[@bethmorano1452]

How so?

[@WanderingSpirit-ld1zc]

​@@bethmorano1452Probably can't taste the difference.

[@cynthiaalvarado3231]

Great video, look forward to more 🙂

[@NaturalLivingHomesteader]

Thanks Cynthia!

[@claesmansson9070]

Sometimes I stop the process when the butter starts to boil, so I don t make ghee, and can it as is, then your butter gets pasteurized and can be used for years, the only difference is that you should shake the jars while they cool down including when the jars go to the fridge, cause the milky parts otherwise will sink to the bottom, once they are cooled down properly you take them out and they go to your dark, cool cellar/pantry, thank you.

[@judyjackson2260]

Are the white solid specks the same as the brown stuff on the bottom of the pan???

[@NaturalLivingHomesteader]

Yes.

[@shellyswan3011]

Why unsalted? Is it okay to use salted?

[@terrisommella6588]

Hi! Thanks for making this! If I do not have an aldi's near me and want to avoid Wal- Mart butter can I use Land o lakes?

[@NaturalLivingHomesteader]

Absolutely!

[@judyjackson2260]

Have you tried Costco butter. If yes, was it as good as Aldi's????

[@NaturalLivingHomesteader]

I have not. We don't have a Costco for 100 miles or so from me.

[@WhatDadIsUpTo]

Just a note on soured ghee: It happens now & then when it gets a few years old. I personally use it anyway, because to me, it's no more off - tasting than sourdough bread.

[@bouncedancer]

Thank you for showing us. I appreciate your emphasis on waiting for the milk solids to toast on the bottom; many KZbin videos ignore that part. When I make it on top of the stove, I tend to wait for the milk solids to toast a little more than you did; I'd love your opinion on that. I'm wondering why you're carefully scooping the liquid ghee into the strainer instead of pouring it all in and letting the strainer deal with separating out the milk solids? Maybe trying to avoid plugging up your strainer? Making sure you don't get any milk solids in the mix? There was still a bit of ghee left behind in the pan that I would have strained. I have noticed that before I got a better-quality cheese cloth, there would be brown specks at the bottom of my ghee.

[@NaturalLivingHomesteader]

I was getting impatient and wanted to get it done. When you do it on the stove top it doesn't take as long as this does and it's much more hands on but usually I do let the Brown bits get a little darker on the stove top. They don't tend to do that so much in the oven. Either way is perfectly fine! Yes I could have got a little bit more out and thinking back I actually might have off camera.

[@holynyork7124]

What was the yellow stuff that the butter was sitting on?

[@NaturalLivingHomesteader]

I'm not sure. I'll have to go back and rewatch my own video to find out lol 😆

[@trulylynn9941]

What brand is the fat separator?

[@NaturalLivingHomesteader]

Here is the link. I notice it's in sale today. amzn.to/3S6pADh

[@vickiiluvboxers4191]

Can salted buter be used?

[@cherrysmith9467]

She recommended unsalted I think mainly due to your ghee being too salty.

[@vickiiluvboxers4191]

Thank you Cherry :)

[@claesmansson9070]

Yes, you just use less or no salt in your dish, meat that is salted heavily doesnt need to be in the fridge, they did that before fridge, and when every doctor didn t have any issues with too much salt and heartstops and what have we, they did it with fish/heerings too, when they were fasting for religious reasons and were not allowed to eat meat ?

[@NaturalLivingHomesteader]

Yes!

[@laurenglass4514]

You said you had 6 lbs of butter to start with is that correct?

[@NaturalLivingHomesteader]

Yes. But you can use less. That doesn't matter.

[@Xes_Lana]

At 250 degrees F, how long would it need to be in the oven to just make clarified butter (no caramelisation)?

[@NaturalLivingHomesteader]

Honestly I have no idea. It seems like every batch decides to take a different amount of time. I think a lot depends on the brand of butter.Just watch it when it gets real foamy on top, scrape that off, and do it again. When you feel like most of the foam is gone you should be good.

[@kellyleavitt1676]

Once u open a jar of ghee and are using it, do you keep it in fridge or just on counter ?

[@claesmansson9070]

You have to be carefull not to contaminate the opened jar with used knives or other tools you use to take out the ghee, so refrigerator maybe is best.

[@corpsie-diytools38]

Refrigerate it. Even though it'll be slightly more effort to spoon out, it's worth the extra factor of safety and storage life extension

[@randawagner3287]

You do not need to refrigerate.

[@NaturalLivingHomesteader]

I usually don't refrigerate. But we go through it pretty quickly. It certainly can't hurt to keep it in the fridge.

[@terrisommella6588]

Does anyone do anything with the milk solids?

[@NaturalLivingHomesteader]

I give them to the dogs.

[@estherj5887]

Chickens love them too!

[@corpsie-diytools38]

I eat it directly with a spoon. Others like to spread it on bread or popcorn

[@tinasprocket2812]

I saw Off grid w Doug & Stacy say her father loved it on toast. I tasted it (had used salted butter) - it was WAY too salty...

[@DiRidpath]

I tried this and butter splattered all over my oven. What a mess! Next time I'll use a splatter screen (I currently don't have one.) Mine also didn't get very much stuff on top.

[@NaturalLivingHomesteader]

Huh, I don't know why that happened unless there was too much water in the butter. I found Walmart and Sam's brand butter doesn't seem to do very well for me.

[@DiRidpath]

@@NaturalLivingHomesteader I think it was Walmart butter.

[@NaturalLivingHomesteader]

@@DiRidpath If you have an Aldi's near you, their butter does great.

[@DiRidpath]

@@NaturalLivingHomesteader I do! Thank you.

[@wideawakeandaware-22]

What a BIG difference it is when you use Kerrygold butter or even Plugra butter to make ghee. Of course, I can only buy this butter when I have a few extra dollars to spend. New sub here. Thank you for this video! God bless! 🙏🏼

[@donnastormer9652]

Always save your milk solids for cooking

[@NaturalLivingHomesteader]

Great tip! Thanks! ♥️

[@bbfreetube]

Cleverbuse of the gravy strainer.

[@NaturalLivingHomesteader]

Yup, I use it when canning broth too

[@planetag310]

Four hours in the oven? I guess it would be less time if you had a smaller batch?

[@BNM-b7t]

Great idea but the method took 4 hours, way to much electricity to produce ghee. What about in a dutch oven or instant pot?? How is this method better than stove top? Ty

[@iknowheis]

Crockpot

[@carmellam.8703]

Waxy?!? Would love to see the difference. Thanks

[@NaturalLivingHomesteader]

It just has a different less creamy texture. Waxy us the only way I know to describe it.

[@shirley7137]

Well now, it doesn't get any simpler or easier. Go into try it tomorrow while everyone is out hunting.

[@PDXTundra]

This isn’t ghee, it’s clarified butter. Making ghee is a simple two-stage boiling process. I can make proper ghee on the stovetop using 3 pounds of unsalted butter in about 40 minutes using a 4 quart enameled Dutch oven with far less mess.

[@laurenglass4514]

Nifty fat separator share where you got it

[@NaturalLivingHomesteader]

Amazon

[@mafrun]

The 'waxiness' is from soy that has been fed to the cows.

[@NaturalLivingHomesteader]

Huh, I didn't know that.

[@shirley7137]

That's interesting to know...

[@4naturalmedicine]

4 hours? Instant pot would be faster for me. I'm going to try that way.

[@corpsie-diytools38]

At the same temperature, how could an instant pot make it faster?

[@sunny-gk2mi]

This looks like a much harder way.