How to Make Ghee | Chef Jean-Pierre

Рет қаралды 658,219

Күн бұрын

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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How To Make Butter: • Make Butter in 10 Minu...
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Пікірлер: 1 300

@peppino1961 Жыл бұрын

Chef Jean Pierre is the best teacher. I have learned so much from this great chef.

@cindyd345 Жыл бұрын

Same here!!! He’s GREAT!

@Flippin_Crazy Жыл бұрын

Me too! I love this man! He’s a Legend!

@annamaudebug Жыл бұрын

Agreed!!!

@ericramosmd Жыл бұрын

The best!!!

@ernestosoriano8833 Жыл бұрын

100%legit#teacherchef

@mr.martyr8573 Жыл бұрын

Best cooking channel on KZfaq. I’ve cooked maybe 15 different dishes straight from this channel and they’ve turned out absolutely phenomenal.

@ChefJeanPierre Жыл бұрын

🙏🙏🙏😊👍

@trinitywright7122 Жыл бұрын

Every single one turns out perfectly this man is so special

@AldousHuxleysCat Жыл бұрын

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

@kingzpradhan7647 Жыл бұрын

@@ChefJeanPierrecan you cook Indian food and other Indian snacks and Indian desserts and sweets

@fuhrermk92 11 ай бұрын

@@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 🙏😘

@edstueckle4856 Жыл бұрын

I love how he impressed himself with the clarified pun. He could do a Netflix comedy special.

@smoothbeak Жыл бұрын

Haha I agree :)

@WastrelWay Жыл бұрын

He probably knows all the food jokes. It would be a great video if he told them.

@trinitywright7122 Жыл бұрын

It was so funny

@laylalazar842 Жыл бұрын

He is absolutely adorable

@eddiesneeh4266 Жыл бұрын

He is fun to watch and listen to.

@rsharma5901 Жыл бұрын

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.

@susanbernier9399 Жыл бұрын

Interesting 🤔

@4.0.4 Жыл бұрын

That's gotta cost a fortune though.

@untitled6391 Жыл бұрын

"left underground for multiple decades" woah how have I never heard of it

@thebestevertherewas Жыл бұрын

*Multiple Months

@thebestevertherewas Жыл бұрын

@@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

@rustyshackleford3278 Жыл бұрын

Jean Pierre, we humbly request a brown butter video too, the ravioli you mentioned sounds way too delicious to pass up

@debbiecarroll5672 Жыл бұрын

Brown butter with sage is awesome over Ravioli

@Dream_Machine450 9 ай бұрын

The face reactions and the hands are really iconic at this point, it never goes boring watching you!

@santoshiyer78 Жыл бұрын

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).

@Rahul_Singh100 Жыл бұрын

I think consuming ghee for fat burning is a myth. Some Ghee lovers must have made it up. It sounds thermodynamically impossible.

@joseph1845 3 ай бұрын

I thought yellow butter generally means it was grass fed and contains more k2?

@santoshiyer78 3 ай бұрын

@@joseph1845 you can read more about clarified butter . You will get a fair idea about the difference between regular butter and the clarified butter.

@rolandgasser6711 Ай бұрын

Hygiene is a foreign word in India. Rats run over the street food

@santoshiyer78 Ай бұрын

@@rolandgasser6711how is your comment relatable to any of the above comments ?

@graemecollins4622 Жыл бұрын

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.

@goasfarasyoucansee 8 ай бұрын

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

@Reodor_Felgen Жыл бұрын

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.

@emilygilbert3201 Жыл бұрын

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 😊

@gretelhance Жыл бұрын

That's why over 1M subscribers

@bottomfeeder1307 Жыл бұрын

I truly believe anyone who watches just a dozen of his videos, can out-cook most line cooks, hands down.

@ChefJeanPierre Жыл бұрын

🙏🙏🙏😊👍

@deldrader5260 Жыл бұрын

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.

@Nicodarius17 Жыл бұрын

I don't care what you make Chef Jean-Pierre - I'll watch and enjoy every time. Keep at it!

@prasannadhopate8513 Жыл бұрын

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!

@nuranreda7582 Жыл бұрын

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

@rodimusprimetime Жыл бұрын

Tasty and delicious but It's very carcinogenic and far from nutritious.

@ghoshchampoo Жыл бұрын

In Bengali we call knakdi, we too eat it with steaming hot rice

@plinnytheother6107 Жыл бұрын

@@rodimusprimetime really,.. please give us the double blinded study ,.....at the very least and not somebody's opinion. We all thank you

@rodimusprimetime Жыл бұрын

@@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

@ytugtbk Жыл бұрын

As someone who has prided himself on appreciating and judging all things about "personality," give a huge thumbs up to this guy.

