Homemade Ghee From Butter Recipe | 20 Minute failproof ghee recipe from Unsalted butter

[@Jerry-rf8bn]

This is the best video that I have seen about making ghee and I have watched many. Very straightforward, understandable, and delivers an excellent final product. Thank you. I think that I'll subscribe.

[@Twosleevers]

Jerry thank you and welcome!

[@Jerry-rf8bn]

@@Twosleevers Would you do a video about 'Niter Kibbeh', the Ethiopian seasoned butter that is a staple in Ethiopian cooking? I am not Ethiopian but, I love that stuff and it gives my kitchen a terrific aroma. I already have several recipes for making it but, I think you might have the ultimate niter kibbeh recipe. Thank you.

[@Twosleevers]

Jerry here’s a recipe for it: twosleevers.com/niter-kibbeh-ethiopian-spiced-clarified-butter/

[@Jerry-rf8bn]

@@Twosleevers Thank you very much. I just took a look and that's exactly what I was looking for. I plan to use the niter kibbeh on roasted sweet corn on the cob and inject it into chicken or turkey before roasting.

[@peanuts68ful]

Me too

[@hulsfamcalcan]

Thanks for clarifying.

[@SizzelRizzel]

I see what you did there, it was butter than the last joke I read

[@SaboteurC64]

Tehee

[@NBass136]

@@SizzelRizzel what was the joke? I don't ghee it.

[@usha9807]

lol :)

[@copwatchImperial]

🤣

[@SylAnnaF]

Thank you Urvashi! I just made my own ghee using 4 sticks of unsalted Kirkland butter and it turned out superb! Liquid gold. It took about 20 minutes (may have had the stove too low but I didn't want to burn it.) Your video is great; your instructions were very clear! Watching you do it gave me the confidence to try it on my own and voila! Now I don't have to spend lots of $$ to purchase ghee already made! Thank you, thank you, thank you!

[@treasajacob22]

Nice video thank you Urvashi

[@thechiligarlicchannel1095]

I have made homemade ghee using your recipe multiple times now. It's hands down the cheapest and easiest way to make ghee for couple tablespoons that I need for making homemade samosas. Store it for 4-5 months at room temperature in airtight jar and it stays fresh. There is no weird smell or taste that is usually in store bought jars. Thank you for sharing

[@HellionWildChild]

I just searched for the recipe, I didn't expected to find such an intelligent and well mannered woman. I'm only 4 minutes in and I paused the video to comment, that says all about the impression you gave me right away. You got a new subscription, it goes without saying. Thank you.

[@Twosleevers]

HellionWildChild aww thank you!! And welcome

[@rdstobbart]

I remember having the brown stuff at the bottom with sugar when ghee was made at home. No wonder rice and butter tasted amazing as a kid! It was ghee! I love what my grandmother, mother and aunts have taught me. Thank you for your beautiful presentation 💝🙏🕊

[@caladur2092]

Urvashi, thank you very much for this video. I've been using it for the last year and a half. I've been making my own butter from heavy cream, which I've then been converting to ghee. Every time, I come back to this video to make sure I'm not messing anything up!

[@saffronskies333]

This is the best, Dr. Urvashi - It took me two seconds of listening to you speak to hit the subscribe button. I can't wait to finish this video so I can watch all of them. You have all my respect

[@pegpeg3939]

Me too

[@danielesterhuyse9833]

For the 1st time in my 78 years I know the difference between clarified butter and ghee. Thank you🙏

[@ramchillarege1658]

me too.

[@cificare2184]

I've made clarified butter lots of times. But I have never gone the next step and made my own ghee. So I tried it using just 1 stick of butter (in case I messed it up) and it turned out great. Wow! No more buying ghee! Who says an old dog cannot learn new tricks?

[@Twosleevers]

That's great!

[@Dian2Gig]

I made my first batch of ghee today. It came out great. The additional thing I did was put a piece of cheese cloth in the strainer to ensure all remaining milk solids were strained. Thank you for this detailed video. It helped a lot.

[@Jsarson1976]

Just tried this and made really good ghee. Usually pay £9.99 for a 500ml jar but bought 2 blocks of Tesco organic unsalted butter for £4.00. Saved a fortune and it tastes better than the bought stuff. Thank you for your simple and easy to follow video.

[@Twosleevers]

Jonathan UK glad that helped!

[@StephenLatimerWoody]

I grew some marijuana last year and needed a good clarified butter recipe to infuse the THC for Christmas presents. I watched dozens of videos and this is the best by far. I know it is for Ghee but she provides us with the difference between the two. My clarified butter - seven pounds - was top notch! We kept a pound for ourselves sans THC for the stove and used it in cooking. I'll never buy ghee again. "Don't let it burn, don't under cook it" Great advice. Cheers we love your channel.

[@nowthenad3286]

Call me an ignoramus but I didn't even know that this is what ghee is. I am so glad I stumbled across your video. Thank you. Isn't KZbin a wonderful tool for the human race? I can't wait to make my family a curry using the real deal.

