Just black burnt butter! ruinedit. Did I cook it too long! I just tried again on a lower heat and the same thing happened. Was looking ok, then in a matter of seconds all went black!
Yes, there is a critical point where you have to be very careful. Eventhough it looks like it is not done, you have to stop stirring and turn off the stove and it will still sattle down solid part at bottom and only ghee will be on top to strain out later. So please watch video carefully and also visit website for more tips. This is very easy recipe but you have to learn some techniques...
Mine just burnt before any decent layer formed! When I pored it through seive it just went straight through! I turned the heat down low as well! another guy on another video said a really low heat for an hour and a half?
If you read timing in any recipe, it is meant to for that particular amount. But it really depend on what amount of ghee you making. If you have very less amount, it won't take that long 11/2 hours...
I madeGhee.I let it boil until I could see the bottom of the pan.I let it a little more after it became clear. It didn't smoke.After strain it wasn't clear.In the fridge it became whiter.It doesn't taste bitter.When to take it from the fire?Just when the liquid is clear? I read that it had to be let a little bit more to mature.If I let it too much I am afraid that I will spoil it. I read that it becomes toxic and it has to be thrown away.What are the indications that the ghee is overdone?
Usually when hard particals sits at bottom and ghee looks clear. Once it stops coming to the boil, you let it cook undistarbed. So hard particals sits at bottom and top gets little clear. Hope this helps.
No difference but some poeple consume raw ghee as well, not just for cooking. My family use ghee on rotis and rice where grainy ghee works great. Enjoy!
Yes, actually during my India trip, my niece gave me all gravy recipe that she learned from cooking class. And glad now to share with you all. By the way, color is used to make yellow, brown, red or green in India but still will try to share with some more ways. Keep enjoying.
As I said home is always better tasting and also smells great. So definitely should make your own if you using store bought. Homemade recipes are very satisfying and gives a pleasure.
This recipe is a great help to beginner. I always wanted to make my own ghee. But the due to the fact that never trusted written recipe, you video instructions make it much more easier. Thank you
hi Bhavna, i heard that you can add nagarvel paan in ghee to preserve & for getting nice smell. Is that true? Please give any other ideas for preserving.
Hi Bhavna ji, can you please show how to make eggless oatmeal muffins? i really love muffins a lot but i never seem to get it right without egg. I'll be so grateful to you.
If you provide me the recipe, the way you making, may be I can help you for right egg substitute. Recently I made yellow cake with Tofu and came out really really great. I am going to upload that yellow cake soon. But till I show you muffin recipe, you can give it a try with egg substitues.
You most welcome. I wanted to show this for long time now. There are many recipes I am going show that required ghee so this is the key ingredients for all coming up recipes. So keep enjoying. Be sure to make ghee when you have enough time at least half an hour to finish whole process. Timings in this video are just suggestions...Instead of focusing on time, I would rather pay attention to changing texture of butter at each steps. Feel free to ask if any questions.
That's good to know that you can make from margerine, too. I remember my mom making ghee from cream but when i got Canada, I started making my own from butter only. Whenever I get good deal on butter, I make almost 1 or 2 kg.
@SuperVeggieDelight hi Bhavna.... nice recipe, but please dear could u post me the recipe about how do we make the trure original ghee i mean desi ghee , the one ancestrally made from liquid fullfat milk... i really wanna do that again.. a hindu origin mauritius 22 yrs guy... cooking fan....
Might not be able to do video, but I will take recipe from my mom from India who makes still original way and will post on website. I will let you know when I post. Thank you
@SuperVeggieDelight the ultimate use of YT sharing knowledge aspiring others for a better living.
childhood we used to make ghee by first boiling pure fresh cow milk n the first cream was removed... etc n final stuff frm the process was smething like burnt sugar like in the base of the heavy pan... i remember every one in the locality wld get to knw dat we was making ghee.
dear could you post me the video about how the cream is removed from frsh cow milk... n how is rabari done krishna makhan
Sorry but I tried to get cream from many differetn milk but never got success since in the US, fat is removed already in most milk. Even fat milk can't give cream. So won't be able to show how to take out cream but I posted recipe on website how my mom makes ghee in Indian out of milk.
