I am originally from India and have been making Ghee and watching my mom/grandma/great grandma making Ghee from fresh milk > cream > butter > ghee my whole life. My grandparents had a farm and had both Water Buffaloes and Cows. Ghee is made from butter from both of these animals even today. My favorite childhood memories are of my mother mixing sugar with the left over milk solids and then spreading that on a fresh made parantha and giving us as a snack to eat. Now that I have my own children, I do the same with them and they love ghee making day LOL! If they are not in the mood, I will actually make soup/another Indian dish in the same bowl and that milk solids give it a great taste :)! It's kinda like how Americans use Bacon Grease but this is Ghee Solid Grease haha..
Pam, I followed along with this video as I made my very first batch of ghee at the age of 78! I stopped it along at the different stages to make sure I was doing it correctly. Thanks for your expertise, knowledge, and tips!
Thank you for doing the ghee recipe again. My first batch did exactly what yours did in your last video. Several months later I did another batch and it acted just like this one did. I was so sure I did something wrong as it calmed down then foamed up towards the end of the process big time. I had to remove it from the heat because it appeared to be getting a tad too brown on the bottom. You both work so hard to help all of us, I'm sure the good Lord has a special place in heaven just for you. God bless
It's better not to burn milk solid too much a little brown is fine, you know it's done when foam settles completely and there are just transparent bubbles forming, but even if you accidentally burned the milk solids it won't spoil the ghee, it is just that the ghee pot can be used for fried rice or some curry if it is not burnt.. Also sometime there is too much foam but that's fine keep it in low flame and let it simmer and they will settle or you can spray some water over to reduce excess foam..
Same thing happened to me . I think it’s the salt! First batch I did 50/50 salted unsalted . This time all salted and the foam was so thick towards the end I couldn’t see the solids and they got very brown. It doesn’t taste burnt but it’s very dark (and salty lol) back to 50/50 for me
Made ghee for the first time in my 40+ years of canning. I made 8 1/2 pints of ghee today. Thank you so much for teaching us, who isn't too old yet to learn new techniques.
I loved your first video on making ghee. With this update, you have explained this in such a way that anyone could make ghee.. (even Homer Simpson). Absolutely brilliant. Very much appreciated.
Fantastic video. I hope we can keep Jim off that ladder, I’d hate for him to get hurt. Y’all are such a blessing to your followers and fans like me. I really appreciate that there was still foam at the end, but it didn’t interfere with your final product. Thanks for everything you and Jim do for this community. God bless. ❣️
I’m guessing that you towel dried to jars before putting in the oven to complete the drying. I was concerned when you shook the jar and kind of expected moisture to come out, because if there’s water droplets in the jars, it will not evaporate in the temp and time they’re in the oven. Your first “Ghee video” has been my go-to for correct procedure. When I see other UA-camrs doing a quick ghee, I wonder how long their product will be shelf stable. We really appreciate you and Jim doing all your research and presentation to bring us fool proof (as much as possible,)considering human nature [mine] can mess simple things up
This video is exactly what I needed. I now feel confident enough to try this, and I hope to do so in the next week or so! The overhead shots really do help to see what it is I will be looking for to know when the butter has become ghee. I have so enjoyed learning to preserve foods in this past year and knowing how to make ghee feels like another wonderful skill to have! Thank you so much!
@Lilian Kennedy I used two coffee filters and didn't feel like I lost much volume of ghee. I just lined my mesh strainer with them. Seemed to work out fine!
I literally just purchased around 6-pounds of butter to make ghee. Thank you so much for all of the beneficial information that you share with us. God bless both you & Jim. ❤️❤️
Pam, I that butane burner you’re using cooks a bit hotter than you are used to on the stove. So you may have to lower the heat with the jelly pan. Jim, can you put the new camera higher and use the zoom to get your overhead shots, so you do not overheat? The new camera gives you much clearer shots. Very nice. Thanks!
I scraped all those caramelized bits from the bottom of my pot and cheesecloth, mixed with a little sugar and cinnamon and have been spreading that on my toast. Yummy! I do hear making ghee with salted butter can make this too salty… I used 100% unsalted in my batches.
I made ghee early in June for the first time & I watched your first video the entire cooking process with great success. This stuff is liquid gold! I am now hosting friends to come over with their butter & jars to make their own! Thank you ever so much!! 🥰
I went to my 89 year old sister;s and we did a batch. Now she is as hooked as I. Today she said she has used her 6 jars and needs to make more. THANK YOU seems so inadequate.
Just laid up (8) pint jars of "clarified butter" or "ghee" as otherwise known. One, the dairy solids upset our stomachs and we learned long ago to get the milk dairy solids OUT of the product. Two, this is a clear, clean and organic product for all our cooking needs.
Just found this remake. Already put up 20+ jars with the old video. I just bought 40 lbs on sale at my neighborhood Kroger. Thanks for the refresh. Before anyone runs out to their Kroger, only one of them in my town was running the sale.
Thanks to you, I always turn butter into ghee. So much safer imo for food storage (grid down) and saves refrigerator and freezer space. I love that you did it on the propane stove! Also, perfect for grid down situations.
I've had the best results with making ghee when I transfer the boiling liquid about halfway through the cooking process into a new pot. Most all the milk solids stick to the bottom of the first pot. It sure makes a lot more work, but turns out a better product. I then gently boil the ghee till all water is removed. It will stop producing tiny bubbles when the water & milk solids are boiled out. I sure enjoy and appreciate all your videos. You have taught me so much!
That is correct way of doing it it's better to make ghee in low flame and you can use the milk solid for curry or fried rice atleast that's what we do here..
