Have you ever paid $15 for a jar of ghee and
wondered what all the fuss was about? You don't need to. You can make ghee at home in about 15 or 20
minutes. I'm Urvashi, my blog is TwoSleevers.com, and
I'm going to show you how to make ghee and you should trust me for two reasons. One, I've been making ghee since I was 14
years old. I'm 50-something now, 52. So, I've been doing it a really long time. And then the other reason, of course, is as
my group would say, "#TrustUrvashi". When I give you a recipe, it's something that
I have tested very, very well. Thank you, Mark, for making this for me. So, we're going to start with four sticks
of butter. This is going to give you about two cups of
ghee. For this, I would recommend that you use unsalted
butter. So, use sweet cream butter. And people often ask me if they need to use
Kerrygold or some expensive kind of butter. I love Kerrygold. I love it with all my heart, but I do not
use it for ghee. I feel like by the time the butter has cooked
down for ghee, the ghee has its own flavor. So, sure you could start with whatever kind
of butter you like. But I use Costco's Kirkland in the yellow
package for this one, their sweet cream butter. So, what you are trying to do with this is
you're trying to get all of the moisture and all of the milk solids out. While this cooks, let me just tell you a little
bit about ghee and the history of ghee. So, in Indian culture in ancient [inaudible
00:01:23] there are different types of properties assigned to food, and ghee is considered [Indian
language 00:01:28] which is extremely beneficial for health. There are records about 5,000 years ago that
show us that people were making ghee all that long time ago. And it's used in Hindu culture for not just
food, but also religious rituals. So, you offer up ghee as an offering and that's
supposed to be considered, because it's straight from cow's milk and cow's milk is accorded
a lot of reverends in Indian culture, ghees supposed to be a really good thing. But here's why I make it. I make it because it's absolutely delicious. It's very, very different from clarified butter
in taste. It's very different obviously from butter. For clarified butter, what you would do is
you would get the butter to a boil and you would time about one minute and at that point
you would have the white milk solids either settled to the bottom or come up to the top
and you would skim those off and then you would let the oil and the water separate and
then you would skim off the top. So, if you're doing a seafood dish, lobster
or whatever, and you want a little bit of clarified butter, that's where you would stop. For ghee, what really gives me the flavor
is the nutty brownness that comes from the milk solids browning slightly. So, you're putting this on on a gentle heat
and you don't really need any specialty equipment. The first time you make it, I would suggest
that if you have a pot with a spout, do that because you're going to be pouring the key
off. And then the other thing I would recommend
is start with a pot with a lighter bottom if that's possible, you see this one that
I'm using has a white bottom, and that's because you want to know when the milk solids are
done. So, depending on the type of ghee you use,
where you put your stove at, it's going to cook at different speeds. What I would recommend to you is that the
first time you do it, you set a stopwatch and watch and see at what point your ghee
gets done. And from that point on, you'll know going
forward. So, why make ghee? It's a great way to preserve butter. It's a great way to have unadulterated butter
flavor. It's very good for Keto and for Paleo. Of course, people say it has health healing
properties. I'm not a doctor, I can't speak to ... Well,
I'm a different kind of doctor. I can't speak to health issues. But it can't hurt you, that's for sure. It also has a higher smoke point than regular
oil, so you can use it to fry. It has a very, very different mouth feel. It has this [inaudible 00:03:43] mouthfeel,
the ghee will coat the inside of your mouth in the most delightful way possible. And if you're not convinced, go buy yourself
some good quality long grain basmati rice, cook it according to the directions on my
blogs, twosleevers.com, and put a half a teaspoon of salt and a nice couple of teaspoons of
ghee onto a cup of rice and just enjoy it and you'll see how good it is. The key to this ghee is to not mess with the
too much. You see how all of these milk solids are forming
on top? What's going to happen as the ghee cooks,
let me turn this down so I don't burn it. So for those of you who are using an induction
cooktop, I'm going to take this down to 250. What you want is a very gentle simmer. You don't want a rolling boil at this point
because that's how things will burn. And you just want to make sure that there's
nothing burning at the bottom. So I might move some of this foam aside just
to look. Now that it started to boil, I'm going to
set a timer for myself so that I can see at what point it's done. People often will ask me, "How do I know that
the ghee is done?" So, you're going to know it's done in a couple
of different ways. One, when you look at it, all of this white
stuff will have settled to the bottom and it'll have started to brown very, very gently. Two, there's a very different sound. So I don't know if you can hear this or not,
but it sounds like popcorn popping and that is all the water evaporating from it. When the water has evaporated, the sound changes
