I am a retired biochemist and the reason it's different each time is because the milk solids content of the butter is never exactly the same. So you will get more foam or less foam depending on the milk solids contained in the butter at that time. It will never be the same so you are being wise to go by the chemical indicators rather than by time.

My sister (89 years) and I made ghee yesterday using your wonderful video. It was perfect, and she was so pleased to learn something new. She lives alone, has low stamina, unable to stand for long periods, but loves a challenge and learning new skills. She has watched nearly all of your videos, and tells me “RoseRed said this, or RoseRed said that”. We listened for the “blurp”, looked for the foam signals, and we could not have asked for a better presentation. Canning is a whole new skill for her. She was a Nurse Anesthetist for 55 years, worked in rural areas, had to fly by the seat of her pants many times, so she is very meticulous, as are you, so she has bonded with that.

Thank you for teaching me ……it chokes me up that my mom is no longer with us ever time I watch. Thank you for making me feel like I belong

Honestly, You could narrate paint drying and make it fascinating.

Who knew that watching butter boil is so relaxing?

We’ve been making and using ghee for cooking for over 40 year’s. This is definitely the most detailed and informative video I’ve seen. When cooking vegetarian meals (pakoras, etc.) and tasty treats (like french fries) the taste is much better and healthier with ghee. This video, as long as it is, is worth every minute. Thank you (and your cameraman) for making such a great video! Gave a thumbs up and subscribed.

A couple things I discovered when I made ghee. First of all, saltfree butter had very little foam while butter with salt had a lot of foam. This one caught me by surprise (my first batch was salt free butter and very little foam. The second batch had salt so the same amount of butter and same pan and I had major boil-over!) Second, the residue left in the pan is wonderful salt! NEVER discard it. It is the most wonderful toasted buttery salt for popcorn, vegetables, etc. This is why I will always make ghee from butter with salt...I'll just do smaller batches to control foam.

I watched a documentary on a lady from Venezuela and she was talking about what was first to disappear from the grocery stores when their country fell apart. She said that it was butter, first. Then, dry powdered milk and probably meat. I don't remember the entire list, but she was very upset that butter was gone. I'm going to try to make this with some of my freezer butter. I certainly hope that I don't ruin it because I just priced it at $5 a box. An increase of a dollar in just a few weeks. Thanks for helping us prepare. Have a blessed day.

When I was in college (bachelors of biology) I would have been so happy to have a professor like you. You're incredibly engaging. I'm delighted to have found your channel.

I'm watching this as I make the ghee to follow along with the video a second time. And when my sound of ghee boiling matched the sound on your video, I felt gleeful.

I finally made some last night. Only did 2 lbs to see how much my boiler would hold. It looks good. I have several pounds we bought on sale. I hope to get the rest done in the next few days. I played the video while it was cooking. Thank you again for the great videos and instructions. I'm 70 and you are teaching an old dog some new tricks.

You are going to save a lot of peoples live by teaching us useful skills like this. Thank you :)

Of course, at 64 I am making this for the first time. When I mentioned it to my mother, she said that her mother made it a lot "back in the day". It's amazing what you learn about your ancestors.

I was born without the cooking gene! I can truly say you have been amazingly helpful to me. The best part is that I can trust your processes! Thank you.

Just noticed that this video was recorded in 2019. Seems so long ago, yet the most timely video for me at this very moment when I am preparing for some tough days ahead. Ready to start as of the (nearly) Memorial Day week-end of 2022! Hope it looks as great as yours, Pam!

My mom used to make this 50 years ago she just called it clarified butter and would use it for cooking..higher heat and no burning.She was an amazing cook and had recipe books from all countries we were blessed. Thanks I love your canning vids and this one particularly so much detail especially with the bubbles and changes NO way I could get this in a cooking book. YOU are the best ! And Jim has one steady hand and a great operator

Pam, just finished my first attempt at ghee, following your guidance. Result is a tasty, nutty flavored ghee. I used very low heat (on my stove #2 to melt then #1 and lower to match your simmer) and it took about an hour for 12 sticks of unsalted butter to go through the stages you described. The store bought ghee I tried did not have this very pleasant nutty flavor. Thank you for this excellent video.

You are a great teacher! I am glad I found you.

Auntie, I spent last summer, (while we were stationary) making SO MUCH GHEE! Every time butter was on sale, I bought at least 10 lbs. In addition, I dehydrated and powdered a few hundred pounds of frozen veggies. (10-20 lbs at a time) as sale prices and time allowed. We are back on the road and I must tell you - every shopping day when I see the prices of butter and "canned goods" - I want to throw my arms around you and THANK YOU! Powdering veggies/fruits saved on weight in our RV, so I could carry my jars of ghee. Bottom line: we can afford gas. We can continue to do our ministry. We can continue to EAT WELL! Thank you for teaching all of us. I know it's not always fun/easy, but but you are literally saving lives!