@@WTFuzzzzI get to the almost the total clarified stage. Then strain through 4 layers of cheesecloth. Then in a clean pot do a second gentle simmer. Ends with an absolutely clear product.
I watched your older ghee making video just last week, and then made up 8 lbs of butter into ghee with great results. I havevmore butter to use, so am watching this with interest to see your updates.
Just made my second batch of ghee. First batch was burnt. I used a non stick pan on med to high heat. I could not see the bottom of the pan and I overcooked it. Oh well. Second batch I use a stainless steel pot. Much better and I used low to med heat. Everything was looking nice very little bubbles and butter getting clear. All of a sudden it started foaming like yours did and I removed it from the stove and filtered it. Worked great then.
I kept my ghee in the cabinet above the refrigerator so…. Guess what…. It’s the only thing from my food stash that survived hurricane Ian. If I get a chance to use it, I will think of this.
After watching this I finally tackled this project. Loved the outcome of 7 half pints from 4 lbs of butter. I used half salt, half unsalted so it wouldn't be too salty. In local canning group on Facebook, I had to educate them that it was no longer dairy. I loved the burble noise of the second boil. Lol. I referred them to you and a Master Class site online that tells all about ghee.
Thank you for this updated video! Could you do a video testing and comparing some of the most popular water purification systems for homesteaders? I see many videos out there but most either have a) something to sell or b) a beef with some company. It would be nice to see some scientific evidence from a viable source. Thanks :)
You could always look at what the filters are certified to remove. Brita is a pretty standard one, PUR removes a few more things. Berkey says that they remove almost everything, but the catch is that they’ve never been independently certified, so you need to decide how much you trust the company. If you have municipal tap water, you can contact your water company and request their testing data so you can see what’s in your water. A lot of times that info will be online. If you are in well water, you can get get that tested too, but you will have to pay for it yourself. There’s a big difference between water that is unsafe and water that just tastes a little strange.
Hi Pam and Jim 👋 The new camera perspective is fantastic 👌 It has great sound and picture quality. I hope you have many great experiences with it and I'm so pleased Jim is not putting himself at risk anymore with going up and down ladders. My dad is 77 and im terrified every time he goes out to the garden to trim back the high structures. It gives me such anxiety thinking of him or anyone getting hurt....especially Jim with bad leg. It's not worth the risk. Our bodies are so fragile sometimes. Take care and all the best from the UK ❤ Paula.
I made ghee using your previous ghee video...turned out great! Thank you...tried a second batch and was not watching the heat so well. Guess what, brown butter tastes great too. Not burned but browned. Great for sauces and frostings too! Pam and Jim I love your incredible videos! Blessings all
I made my first ever batch of ghee today Pam as you made it look so easy. Only a small batch of 4 x half pint jars, but great to learn and build confidence. Thank you both so much.
My 6th jar has been shorter more of late and I think the butter producers are adding more milk or whatever than they did before. ?? It was helpful for me to see you do this process again. Thanks to you both for helping so many people plan and prepare for emergencies. But I'm with the kids, stay off ladders! Haha
I just watched this video for the third time because I wanted to do this today. I have been stocking up on butter so today is the day. I made one 3 pound batch came out great, so cleaned everything and did a second batch. Hearing the Pop, Pop as I type.....lol. Love it. I am about the same age as you and am addicted to canning all of a sudden. I did ground beef yesterday and dry can chicken several times, also one of the chicken meals in a jar. Next I want to make the pulled pork and I have an 18 pound turkey I want to process...and Keep Jim off the ladder. My husband is forbidden to get on one, he just stepped off one and broke his ankle,,,Thank you for all you do and take care
Great video. Putting butter on my next Costco shopping list to make this. I have been looking at more shelf stable items to store. This fits in perfectly.
Thank you so much for both videos about making ghee. I appreciate the overhead shot and want to say thanks for purchasing the camera. Please stay safe!
Next time I make Ghee I will use my maslin pan. I'll also strain the product into a huge measuring cup to make the transfer to the 8 oz ball jars easier and much neater! Tfs! Please stay safe and sending hugs to you both. Oh, a small fan angled towards the overhead camera should keep the heat at bay. 💜🙏🤗
It sounds like you have it figured out. Thanks for the well wishes and you too. Yes, the fan has been suggested and we will have to do to see how it works. Jim
My first batch following your other video had the exact same issues! As a ghee novice I was a little lost and ended up going a bit long on time and it browned a bit but was not bitter. It has a lovely nutty taste that is ambrosia when popping popcorn. Don't fret if it's not a perfect batch. Ghee seems to be somewhat forgiving. Thank you for posting another video!!!!!
Just re-watched this again, for third time, (first recording and this one) in order to can my ghee for third year in a row. I like ghee, and I love canning. So what better way to ensure butter in an SHTF situation.
I didn't realize that there was a new video. I was referring back to your channel because I was/am making a third batch of Ghee and viewed the old video.. I wanted to share my experience...I used 12 sticks of salted butter. It "blopped" numerous times and made a mess. The fats and milk solids that were left behind were extremely salty. The12 sticks rendered 2 1/4 pints. I never imagined that there was that much salt , milk solids , water ,and fat in butter. YUK. I did a 4 stick/1lb of unsalted next ,just to see if it would be so violent with its blops. It never once did it. No more salted for me. Thank you for sharing.
Love Ghee, I even Season my Cast Iron with it. I've made Ghee with the oven method for over 10 Years, but this past Month our UK Butter has become much more expensive, so I brought some Ghee from the Supermarket. It was always more expensive then Homemade, but not now. Luckily I already had a Dozen 500g Jars. Great Video though, & brilliant new overhead camera shots. I've never tried the Stove top method. TFS RRH, take care & keep busy everyone. ❤️🙂🐶
Hey Mrs. Rose, haven't seen you in a while,nice to see you. I love your videos and I'm here for a refresher as I'm making ghee today. Blessings to you ❤!
