How to Make Ghee | Chef Jean-Pierre
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- Опубліковано 18 чер 2023
- Hello There Friends, Today, I am making Ghee for you all! After the Clarified Butter video, many of you asked what the difference between Clarified Butter and Ghee is. In this video, I explain the differences between the two and which one is used in certain cuisines. Come and learn how to make Ghee with me! Let me know what you think in the comments below!
RECIPE: 2 pounds (900 g) of whole butter will yield just about 4 cups (1 liter) of GHEE!
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VIDEOS LINKS:
How To Make Butter: • Make Butter in 10 Minu...
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Best cooking channel on UA-cam. I’ve cooked maybe 15 different dishes straight from this channel and they’ve turned out absolutely phenomenal.
🙏🙏🙏😊👍
Every single one turns out perfectly this man is so special
Ive learned so much, Chef JP has been a game changer for me , I've always been a pretty good cook, I doubt I'll ever be a great cook however I definitely up to my game watching this channel
@@ChefJeanPierrecan you cook Indian food and other Indian snacks and Indian desserts and sweets
@@ChefJeanPierredear sir 😍 we making this in a deffrent way we add ( Fried and ground coriander seeds// cumin// flour)
and believe me- you will forget your way 🥶🥶
if you understand that please make a video making it i want to see your face after smelling it 😂
this is Omani way from ( Oman 🇴🇲) in the middle east
thank you 🙏😘
I love how he impressed himself with the clarified pun. He could do a Netflix comedy special.
Haha I agree :)
He probably knows all the food jokes. It would be a great video if he told them.
It was so funny
He is absolutely adorable
He is fun to watch and listen to.
Jean Pierre, we humbly request a brown butter video too, the ravioli you mentioned sounds way too delicious to pass up
Brown butter with sage is awesome over Ravioli
The face reactions and the hands are really iconic at this point, it never goes boring watching you!
Chef Jean Pierre is the best teacher. I have learned so much from this great chef.
Same here!!! He’s GREAT!
Me too! I love this man! He’s a Legend!
Agreed!!!
The best!!!
100%legit#teacherchef
As you always say, "This is not hard, I promise you!" And Chef, you never break that promise! 😊❤
Traditionally in India we use the churning method. After churning the cream starts creating a clump. We remove those clump , collect them and then melt them in a pan. The nutrition value of white butter is far more than that of yellow butter. Its loaded with Vitamin A, free of preservatives and suprisingly it can burn fat if consumed early morning on empty stomach. It is a natural lubricant for joints and muscles. It also works as a antacid if consumed with food generally rice or rotis (flattened bread).
I think consuming ghee for fat burning is a myth. Some Ghee lovers must have made it up. It sounds thermodynamically impossible.
I thought yellow butter generally means it was grass fed and contains more k2?
@@joseph1845 you can read more about clarified butter . You will get a fair idea about the difference between regular butter and the clarified butter.
Awesome how he takes the time to explain whatever he's cooking ❤ Also love the humor he adds,..better than any cooking show I've ever seen 😊
That's why over 1M subscribers
One of the most important ingredients to cooking food is to have fun while doing it. Too many Chefs make cooking look like hard work! Thanks Chef Jean-Pierre for showing us the fun way of cooking.
I truly believe anyone who watches just a dozen of his videos, can out-cook most line cooks, hands down.
🙏🙏🙏😊👍
BTW the brown milk protein residue is called बेरी (berry) in my language (Marathi). It is highly nutritious and when mixed with equal amounts of sugar, it tastes wonderful. You can also feed it to your pets.
Our dogs just love it. When we cook ghee in our house, they know from the smell that a treat is on the way!
In Egypt we call them (murta), we eat it with bread and it often a little bit salty because we often use farm salted butter ..we cook eggs with this too gives a nice taste..and similar to sugar we sometimes mix it with dates or date paste qnd oh lord. It's amazing
Tasty and delicious but It's very carcinogenic and far from nutritious.