Why not use salted butter? Enjoyed your video very much. Clear and slow speech. Easy to understand! Thank you!!!

this is the 1st video i've watched all the way thru in a long, long time. No milk solids, no lactose, healthier than butter AND no refrigeration? I'm a convert already!

1000 percent, one of the best Teachers by far!!!!!! I truly appreciate your knowledge. You’re so explainable with the way You teach… I started a few Months ago putting things away that will help Me through the rough times. I’m so thankful that I came across your teachings. Wow thanks for being a blessing to Me and many more. 😁🙏🏽💕💕

I am making this asap. I had just bought a ton of butter in 2020 and we had the major hurricane Laura and was evacuated for a week. I took my butter with me to the hotel! I was not leaving my butter. lol My kids laughed at me, but now that I can make ghee I'll be safe. Thank you.

I am not religious and don’t believe in Armegeddon and such. However, after watching the grocery and commodity grid go down during Covid, and realizing how vulnerable our utilities are, My thoughts on prepping are changing. A couple of years ago I moved to a very hurricane prone area which has increased my my awareness of the need to prep. You are a true blessing to those of us who are just starting this journey. I look forward to watching your other videos tans learning from you. Thank you both very much!

The best instruction in ghee making! And I’ve watched around 10 or so. Thank you very much! 🙏🏻

As an Indian I appreciate your giving credit to India for us. For far too long ghee was called "extremely" unhealthy by the west. Your video simply destroys that vile criticism of ghee. Also, just one correction. Ghee is used all over India and not just in eastern India. But that was a minor one really. We have been making ghee this exact way forever, and so has been my mon and those who came before her. Costco butter works out the best for us. We have tried many different kinds, but simple unsalted sweet cream butter from Costco works well. Thank you.

I’m lactose intolerant and bought ghee till it became to expensive now thanks to you I will be making my own ghee & enjoy toast

Enjoyed watching video for a second time. Probably will watch a third time when I actually decide to make ghee.

After watching your video a couple of times, I finally got up the courage to do this - worked perfectly! Thanks so much for all the work you and your husband do in bringing up these videos!

I grow up northern India , My mom made ghee every other day she used to put two tables spoons of flour with butter going that ghee will not form too much in the end you can make a gravy with that flour

Dearest Rosered, I literally just completed making the ghee! I followed your instructions and the bottom of my pot had a nice golden crust like a buttered toast, lol. I’ve been watching your fabulous videos since last year. Graduated from water bath canning to pressure canning this last month. Your energy is contagious. My family and I thank you!

Nabbed 1/2 pound boxes of butter for one dollar ... what a steal! Thanks for this step-by-stop video. Wish me luck! Hope you are all doing well and you are enjoying retirement. Not easy. It will take a few years to get into a routine. At any rate, hope you are taking naps--the best part of retirement.

Thank you - and your wonderful camera man, Jim, for this video. I am a visual learner. This video helps.

Well that looks simple enough! I'm going to try it. Been wanting to stock up on butter, with the supply chain issues and all, but I just can't spare the freezer space. This solves that nicely. Plus I've got all these weird jar sizes from checking the canning aisle for mark downs the past 4 years. Can you believe they discount 50% just for one missing jar?? Thanks folks! This is the best homestead/preparedness tutorial channel out there, hands down.

I’m starting my ghee right now but I do have a question for you by watching your videos and listening to different things you’ve taken me back to my childhood when my mom was deep into food storage in the LDS church, I remember everyone gathering at church to pick up their dehydrated foods from the church, you munched something about meeting up to pick up your in another video and you’ve talked about other thing that caught my attention but when you said the ladies came over to learn how to make ghee reminded me of my mom giving classes to the ladies at church and I had that aw ha moment that you’ve got to be LDS I could be wrong but you did take me back to my childhood and good memories thank you mom never made ghee.

I am following your video for the second time. I’m making ghee from 11 pounds of butter. I bought it on sale, and I’m trying to save as much money as I can before inflation takes a firm hold. Thank you for your in-debth instructions.

Thank you for taking the time to walk us through the various stages of preparing ghee. Born and educated in France and Great Britain, I have been living in Quebec for more than half a century. Your elaborate videos are a source of intellectual gratification and downright pleasure. Gratefully yours, Jean-Paul

Wonderful, thank you. You have the only real ghee recipe on the Internet. Ghee, as you point out, is a step beyond clarified butter!! Great job.