Excellent video as usual! Love the over head camera view! I found butter on sale last week & I am going to try this! I’ve been dehydrating like a mad woman on apples so I have made a bunch of your scrap apple jelly! It came out just like yours! But I used up all my 1/2 pint jars! So I got to get more! Loved the first video too! Keep Jim off that ladder! Thank you Pam & Jim! You are giving me such confidence on my food preservation journey! I ordered my first canner! It should be here tomorrow! I’m going to start canning! So exciting! Better late than never! I’m 67!
Thank you so much! I've watched your original one several times and have now made several batches and are planning to make more tomorrow. I could not imagine a world without butter! You are both so awesome!
Your videos are so helpful and motivating. I’m definitely going to make this. The overhead camera gave us an excellent view. Thank you both for sharing.
I made Ghee for the first time today following your other video. It was easier for me following it. I did 4 lbs and it turned out right. Two of the jars didn't seal but that's okay, they'll get used first. I have more to do but not enough extra jars to use. I have to figure that dilemma out.
Thank you so much for your excellent explanations and practical advice when you make your videos. They are a perfect "go to" for "how to" for most everything. You and Jim are a blessing.
Gee is so expensive right now if you can even get it. I am finding that the jars run from 11.99 to 14.99. Holy smokes!! I found a store that had 3 of them left at $8.00. I took two. I will start making my own thank you very much.
I’m making my second batch of ghee. First turned out great, hoping for continued success. It seems one of our local grocers puts butter on sale about once a month and I stock up every time. Freezer is FULL but I wasn’t going to let the great price pass me by. So decided to make ghee again. 😇 Thanks for the fantastic tutorial. You’re an amazing teacher.
I always use my "Pam Jam Pot " since you first taught us to make ghee! I followed your first video as I made it, pausing often as my ghee cooked to be sure I was seeing what you were describing... I got that frothy foam when I tipped the pan, too. I was afraid I had missed something but i kept going and it actually turned out wonderful! I'm trying to "put up" many jars for our food security. I use a canning sized stainless steel funnel with my cheese cloth inside (tiny binder clip holding it in place)... I pour from the pan, fill a jar, set funnel w cloth onto next jar, etc. We love it when our ghee has a touch of that "browned butter" flavor. Thank you from our hearts!🥰🙏🤗 ps. I found I can use my foodsaver lid attachment to seal a jar that didn't have enough of a heat/cold vacuum effect.
I ended up purchasing the Kilner pot that looks like yours, worked soooo much better than my previous attempts with a stainless steel pot. No eruptions with the Kilner pot! No mess to clean up and can keep the temperature up so it gets done faster.
If you buy raw milk from dairy farmers then you boil it first > after boiling let it come to room temperature and put it fridge > it should have now a thick layer of cream> remove that and keep it in large container in fridge and use the milk as you would > continue this process every day till the container is full Either after 20 days or 1 month take collected cream and either a wooden whisk or a electric hand mixer, put half a glass of water and mix it, you will get homemade butter now, and lots of liquid. Now you can either freeze this butter for couple of days or you can process the same way it is shown here in this video.
I’m new here ( and to canning) and appreciate these videos and the wealth of knowledge provided on this channel ! 😊 I’m so excited about this Ghee video because I have been contemplating how we can can butter- which we use a lot!
You've inspired me to try cooking ghee. I have lots of butter in the freezer that I'd like to make shelf stable! Looks very easy! Thanks for your great videos Pam!
another great video Pam and Jim. Love the cameras and hope they do well for Jim. Yes, stay off ladders...us seniors are too old to be on ladders!!! Love this updated version of making ghee. You both are so helpful and awesome! Sending hugs.
Thank you so much for remind me about the ladders. It is only once in a while. On order to place the overhead in place, I have to climb on a ladder. Yes, I am very careful. Jim
This is my second time doing ghee with you and Jim. First time around not all of my jars sealed. This time everything went perfect. Thank you both for all of your hard work. You explain things so well. Blessings to you both!
Thanks for posting again with these very useful updates! This is on my hit list. The price is butter has nearly doubled in the last year. I stocked up heavily on this item before the price went up. I probably have 40 or 50 pounds in the freezer from Sam’ club.
I love my ghee. I searched for a shelf stable butter and happened on your original video. I made some and was so pleased. I keep it all the time now and use it in my cooking like butter. My favorite use is in my sour dough biscuits.
That was such an interesting maths Pam. I haven't made ghee for years but will probably have a go again. The overhead camera shots were fabulous but appreciate it was getting somewhat hot. Another real education - thank you both so much.
Between this video and your previous video on Ghee, I've just made my first pint (I'm a newbie, so I'm starting small). Thank you for all your great infirmation!
Wonderful, I just followed your video again…… yesterday!! I made 40 pints of Ghee. I love it. It is by far, the most fun food product I make. I am on my 9th round of making it, all from your great video. I made both salted and unsalted versions. Thanks again Pam. I’ll check this video for updates.
Hello Mrs.Pam watching from Texas I love the color of your ghee. The crispiest at the bottom of your pot you can cook with your rice or spread it over hot rice or even salad . Take care and God bless you
What a great video! I canned butter when I was given 20 pounds, it is wonderful and so easy. I think ghee would be fun as well to have in my preparedness stash!