[@Twosleevers]

Nowthen AD yes it is! I learn so much from reading about food from other cultures. Of course the best way to learn it truly is to EAT it which I’m always happy to do 🐷🐷

[@sharonlatour6230]

Nowthen AD ,you are not an ignoramus!! I knew what it was but didn't know how to make it and didn't know there is a difference between this and clarified butter

[@dmithsmith5880]

@@sharonlatour6230 There really isn't a difference between ghee and clarified butter except that it is just overcooked clarified butter... A burnt chocolate chip cookie is still a chocolate chip cookie 😊

[@jscixnobody1510]

@@dmithsmith5880 It's technically the same thing, but there is a big difference. It's like saying a sous vide cooked steak, and a perfectly charred grilled steak are the same. Look up the maillard reaction.

[@ethelratchford4643]

dmith smith p

[@one4sorrow]

Had to make ghee for a recipe and it was way too expensive at the store so decided to follow your video. I used 500g unsalted cultured butter, it took me 55 minutes on my electric stovetop. I had it on medium-low, barely simmering, because this burns FAST towards the end, even on low. I used cheese clothe and a funnel to filter out the remaining milk solids. Slow and steady, patience ....and it worked perfectly. Thank you so much for the detailed video and clear explanation, it saved me a lot of trouble!

[@rajbrahm8424]

Great video and very detailed in highlighting the key markers. Thank you so much! So I have bern making Ghee, using the same exact ingredients (Costco Unsalted 4- 1lb slabs of butter) for over 12 years. Here are a few of thoughts / points I wish to share; 1- I let the butter simmer on low setting (gas) stove for over 2,3 hours. 2- Wait till the yellow color becomes 'gloden', the milk solids (my Mum calls it 'baagri'?) turns Cream color and the 'sour' smell (like our Desi Chaash/Lassi) is gone and the Ghee smells like it 'should'. 3- We use it for our Akhand Dia in our home Temple. So use about one Jar (~32oz) every three weeks. We also use it for cooking, though I make a separate batch for eating. 4- The leftover 'bagri' / milk solids, make a very tasty add to roti/paratha dough, or even in my Daal fry. I even tried to make sweet Halva, adding sugar, cardamom and saffron to just the leftover solids... I live the taste ( high in cholesterol & fat, but So yummy 😋) That's more a taste or preference. Anyway, I am thrilled to see there is a bunch of us out there who make Ghee at home!

[@KittenBowl1]

Wow I didn’t know we could consume milk solids! Sounds like a guilty pleasure deliciousness! Awesome! 😆

[@mindfulgratitude3041]

The milk solids left at the bottom once the ghee is done, are perfect to add to potato, rice or pasta as a flavor enhancement. Don't add salt until you taste first when mixing in. And yes, even tho I should bot eat toast, thats where I would spread those milk solids. For me, I love them much darker, but not actually burnt. Thanks for all you show us!!!!

[@m53goldsmith]

Love using a ladle rather than pouring just in case the liquid doesn't all fit into the chosen jar. Two quick suggestions: 1) either rinse jar in very hot water and dry thoroughly before using (to both clean and temper the jar) or use directly out of a just-finished dishwasher; and 2) always put the jar right next to the pot to eliminate drips, there will still be a few so keep kitchen towels handy. (I usually put a couple under the transfer area.)

[@brevon]

Thank you, Urvashi! This video really made me confident as it was so easy to follow the hints. Just finnished making my FIRST EVER HOME-MADE GHÍ and the result is SOLID GOLD. I started with 3 kg of butter so I really had no idea how long the process would take. I am glad I came accross this video because after watching it, I knew that I had to be really patient with such a huge batch and this knowledge saved the day. I kept the heat as low as possible, so the melted butter just gently simmered. It took more like 3 hours to finally see what I was supposed to see. I admit that at one point, approximately one hour into the process, I thought I used wrong butter or ruined it for some reason, as the liquid was so opaque and full of tiny bits of milk solids and I thought it would never clear out. But I tried to be patient and it turned out that it just needed more time. The biggest benefit of not rushing this process is, as mentioned in the video, that most of the milk solids stay unburnt. Making such a huge batch for such a long time does result in some degree of burnt stuf being stuck to the bottom. Maybe if I could use a pot with even thicker bottom or from different material, it would get 100% burn-free. Anyway, after I filled my bottles, I scraped the safe parts of the deliciously smelling golden milk solids initially floating on the surface and those parts that were unburnt sitting at the bottom as well, and put them into a separate jar. Couldn't resist and immediatly spread some of this byproduct on a keto almond bun - I was multitasking :) It was delicious! Savoury and slightly sweet and nutty, omg... If you don't have issues with lactose, I do urge you save both parts of the final product because it is just so worth it! ...Just make sure you scrape the bottom of the pot very gently to avoid the darkish brown or obviously burnt parts of the solids untouched, as any burnt stuff is indeed carcinogenic.

[@Twosleevers]

Pavla Hrušková Břeňová I’m so glad This worked out! Thanks for your detailed comment.