Make sure you use a heavy bottom pan! If it will cause eggs to burn and stick, don't use it!
BooGooNFlowoo4Evoo 4 months ago
Just black burnt butter! ruinedit. Did I cook it too long! I just tried again on a lower heat and the same thing happened. Was looking ok, then in a matter of seconds all went black!
optimistic75uk 4 months ago
@optimistic75uk
HI
Yes, there is a critical point where you have to be very careful. Eventhough it looks like it is not done, you have to stop stirring and turn off the stove and it will still sattle down solid part at bottom and only ghee will be on top to strain out later. So please watch video carefully and also visit website for more tips. This is very easy recipe but you have to learn some techniques...
SuperVeggieDelight 4 months ago
Mine just burnt before any decent layer formed! When I pored it through seive it just went straight through! I turned the heat down low as well! another guy on another video said a really low heat for an hour and a half?
optimistic75uk 4 months ago
@optimistic75uk
HI
If you read timing in any recipe, it is meant to for that particular amount. But it really depend on what amount of ghee you making. If you have very less amount, it won't take that long 11/2 hours...
SuperVeggieDelight 4 months ago
Bhavana, I prepared the ghee but forgot to strain it. Is it spoiled now or can I warm it again and strain it?
Monica8753 6 months ago in playlist Cooking videos - to watch
@Monica8753
Hi
I m not sure...you can give it a try. Just warm little bit and wait till all hard particals settle down at bottom and strain. Good luck!
SuperVeggieDelight 6 months ago
hi bhavana ban.. you know ur best...........your cooking is enjoyble very nice
2144nick 9 months ago
@2144nick
Hi
Thanx a lot and enjoy!
SuperVeggieDelight 9 months ago
I madeGhee.I let it boil until I could see the bottom of the pan.I let it a little more after it became clear. It didn't smoke.After strain it wasn't clear.In the fridge it became whiter.It doesn't taste bitter.When to take it from the fire?Just when the liquid is clear? I read that it had to be let a little bit more to mature.If I let it too much I am afraid that I will spoil it. I read that it becomes toxic and it has to be thrown away.What are the indications that the ghee is overdone?
kumbhaka 1 year ago
@kumbhaka
Hi
Usually when hard particals sits at bottom and ghee looks clear. Once it stops coming to the boil, you let it cook undistarbed. So hard particals sits at bottom and top gets little clear. Hope this helps.
SuperVeggieDelight 1 year ago
Hi Bhavana, thanks for the recipe. Can I use salted butter to make ghee?
rash0615 1 year ago
@rash0615
Hi
Unsalted butter is used. I have never made with salt. If you want to try, make very small batch. Enjoy!
SuperVeggieDelight 1 year ago
@SuperVeggieDelight Yes, you can! The salt is attached to the milk solids, not with the ghee. I scoop up the milk solids that float though.
that1nigglet 11 months ago
thanks so much :)
tasnuvat 1 year ago
@tasnuvat
Hi
You most welcome anytime. enjoy!
SuperVeggieDelight 1 year ago
what difference does the texture (grainy or smooth) make to cooking once it's melted again??
adamp108 1 year ago
@adamp108
No difference but some poeple consume raw ghee as well, not just for cooking. My family use ghee on rotis and rice where grainy ghee works great. Enjoy!
SuperVeggieDelight 1 year ago
which brand butter did u use for making ghee..i have tried so many times ghee but every times it becomes black...
coyjeetu 1 year ago
@coyjeetu
Hi
I usually make from Walmart brand GV. Enjoy!
SuperVeggieDelight 1 year ago
@wheresmylife
Hi
Yes, actually during my India trip, my niece gave me all gravy recipe that she learned from cooking class. And glad now to share with you all. By the way, color is used to make yellow, brown, red or green in India but still will try to share with some more ways. Keep enjoying.
