This is the best video that I have seen about making ghee and I have watched many. Very straightforward, understandable, and delivers an excellent final product. Thank you. I think that I'll subscribe.

@Twosleevers

4 жыл бұрын

Jerry thank you and welcome!

@Jerry-rf8bn

4 жыл бұрын

@@Twosleevers Would you do a video about 'Niter Kibbeh', the Ethiopian seasoned butter that is a staple in Ethiopian cooking? I am not Ethiopian but, I love that stuff and it gives my kitchen a terrific aroma. I already have several recipes for making it but, I think you might have the ultimate niter kibbeh recipe. Thank you.

@Twosleevers

4 жыл бұрын

Jerry here’s a recipe for it: twosleevers.com/niter-kibbeh-ethiopian-spiced-clarified-butter/

@Jerry-rf8bn

4 жыл бұрын

@@Twosleevers Thank you very much. I just took a look and that's exactly what I was looking for. I plan to use the niter kibbeh on roasted sweet corn on the cob and inject it into chicken or turkey before roasting.

@peanuts68ful

4 жыл бұрын

Me too

Thanks for clarifying.

@SizzelRizzel

4 жыл бұрын

I see what you did there, it was butter than the last joke I read

@EldocSabote

4 жыл бұрын

Tehee

@NBass136

4 жыл бұрын

@@SizzelRizzel what was the joke? I don't ghee it.

@usha9807

4 жыл бұрын

lol :)

@copwatchImperial

4 жыл бұрын

🤣

Thank you Urvashi! I just made my own ghee using 4 sticks of unsalted Kirkland butter and it turned out superb! Liquid gold. It took about 20 minutes (may have had the stove too low but I didn't want to burn it.) Your video is great; your instructions were very clear! Watching you do it gave me the confidence to try it on my own and voila! Now I don't have to spend lots of $$ to purchase ghee already made! Thank you, thank you, thank you!

@treasajacob139

2 жыл бұрын

Nice video thank you Urvashi

“the key to this ghee is not to mess with it too much”. I just love this lady! :-)

@Twosleevers

3 жыл бұрын

thank you!! Less work = more taste in this case :)

I was recently watching a video of someone who made her own homemade mozzarella and butter. In the comments someone said she could also make ghee out of the butter. Since I've noticed how much ghee is in stores I decided, after reading that comment, to check to see if there were videos on how to make ghee? And that's how I ended up here. Thank you for this detailed video. It's much appreciated.

Call me an ignoramus but I didn't even know that this is what ghee is. I am so glad I stumbled across your video. Thank you. Isn't KZread a wonderful tool for the human race? I can't wait to make my family a curry using the real deal.

@Twosleevers

4 жыл бұрын

Nowthen AD yes it is! I learn so much from reading about food from other cultures. Of course the best way to learn it truly is to EAT it which I’m always happy to do 🐷🐷

@sharonlatour6230

4 жыл бұрын

Nowthen AD ,you are not an ignoramus!! I knew what it was but didn't know how to make it and didn't know there is a difference between this and clarified butter

@dmithsmith5880

4 жыл бұрын

@@sharonlatour6230 There really isn't a difference between ghee and clarified butter except that it is just overcooked clarified butter... A burnt chocolate chip cookie is still a chocolate chip cookie 😊

@jscixnobody1510

4 жыл бұрын

@@dmithsmith5880 It's technically the same thing, but there is a big difference. It's like saying a sous vide cooked steak, and a perfectly charred grilled steak are the same. Look up the maillard reaction.

@ethelratchford4643

3 жыл бұрын

dmith smith p

Just made ghee for the first time, this tutorial was everything I needed

@Twosleevers

4 жыл бұрын

Jean Drzyzgula so happy to hear that!!

I have made homemade ghee using your recipe multiple times now. It's hands down the cheapest and easiest way to make ghee for couple tablespoons that I need for making homemade samosas. Store it for 4-5 months at room temperature in airtight jar and it stays fresh. There is no weird smell or taste that is usually in store bought jars. Thank you for sharing

I've made clarified butter lots of times. But I have never gone the next step and made my own ghee. So I tried it using just 1 stick of butter (in case I messed it up) and it turned out great. Wow! No more buying ghee! Who says an old dog cannot learn new tricks?

@Twosleevers

3 жыл бұрын

That's great!