In Bengali we call knakdi, we too eat it with steaming hot rice
@@rodimusprimetime really,.. please give us the double blinded study ,.....at the very least and not somebody's opinion. We all thank you
@@plinnytheother6107 I'm a Chef 30+ years. From cook to personal chef to corporate chef to personnel assistant in the film industry. I have my food safety level 3 and everything that goes with it. I also have a University level degree in basic science. Browning any type of food creates "carcinogens". I suggest you google the word. Just because food and food culture has been passed down for generations doesn't mean it's healthy. Even French fries and deep fried foods are cancerous. Including BBQ. The more you eat the increase levels of carcinogens levels in your blood. Don't believe me that's fine. Enjoy. I'm not saying don't eat it. Because it is tasty like i said. But if you eat it regularly you have a problem. My point was. It is not healthy nor has health benefits. Have a nice day
Great video, as always Chef!! :-) Traditionally, Ghee in India is made with fermented/cultured butter, which gives it a deeper complex flavour. Also, some ayurvedic recipes are based of Ghee, where it is mixed with other ingredients, and left underground for multiple decades.
Interesting 🤔
That's gotta cost a fortune though.
"left underground for multiple decades"
woah how have I never heard of it
*Multiple Months
@@4.0.4 Milk is plentiful in India
All milk products are cheaper when compared to other Nations
Being the biggest producer and consumer of milk has its perks
I made the clarified butter and have been cooking with it for the past couple of months. The difference in taste, particularly for steaks and chicken dishes is amazing! Try it if you haven’t already. Thanks Chef.
Not only that, this is our traditional Slavic butter, and I will share secret with you, that in order to cook anything, you would need to use 5 time less butter, if you would use liquid butter. Chee butter have a state (never absorbed by food, and do not evaporate) Enjoy
I don't care what you make Chef Jean-Pierre - I'll watch and enjoy every time. Keep at it!
As someone who has prided himself on appreciating and judging all things about "personality," give a huge thumbs up to this guy.
Chef Jean, I've been making Ghee for about 3 years now. I really like it. I bought a cast iron kettle like you are using. It's much easier to see the bottom so you don't go to far with the browning of the milk solids. I quite buying salt free butter. When you make the Ghee, you lose most of the salt. I save the settlings and melt a tablespoon or so down and add it to my bun recipe and don't add any extra salt. It works great. I use the half pint wide mouth jars to store it in. I put a jar on the counter and never refrigerate it while using it. Never lasts more than a week on my counter anyway. Works fantastic for frying Northern Pike.. That is the fish I catch most of the time. Once in awhile I get some yellow perch. But always cook it in the Ghee. Keep up the great work. Really enjoy your videos.
Every time I watch your channel, Chef, I learn something new. Thank you!
I have a crop of Morells, black trumpets and honey mushrooms that come up every year. Sautéed in ghee they are a real delicacy. Thank you, Chef Jean Pierre for this method- so simple.
Chef JP would make the best ambassador for any butter brand :) I have not seen a chef as passionate about butter as him lol
The first time I tried to make clarified butter (from a previous Chef JP video) I cooked it a bit too long and made Ghee. For me it was a "happy accident" because the "nutty" flavor was delicious. Thank you for clearing this up Chef: I didn't actually make a mistake (I mean I did, because I made Ghee, not clarified butter, but it was still delicious), I just didn't know I was making Ghee. This is a MUST for every kitchen. Try using Ghee when making Popcorn, and grind up some Kosher salt for the topping. Better than "movie popcorn", I promise you.
I did the same thing with his clarified butter recipe - I’ve made it three times and the third time I accidentally made ghee. lol! It’s delicious! I don’t know that I will be too worried which way it turns out the next time. Yum!
Awesomeness
I did the same thing and thought I had ruined it. I didn’t know anything about Ghee at the time and threw the whole batch out.
@@jimarcher5255 Oh no 😂 I have never made it, so here goes. ❤
You’re the best chef.Thank you so much 😊❤❤❤
Thank you, Chef, for being a wonderful teacher. Thank you, Jack, for the laughter.