Would like to be sure I understand correctly: you put the jars, glass container, and strainer all in the oven? Cold oven or preheated? Take them out just before filling them with ghee? Love ALL your videos! You and Jim do an amazing job filming, and the explanations are thorough. Thank you for sharing your knowledge and enthusiasm!
Your new overhead camera was a great idea. Good going as usual. Jim and you always do a great job training us. I much prefer ghee over butter. Thank you.
I've made several batches of ghee since watching your first video on the topic. I find that when I use European style butter, which has a higher fat content, the process seems to take half as long, and it doesn't pop and sputter as much. I also learned that when I make ghee in the summertime, it will go grainy as it cools if the room is warm, which is ok, but I like to move it to the refrigerator to cool to keep it smooth. Once it's fully cooled, I take it back out and put it in my food storage area. I just bought another 15 pounds of butter, so I will be making several batches very soon.
I made 3 different batches, all with different brands of butter. 1 cooked almost twice as long as the other 2 due to the water content & produced 1 1/2 c. less ghee than the other 2 brands. Quality definitely makes a difference. The grass fed butter was the fastest & produced the most ghee.
Thank you for updating the info, just getting ready to do this project. This isn't very often, but I've noticed that here and there you seem a little distracted. I'll wager the ladder explains it. Glad you have a new camera, and I hope the new camera won't make getting too warm a regular habit. Busy canning day today, gotta get in gear. Thank you for the videos, you have no idea how many families you're going to be helping, mine included.
I have been watching you for the last few weeks, and have gone and watched a lot of your older videos. I just pressure canned for the first time yesterday! I have completed 3 batches of pork roast and chicken breast. I am trying ground meat tomorrow and potatoes the next day. I have so much meat in my freezers that I dont have room for anything else. I am changing that now, your videos have made me more confident, and I thank you so much! I bought 3 pounds of butter today, so next week, Ghee will be in my future. Thanks again!!!
I made my first batch of ghee this evening. Was super easy & turned out well. Thank you for your instructions. Now I'm confident to do another batch soon. ❤😊🇦🇺
Thank you for doing this video again. I watched your other one several times and once my jars were open they molded quickly. I don't think I cooked them long enough for the solids on the bottom to brown. This makes me want to try one more time! Thanks for doing this!
I'm so terrified that I'm going to screw up and ruin it somehow. Butter is getting crazy expensive and I'd hate for it to go to waste. But at some point I have to try...right?
I made my second batch today.. I didn't burn it this time. a nice toasty golden brown this time. I will use cheese cloth next time. I used coffee filters much slower this time
Another video on this subject suggested the use of an enameled cast iron Dutch oven with a white bottom so you can more readily determine “browness” of milk solids. Also, if you are ok with just clarified butter America’s Test Kitchen recipe is a snap and foolproof: place butter in a cast iron Dutch oven (uncovered) in a pre-heated 250F oven for two hours. No need to watch it
I am originally from India and have been making Ghee and watching my mom/grandma/great grandma making Ghee from fresh milk > cream > butter > ghee my whole life. My grandparents had a farm and had both Water Buffaloes and Cows. Ghee is made from butter from both of these animals even today.
My favorite childhood memories are of my mother mixing sugar with the left over milk solids and then spreading that on a fresh made parantha and giving us as a snack to eat.
Now that I have my own children, I do the same with them and they love ghee making day LOL! If they are not in the mood, I will actually make soup/another Indian dish in the same bowl and that milk solids give it a great taste :)! It's kinda like how Americans use Bacon Grease but this is Ghee Solid Grease haha..
Thank you for the great information and the family experiences you have had making ghee. Jim
That's a great idea 💡
We were having indian vindaloo the same day I made the ghee. After reading your post I put some of the milk solids on hot rice. I LOVED it!
Great ideas. Thanks for sharing. I did feel a bit sad when I was tossing the solids away. I won’t be doing that in future!
Lol.. what the kids don’t know won’t kill them but it might hurt us 😅. Be safe we love you as much as your kids do 😘
Pam, I followed along with this video as I made my very first batch of ghee at the age of 78! I stopped it along at the different stages to make sure I was doing it correctly. Thanks for your expertise, knowledge, and tips!
That is absolutely fantastic! Good for you! So glad it worked for you. We are the same age!
Thank you for doing the ghee recipe again. My first batch did exactly what yours did in your last video. Several months later I did another batch and it acted just like this one did. I was so sure I did something wrong as it calmed down then foamed up towards the end of the process big time. I had to remove it from the heat because it appeared to be getting a tad too brown on the bottom. You both work so hard to help all of us, I'm sure the good Lord has a special place in heaven just for you. God bless
It's better not to burn milk solid too much a little brown is fine, you know it's done when foam settles completely and there are just transparent bubbles forming, but even if you accidentally burned the milk solids it won't spoil the ghee, it is just that the ghee pot can be used for fried rice or some curry if it is not burnt.. Also sometime there is too much foam but that's fine keep it in low flame and let it simmer and they will settle or you can spray some water over to reduce excess foam..
Same thing happened to me . I think it’s the salt!
First batch I did 50/50 salted unsalted . This time all salted and the foam was so thick towards the end I couldn’t see the solids and they got very brown. It doesn’t taste burnt but it’s very dark (and salty lol) back to 50/50 for me
The stuff in the bottom of the pan I save and fry potatoes with it.
Yum!
Made ghee for the first time in my 40+ years of canning. I made 8 1/2 pints of ghee today.
Thank you so much for teaching us, who isn't too old yet to learn new techniques.
Only one thing, what do we do with the milk as solids that are left over? I've been trying to use everything and not throw anything away.
I used mine to top off the homemade dog food for my little beagle dog. She loves it.