I remember having the brown stuff at the bottom with sugar when ghee was made at home. No wonder rice and butter tasted amazing as a kid! It was ghee! I love what my grandmother, mother and aunts have taught me. Thank you for your beautiful presentation 💝🙏🕊

Love using a ladle rather than pouring just in case the liquid doesn't all fit into the chosen jar. Two quick suggestions: 1) either rinse jar in very hot water and dry thoroughly before using (to both clean and temper the jar) or use directly out of a just-finished dishwasher; and 2) always put the jar right next to the pot to eliminate drips, there will still be a few so keep kitchen towels handy. (I usually put a couple under the transfer area.)

This is the best, Dr. Urvashi - It took me two seconds of listening to you speak to hit the subscribe button. I can't wait to finish this video so I can watch all of them. You have all my respect

@pegpeg3939

3 жыл бұрын

Me too

I just searched for the recipe, I didn't expected to find such an intelligent and well mannered woman. I'm only 4 minutes in and I paused the video to comment, that says all about the impression you gave me right away. You got a new subscription, it goes without saying. Thank you.

@Twosleevers

4 жыл бұрын

HellionWildChild aww thank you!! And welcome

The milk solids left at the bottom once the ghee is done, are perfect to add to potato, rice or pasta as a flavor enhancement. Don't add salt until you taste first when mixing in. And yes, even tho I should bot eat toast, thats where I would spread those milk solids. For me, I love them much darker, but not actually burnt. Thanks for all you show us!!!!

A huge thank you! Last Saturday was my first time making ghee at home. Now I'm not allowed to bring home ghee from the store anymore 😆👍🏽

Best ghee recipe I've seen on ghee. Some people just melt the butter ,strain it and think it's ghee ,nah !!

I made my first batch of ghee today. It came out great. The additional thing I did was put a piece of cheese cloth in the strainer to ensure all remaining milk solids were strained. Thank you for this detailed video. It helped a lot.

Urvashi, thank you very much for this video. I've been using it for the last year and a half. I've been making my own butter from heavy cream, which I've then been converting to ghee. Every time, I come back to this video to make sure I'm not messing anything up!

I like the part where she says "I'm not a doctor" and then remembers she has a doctorate lol

@a1930ford

3 жыл бұрын

But she forgot to say that she spent the night at the Holiday Inn, as in their commercials when the person says that about not being a doctor. :-)

@src3360

3 жыл бұрын

My mother has a doctorate in nursing She tells people shes a nurse but also a doctor, just the boring kind lol

@sanfrancisco9661

3 жыл бұрын

There is a huge difference between a MEDICAL doc and a PhD of any kind :) That was her meaning.

@Ane127

2 жыл бұрын

@@sanfrancisco9661 Naturopathic doctors are better. 😜

Just tried this and made really good ghee. Usually pay £9.99 for a 500ml jar but bought 2 blocks of Tesco organic unsalted butter for £4.00. Saved a fortune and it tastes better than the bought stuff. Thank you for your simple and easy to follow video.

@Twosleevers

4 жыл бұрын

Jonathan UK glad that helped!

Had to make ghee for a recipe and it was way too expensive at the store so decided to follow your video. I used 500g unsalted cultured butter, it took me 55 minutes on my electric stovetop. I had it on medium-low, barely simmering, because this burns FAST towards the end, even on low. I used cheese clothe and a funnel to filter out the remaining milk solids. Slow and steady, patience ....and it worked perfectly. Thank you so much for the detailed video and clear explanation, it saved me a lot of trouble!

Of all ghee recipes I watched yours was the most detailed and helpful, and then end of comparison of a darker nuttier one. Thank you!

Another thing: I use salted butter. The first time I did it, I used salted butter and thought I had messed up. The milk solids were very salty but the ghee wasn’t. It seems as though the salt clings to the milk solids and drops out. For me, I can usually find the salted butter on sale so it saves me money.

@Tolkienlady

3 ай бұрын

Im a chemist and Yes the salt binds to the milk fats and precipitates out with the solids. It does not stay in the ghee if you make REAL ghee, and not clarified butter. I use salted butter for that very reason, bc then the salted whey is sooooo yummy to cook with in broccoli and green beans etc. But just a dab will do ya 🙂

I grew some marijuana last year and needed a good clarified butter recipe to infuse the THC for Christmas presents. I watched dozens of videos and this is the best by far. I know it is for Ghee but she provides us with the difference between the two. My clarified butter - seven pounds - was top notch! We kept a pound for ourselves sans THC for the stove and used it in cooking. I'll never buy ghee again. "Don't let it burn, don't under cook it" Great advice. Cheers we love your channel.

Thank you so much for all this information! Looks amazing 🤩 I’m definitely going to make it this way!