Most entertaining cooking channel on UA-cam. Last 2 days, completely bing watching all Chef’s videos!!
Thank you Chef Jean-Pierre
JP, you are the only one out there who could make such an entertaining video on making Ghee! I love the added comments from Jack! Just a very well done video!!!
This goes directly to the esentials. Thank you JP (and Jack) for the effort you put in what I belive to be the Best cooking channel I've come across. 🤩
Thank you 🙏😊
The only cooking channel where all tricks and hints work. Every single receipe worked perfectly and everyone in our family loves your dishes. I am so thankful.
Thank you so much 😀
I rarely watch another chef, you sir provide all of my cooking instruction needs. Glad I found you.
I can feel how much you enjoy cooking. That´s what encourages me to do the same. Your enthusiasm is contagious, LOL. Thank you very much, Chef Jean Pierre!
It's amazing what I have learnt from you on this channel.
You are a real gem.
Okay, was it me or could anyone else smell the butter at 4:56!? 😄
Thank you for another useful recipe. Always a pleasure and I ..., um, *WE*, (the CJP Fan Club), are always grateful!
Have a great day, Chef, Jack and Crew.
Yeah, I smelled it too.
I thought it was just me!!! Smelled amazing!
Literally
No
Chef Jean you make cooking so easy to learn for all skill levels. Thank you so much for all you do to help each of us. ❤
Chef John is the best!! I have learned so much by watching this channel. Charming and down to earth, he is a joy to watch
Chef Jean Pierre you are a marvellous teacher and a endless wealth of knowledge of cooking. I've learnt more from you than what I learnt in my entire chef apprenticeship.
Thank you! 🙏
This came at the perfect time for me! I'm on a special diet and Ghee is one of the things I can use. Thank you Chef❤
Chef, you put a smile on my face every time. Thank you kindly for your work.
One of the greatest and blessed teacher! Thank you 🎉
Thank you, Chef, I never knew the real difference between clarified butter and Ghee until this episode; I thought they were the same thing. Almost!
We love Chef Jean-Pierre!
Thank you for clarifying so much in this video, chef! 😊
'clarify'... 😏
As I cook and bake through the years, I'm learning with every recipe that planning, patience and time are often the most important ingredients in cooking. Thanks for being so thorough and fun loving!
Chef is such a treasure! Thank you so much for everything you do!!
Thank you! I’ve been making my own ghee for years. So easy to do and fun too!
Chef Jean Pierre, thanks for clarifying the clarified butter. 😀❤
What's left at the bottom of the pot is called 'morta' in Arabic. In Egypt we use to fry eggs with, or just eat it with bread. Tastes nice, but is very salty though.
You are such a charmer . Thanks Chef Jean Pierre, you taught me how to make happy meals again and again. I did follow your steps to make the ghee and your teaching did help to make things easy and fun.
You know, i was a cook/chef for 30 years, but NEVER made ghee before, i thought it was the same as clarified butter 😅…thanks Chef JP…that shows that you’re never to old to learn😃👍🏽….AMAZING❤️
EXCELLENT! I've been wanting an instructional video for ghee and clarified butter (and the difference between the two). Thanks so much, Chef!!!
Thanks, Chef. In our country, we usually use handmade butter for making ghee (which we call Animal Oil or Sari Yagh (meaning yellow oil)). There are also 2 types of butter, one made from cream and the other from yogurt, which if you use yogurt butter to prepare, the result will be better.
Thank you for doing this video. I've been making my own clarified butter ever since your video on how to do that. In it you distinguished between it and ghee and promised to do a video on ghee. Good things come to those who wait. I love your channel, and my family loves what I cook from what I learn.
Same here!!!!
Thank you so much Chef Jean-Pierre for your beautiful, wonderful, awesome works!!!
It is unbelievable how much I have learned and tried by watching Chef, you are an exceptional Teacher and Chef. Thank you both for doing these videos and inspiring us all.