@NWFLDeaconsWife Жыл бұрын

As you always say, "This is not hard, I promise you!" And Chef, you never break that promise! 😊❤

@ananth8864 9 ай бұрын

Chef, what you are demonstrating is "regular ghee" made from dairy butter. This ghee contains lactose! However, when you prepare "Cultured ghee", you get lactic acid that is a probiotic, and cultured ghee is also a much more healthier option that is good even for lactose intolerant people. For Cultured ghee, we first make yoghurt with full fat milk, collect the cream from the yoghurt (for say a week or so), and then blend that with a little water, to make "white butter". This white butter is unsalted, and then cooked on a low flame to make TRUE GHEE. The remaining liquid after removing the white butter is the TRUE Buttermilk. Cultured ghee is what we, in India, have been making and consuming for 1000s of years - and the reasons are manifold. The lactic acid of cultured ghee is a great savior for the food sensitivity problem. Cultured ghee is: 1) It is gut-friendly; 2) helpful for natural weight loss; 3) good for brain health; 4) helps in smooth digestion; 5) improves eyesight; 6) Maintains the natural hydration level of the body; 7) maintains bone health. I would strongly suggest that you research what is TRUE GHEE before you take out a video that is factually incorrect. Your other video on making butter from milk is also incorrect - as you get dairy butter and not cultured butter. The difference between the two is similar to the difference between Regular ghee and Cultured Ghee. Stay blessed.

@rinpsantos 7 күн бұрын

Well, cultured ghee is not really a probiotic because there are no living microorganisms after heating.

@charless1386 3 күн бұрын

There’s always one…

@TillWestberg Жыл бұрын

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.

@ChefJeanPierre Жыл бұрын

Thank you so much 😀

@ron56pvi13 Жыл бұрын

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.

@antohicosmin3114 Жыл бұрын

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. 🤩

@ChefJeanPierre Жыл бұрын

Thank you 🙏😊

@akcellr8r75 Жыл бұрын

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.

@ChefJeanPierre Жыл бұрын

Thank you! 🙏

@DanielaRicci-wx5zv 2 ай бұрын

Super vid ! Now I will make my own ghee. My Indian friend used to treat me with it from time to time. We had figs and dates with ghee for desert !!!! I also have it with my coffee! Heaven...and so healthy !!!❤❤❤❤❤

@brucecampbell8814 Жыл бұрын

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.

@pearlllg Жыл бұрын

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!

@trinitywright7122 Жыл бұрын

Awesomeness

@jimarcher5255 Жыл бұрын

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.

@kimberleyjane2338 Жыл бұрын

@@jimarcher5255 Oh no 😂 I have never made it, so here goes. ❤

@watermill21 Жыл бұрын

You’re the best chef.Thank you so much 😊❤❤❤

@ghoshchampoo Жыл бұрын

A day in future will come when viewers in YT are allowed to audio comment and then that day as many times Chef JP asks why do we use clarified butter? We, viewers who adore him. will reply in unison - "Because it has a high boiling point & we can store it for 17 years!!"

@preshussunshine 15 күн бұрын

😅😅

@usernameusername6439 Жыл бұрын

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.

@jimmie200 Жыл бұрын

Every time I watch your channel, Chef, I learn something new. Thank you!

@theroosha Жыл бұрын

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.

@mallikamazumdar5236 Жыл бұрын

Ghee is made in most Indian homes and a must in Indian cooking

@rolandgasser6711 Ай бұрын

Hygiene is a foreign word in India. Rats run over the street food

@kirtigupta9753 Жыл бұрын

The more aged the Ghee is, the costlier it becomes. Popularly known as elixir of life in India and also used in traditional Ayurvedic medicine too. In Kerala, quite a few houses have stored Ghee in pots and buried it in their backyard for over a 100 years and yes it will cost a fortune to buy one of those pots.

@herculesrockefeller8969 Жыл бұрын

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!

@RobHoughton Жыл бұрын

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!

@markv5576 Жыл бұрын

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.

@jceepf Жыл бұрын

Same here!!!!

@hudson12346 Жыл бұрын

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.

@kratos_in_leeds 7 күн бұрын

Found Auguste Gusteau of Real life. This gentleman is showcasing authentic style of ghee making. My Indian grand ma approved it. We want more Indian dishes from you.

@valeriel3661 4 ай бұрын

Chef JP would make the best ambassador for any butter brand :) I have not seen a chef as passionate about butter as him lol

@Wintershot Жыл бұрын

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.