[@lilincaasher1033]

I watched a video about making ghee from an Amerikkkan person then i thought to look at someone who's actually from India recipe then i ran into you and realized you had the right way and recipe for Ghee 😊 Thank you very much for sharing your many years of cooking Ghee. It came out perfectly 💯👏🏽👏🏽😋

[@ashleehickey5579]

Just made this recipe while unloading dish washer. Super easy. We use ghee on everything so this is a huge money saver. So happy to not have to buy a jar for $15.00 any more. Thank you so much ❤

[@brucehamrick9651]

Just made this! Liquid gold! Can't wait to use for rice, eggs, and more. I used the timer and 18 min was the perfect time frame. Love your channel! Can't wait to try more recipes.

[@Twosleevers]

Bruce Hamrick I love it over rice with salt even. So simple but so delicious. And welcome!

[@brucehamrick9651]

So when mine completely cooled it turned cloudy. I used Kroger brand unsalted. Was it the brand of butter?

[@Twosleevers]

Bruce Hamrick was this when it cooled? It gets thick, grainy and opaque. That’s normal. As soon we you reheat it, it will turn into liquid again.

[@GregBatt]

Thank you just saw this and had to make it. Was going to buy ghee as a carnivore I cook all my meat in butter but need something with a higher smoke point for good searing. Keen to try this out tonight

[@lynnstockton7006]

I live a mile above sea level and made my first batch of ghee today. It took about 28 1/2 minutes, probably because of the altitude. It looks wonderful and I'm looking forward to roasting a rack of lamb slathered in rosemary ghee tonight for dinner. Thank you for your wonderful video, I followed along with it till it looked like yours.

[@Sabbathissaturday]

Thank you for this! I’m at 5500’ I’m glad to know it’s going to take a long time :))

[@mariebiggane7602]

This is the first video I watched on how to make ghee. I agree it was straightforward. No need to watch any other ghee making video. Excellent.

[@angelicacalvillo7289]

Now that my mom’s older she tries to cook and eat to improve her health and she began making Ghee beginning 2021 and she gifted me two jars she had made to give it a try and now thanks to her my husband and I love cooking with Ghee and when I asked her how she made it she sent me this video and said that out of all the Ghee recipes she’s seen, Yours is her favorite to follow 😊 making my first Ghee today!

[@redwolf8539]

Kept it at a low boil and it came out perfect. Time: 20 min. Clear, easy to understand method. Thank You.

[@Twosleevers]

Redwolf 853 glad that helped!

[@barbarawilliams2477]

thank you, i onlty had 1 stick of butter, but made it anyway,it is delicious..I was needed something to bake sweet potatoes at 425, this was perfect..

[@superbizee1]

Thanks to your instructions, I made perfect ghee. I have a gas range and I was concerned about the heat but once the butter melted, I turned the flame all the way down. It took quite a while to make it but it was perfect. Thank you.

[@suzan1mal]

This is the best ghee video! The first time I made ghee...it was a bit brown, but we used it anyway. My family liked the nuttiness of the ghee on our veggies & rice. The second time, it turned out MUCH better.

[@__._1]

Hi does it bitter when its brown? I burnt my ghee n I dont know what to do! Its dark brown, I can't throw it away cz its ahuge batch 8kgs of ghee 😥 I wish there was a way to fix it.

[@dimmacommunication]

Best ghee recipe I've seen on ghee. Some people just melt the butter ,strain it and think it's ghee ,nah !!

[@alexanderlai9160]

Great video, thank you! Some advice to non-elite-cookers like me, if you burn the butter, it still might be ok!! My batch was completely burned, and I decided to pour it into the jar anyways to let it solidify, so I could throw it out. It was completely black, you couldn't see through the jar. After 24 hours, I was shocked to see all the burned particles had settled to the bottom of the jar, and what solidified was a light brown ghee that smelled deliciously like caramel. When I got near the bottom of the jar, I just pulled the entire block out (I keep mind in the fridge), cut off the bottom layer of burned particles with a knife, and continued using. I've used it for everything over the last couple months, and I just finished that entire jar today (and was re-watching this video for my second jar... which did not burn, but def still darker than the video, haha). Good luck everyone!

[@gnostie]

“the key to this ghee is not to mess with it too much”. I just love this lady! :-)

[@Twosleevers]

thank you!! Less work = more taste in this case :)

[@patrickalaggio3560]

Just made this and it took 24 minutes at one medium-low consistent temp. The only thing I did differrent is that I chose to skim off most of the foam with a large soup spoon before double straining it into a large Pyrex measuring cup and then into two 4 ounce Ball canning jars. THANKS VERY MUCH!! It was actually fun! Happy Hanuka, Merry Christmas and Happy New Year everyone!!

[@jeandrzyzgula]

Just made ghee for the first time, this tutorial was everything I needed

[@Twosleevers]

Jean Drzyzgula so happy to hear that!!