I make a clarified steak butter a couple of times a year. Once it has been clarified, I infuse it with sage, thyme, rosemary, shallots and garlic.
Is this actually a clarified tallow (beef fat) or are you simply stating clarified butter [used exclusively for steaks]? Curious if it's a different product. Thanks.
Great idea Winters! I started a container herb garden outside this spring so I’ll have fresh herbs for cooking through fall. Probably going to get more sage, thyme, and rosemary than I can use as I prune, so I’ll probably try this and some herb butters. Any suggestions for infusing the Ghee? Do you add just sprigs to the butter while simmering, or make it a separate step after you’ve separated the Ghee?
Great idea!!
I never got around to making my own clarified butter, but I did find a jar of ghee at the supermarket so I gave it a go. My goodness, my steaks have never been better. Literally every single one I've made since I bought the jar a month ago has been the best one I've ever had 🤣
if you make your own it comes out much cheaper than store bought, definitely worth doing it at home. and you only need to do it every few months.
Home made ghee tastes better too.
IN INDIA, GHEE IS USED TO PREPARE A NUMBER OF DIFFERENT RECIPES. ALSO IT IS VERY HEALTHY. BUT DON'T GO OVERBOARD IN AMOUNT.
@@Browneye2566In India , Grass fed A2 Cow Ghee is considered the best in quality.
I am obsessessed with Chef Jean-Pierre. I think I think I watched 17 years worth of videos! Thank you, Chef!
Thank you so much Chef! Literally everything I ever learned in my culinary endeavors, I am re-learning from you, in a way that replaces the original with a joy of cooking. You sir are the happiest and funnest Master Chef / teacher in this world. You always make me smile! :)
When we made Ghee, when I was young, we saved the burnt bits and used them on toast bread to give it some plesant nutty flavour, that way even those bits were used up in something.
Wonderful, Thanks a lot, I was waiting for this video, for quite some time. Thanks again. 😊
I love these kinds of videos, like how to make butter, clarified butter, (now ghee), stocks, pesto, things that are simple but they add another dimension to cooking!
I’ve learned so much from this channel. Was really surprised decades ago when making clarified butter and it started smelling nutty. Since then I’m not sure which butter I prefer so I make both clarified/ghee and can have choices. It’s all about having options and experimenting in the kitchen to make better creations. Respect!
Wonderful video. I have been buying ghee for years, but its so easy to make and think it tastes better. Love cooking with ghee, and also like it on popcorn (tastes more buttery). Thank you chef and Jack for another great video.
Thank you for the lesson.
Since you have taught me about clarified butter and ghee my family loves my cooking so much ..ty very much
I am obsessessed with Chef Jean-Pierre. I have watched 17 years worth of his videos. Thank you, Chef. I have learned so much.
In my opinion, the best cooking channel on UA-cam. Love Chef’s attitude as well.
Thank you so much 😀
Thanks Chef for making sure we feel like it's fun, bit when it's time to get serious, we can handle that too! Cheers!
Thank you chef Jean Pierre you are an Amazing teacher by explaining us from A to Z 🙏🙏🙏
Perfectly explained! Super easy directions to follow! Thank you so much Chef!
I love these videos so much. Chef is so down to earth and so funny 😂 I get to learn and laugh all at the same time. Chef: you need to do a special episode where you get one of your viewers to come cook with you. That would be awesome 💜
Ok aunty 😊
posted 24 min ago and already 2.3K views. Thank you for taking the time to post. :)
That's the man who loves the cooking and it loves him back. I'm not that devote to the process itself, but I love cooking for my family. I didn't cook something fancy, but home rustic and simple cooking have it's own joys. Soups, pasta, fish, stews and so much more. It may be simple, but fulfilling anyway. Also even if I didn't use your recipies I definitely using some basics and techniques, because basics matters the most in any craft. And it also nice to see someone who enjoy cooking and sharing his wisdom so much.