and you will be able to tell. Over time, you're going to be able to tell
just by looking at it. But let me tell you something. Ghee is extremely, extremely forgiving. You can cook it a little bit too much. You can cook it a little too little and you're
probably safe. It's important to get to the point where there's
no water left because the way you would store ghee is you can put it in a clean jar on your
countertop for three to four months, they say, and they say that it'll last in the refrigerator
for a year. Let me tell you, I've had ghee sit out for
three or four months, five months, and there's been no negative effect. The thing to remember, if you're going to
store your ghee on the stove top, which is where I would recommend that you store it,
near your stove top, not on the stove top obviously, what I would recommend is use a
clean spoon every single time. You don't want cross-contamination going into
your jar. So, you use a clean spoon and make sure there's
no water or liquid on any spoon that you use. You've spent a long time getting all the water
out. The last thing you want to do is put water
back in and that'll allow bacteria to grow, et cetera. Why make your own ghee? Well, a couple of reasons. When I'm finished, we are going to have this
entire two cup jar full of ghee, which is going to last most households for a really
long time. The butter I bought was what? $6, $7, $8 at Costco maybe. Just by regular good quality, not premium
quality, but decent quality butter and then you're going to let it cook down. So, mainly cost is one factor. But let me tell you something, the taste is
entirely different. Let's be honest. Even if you go to Indian grocery stores and
you buy the butter there, it doesn't taste quite the same as a home. See how it's no longer clear? Some of the milk solids are starting to settle. So I'm going to very gently ... Notice I'm
just stirring the tip of it. Don't start all the way from the bottom. You want the milk solids to go to the bottom,
okay? So, I'm just going to start this a bit. And the reason I'm doing it is I want to be
able to keep an eye on what's going on. If I don't do that, I can't tell what's happening
underneath. So, I stir every once in a while to just get
a look at what's going on in there. It's been only about three minutes and my
ghees boiling nicely. So we're just going to let it sit here for
a while. Here's what I would recommend. Do this on a day that you're already fussing
around in the kitchen. So, oftentimes what I'll do is I'll put the
ghee on to cook and then I'll load up the dishwasher and by the time I'm done loading
the dishwasher, I may have stirred it once or twice, I've kept an eye on it, but I'm
in the kitchen in any case. So it doesn't really take very long. The key here is to not let her burn. Okay? That's the only thing. The only two things you need to be aware of. A, don't let it burn, and B, don't under cook
it. Don't stop at this stage where all the milk
solids are still white. So, if in doubt, I've just turned mine down
to about 180 which is probably low. Just enough to get a little bit of a simmer
without it having a rolling boil. Okay, so I came out to check on my ghee and
it had stopped bubbling. You want it to bubble so I'm going to turn
it back up a little bit. Where are we on time? About six minutes. Oh, this is going to be a gorgeous, gorgeous,
gorgeous ghee. You want the mixture of bubbling because that's
how the water is going to get out of it. So like I said, I had to turn down almost
a little bit too low so I'm just going to turn it back up. See how the white stuff on top, the milk solids,
are getting fewer and fewer? They are probably settling down and once they
start to settle down all the way, they're going to start to brown and that's what's
going to give it its nutty flavor. Now people ask how to use it. Should you always use this in place of butter? Should you be using it for different recipes? Here's what I would recommend to you. Certain things are just going to taste better
with ghee than not. Now if you're following a good recipe, it'll
tell you when to use ghee and when to use oil. Sometimes you want that mouth feel. That rich, oily, almost, mouthfeel. And sometimes you don't want to the oil. So, you know a lot of times when you're eating
rice and dahl, you want a dollop of ghee on top because it changes the taste entirely. My recommendation to you is initially follow
recipes and decide and let them decide for you when you should use ghee and when you
should use butter. Over time as you get familiar with the taste,
then you can say, "You know what? I think that this dish I've been making all
this time is going to taste a whole lot better with ghee than with butter." And you might do that. So again, it's going to be dependent on your
own taste buds. So, initially start with recipes that ask
for ghee. Use ghee on things like ... Some people put
it on toast, I don't. I don't eat toast, so that's a problem. But some people will put it in place of butter
everywhere because they like the taste so much. And then other people will only use it for
Indian sweets, as an example. Or they might use it on top of rice and dahls,
or they might be more selective about it. So just experiment. Okay, we're at about the 12 minute Mark. 12 minute? Yeah. About 12 minutes-ish. So, about 10 or 12 minutes you'll start to
see the color changing. You'll see that these white milk solids are