[@jodid9418]

Thanks for actually showing what ghee should look like at the various stages! Not a lot of cooks do this as they fast forward to the end result. Great video! 🤗

[@s8soni]

Thank you Urvashi. I used to make ghee a while ago but I’d forgotten how to. Your video is so helpful. Thank you Urvashi for your guidance. I have now made ghee following your recipe. It’s turned out great. Patience is the keyword here! Thanks again.😊👏🏽👏🏽👏🏽👌🏽

[@pamelasuccaw7214]

I'm 52, too! I had never used ghee before, but it's called for in several recipes. I made your recipe, and it's really, really good! Toasty, and buttery!

[@Twosleevers]

Pamela Succaw yay! Good to hear. So good over rice with salt! Simple but delicious

[@marisapersaud8246]

My relatives have explained this to me so many times, but the way you explained it was so simple. I shall subscribe.

[@Twosleevers]

Marisa Persaud welcome!

[@julieannemercer1890]

Of all ghee recipes I watched yours was the most detailed and helpful, and then end of comparison of a darker nuttier one. Thank you!

[@margeaupanforte]

Thank you SO MUCH. I just made Ghee for the first time in my life out of 2 pounds of butter. I followed your instructions to a 'T', using a pot with a white bottom and doing the cook-down in a low and slow manner. It was surprising how quickly the butter begins to turn gold when the solids are at that critical point. Anyway, I now have a jar full of beautiful, fragrant golden Ghee which I will use to make some pastries. I used a paper towel in the sieve to make sure to get all the solids out. Blessings to you and all your projects.

[@bunbun5441]

This is a very authentic and genuine video.. I have seen my mom make ghee all the time while growing up and now in US last 25 years.. I make it exactly the way shown except on the gas stove and it takes me a total of 25 minutes

[@kathrynrodlun1624]

Thank you so much! We have 25 pounds of butter to do! I loved you showing me the two different colors. I will be sure to follow your instructions carefully. The most helpful video on the subject I have watched!

[@ardenpeters4386]

definitely glad you showed the two colors!

[@Arcadia61]

@@ardenpeters4386 Me too. I'd have thrown out at least one batch as it was definitely darker than any ghee I had ever seen being made. But it wasn't as dark as the one she showed here, so I knew it was still good to use. I usually do around a kilogram of butter at a time so it would have been quite an expensive mistake to throw out the whole batch.

[@astridvanbuuren433]

My grandmother in the Swiss mountains used to do this, of course not calling it ghee, have been wanting to make it myself, now with your video I feel confident to finally do it, thank you

[@cherylmonti7765]

Thank you Urvashi! I finally made real Ghee and what a difference it makes. I was making claified butter from the recipies for ghee I found on the internet. Now I have this delicious nutty ghee, sooo much better. Your step by step is perfect.

[@Twosleevers]

Cheryl Monti thank you!

[@dorothybrown8859]

Thank you, Urvashi. I have always purchased Ghee, but after watching you demonstrate it I gave it a try today and made my first Ghee at home. I used some of my first batch to cook cabbage, and it was delicious, better than store-bought. I do not see myself purchasing Ghee again. So simple!

[@jessicasarmy3698]

Of all the KZbin videos on making ghee, yours is the easiest so far. I made my first ghee last week using the same butter in your video but I did two pounds in the oven on 250 for 1 1/2 hours and it came out great. I was frightened away from the stovetop by some of the other videos where the cooks used several pounds of butter. It made me too anxious at the thought of burning all that butter. Thank you so much for showing the two different color ghees and sharing about the nutty flavor being the only difference between the two. I have the confidence now to try your way. Faster and seemingly easier. Enjoy your day!

[@fortwoods]

Awesome and easy to follow ghee recipe. I was worried while doing it but your words of encouragement gave me confidence that it would turn out good. Mine is better than the store bought kind! Thanks a million!

[@Peggi109]

Great instructions for a great result. My late husband was Egyptian and I used to use ghee all the time. I'm going to make some and cook something yummy. Thanks for the good ideas. Only one thing I would like to say is the background music is very off-putting and I would have enjoyed it better without the music.

[@Twosleevers]

Peggi Elshawarby thank you for your feedback! I will be sure to delete that music next time around

[@dirtysanchez941]

Can't say I found it off putting..

[@StinkySobaccos]

unnecessary distraction

[@laurenw963]

@@Twosleevers What an awesome recipe. I'll bet this is great on popcorn too. This isn't just any kind of ghee, this is rock n' roll ghee! Love it!

[@mchrysogelos7623]

I can say I didn't even notice music in the background. i was too intent on listening to her talk! she did a wonderful job!

[@earthangel2522]

New subscriber here 🤗. This was a very thorough, clear “class.” I learned that clarified butter and ghee are NOT the same thing. I am not Indian, but I used to live in an American Yoga ashram. We used ghee in cooking and as “fuel” for ceremonial “candles” (twisted cotton balls moistened with ghee). I have made it from time to time, but not as clear as this (some milk solids in it). 🙏

[@Twosleevers]

Earth Angel glad you enjoyed it and welcome!