@thigson189 Жыл бұрын

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.

@kevinc1956 Жыл бұрын

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?

@carajentzen5049 Жыл бұрын

Great idea!!

@jamiedaley6083 Жыл бұрын

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❤

@Edward4Plantagenet Жыл бұрын

When my mother makes Ghee from collected cream (for 10-15 days milk cream) & then added culture to ferment it (which gives butter milk), it smells awesome.

@johanvanzyl8479 Жыл бұрын

Cannot believe it - it was 2 years ago that you taught us about clarified butter. Time flies when you're watching Chef JP.

@stella.r2708 Жыл бұрын

Thank you for clarifying so much in this video, chef! 😊

@mathieuvanleeuwen7127 Жыл бұрын

'clarify'... 😏

@johnwood8204 9 ай бұрын

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❤️

@KorriTimigan Жыл бұрын

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 🤣

@guguigugu Жыл бұрын

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.

@Browneye2566 Жыл бұрын

Home made ghee tastes better too.

@ratnakarahuja4409 Жыл бұрын

IN INDIA, GHEE IS USED TO PREPARE A NUMBER OF DIFFERENT RECIPES. ALSO IT IS VERY HEALTHY. BUT DON'T GO OVERBOARD IN AMOUNT.

@kirtigupta9753 Жыл бұрын

@@Browneye2566In India , Grass fed A2 Cow Ghee is considered the best in quality.

@user-zt7wp5ju4b Жыл бұрын

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.

@rabeashahhaf5383 23 күн бұрын

Its a good way to make gee brilliant as always chef. I make clarified butter in a different way. Simply by boiling the butter with flour or burghul (precooked wheat) so the burghul absorb all the milk in the butter without adding a burnt taste to the gee.

@user-ig7ts4in5c Жыл бұрын

Interesting. Thanks for sharing, Chef. I am Indian and my Hindu friends who do this at home showed me how to do this with the cream of whole milk. But as I am not a whole milk drinker, it's good to have an alternative method.

@clintmmartin Жыл бұрын

In my opinion, the best cooking channel on KZfaq. Love Chef’s attitude as well.

@ChefJeanPierre Жыл бұрын

Thank you so much 😀

@virginiasblendorio5731 9 ай бұрын

I am obsessessed with Chef Jean-Pierre. I have watched 17 years worth of his videos. Thank you, Chef. I have learned so much.

@ericwiltz6584 Жыл бұрын

There are so many wonderful things about his productions, far far too many to just name them all. With that said, there is absolutely no B.S. or false truths in his teachings. What a credit to the KZfaq culinary programs. I wish they would give some form of recognition. Thank you Chef!

@ChefJeanPierre Жыл бұрын

The recognition from you and my subscribers is more than anyone could ever ask for! God Bless you ALL! 🙏

@bethrook1589 Жыл бұрын

Thank you, Chef, for being a wonderful teacher. Thank you, Jack, for the laughter.

@thigson189 Жыл бұрын

Okay, was it me or could anyone else smell the butter at <a href="#" class="seekto" data-time="296">4:56</a>!? 😄 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.

@ron56pvi13 Жыл бұрын

Yeah, I smelled it too.

@lindadittrich151 Жыл бұрын

I thought it was just me!!! Smelled amazing!

@quirkycuisine Жыл бұрын

Literally

@SeigoulenSingsit Жыл бұрын

@johannakamstra-schickendan7380 Жыл бұрын

We all can learn Monsieur Jean-Pierre, I make my own ghee already for a long time but found a great advise; put your butter in the pan and let it melt on a low fire then after some time put in a thermometer and survey it close until it reaches 110 degrees Celsius pass it trough a cloth into jars and it’s done. When I need ghee I melt it, as you said, in the microwave and put it into a plastic box and keep it in the fridge until I use it. Love you channel.

@ChefJeanPierre Жыл бұрын

Thanks for sharing!😊

@kartiksharma7674 Жыл бұрын

This takes me back to my childhood! My mom boiled fresh milk daily, before it was consumed! She collected the creamy layer of the cooled down milk in another container! Once a month, she made ghee from the collected cream, the same way it is made in the video using butter!

@StretchFletcher Жыл бұрын

It's amazing what I have learnt from you on this channel. You are a real gem.

@MotinQ Жыл бұрын

Finally someone who makes real ghee and doesn't try to sell you clarified butter as ghee or vice versa. Thanks chef Jean-Pierre.

@chittich Жыл бұрын

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.

@MotinQ Жыл бұрын

@@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.

@chittich Жыл бұрын

@@MotinQ i said 10liters of milk. Not 10kgs of butter.