You are the consummate professor. Every angle precise and everything else explained so well. Thank you!! ♥️🙏🏼♥️
I loved your first video on making ghee. With this update, you have explained this in such a way that anyone could make ghee.. (even Homer Simpson). Absolutely brilliant. Very much appreciated.
Thank you so much 🙂
Fantastic video. I hope we can keep Jim off that ladder, I’d hate for him to get hurt. Y’all are such a blessing to your followers and fans like me. I really appreciate that there was still foam at the end, but it didn’t interfere with your final product. Thanks for everything you and Jim do for this community. God bless. ❣️
I’m guessing that you towel dried to jars before putting in the oven to complete the drying. I was concerned when you shook the jar and kind of expected moisture to come out, because if there’s water droplets in the jars, it will not evaporate in the temp and time they’re in the oven. Your first “Ghee video” has been my go-to for correct procedure. When I see other UA-camrs doing a quick ghee, I wonder how long their product will be shelf stable. We really appreciate you and Jim doing all your research and presentation to bring us fool proof (as much as possible,)considering human nature [mine] can mess simple things up
This video is exactly what I needed. I now feel confident enough to try this, and I hope to do so in the next week or so! The overhead shots really do help to see what it is I will be looking for to know when the butter has become ghee. I have so enjoyed learning to preserve foods in this past year and knowing how to make ghee feels like another wonderful skill to have! Thank you so much!
@Lilian Kennedy I used two coffee filters and didn't feel like I lost much volume of ghee. I just lined my mesh strainer with them. Seemed to work out fine!
I hope you keep the milk solids. Mix with some dark soft brown sugar for z wonderful cook's treat. This tip from an Asian lady on you tube.
Sometimes I stick my jars in my Cosori dehydrator to dry them fast with the opening toward the fan. Works great and the jars are warm.
I literally just purchased around 6-pounds of butter to make ghee. Thank you so much for all of the beneficial information that you share with us. God bless both you & Jim. ❤️❤️
Pam, I that butane burner you’re using cooks a bit hotter than you are used to on the stove. So you may have to lower the heat with the jelly pan. Jim, can you put the new camera higher and use the zoom to get your overhead shots, so you do not overheat? The new camera gives you much clearer shots. Very nice. Thanks!
Hello Mary
I scraped all those caramelized bits from the bottom of my pot and cheesecloth, mixed with a little sugar and cinnamon and have been spreading that on my toast. Yummy! I do hear making ghee with salted butter can make this too salty… I used 100% unsalted in my batches.
I made ghee early in June for the first time & I watched your first video the entire cooking process with great success. This stuff is liquid gold! I am now hosting friends to come over with their butter & jars to make their own!
Thank you ever so much!! 🥰
Learn, share, repeat 🥰
That’s great 👍🏻
We did the same thing!
That is so wonderful. Bless you all. 🙏
I went to my 89 year old sister;s and we did a batch. Now she is as hooked as I. Today she said she has used her 6 jars and needs to make more. THANK YOU seems so inadequate.
Just laid up (8) pint jars of "clarified butter" or "ghee" as otherwise known. One, the dairy solids upset our stomachs and we learned long ago to get the milk dairy solids OUT of the product. Two, this is a clear, clean and organic product for all our cooking needs.
Just found this remake. Already put up 20+ jars with the old video. I just bought 40 lbs on sale at my neighborhood Kroger. Thanks for the refresh. Before anyone runs out to their Kroger, only one of them in my town was running the sale.
Thanks to you, I always turn butter into ghee. So much safer imo for food storage (grid down) and saves refrigerator and freezer space. I love that you did it on the propane stove! Also, perfect for grid down situations.
I've had the best results with making ghee when I transfer the boiling liquid about halfway through the cooking process into a new pot. Most all the milk solids stick to the bottom of the first pot. It sure makes a lot more work, but turns out a better product. I then gently boil the ghee till all water is removed. It will stop producing tiny bubbles when the water & milk solids are boiled out. I sure enjoy and appreciate all your videos. You have taught me so much!
That is correct way of doing it it's better to make ghee in low flame and you can use the milk solid for curry or fried rice atleast that's what we do here..
@@WTFuzzzzI get to the almost the total clarified stage. Then strain through 4 layers of cheesecloth. Then in a clean pot do a second gentle simmer. Ends with an absolutely clear product.
I have a large stach of butter out in the fridge. You make this look so easy. I will be trying this again. Thank you Pam.
OH WOW GREAT timing. I was just about to make ghee. Thank you for all your hard work, Jim too
Lol me too. Have my butter in refrigerator waiting
Me, three. Butter is waiting
I watched your older ghee making video just last week, and then made up 8 lbs of butter into ghee with great results. I havevmore butter to use, so am watching this with interest to see your updates.
Excellent view into pot! Thank you so much!
Hello 👋
Just made my second batch of ghee. First batch was burnt. I used a non stick pan on med to high heat. I could not see the bottom of the pan and I overcooked it. Oh well. Second batch I use a stainless steel pot. Much better and I used low to med heat. Everything was looking nice very little bubbles and butter getting clear. All of a sudden it started foaming like yours did and I removed it from the stove and filtered it. Worked great then.
Sounds great! Jim
I’ve made ghee for years and do anywhere from 20 to 30 pounds at a time. Mine always goes through 2 foaming processes.
Yours looks good.
How long does ghee actually last on the shelf?
I'm curious about that also.
Love the over head camera! I've been making Ghee ever since you put out the first video on it!💗
I kept my ghee in the cabinet above the refrigerator so…. Guess what…. It’s the only thing from my food stash that survived hurricane Ian. If I get a chance to use it, I will think of this.
The overhead shots were great! Thanks Jim!