[@lolocooper3294]

Thank you Urvashi! Can you do anything with the brown bits at the end?

[@sujatha_jha]

@@lolocooper3294 as kids, we used to mix it with some sugar and eat it all up! I know that in North India this mixture (brown bit + sugar) is used as a stuffing for parathas (stuffed roti).

[@manpreetkaursethi]

Usually i never post a comment, but after trying it makes me to post it. I tried with the kirkland yellow one and the results were amazing. I generally buy it from the store but bcz of this pandemic people are getting self reliant and are experimenting at home. From now in I am gonna stop buying ghee from the store and will make at home only. Many thanks , keep posting videos

[@Twosleevers]

MK good for you for trying it!

[@pennytaylor4133]

I'm so glad I found your channel and this recipe ... thank you! I made the ghee using 2 lbs. of unsalted butter and it turned out beautifully. I used a very large, stainless steel saucepan which might have been a mistake because as I moved the foam around on top some bits from the bottom came up because there was so little space between the solid and liquid layers. I waited for big bubbles to appear but because the bottom was starting to get quite dark brown, I took it off the heat. Using a sieve, I ladled the ghee into jars and found the color to be more golden than yellow and looking beautiful. The bottom bits were just a little crunchy but melted in my mouth almost instantly and oh what a wonderful flavor. I'm saving the brown bits to put on my toast or even include in a salad or whatever. I'll be doing this recipe again! Thanks!

[@EmorettaRobinson]

I was recently watching a video of someone who made her own homemade mozzarella and butter. In the comments someone said she could also make ghee out of the butter. Since I've noticed how much ghee is in stores I decided, after reading that comment, to check to see if there were videos on how to make ghee? And that's how I ended up here. Thank you for this detailed video. It's much appreciated.

[@Username-es1iy]

I woke up hung over one late morning, around 1pm had a splash of water after a cold shower and brushing my teeth. I contemplated last nights events, did I really have to drink so much? Did I really have to hook up with that chick that was barely a drunken 5? Why did I let that stripper stick her toes in my mouth? No telling where they could have been prior to my arrival? Anyway I started to think what’s for breakfast.. Look in the fridge… nothing really but an old steak and eggs. Guess I’ll have some steak and eggs Come to my surprise very little In my pantry as well, no oil, no lard,no ghee but I have some butter? How the hell do I make ghee I asked my self out loud. I took a sit and searched up “how to make ghee” this quick yet detailed video helped my make some ghee and I could make a fine breakfast I thought your comment was stupid and drawn out so I matched your energy so you could see how you sound lol

[@wa000009]

A huge thank you! Last Saturday was my first time making ghee at home. Now I'm not allowed to bring home ghee from the store anymore 😆👍🏽

[@MathEd-k3b]

Thank you! I've made this several times, experimenting by making it darker and darker. The high smoke point keeps my veggies from sticking to the pan. And soooo good!

[@__._1]

Hi does dark ghee taste bitter? Iv burnt my 8kg ghee to a very dark colour n not sure if I can fix it in anyway.😥 please if you have any tips on how to fix it. Thank you

[@no-jm3tw]

@@__._1 I think it tastes good

[@violettabicycletta331]

I have just seen other videos on ghee making and nobody explained how to make it as well as you did !!!. Thank you very much . Why did I not know about ghee years ago ? I am convinced that it is food for the gods !. Thank you so much.❤️

[@carinacheralley1345]

I used very cheap quality salted butter, it's all the store could get in, and all I could afford, I followed your instructions, omg it is the best tasting ghee I have ever had. Thank you.

[@mabdub]

Thank you for explaining the difference between clarified butter and ghee. I have been making clarified butter for a few years and thought that I was making ghee. This new information is extremely valuable and made much more understandable because it's presented in video form.

[@sarahmonster4936]

You have the most beautiful hands! I like your videos so much! Thank you for sharing them!

[@Twosleevers]

Sarah Monster Aww thank you! And thanks for watching

[@marilynalvarez9951]

I just heard about ghee for the first time and was interested to see how to make it, thank you so much. BTW the butter from Costco (in California) is $7.40 for 4 pounds and you only used one pound, that's a great deal, Costco sells their ghee for I think $23.00.

[@veeveefrias7490]

Crazy that it’s now like $15-16 bucks

[@ingridscott91]

I made Ghee from 1 lb. of Kerrygold for the first time today. I know she said not to use Kerrygold, but I wanted grassfed butter. It took me over an hour (probably not cooking hot enough, but I wanted to be careful), but it turned out very good. Beautiful golden Ghee, put into 2 half pint jars. Closed with the metal lids that came with the jars. Lid popped, so they are sealed. Light brown residue left in the pot, not burned. I was a bit discouraged at the beginning because it took so long, but I am glad that I made the Ghee and I might even do to it again. Thank you for your video! :)

[@batrastardly4574]

Great video. It's been some years since I've made ghee and I watched this as a refresher. Everything one needs to know to make excellent ghee ... nothing more and nothing less. I can give back by offering up an added technique I use. Once I am able to stir in all the whey protein to get it all to the bottom, I swirl the mixture briskly to get a whirlpool effect. Once the whirlpool subsides all the milk solids will be in the bottom-center of the pan. I find this easier to spot the darkening I want and also causes the proteins to bind somewhat, making it easier to pour off the ghee cleanly. Especially useful when you don't have a strainer handy. Thanks for a fine video. This is a great channel.