I am addicted to Chef Jean Pierre and his channel and recipes !
Finally someone who makes real ghee and doesn't try to sell you clarified butter as ghee or vice versa. Thanks chef Jean-Pierre.
Actually this is not real ghee. This is supposedly an alternative which comes close to ghee but not ghee. Original ghee making is a long process and requires atleast 10liters of full fat milk for a 1kg of ghee.
@@chittich I have seen several preparations made by chefs of Indian origin, and none of them have used 10 kilos of butter to reduce it to 1 kilo. All of them have made a preparation very similar to that made by chef Jean-Pierre. It would be nice if you mention the sources, because I find it weird that someone can reduce 10kg of butter to just 1kg.
@@MotinQ i said 10liters of milk. Not 10kgs of butter.
@@MotinQ Traditional way of ghee making:
1: Buy 1 ltr full fat milk from milkman everyday.
2. Boil the milk, dont stir while boiling, a layer of fat will form. We can use the milk without distrubing the upper fat and cream layer.
3. Let it cool down until when luke warm or until when you can dip your pinky without burning yourself.
4. Take a spoonful of yogurt and drop it in the milk. Don't mix it.
5. Keep the milk aside in a warm corner to ferment and set. All of it will turn into yogurt.
6. Congratulations! This is how yogurt is made.
7. Now take the upper fatty layer on the yogurt before anyone eat it.
8. Do this again and again. Store them everyday in refrigerator.
9. When you have good amount of fatty yogurt layers, churn them in a mixer jar. Use cold water to speed up the process.
10. After 10 mins or so fat solids will float, seperate them.
11. Now we made buttermilk. Great probiotic drink, good to beat the heat.
12. Take all the seperate fat solids and heat it, after sometime they will look like our chef's product.
13. From here it same as the chef say.
Its very laborious process but its worth every penny. My mom makes it like this everytime. Ghee is very addictive, delicious and healthier compared to all oils available in market.
@@chittich bro that is basically how butter comes out of heavy cream. he just started directly with butter but its the same process.
Hi chef J P I never made that thanks at for showing of your great skills 👍😋
Thank you, Chef, for this video. My nephew and his wife have switched to using Ghee, and I was talking to him about making his own yesterday (father's day). How funny is it that you did a video about making it, so I just sent the video to him. You are a blessing to all of us who love to cook.
Ive learnt more about cooking from this wonderful man than all other cooking channels and people combined. Thank you!
Perfect timing
Bold of you to assume I would not drink ghee lol. Excellent video as always thank you chef.
as always Chef J P entertaining and educational you make us all want to cook!! you remind me of my bricklaying teacher he encouraged me and spent time to explain the reasons to do things and why everything else fell into place xx
One of the best tutorials! Everybody should know how easy this is!to make - especially considering the price of Ghee in supermarkets ?
Thank you, Chef Jean Pierre ❣
Again, what can I say? The nutty professor strikes. I have made clarified butter a bit but last week I made ghee. The one problem I had, and this will help those who are doing this for the first time, is to size. Many of us are probably not using 2 lbs of butter maybe half of that. I have a french butter bell I love but it holds around a stick and a half. I could make more and store it somewhere like ice box but We are often low on space. So I put my butter (1.5 sticks) in too large of a pot. And what happens…it boils to fast and the edges burn. It tasted fine, quite nutty, but was a bit dark for presentation purposes. I should have used a very small pot. But I don’t have one anymore. I think my wife gave it away. In any event the ghee was great and I love seeing JP making it.
As an Indian always a pleasure to see gora Saab learning Indian ways.
waah re gulam...
@@thehawkseye3412:yeh gulami 600 saal ki hay. Note keyjeeye Gora aur Saab (saheb= musalman official).
The hawk is Spot On!!
The Living Legend! Chef Jean Pierre! Your personality is your greatest flavor!
Done and done. Easy as butter! Thank you Chef for another great recipe.