@chittich Жыл бұрын

@@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.

@nikhilkay1 Жыл бұрын

@@chittich bro that is basically how butter comes out of heavy cream. he just started directly with butter but its the same process.

@DoremiFasolatido1979 Жыл бұрын

I tell people who ask about using salted seasonings, or salted butter, or so on, that it's all about controlling the flavors. If you put combinations in together, then you're stuck with whatever that flavor balance is. You can add more of separate flavors, but whatever was in it, is now the floor of the whole dish. You can't take it out. Salt to taste, pepper to taste, whatever other spices, herbs or other seasonings all individually. There are exceptions...like garlic salt, but generally I tell everyone it's always best to do one flavor at a time, and get it where you want it.

@timdeyoe4978 Жыл бұрын

Since you have taught me about clarified butter and ghee my family loves my cooking so much ..ty very much

@Arazorblade Жыл бұрын

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.

@robinmitchell4721 Жыл бұрын

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.

@thehawkseye3412 11 ай бұрын

@@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.

@sibsankarbanerjee1244 Жыл бұрын

Wonderful, Thanks a lot, I was waiting for this video, for quite some time. Thanks again. 😊

@jmoodaachefjoe6368 Жыл бұрын

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!!!

@franksblendorio9760 9 ай бұрын

I am obsessessed with Chef Jean-Pierre. I think I think I watched 17 years worth of videos! Thank you, Chef!

@esaedromicroflora1247 Жыл бұрын

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

@ChefJeanPierre Жыл бұрын

Thank you 🙏

@shankargopal4150 Жыл бұрын

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 🙂.

@danielimms4979 3 ай бұрын

I think you mean Americans.

@shankargopal4150 3 ай бұрын

@@danielimms4979 My mistake sorry. I thought all western cuisine did it.

@OpTiCu Жыл бұрын

We used to churn our own butter and make ghee once a month at our house. Every time we make ghee, we pour the clear part separately and with the hot ghee with brown bitsin it, we add moringa leaves to it until its crisp then mix the ghee with the brown sediment and the leaves to rice and eat it. we consider the brown bits as a tasty part. My mouth salivates as I come to recollect this. Love from south India chef❤

@maureenbrown3688 Жыл бұрын

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

@michaelboso9355 Жыл бұрын

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!

@rickmansberger4136 Жыл бұрын

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

@ChefJeanPierre Жыл бұрын

I'll do a video on that subject soon! 😊

@davidfryer9359 Жыл бұрын

I love this guy. Experience plus a good personality equal success in life. Translates to the kitchen. 🎉😊

@MarkVA71 3 ай бұрын

Been making this for years and thought the whole time it was the same as clarified butter! Thanks for informing me about the difference.

@christiantrujillo8867 11 ай бұрын

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.

@cristoroi420 Жыл бұрын

Thank you Chef jean pierre Regards from Copenhagen, Denmark 🇩🇰

@gracest8787 Жыл бұрын

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.

@williamrhea3535 Жыл бұрын

I rarely watch another chef, you sir provide all of my cooking instruction needs. Glad I found you.

@adriandonaghy7302 Жыл бұрын

Hi chef J P I never made that thanks at for showing of your great skills 👍😋

@galaxysoundtracks Жыл бұрын

Love these videos, Jean-Pierre is so knowledgeable!

@DiscoMood Жыл бұрын

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.

@stevebuzz3967 Жыл бұрын

Ghee from my local grocery store is expensive and is not dark brown, I tried this and it turned out great, it's dark brown and tastes fantastic. Way better than from the store, Thanks Chef JP 🤩👍

@douglasRbrown Жыл бұрын

posted 24 min ago and already 2.3K views. Thank you for taking the time to post. :)

@nopenever9052 Жыл бұрын

Thank you for the lesson.

@Imru_gamer Жыл бұрын

We love you chef & Jack, thank you for the Great videos.

@peterm.souzajr.2112 Жыл бұрын

when i hear you say 'OK Friends', i really believe that you are my friend, and i appreciate your warmth and enthusiasm.

@TheGreatConstantini Жыл бұрын

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.

@camicri4263 Жыл бұрын

Awesome video, thank you Chef! Thank you Jack, love the comments 😂❤🤗

@MrMatthewcropley Жыл бұрын

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.

@ghoshchampoo Жыл бұрын

I lost my mother this April. When she was young and well, she used to make Ghee from heavy cream which was again made by her in home from whole milk. Many days long process but the final day when she boiled the cream and made the ghee, our entire house would be fragrant and we salivating. The caramelized milk solids, we call knakdi, was also eaten with hot white rice - a delicacy and the magic touch in my mother's hands. We do not make ghee at home anymore. This video flashed back my childhood memories!