[@fortwoods]

Another thing: I use salted butter. The first time I did it, I used salted butter and thought I had messed up. The milk solids were very salty but the ghee wasn’t. It seems as though the salt clings to the milk solids and drops out. For me, I can usually find the salted butter on sale so it saves me money.

[@Tolkienlady]

Im a chemist and Yes the salt binds to the milk fats and precipitates out with the solids. It does not stay in the ghee if you make REAL ghee, and not clarified butter. I use salted butter for that very reason, bc then the salted whey is sooooo yummy to cook with in broccoli and green beans etc. But just a dab will do ya 🙂

[@qualqui]

Urvashi Ji to the rescue! A coupla months ago I clicked on other people's videos on how to make ghee, read some comments of Indian KZbinrs and most said you can't do this with american butter, it has to good, quality butter and separated naturally from cow's milk. I had given up and then I spot your video, today, and yeah, the best, cheap butter at hand is Costco's Kirkland signature brand. Thumbs up dear Urvashi Ji and sending you greetings from Mexico. :)

[@Twosleevers]

Joe Serrano I’m so glad to see this! You know there’s more there’s more than one way to do something. I’m not a purist for methods. I hack methods. I just need it to taste amazing, and be efficient. Most of the people commenting in that fashion haven’t even tried doing it with Costco butter so... :)

[@gatocles99]

The "traditional" method was simply because in the hot climate, milk would go bad very fast... before the cream could separate from the milk and be skimmed, like we do in the temperate climates. So they curdled the milk or made yogurt and then churned it, skimming the butter off the top. The butter was then clarified into ghee so that it would not go rancid and could be stored at ambient temperature for months. (Other hot weather cultures tended to use plant oils like olive oil and coconut oil because of the difficulty of keeping fats in hot climates.) The curds and the yogurt leftover from the churning, were used for food. Waste not, want not. In other words, the modern method is just fine. The sole purpose is to clarify the butterfat of all moisture and solids that will go rancid fast, so that it is a shelf stable food.

[@gamertag8721]

My wife uses Costco butter, and hers is among the best ghee I have ever had. Homemade offer otherwise...

[@whifflingtit9240]

In my region where I live in the US we have a high-quality brand of butter called Kerrygold, I plan to use that.

[@qualqui]

@@whifflingtit9240 well in my region in Mexico we also have Irish Kerrygold, salted or unsalted it is a very good butter and we also have a French butter: Presidente, also very good. Hoping you also have the French butter as well, it is so good!

[@pagelin4833]

Thank you, dear Urvashi! I am glad that I watched your video through the end before I throw away the nutty Ghee (with brown color, I thought Ghee should only be clear golden color)I just made. I am going to make another jar of golden Ghee following your instruction. 💖

[@Twosleevers]

Page Lin enjoy! It is a very forgiving recipe

[@Moontwister1]

I watched your video and took notes. I made ghee following your instructions and it came out perfect! I had never made it or even bought it before. It's wonderful! I have really enjoyed cooking with it. I knew I would. I think I will be making and using this for the rest of my life. Thanks!

[@grip2617]

Really love this no nonsense way to make ghee. I have watched about 25 different presentations and most of them exaggerate in the procedures and get lost in minimal details. I like this one very much and the one of chef Jean Pierre too..

[@clementchinsterer]

Tx Urvashi for your effective tutorial on ghee. I have much understanding on what and where ghee comes from. Especially, when I am in the food industry and in resort in remote area, I can now make my own ghee. cam on nhieu.

[@Twosleevers]

Clement Chin that’s perfect! Yes it’s very easy to make once you know how and also very tasty. Enjoy!

[@jesebsp]

made some today. smells really good in here! thank you for giving the temp for induction. i'm new to induction cooking. there are so many videos on how to make ghee. some say stir, some say don't. some say low, some med. it's so confusing. i started the video then started my ghee so i could make sure i was doing it right. thank you.

[@nieshiaborner5445]

Hi my name is Shelia B. I'm a new subscriber so for so good

[@soulinfusedbeing]

I used GHEE on my belly button every night I am 40... and I look 20 years younger thank you GHEE 💯😍🎉 For some reason my body doesn't ingest well dairy products but it does wonders on my skin 🤗🌟

[@KM-wv2og]

Why do you put it on your belly button ? Xx

[@kristinerendulic5501]

How much?

[@chriseld3510]

Hi I've just followed your instructions to the letter and made my very first batch of Ghee. I made clarified butter once but it was rather tasteless I've just tried my Ghee. Magnificent and nutty. Thank you so so very much xxxxx

[@tinahoward5931]

I saw this a couple of years ago and this is the ONLY way I fix ghee now and it's the only thing I use in my high-end desserts now. You get out what you put into a recipe. Everyone says that my desserts are the best now!!!