After watching this I finally tackled this project. Loved the outcome of 7 half pints from 4 lbs of butter. I used half salt, half unsalted so it wouldn't be too salty. In local canning group on Facebook, I had to educate them that it was no longer dairy. I loved the burble noise of the second boil. Lol. I referred them to you and a Master Class site online that tells all about ghee.
Thank you for this updated video!
Could you do a video testing and comparing some of the most popular water purification systems for homesteaders? I see many videos out there but most either have a) something to sell or b) a beef with some company. It would be nice to see some scientific evidence from a viable source. Thanks :)
GREAT idea!
You could always look at what the filters are certified to remove. Brita is a pretty standard one, PUR removes a few more things. Berkey says that they remove almost everything, but the catch is that they’ve never been independently certified, so you need to decide how much you trust the company.
If you have municipal tap water, you can contact your water company and request their testing data so you can see what’s in your water. A lot of times that info will be online.
If you are in well water, you can get get that tested too, but you will have to pay for it yourself.
There’s a big difference between water that is unsafe and water that just tastes a little strange.
I love the overhead camera. Thank you for thinking of us!
Hello Rhonda
Hi Pam and Jim 👋
The new camera perspective is fantastic 👌 It has great sound and picture quality. I hope you have many great experiences with it and I'm so pleased Jim is not putting himself at risk anymore with going up and down ladders. My dad is 77 and im terrified every time he goes out to the garden to trim back the high structures. It gives me such anxiety thinking of him or anyone getting hurt....especially Jim with bad leg. It's not worth the risk. Our bodies are so fragile sometimes.
Take care and all the best from the UK ❤ Paula.
I made ghee using your previous ghee video...turned out great! Thank you...tried a second batch and was not watching the heat so well. Guess what, brown butter tastes great too. Not burned but browned. Great for sauces and frostings too! Pam and Jim I love your incredible videos! Blessings all
I made my first ever batch of ghee today Pam as you made it look so easy. Only a small batch of 4 x half pint jars, but great to learn and build confidence. Thank you both so much.
My 6th jar has been shorter more of late and I think the butter producers are adding more milk or whatever than they did before. ?? It was helpful for me to see you do this process again. Thanks to you both for helping so many people plan and prepare for emergencies. But I'm with the kids, stay off ladders! Haha
Still a novice here, but I do skim the foam off, and usually lose about 10 to 15% of my initial volume. Not sure what variables are involved.
I just watched this video for the third time because I wanted to do this today. I have been stocking up on butter so today is the day. I made one 3 pound batch came out great, so cleaned everything and did a second batch. Hearing the Pop, Pop as I type.....lol. Love it. I am about the same age as you and am addicted to canning all of a sudden. I did ground beef yesterday and dry can chicken several times, also one of the chicken meals in a jar. Next I want to make the pulled pork and I have an 18 pound turkey I want to process...and Keep Jim off the ladder. My husband is forbidden to get on one, he just stepped off one and broke his ankle,,,Thank you for all you do and take care
Congratulations on all of your canning successes. Yes, we will take care and thanks for watching our channel. Jim
So sorry your husband did that. He should be healed by now. I'm late finding this video.
Great video. Putting butter on my next Costco shopping list to make this. I have been looking at more shelf stable items to store. This fits in perfectly.
Thank you so much for both videos about making ghee. I appreciate the overhead shot and want to say thanks for purchasing the camera. Please stay safe!
Thanks! Yes, we need to get back to using our overhead camera. We have just been so busy, we have not thought about it. Jim
Next time I make Ghee I will use my maslin pan. I'll also strain the product into a huge measuring cup to make the transfer to the 8 oz ball jars easier and much neater! Tfs! Please stay safe and sending hugs to you both.
Oh, a small fan angled towards the overhead camera should keep the heat at bay. 💜🙏🤗
It sounds like you have it figured out. Thanks for the well wishes and you too. Yes, the fan has been suggested and we will have to do to see how it works. Jim
This was a wonderful video, thank you so much. Great camera angles as well. May the Lord Bless you.
My first batch following your other video had the exact same issues! As a ghee novice I was a little lost and ended up going a bit long on time and it browned a bit but was not bitter. It has a lovely nutty taste that is ambrosia when popping popcorn. Don't fret if it's not a perfect batch. Ghee seems to be somewhat forgiving. Thank you for posting another video!!!!!
Just re-watched this again, for third time, (first recording and this one) in order to can my ghee for third year in a row. I like ghee, and I love canning. So what better way to ensure butter in an SHTF situation.
I didn't realize that there was a new video. I was referring back to your channel because I was/am making a third batch of Ghee and viewed the old video.. I wanted to share my experience...I used 12 sticks of salted butter. It "blopped" numerous times and made a mess. The fats and milk solids that were left behind were extremely salty. The12 sticks rendered 2 1/4 pints. I never imagined that there was that much salt , milk solids , water ,and fat in butter. YUK. I did a 4 stick/1lb of unsalted next ,just to see if it would be so violent with its blops. It never once did it. No more salted for me. Thank you for sharing.
Thanks for the experimenting with salted/unsalted butter for ghee. Jim
Love Ghee, I even Season my Cast Iron with it.
I've made Ghee with the oven method for over 10 Years, but this past Month our UK Butter has become much more expensive, so I brought some Ghee from the Supermarket. It was always more expensive then Homemade, but not now. Luckily I already had a Dozen 500g Jars.
Great Video though, & brilliant new overhead camera shots.
I've never tried the Stove top method.
TFS RRH, take care & keep busy everyone. ❤️🙂🐶
Hey Mrs. Rose, haven't seen you in a while,nice to see you. I love your videos and I'm here for a refresher as I'm making ghee today. Blessings to you ❤!