As an Indian , the Ghee we get from Indian cow, we also call them ‘desi cow’ or A2 cow, is like a medicine and are the best. We keep it in clay pots , and eat fresh. For me nothing tests better than a desi fresh ghee. Not to mention the health benefits if eaten in moderate way.
I have a clay pot I bought for cooking over a camp fire, but haven't used it for that purpose yet. Maybe I'll use it for ghee, it has a tight clay lid. Does yours have a lid? I'd be interested to know.
@@robinmitchell4721 If he uses it then it must have a lid. Whether clay lid or wooden. Not everyone keeps it in clay pot though. Clay pot will soak it and may give it an earthy smell. Though I am not surprised if some do for that kind of flavour. I myself like milk preparations served in clay at times. But I haven't experimented with it much beyond occasional tea or milk or some milk sweet.
In Indian cuisine especially vegetarian, we use ghee like westerners use bacon 🙂. Want more flavor, richness? Just add a spoonful of ghee after your dish is done 🙂.
I think you mean Americans.
@@danielimms4979 My mistake sorry. I thought all western cuisine did it.
Very nice description of the difference between ghee and clarified butter. My mother used to mix some hot rice and salt with the burnt left over bits from the pan after making ghee and it tasted wonderful.
I have wondered what the difference is between clarified and Ghee.This was a terrific tutorial, thank you Chef!
Awesome video, thank you Chef! Thank you Jack, love the comments 😂❤🤗
Ghee, never ever heard of it before. A nutty flavor to add to your steak, fish or fowl sounds really good.
Damn, you sure do learn a lot from this channel!
Congratulations on another fantastic and informative show!
You don't have enough commercials!😁
🙏🙏🙏😊
when i hear you say 'OK Friends', i really believe that you are my friend, and i appreciate your warmth and enthusiasm.
I love your video Chef John, and I'm glad you brought out the differences between ghee and regular clarified ghee. People always ask what my specialty is, and for savory food it is Indian cooking. It was the "last frontier" for me and when I first started I was very intimidated at the amount of spices , so it took me a while to get comfortable cooking with it. So for those out there who are trying to cook indian food, don't give up. I was fortunate to have found a website run by two Indian ladies in america and they make Indian food look much easier to cook. I taught cooking lessons at a college (which I loved) and am now retired (I miss teaching)😪But your videos are wonderful !
I think that listening to Chef Jean-Pierre is awesome because he's a top professional that still has the childish enthusiasm of a beginner and he's not smug at all. He takes all the time to explain even very basic aspects. Thank you
Thank you 🙏
Fantastic video. In India we mix sugar in that black residue remaining at the bottom and eat it as dessert. It tastes so good!
Also while making ghee if you add a pinch of salt, the texture comes out so good.
Merci Chef ! toujours un plaisir d'apprendre avec vous.
This was the best and ***clearest*** (**badum tiss**) explanation and description of WHAT and WHY and HOW regarding ghee I have come across.
Nearly every other "recipe" just assumes the viewer is aware of some stage that they themselves the "explainer" leaves out.
CHEERS and many thanks Chef!
Love these videos, Jean-Pierre is so knowledgeable!
Great video, Chef!
Question: Why do we stop pouring when we get to the brown bits at the bottom of the sauce pan? Wouldn’t the cheese cloth and the strainer filter them out? Thank you!
Great question! Some minuscule particles would still go through it is best not to take a chance! 😊
I love this guy. Experience plus a good personality equal success in life. Translates to the kitchen. 🎉😊
Good morning, Dear Friend Chef Jean-Pierre.
Thank you for sharing another secret tip.
Question, when do you use clarified butter and when would you use Ghee?
❤
Nanette and Rick Mansberger East Lansing Michigan
I'll do a video on that subject soon! 😊
I wish I had you as my tutor when I was doing chef training many years ago! 😁
Jean Pierre taught me to make my own butter and now how to preserve it as well. Wonderful video, thank you
Best teacher ever❤❤
amazing god bless usa
JP is/was French.......What does a good chef have to do with God....?