[@xxindigoAphrodithexx]

I just tried this with European butter, it works just like in the video. I like how you detail every step. Thank you!

[@barbarap1477]

You are a wonderful teacher! You gave me confidence to make my first batch today. It turned out beautiful! Plan to make much more!

[@Twosleevers]

Yay! Go you!

[@gourimujib7407]

She's making me fall in love with ghee 😍

[@NoluCN]

Fabulous! First time I made PERFECT ghee after 2 decades of doing it wrong. Wish I could figure out how to post a picture here. Yes indeed, Trust Urvashi!

[@__._1]

Hi have u ever burnt ghee? If yes is there a way to fix it? I made 8kg of ghee n I burnt n I dont know how to fix it. 😥

[@doroparker1702]

​@@__._1yes, I almost burnt it once. It was too hot so it got dark brown crystals at the bottom of my white pot. I took another pot and finished the cooking in the new pot. You know the French brand of pots she is using? They are the best. Try find some cast iron pot with white enamel inside. Best pots ever. 8 kilos of butter is too much in one pot. You can't see what is on the ground. You also would need to stir the liquid slowly all the time during 3 to 5 hours because it will take several hours to get all the water out from this huge amount of butter. I cook 1,5 kilos in one batch and it takes 80-90 minutes. The water is more if the butter is more, so just keep this in mind when cooking Ghee. Also do not really cook. Just simmer at low temperature or it will burn. Good luck next time

[@padma9025]

Very good explanation. I add a tea spoonful of fenugreek seeds to butter in the beginning of cooking. I learnt it from my grandma. It not only gives a nice flavour but also keeps ghee fresh for longer. I cook on a very low heat so that it doesn’t spill all over. For me it takes almost half an hour after it starts boiling.

[@HealthyGoalsWithMimi]

Loved the way you explained the procedure with the timer! The darker ghee you made is the ghee I make usually. Bengali ghee is exactly that or even a shade darker. I use that for my Bengali dishes and the lighter yellow version for the other Indian dishes. Thanks for the video!

[@Twosleevers]

Sreeparna Gupta Das thanks for watching!

[@carolyncclark7197]

I was wondering if you have to pay $7 or $8 for a lb of butter where you are. Our Costco has a bundle of 4 1 lbs packages of butter for around $8. That makes each lb of ghee a little over $2. Such a bargain! Thank you for your wonderful, clear instructional video! You are such a good teacher!

[@SaraNitiMoments]

But now it’s 14$

[@francinebatiste6237]

Thank you so much. I just finished my first batch of ghee. It’s a beautiful golden color

[@Twosleevers]

Francine Batiste sounds perfect! Enjoy

[@ManmohanSingh-kv1lf]

Your instructions are perfect. You changed my life at 74. I am enjoying cooking. You made it more fun.

[@dallashuss6807]

i've made ghee before, and never understood the process. made a batch along with the video, and it came out beautifully. thanks, urvashi.

[@doriswoo4455]

Enjoy watching your video. I think you’re a good teacher ! 👍Must try out this recipe. 😋

[@lhenkle13]

This is the best ghee tutorial I’ve seen! Thank you

[@Twosleevers]

lhenkle13 thank you for watching!

[@Eclectic_RN]

Ghee glee! I buy butter on sale, vacuum pack it, freeze it, and now, voila! Ghee for me. Thanks! It stays at 210-212 degrees for a long time and then shoots up 220, 230 +. Around 240 the floating proteins are essentially "cooking." The water is now gone. This is where you must watch it like a hawk, for it will turn from pale yellow, to gold, to ugh....brown real fast. I believe that what happens then is the Maillard reaction whereby sugars + protein (yes, a very small amount but they are there in butter) react with the proteins and create what is the same as browning on the crust of bread, or on a steak that is fried. This complex reaction is what makes it taste "nutty," at first, but pushed too far, the same as cooking toast, it'll taste burnt. All I use lately is ghee and avocado oil for frying. Superb video, thank you Dr Urvashi. The first few times you make it I suggest letting it take an hour and buy a heavy pan like what she has for that makes all the difference.

[@KittenBowl1]

Hi, I just made my own Ghee for the first time in my life and I’m just so thrilled it tastes amazing! I used to buy paying $15-18 for grass-fed ghee from health food store and even Indian grocery store is very expensive for regular kind of ghee for about $15. I just got tired of paying so much though it tasted so good. I’m so glad I discovered your channel!! It took me about 20 min just like you said and I used 450g a little over a pound of salted butter. I was worried if it would be too salty but this process of boiling the butter on low heat seems to extract salt into the milk solid and sink to the bottom of the pan. The result is beautiful non-salted amazing ghee! I used gas burner and only thing was it splattered a bit at the beginning so I used a splatter guard. After a while it didn’t splatter any longer and boom in 20 min all the milk solid sat at the bottom and the temp was 120c and turned the heat off. I got about 400g+ or so of ghee butter so this is a good yield. Now I’m in search of heavy bottom light colored pan with a pour sprout! Thanks so much for the clear instruction! 🙏🏻💛

[@Lindabraggketovore]

I never knew you could make it homemade. So glad I found your recipe mention on Carnivore for Seniors 50 and over. I definitely will try this soon. I buy it but it always tastes rancid. Thank you and I have subscribed to your channel.