@ChefJeanPierre Жыл бұрын

🙏🙏🙏

@ghoshchampoo Жыл бұрын

@@ChefJeanPierre ♥️♥️♥️ Thank you for your videos. Thanks to Jack and your team too! Love and hugs from India, Kolkata to be precise, a paradise for food lovers in India

@funfurther1 Жыл бұрын

Bold of you to assume I would not drink ghee lol. Excellent video as always thank you chef.

@notaliberalfromcali6245 Жыл бұрын

Perfect timing

@davidhipelius3792 Жыл бұрын

I am addicted to Chef Jean Pierre and his channel and recipes !

@gweckesser 11 ай бұрын

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!

@bradjones5107 Жыл бұрын

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!😁

@ChefJeanPierre Жыл бұрын

🙏🙏🙏😊

@ashishgajbe3062 11 ай бұрын

As an Indian always a pleasure to see gora Saab learning Indian ways.

@thehawkseye3412 11 ай бұрын

waah re gulam...

@jsm3692 11 ай бұрын

@@thehawkseye3412:yeh gulami 600 saal ki hay. Note keyjeeye Gora aur Saab (saheb= musalman official). The hawk is Spot On!!

@rolandgasser6711 Ай бұрын

Hygiene is a foreign word in India. Rats run over the street food...

@phlogistanjones2722 Жыл бұрын

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!

@HRHBoof 11 ай бұрын

Chef Jean-Pierre, you made that look so easy, that even I could do it. Thank you for explaining the process with the whys and why not. You're a fabulous chef as well as teacher. Because of your talents, more people are in the kitchen creating recipes they never thought they could. I myself get very intimidated with new recipes, but you give me the courage to try. Thank you, my dear! ALL chefs should endeavor to reach your skill & personality level. You are truly making a difference in the lives of thousands and more! Stay sweet and be well, Sir.

@ChefJeanPierre 11 ай бұрын

Thank you 🙏 ❤️

@charityfrazier8639 Жыл бұрын

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 💜

@Unknown-jy7ku Жыл бұрын

Ok aunty 😊

@annamaudebug Жыл бұрын

Thank you! I’ve been making my own ghee for years. So easy to do and fun too!

@billedley795 Жыл бұрын

So, Timely... A few days ago, I used 4 pounds of unsalted butter...and...boiled it too long. In other words, I accidentally created Ghee. Thanks for demonstrating the best way to make Ghee. The Ghee is nutty and delicious.

@mantia39 Жыл бұрын

I dont profess to know everything about cooking.....far from it! But after over 25 years in the business i never heard of Ghee. Chef you are a wealth of knowledge!

@liberalass1281 Жыл бұрын

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.

@rolandgasser6711 Ай бұрын

Hygiene is a foreign word in India. Rats run over the street food....

@KushagraJuneja Жыл бұрын

A more traditional way (a North Indian household) to make ghee is to buy whole/full fat milk and boil it. Once it cools, collect the coagulated milk fat from the top using a spoon/fork and separate it. This is typically what is called heavy cream, in India, we tend to call it "malai". Put this malai into a saucepan and heat it to boiling, and then simmer (important) till the fat separates (typically 45mins - 1h). The solid will sink. Just decant the liquid (while still hot) and strain, and voila, you have ghee. Here's another neat lil trick. Put some salt and flour on the solid that has settled and knead it into a pasta-like dough; roll it out, put it on a pan, flip it a couple times and now you have ghee ki roti (flatbread made with ghee) - Amazingly flavourful with the goodness and nutrition of ghee. No wastage. :)

@allaboutfifa6439 10 ай бұрын

Ghee is most commonly used in gravies,curries in Pakistani cuisine. It is available in markets easily and at home usually women collect cream of whole fat milk and after a bowl or so is filled ( after few days) they heat it over low heat. Milk proteins settle at bottom. Ghee is strained and remaining milk proteins at the bottom of pan are made into a sweet dish by adding Almost 2 tbspoons of whole wheat flour plus little granulated sugar .It is constantly mixed over low heat. End product is very very tasty sweet dish called Halva. Love from Pakistan🎉

@ChefJeanPierre 10 ай бұрын

👍👍👍😊

@Philipk65 Жыл бұрын

Best video I have seen on making ghee. seen other videos and they have complicated the process. Thank you Jean-Pierre. Will save me from buying to much ghee in the future as butter is cheaper. Will still filter and reuse my ghee though.