That popping sound is very satisfying

I just watched the ghee video today. I wanted to share that the browned milk solids were served over steamed cauliflower when I was growing up…My mom was from Germany and an excellent cook. You should try it. So yummy. It tastes buttery and nutty at the same time. I guess I was starting to make ghee when I prepared my cauliflower dish.

I enjoyed how you explained in detail what to look for (and the why) to get a perfect Ghee. PS....your husband did an excellent job on the videography

I have made this once before, but it said to remove the foam as soon as it forms. Your way is by far the easiest I have seen, so i'll be doing it this way in future. I have only just found you and I am so glad I have, you explain things really well and some of the science behind it too which helps make sense of it all. I am now binge watching your video's. :)

if society crashes and your biggest concern is running out of ghee i would say you have done fairly well in life

Hi Pam and Jim, Thank you so much for your content. After the current state of the world opened my eyes to the importance of preparedness, food security and self reliance, your channel has been a constant companion. I learned how to make ghee with this video and it worked like a charm! I wanted to start making it not only for the reasons you mentioned, but also because I wanted to try making garlic confit with it. I must suggest it as a recipe with this lovely ghee. You confit the garlic with ghee, which would never work with butter because it burns. Then, once the garlic is golden, let it all cool down until it reaches a buttery consistency. I left mine to cool for about 3 hours. At this stage, use a fork to mix it all up. I didn't process it, I usually make small batches (use enough ghee to cover the amount of peeled garlic you want to use, which for me is as many as my patience can stand to peel). I always refrigerate this mixture, since I don't know enough science about it to know if it can be left on the counter. This will result in a "garlic butter" that is fragrant but mild and very soft. Hope you or other viewers can try it sometime. Again, thank you so much for your amazing work, you are absolutely great! Greetings from Portugal.

Solid ghee at room temperature had me puzzled, I totally forgot that in Africa we live close to the sun and no ghee or coconut oil is solid until you put it in the fridge... Unless it's winter. I'm definitely trying this soon

I've done this for years. Food tastes better when the butter is rendered. But I put them in little Pyrex bowls and freeze it. Once frozen, it can be removed from the bowls and placed in a ziplock and put back into the freezer. Each bowl holds 1/2 a cup which equals 1 stick of butter.

I have been watching this video for almost a year and trying to work up the nerve to make ghee,today I finally did it with your video by my side every step of the way and success...I made ghee so happy can't thank you enough.I watch all your videos ,i have learned so much.

I love how clear your instructions are. Thank you.

Just got through making GHEE. Your video was great. Since there is just my brother and I ( two old men) I only used two (2) Lbs of butter. I discovered that I used a pot that was not big enough. It held the GHEE but the foam that collected on top obscured the bottom of pot. Also, I found that I had to used a lower gas flame due to the size of the pot. All in all it came out fine in spite of me. Thank you, you're the best.

Thank you for this video. I have found that my insulated rubber gloves from my smoker “tools” are perfect for handling hot jars and pouring hot foods when canning. Stops all accidental burns and is a great non-skid grip.

Thank you for this amazing tutorial. I made 5 lbs (10 - 8 oz jars) today. I’m so happy 💗

Thank you for every detail! I think I can do this now! Enjoyed watching the butter clarify- relaxing.

I made my first 8 half-pint jars of ghee yesterday! I followed your steps and they turned out perfectly!

Love Ghee and this is an excellent video! Thank you. We also make ghee fudge from the milk solids left on the bottom of the pot. Just stir in a bit of flour and honey until you have fudge consistency. You can eat it that way or microwave it for a few seconds to get a shortbread cookie. Be careful as it can burn very easy.

Your way of making ghee is the right way, I watched all other videos, they keep stirring on the top, which is not right, just let in simmer on low heat, when ghee is very dark it does not taste good at all, thanks for showing the right way. All the points are covered.

I’ve never made this. I’m so happy to watch you do this video! Thank you so much! ❤️

I came across your video’s as I was researching how to can. I found them very informative. I hope you continue with more video’s in the future.

I liked how you explain why you don’t have to process ghee, and why you don’t use it for cakes. Thanks! It makes sense now.

This is probably the best descriptive cooking videos I’ve ever seen! Thank you so much. I can’t wait to follow and watch more from you! :)

Ecxellent clear instruction. Thank you!

Pam, I want to deeply thank you for your guidance, knowledge and the way you TEACH!!!! Life's been crazy busy for a long while but I FINALLY attempted this on my very own last night and I am thrilled to say that except for the pouring the ghee into the jars, (my sweetie did that for me), I did each and every step of this on my own. I'm legally blind. We have *terrible* kitchen lighting and it's extremely difficult for me to see things. You've given me hope that I can do more things on my own with little assistance and you don't know how grateful I am for that! THANK YOUUUUUUUUUUUUUUUUUUU to you and Jim for all of your amazing and wonderful videos!!!!!!!!!!!! And thank you for teaching ME that I *can* do this. I only wished I'd found your channel many years ago! Stay so very blessed! We love you both tremendously!!!!