[@whifflingtit9240]

That's kinda dumb, damn near EVERYTHING can be made at home as long as you take the time to learn.

[@Lindabraggketovore]

Whiffling Tit yes is guess you’re right, but you don’t have to be so rude about it, but maybe that’s just who you are. Have a nice day.

[@Twosleevers]

You are so welcome!

[@barbi520]

Been making ghee for many years. This is by far the best video on the subject! Great information!

[@__._1]

Hi did u burn ur ghee at anytime? If yes how did u fix it? I made 8kg of ghee n burnt it, n dont know what to do. Its too much to throw away.😥

[@barbi520]

@@__._1 if the liquid is clear, you should be able to strain out the burnt parts. Does it still have a golden rich smell. I have sometimes cooked it until particles on bottom turned black, but the liquid was fine. It does take practice to get the right touch. Good luck. Tell me if you saved it!

[@k8m883]

Thank you for your thorough instructions it gave me the confidence to make my first batch of ghee. It turned out brilliantly such a wonderful colour! So proud and so thankful.

[@Twosleevers]

Kate Nisbet yay you! It’s very easy once you know how. And yes so beautiful when made at home

[@fortwoods]

This is my absolute favorite cooking video. Every time I make ghee I come back to watch it again while cooking it because I just love it. I love ghee. I make large batches but with a large family, I make it on a regular basis. I love ghee on everything.

[@duncandixon7151]

Very nice and instructive video. Thanks!

[@mrshammer9293]

Thank you for the great ghee lesson! I’ll be making some for gifts 🎁. My only suggestion is to cut the background music.

[@sambalhijo]

Yes, the music drives me batty. Many KZbin instructional videos do this. The CBC even does it on some radio interviews. Why?! Ahhhhrggg! Makes it so I can't concentrate on the person speaking.

[@Ass_Burgers_Syndrome]

True but at least it's not overpowering the person's voice like some of them do. But still, yeah there's no real need for it.

[@chrysalischaotique9770]

Agree. The music was giving me anxiety. lol

[@lindahandley5267]

@Mrs., what background music?

[@mrshammer9293]

It’s played throughout the video, a distracting noise behind the fan or loud white noise in the video. The background noise bothers me but I thought it was otherwise a great video and recipe.

[@janemonroe921]

Thank you! This is so awesome! First try for me and it turned out beautifully! your instruction is perfection.

[@monicamoreira8863]

So well done and demonstrated. I will try making ghee. Thank you so much for sharing and showing us just how it should be done.

[@mbrech1088]

Thank you for your video! I have made ghee several times now and you have sing handily changed by baking. I love ghee - and had never heard about it until a recipe I was reading. I did a search, watched your video, made my own ghee .. . and improved my baking. My lovely jar of ghee is sitting by my stove being used almost daily. Thank you!

[@maried3955]

Thank you for the BEST video on making ghee! I have been making ghee for approximately 20 years because I want the butter taste without dairy solids [which I can't have]. I have taught others to make it as well. I have made ghee from Kerry Gold and I will never do it again! It did NOT turn out well - I haven't been able to understand why it doesn't make good ghee, but it doesn't. I do recommend using organic butter though - the reason being is that any toxins in an animal are stored in the fat, so organic butter would be free of most, if not all toxins within the cow producing the cream that is made into butter. Thank you for such an excellent video on making ghee!

[@gracewest5504]

Thank you for the excellent video. I tried ghee in a non-stick pan the first time I made it, years ago, and it did not work. The next time I made it I used a stainless steel pan and it came out good. However, this video shows a much easier way, and with temperature settings. Again, my many thanks. I am now subscribing to your channel.

[@Twosleevers]

Grace West welcome! Glad it was helpful!

[@ronaldmachado757]

It is preferable to get some of the Chromium ( prevents diabetes I heard ) from the stainless steel pan than to get the stuff they use for making a pan non-stick leaching into the ghee and coating your palate...

[@sonyalenz]

First video of yours I am watching and just subscribed half way through. I like the "inside scoop" tips, i.e. "do it while you're already in the kitchen", practical, love it. Looking forward to watching more.

[@iselanelson1466]

Thank you so much for taking precious time from your life to make this video for us. Truly appreciate it. Learned so much. Very well made .

[@Twosleevers]

So nice of you

[@janieb1439]

I tried once, from another recipe, but I was not satisfied. I'm sure I can make it again and success thanks to you. Your explanations are perfect

[@ManmohanSingh-kv1lf]

You are just fantastic. Thank you very much for enriching the life of his 73 year old because I love ghee since I was a baby.