have a tinge of brown to them. They're no longer stark white like they were. And this is when you really need to watch
it because here's where ... Oh look, it's not just the white, actually the yellow is
changing color. I really hope you can see this. So now you can start to see a much, much cleaner
look to this. And like I said, the whites have a little
tinge of tan or brown to it. Account for about 20 minutes, start to finish,
for your ghee to be done. See that gorgeous, gorgeous, gorgeous color. It's because I have been patient. I haven't turned the heat up like I have done
in my life before and burnt the heck out of the ghee. All of that white is now dissipating. See that? Over time you'll figure this out. But honestly, guys, don't stress it. Let it come to a gentle boil, boil it for
10 or 15 minutes when it's at that gentle boil, and you'll have ghee. So, I'm showing you all of the different markers,
but really just don't worry about it. Just don't let it burn. Keep it on, like I said, about 250, 280, somewhere
in there. You want the milk solids to brown gently,
you don't want them to burn right away. If it burns, eat the ghee anyway, it's probably
still just fine. So, at this point I definitely want to make
sure that I'm not burning it so I've got to keep a close eye. All these milk solids are going to go to the
bottom and start to brown pretty quick. Okay, a lot of people would stop at this point. I'm going to let her go just a little bit
because I like my ghee a little bit muddier. Here's where the light colored pot is going
to come handy cause you can see what's happening underneath and you're going to catch it before
it burns. Now, first time you're making ghee, stop right
here. When the bubbles are huge like this, there's
no white foam, but there's giant big bubbles, stop and you'll have excellent ghee. So, I'm at about 16 minutes, 17 minutes. I'm going to turn this off. I'm going to let it stay in the residual heat
for just a few minutes. Look how gorgeous this is going to be. This is going to be such a pretty ghee, I
can't tell you. All right. I'm setting this aside. Okay. If in doubt, take it out a bit early. Don't let it burn because it does have a little
bit of a slightly bitter taste to it if you allow them to burn, and keep in mind that
this is pure fat in a heavy pot, hopefully. So there's some residual heat that is going
to continue. As you see, my pot is still bubbling. It's been awhile since I took it off the heat
source, it's been a minute and something, and it's still gently bubbling. So, if you have cooked it almost to the point
of being done, you're going to be in trouble. Now what we're going to do is we're going
to get a heat proof jar ready, so as I mentioned earlier, I use four sticks of butter. This is going to be almost too full. It's going to come all the way to the top. By the way, people often ask me, "Do you have
an instant pot recipe for making ghee?" Guys, you know how much I love my instant
pot. Several cookbooks, all of which have been
bestsellers. There's an Indian instant pot, there's a Keto
instant pot, there's an instant pot, fast and easy. I love my instant pot. There is no advantage to making ghee in an
instant pot. When you look at the recipes out there, what
you'll see is they use a saute function. I feel like you could. But I have this pan to clean, I could've gotten
by in a smaller pan. Your point is to get the water out of the
ghee. You're not going to be able to do that with
the lid. So, for me personally, it doesn't work and
I just do my ghee on the stove top. I want to show you the milk solids at the
bottom here. There's a little bit of foam on the top. It's not too bad. The main thing in the bottom is that these
have not been burned. They're a beautiful golden color. But I do have milk solids settling at the
bottom. Now, if I was a patient person and if we weren't
trying to film this, I would let this settle until all of this foam went to the bottom. Okay? So just let it sit and melt. But I'm not that patient. So the safest way to do this with a pot full
of ghee like this. If you're a strong person, you can lift it
up and pour it. I don't. Use a little dipper. Use a strainer. The strainer is going to catch any of the
milk solids that come through. And I find this a safer way because you're
putting in hot liquids into a jar at a measured pace. And by the way, I make a lot less mess when
this happens. This is going to be beautiful ghee. Here's the last of my ghee going in here. And you see these milk solids at back. Okay, I want you to take a good look at these
milk solids. They're brown, they're not white, they're
Brown, but they're not burned. And this is the key. It took me less than half an hour. And that's with me fussing around, talking,
doing all of this stuff. It's probably a 15 minute job and you have
a wonderful, wonderful, delicious, beautiful color for this ghee. Now, here's the ghee I made earlier. See the difference? This is a little bit done. We can call it nutty. We can call brown butter or we could call
it slightly overdone ghee. You can use it. So anything between here where you see there's
no water in this, you saw those big bubbles come off, you know this is safe, or here is
usable. This cost us about $7 or $8. It's going to last a really long time and
you should really, really try this recipe at home. I'm Urvashi, my blog is TwoSleevers.com. Look at this hashtag, #TrustUrvashi, it's
there for a reason. I hope you make this recipe, and if you do
tag me in it when you post an Instagram. Thank you for watching.