The narration was very clear and easy to follow thanks for taking the time to show us.

Excellent step by step explanation. Thank you !

I am giving it a shot today. Thank you for the clear instructions

I think I've found my favorite new teacher! I've been in such a blue funk lately because of working on things as close to politics than I ever want to get and discovering how ruthless people can be, causing myself much anxiety even though I learned a lot. I think I shall be watching and trying to make sure we are prepared for whatever may come!

Wonderful! Excellent demonstration. Thank you for another great tutorial! ❤️👍🏻

I love that you explain why things are done the way they are, so as to leave no guess work necessary. Lovely job, and thanks!

Wow.... your narration was absolutely amazing. So precise.... it was just a real experience. Thank you for your time, effort, and thoughts.

You are so easy to listen to! This is an awesome training video. Thanks for sharing!

I love ALL your teaching videos - thank you so much ☘️ xx

Thank you Rose I love your way of preparing and cooking, a huge thumbs up .

I’m just loving all your videos. I don’t know how I’ve missed your channel all these years. Thank you...wonderful video.

Very, very awesome detailed video. You have a very calming demeanor, which I really enjoy. Thank You 😊

So cute! I love Ghee and this is a fabulous explanation. Thanks for all the tips.

Thank you so much for taking the time to make this video (and all your videos). I made ghee for the first time going step by step with you at my side. I have a dozen jars of beautiful ghee put away and can't wait to make the next batch. You and Jim are so appreciated and I look forward to each and every posting.

Thank you for the post! I love your explanations as to why & how. Thanks again ♥️

What a great idea! Thank you for the in-depth lesson on making ghee. I'll be buying butter on sale now!

What a terrific presentation. Thank you for sharing the mechanics of making ghee!!!

Just finished my ghee, everything did what you said, thank you so much! First batch !

Always wondered what ghee was. Came across this video after I “accidentally” saw your first video on storing water. Your teaching technique is wonderful - so easy to understand especially with you explaining the process as it goes along. Great camera shots as well. WIll definitely look for more of your videos especially those on storing water! Thanks SO much!

This is something I have never heard of and am intrigued by it. Will definitely try it. Thank you for showing each step and telling us exactly what to look and listen for as the process evolves into the ghee. Give Jim a high 5 for his camera work. You're a great team! Jesus bless.

Another fabulous video! Ty Rose. Learning so much

Love this video. Made ghee last night for the first time and was surprisingly easy. Very much appreciate the instruction.

Thank you for such detailed instruction and pointed guidance. I appreciate you showing us what to look for by both sight and sound. This was great!

Thank You Rose. Those instructions were very thorough and clear. I can tell you did your homework.

I'm going have to try this. Thanks for your instructions.

Very informative - I learned a lot. Thank you

I like adding about 3/4 of a teaspoon to my coffee with a splash of heavy cream. It makes a smooth creamy nutty coffee. And no sugar rather enjoyable.

Thank you so much for showing us simply what might otherwise seem beyond our means. You offer so many potentially life saving ideas and most certainly very practical economical ideas.

Another amazing tutorial, I love the way every step is explained and breakdown so well, can’t wait to do it myself

Hi! Joined not to long ago, been going through some of your older videos, and found this one. I didnt even bnn know this was a thing, and now wondering were its been all my life. Thank you again for such a great information video. You and your husband do such a great job!

Great video, thank you for all the clear steps and instructions 😊

Yay!! Thank you for this video. I just made my first batch of ghee. It turned out perfectly.

Thank you , I actually learned a lot after making ghee myself for a couple of months

Thank you for sharing your knowledge! I've always wanted to make ghee, just never attempted to until now. Your video is excellent! The way you break each step down is very understandable & my first batch ever made came out absolutely beautifully! I also love the nutty flavor this has & can't wait to try it in some recipes.

Thank you dear lady. I have been wanting to know how to make gee. You are so awesome to watch and to listen too. Blessings to you and Jim!

I stumbled onto your channel yesterday and have been binge watching since. Thank you for sharing your wealth of information. You're amazing.

Love this! Seems very simple to make and is a perfect storable!

You guys are phenomenal. I've wanted to know about Ghee and how to make it. I'm going to begin buying butter and try to make Ghee. You make it look simple to do

Used in keto diets too. One of the reasons I'm watching you. Thank you.