SuperVeggieDelight 1 year ago
Hi Bhavna
I usually buy ready one. But your homemade looks so fresh and great!
Will give it shot..
canadiandesi420 2 years ago
Hi
As I said home is always better tasting and also smells great. So definitely should make your own if you using store bought. Homemade recipes are very satisfying and gives a pleasure.
SuperVeggieDelight 2 years ago
Hi Bhavna
This recipe is a great help to beginner. I always wanted to make my own ghee. But the due to the fact that never trusted written recipe, you video instructions make it much more easier. Thank you
vanitavishram1974 2 years ago
hi Bhavna, i heard that you can add nagarvel paan in ghee to preserve & for getting nice smell. Is that true? Please give any other ideas for preserving.
ancienttreasure 2 years ago
Hi Ancientteasure
Yes, you hear right. I also use sometimes, mango leaves if I have available. That also helps in preserving ghee with good smell. So enjoy!!
SuperVeggieDelight 2 years ago
Hi Bhavna ji, can you please show how to make eggless oatmeal muffins? i really love muffins a lot but i never seem to get it right without egg. I'll be so grateful to you.
monkeymind09 2 years ago
Hi
If you provide me the recipe, the way you making, may be I can help you for right egg substitute. Recently I made yellow cake with Tofu and came out really really great. I am going to upload that yellow cake soon. But till I show you muffin recipe, you can give it a try with egg substitues.
SuperVeggieDelight 2 years ago
my mum makes it same way too thanks bhavna for all this wonderful receipes
simrajain2 2 years ago
Hi
Thank you for sharing.
SuperVeggieDelight 2 years ago
Thank you for showing us how to make homemade ghee, Bhavna! I can't wait to try this!
sleepyfacedangel 2 years ago
Hi
You most welcome. I wanted to show this for long time now. There are many recipes I am going show that required ghee so this is the key ingredients for all coming up recipes. So keep enjoying. Be sure to make ghee when you have enough time at least half an hour to finish whole process. Timings in this video are just suggestions...Instead of focusing on time, I would rather pay attention to changing texture of butter at each steps. Feel free to ask if any questions.
SuperVeggieDelight 2 years ago
Excellent recipe!!!
I'm going to try this! I read once that you can use margerine too and it will come out more yellow, but I'm going to try the way you did it.
Woweee
TakeSomeAdvice 2 years ago
Hi
That's good to know that you can make from margerine, too. I remember my mom making ghee from cream but when i got Canada, I started making my own from butter only. Whenever I get good deal on butter, I make almost 1 or 2 kg.
SuperVeggieDelight 2 years ago
@SuperVeggieDelight hi Bhavna.... nice recipe, but please dear could u post me the recipe about how do we make the trure original ghee i mean desi ghee , the one ancestrally made from liquid fullfat milk... i really wanna do that again.. a hindu origin mauritius 22 yrs guy... cooking fan....
kritish0007 1 year ago
@kritish0007
Hi
Might not be able to do video, but I will take recipe from my mom from India who makes still original way and will post on website. I will let you know when I post. Thank you
SuperVeggieDelight 1 year ago
@SuperVeggieDelight the ultimate use of YT sharing knowledge aspiring others for a better living.
childhood we used to make ghee by first boiling pure fresh cow milk n the first cream was removed... etc n final stuff frm the process was smething like burnt sugar like in the base of the heavy pan... i remember every one in the locality wld get to knw dat we was making ghee.
dear could you post me the video about how the cream is removed from frsh cow milk... n how is rabari done krishna makhan
kritish0007 1 year ago
@kritish0007
Hi
Sorry but I tried to get cream from many differetn milk but never got success since in the US, fat is removed already in most milk. Even fat milk can't give cream. So won't be able to show how to take out cream but I posted recipe on website how my mom makes ghee in Indian out of milk.
SuperVeggieDelight 1 year ago