Excellent video as usual! Love the over head camera view! I found butter on sale last week & I am going to try this! I’ve been dehydrating like a mad woman on apples so I have made a bunch of your scrap apple jelly! It came out just like yours! But I used up all my 1/2 pint jars! So I got to get more! Loved the first video too! Keep Jim off that ladder! Thank you Pam & Jim! You are giving me such confidence on my food preservation journey! I ordered my first canner! It should be here tomorrow! I’m going to start canning! So exciting! Better late than never! I’m 67!
Thank you so much! I've watched your original one several times and have now made several batches and are planning to make more tomorrow. I could not imagine a world without butter! You are both so awesome!
Your videos are so helpful and motivating. I’m definitely going to make this. The overhead camera gave us an excellent view. Thank you both for sharing.
I'll try this. It's looks easier in smaller batches.
I did 6 lbs today and it yielded 5 pints and 1 half pint. I did use a very large stock pot and it worked perfectly!!
I made Ghee for the first time today following your other video. It was easier for me following it.
I did 4 lbs and it turned out right. Two of the jars didn't seal but that's okay, they'll get used first. I have more to do but not enough extra jars to use. I have to figure that dilemma out.
If they did not seal, place them in fridge while to preserve while using them. Jim
Thank you so much for your excellent explanations and practical advice when you make your videos. They are a perfect "go to" for "how to" for most everything. You and Jim are a blessing.
Gee is so expensive right now if you can even get it. I am finding that the jars run from 11.99 to 14.99. Holy smokes!! I found a store that had 3 of them left at $8.00. I took two. I will start making my own thank you very much.
This is why your channel is one of my favorites. I was getting ready to make ghee next weekend! How lovely 😍 👌 👍
Wish I could give you 2 thumbs up! Congrats on your new camera equipment ~ Jim, stay safe and keep your feet on the ground!
I made ghee with your instructions about 15 months ago, and I made 16 half pints today! I so appreciate your knowledge and teaching style!
You are so welcome! Jim
I’m making my second batch of ghee. First turned out great, hoping for continued success. It seems one of our local grocers puts butter on sale about once a month and I stock up every time. Freezer is FULL but I wasn’t going to let the great price pass me by. So decided to make ghee again. 😇
Thanks for the fantastic tutorial. You’re an amazing teacher.
I always use my "Pam Jam Pot " since you first taught us to make ghee! I followed your first video as I made it, pausing often as my ghee cooked to be sure I was seeing what you were describing... I got that frothy foam when I tipped the pan, too. I was afraid I had missed something but i kept going and it actually turned out wonderful! I'm trying to "put up" many jars for our food security. I use a canning sized stainless steel funnel with my cheese cloth inside (tiny binder clip holding it in place)... I pour from the pan, fill a jar, set funnel w cloth onto next jar, etc. We love it when our ghee has a touch of that "browned butter" flavor. Thank you from our hearts!🥰🙏🤗 ps. I found I can use my foodsaver lid attachment to seal a jar that didn't have enough of a heat/cold vacuum effect.
I do everything you said to, lol! So, so easy.
@@romainejayne1811 😊
Thank you for this updated video. Heading to my kitchen. Yay!! Prayers ❤
I ended up purchasing the Kilner pot that looks like yours, worked soooo much better than my previous attempts with a stainless steel pot. No eruptions with the Kilner pot! No mess to clean up and can keep the temperature up so it gets done faster.
I just opened a 2-1/2 year old jar of ghee and it was perfect! Thanks for the video
Pam, I’m always excited to see a new older video of yours because I know I’m going to learn something new every time!!! Thanks to you both!!!
Hello 👋
If you buy raw milk from dairy farmers then you boil it first > after boiling let it come to room temperature and put it fridge > it should have now a thick layer of cream> remove that and keep it in large container in fridge and use the milk as you would > continue this process every day till the container is full
Either after 20 days or 1 month take collected cream and either a wooden whisk or a electric hand mixer, put half a glass of water and mix it, you will get homemade butter now, and lots of liquid.
Now you can either freeze this butter for couple of days or you can process the same way it is shown here in this video.
Thank you for the information on ghee making. I will be making some for storage
Outstanding video and perfect timing. Thank you so much!
I’m new here ( and to canning) and appreciate these videos and the wealth of knowledge provided on this channel ! 😊 I’m so excited about this Ghee video because I have been contemplating how we can can butter- which we use a lot!
You've inspired me to try cooking ghee. I have lots of butter in the freezer that I'd like to make shelf stable! Looks very easy! Thanks for your great videos Pam!
i have made it 2 times on my electric stove and 2 times on my moms gas stove different everytime but all turned out good. ty for the newer video.
another great video Pam and Jim. Love the cameras and hope they do well for Jim. Yes, stay off ladders...us seniors are too old to be on ladders!!! Love this updated version of making ghee. You both are so helpful and awesome! Sending hugs.
Thank you so much for remind me about the ladders. It is only once in a while. On order to place the overhead in place, I have to climb on a ladder. Yes, I am very careful. Jim
Thanks for this!! Great camera shots Jim and great explanation Pam👍 muchly appreciated
Thank you, thank you, thank you. I appreciate you taking time to explain everything.
Thank you for another great video 💐💙🙏🇺🇲 Be careful Mr. Photographer.
Thanks from both of us. Jim
This is my second time doing ghee with you and Jim. First time around not all of my jars sealed. This time everything went perfect. Thank you both for all of your hard work. You explain things so well.
Blessings to you both!
Thank you our watching our videos. We are happy that your last ghee canning went so well. Jim
Thanks for posting again with these very useful updates! This is on my hit list. The price is butter has nearly doubled in the last year. I stocked up heavily on this item before the price went up. I probably have 40 or 50 pounds in the freezer from Sam’ club.
Love the overhead camera view!
80 or 100 half pint jars would be quite expensive. Because it is not canned, maybe recycle some jars from groceries.
I love my ghee. I searched for a shelf stable butter and happened on your original video. I made some and was so pleased. I keep it all the time now and use it in my cooking like butter. My favorite use is in my sour dough biscuits.
Hello Paula
That was such an interesting maths Pam. I haven't made ghee for years but will probably have a go again. The overhead camera shots were fabulous but appreciate it was getting somewhat hot. Another real education - thank you both so much.
Between this video and your previous video on Ghee, I've just made my first pint (I'm a newbie, so I'm starting small). Thank you for all your great infirmation!
Wonderful, I just followed your video again…… yesterday!! I made 40 pints of Ghee. I love it. It is by far, the most fun food product I make. I am on my 9th round of making it, all from your great video. I made both salted and unsalted versions. Thanks again Pam. I’ll check this video for updates.
Hello Mrs.Pam watching from Texas I love the color of your ghee. The crispiest at the bottom of your pot you can cook with your rice or spread it over hot rice or even salad . Take care and God bless you
We had not thought about that possibility. Jim
What a great video! I canned butter when I was given 20 pounds, it is wonderful and so easy. I think ghee would be fun as well to have in my preparedness stash!
Do you re-use the cheesecloth?
Would like to be sure I understand correctly: you put the jars, glass container, and strainer all in the oven? Cold oven or preheated? Take them out just before filling them with ghee?
Love ALL your videos! You and Jim do an amazing job filming, and the explanations are thorough. Thank you for sharing your knowledge and enthusiasm!
Thanks! Yes, correct, 20 minutes at 200 degrees Jim
What a wonderful teacher you are! I SO enjoy watching your videos and learning so much.
Thank you! Jim
Nice videography, Jim! Pam, your products are always so beautiful. Great work!
Thank you for this video. You are ON on my kitchen counter. Second batch. Perfect!
Thank you. Take care of yourself
Excellent video. Thank you so much! You always give me peace of mind when I watch your videos.
You are such a good instructor. Appreciate you so much.
Could also be the brand of butter, higher moisture content evaporated when boiling
Your new overhead camera was a great idea. Good going as usual. Jim and you always do a great job training us. I much prefer ghee over butter. Thank you.
I've made several batches of ghee since watching your first video on the topic. I find that when I use European style butter, which has a higher fat content, the process seems to take half as long, and it doesn't pop and sputter as much. I also learned that when I make ghee in the summertime, it will go grainy as it cools if the room is warm, which is ok, but I like to move it to the refrigerator to cool to keep it smooth. Once it's fully cooled, I take it back out and put it in my food storage area. I just bought another 15 pounds of butter, so I will be making several batches very soon.
Thank you for the information about your ghee experiences. Jim
I made 3 different batches, all with different brands of butter. 1 cooked almost twice as long as the other 2 due to the water content & produced 1 1/2 c. less ghee than the other 2 brands. Quality definitely makes a difference. The grass fed butter was the fastest & produced the most ghee.
Thank you for updating the info, just getting ready to do this project. This isn't very often, but I've noticed that here and there you seem a little distracted. I'll wager the ladder explains it. Glad you have a new camera, and I hope the new camera won't make getting too warm a regular habit. Busy canning day today, gotta get in gear. Thank you for the videos, you have no idea how many families you're going to be helping, mine included.
I have been watching you for the last few weeks, and have gone and watched a lot of your older videos. I just pressure canned for the first time yesterday! I have completed 3 batches of pork roast and chicken breast. I am trying ground meat tomorrow and potatoes the next day. I have so much meat in my freezers that I dont have room for anything else. I am changing that now, your videos have made me more confident, and I thank you so much! I bought 3 pounds of butter today, so next week, Ghee will be in my future. Thanks again!!!
I made my first batch of ghee this evening. Was super easy & turned out well.
Thank you for your instructions.
Now I'm confident to do another batch soon. ❤😊🇦🇺
I have done this from your past videos. Love it
Thank you for doing this video again. I watched your other one several times and once my jars were open they molded quickly. I don't think I cooked them long enough for the solids on the bottom to brown. This makes me want to try one more time! Thanks for doing this!
I'm so terrified that I'm going to screw up and ruin it somehow. Butter is getting crazy expensive and I'd hate for it to go to waste. But at some point I have to try...right?
@@katie7748 You CAN do it!!! Go for it Katie!!! I suggest watching this video several times then just go for it!!!
Hi Pam and Jim. Thank you so much for this video. I feel more confident in trying to make ghee now. You two are a huge blessing.
I made my second batch today.. I didn't burn it this time. a nice toasty golden brown this time. I will use cheese cloth next time. I used coffee filters much slower this time
Another video on this subject suggested the use of an enameled cast iron Dutch oven with a white bottom so you can more readily determine “browness” of milk solids. Also, if you are ok with just clarified butter America’s Test Kitchen recipe is a snap and foolproof: place butter in a cast iron Dutch oven (uncovered) in a pre-heated 250F oven for two hours. No need to watch it
Interesting, we had not heard that information. Jim
Thank you, again, for another video on ghee. I made some a few weeks ago, thanks to you and I’m thrilled I can do this! Hugs to Jim!
Thanks for this. I made my first batch of beautiful ghee. So proud, and I feel a bit more self reliant. Thanks again!
You're so welcome! And yes you are more self reliant. Jim