I live a mile above sea level and made my first batch of ghee today. It took about 28 1/2 minutes, probably because of the altitude. It looks wonderful and I'm looking forward to roasting a rack of lamb slathered in rosemary ghee tonight for dinner. Thank you for your wonderful video, I followed along with it till it looked like yours.

@Sabbathissaturday

Жыл бұрын

Thank you for this! I’m at 5500’ I’m glad to know it’s going to take a long time :))

Thank you! This is so awesome! First try for me and it turned out beautifully! your instruction is perfection.

I have just seen other videos on ghee making and nobody explained how to make it as well as you did !!!. Thank you very much . Why did I not know about ghee years ago ? I am convinced that it is food for the gods !. Thank you so much.❤️

For the 1st time in my 78 years I know the difference between clarified butter and ghee. Thank you🙏

Great video and very detailed in highlighting the key markers. Thank you so much! So I have bern making Ghee, using the same exact ingredients (Costco Unsalted 4- 1lb slabs of butter) for over 12 years. Here are a few of thoughts / points I wish to share; 1- I let the butter simmer on low setting (gas) stove for over 2,3 hours. 2- Wait till the yellow color becomes 'gloden', the milk solids (my Mum calls it 'baagri'?) turns Cream color and the 'sour' smell (like our Desi Chaash/Lassi) is gone and the Ghee smells like it 'should'. 3- We use it for our Akhand Dia in our home Temple. So use about one Jar (~32oz) every three weeks. We also use it for cooking, though I make a separate batch for eating. 4- The leftover 'bagri' / milk solids, make a very tasty add to roti/paratha dough, or even in my Daal fry. I even tried to make sweet Halva, adding sugar, cardamom and saffron to just the leftover solids... I live the taste ( high in cholesterol & fat, but So yummy 😋) That's more a taste or preference. Anyway, I am thrilled to see there is a bunch of us out there who make Ghee at home!

@KittenBowl1

Жыл бұрын

Wow I didn’t know we could consume milk solids! Sounds like a guilty pleasure deliciousness! Awesome! 😆

Just made this! Liquid gold! Can't wait to use for rice, eggs, and more. I used the timer and 18 min was the perfect time frame. Love your channel! Can't wait to try more recipes.

@Twosleevers

4 жыл бұрын

Bruce Hamrick I love it over rice with salt even. So simple but so delicious. And welcome!

@brucehamrick9651

4 жыл бұрын

So when mine completely cooled it turned cloudy. I used Kroger brand unsalted. Was it the brand of butter?

@Twosleevers

4 жыл бұрын

Bruce Hamrick was this when it cooled? It gets thick, grainy and opaque. That’s normal. As soon we you reheat it, it will turn into liquid again.

Lovely, Urvashi! Thanks so much!

Great and clear direction! Just made it first time and come out amazing! Thank you!

thank you, i onlty had 1 stick of butter, but made it anyway,it is delicious..I was needed something to bake sweet potatoes at 425, this was perfect..

I'm 52, too! I had never used ghee before, but it's called for in several recipes. I made your recipe, and it's really, really good! Toasty, and buttery!

@Twosleevers

4 жыл бұрын

Pamela Succaw yay! Good to hear. So good over rice with salt! Simple but delicious

Just made this recipe while unloading dish washer. Super easy. We use ghee on everything so this is a huge money saver. So happy to not have to buy a jar for $15.00 any more. Thank you so much ❤

this is a great video and very helpful. She's so calm and makes it seem easy. Thanks for sharing. I subscribed!

You have the most beautiful hands! I like your videos so much! Thank you for sharing them!

@Twosleevers

4 жыл бұрын

Sarah Monster Aww thank you! And thanks for watching

My relatives have explained this to me so many times, but the way you explained it was so simple. I shall subscribe.

@Twosleevers

4 жыл бұрын

Marisa Persaud welcome!

Really love your energy and thank you for this great recipe!

Now that my mom’s older she tries to cook and eat to improve her health and she began making Ghee beginning 2021 and she gifted me two jars she had made to give it a try and now thanks to her my husband and I love cooking with Ghee and when I asked her how she made it she sent me this video and said that out of all the Ghee recipes she’s seen, Yours is her favorite to follow 😊 making my first Ghee today!

Thanks for actually showing what ghee should look like at the various stages! Not a lot of cooks do this as they fast forward to the end result. Great video! 🤗

Great video on how to make ghee. Well explained, easy steps, makes AWESOME ghee! Thank you, Urvashi!

Thank you very much! So clear!

This is exactly the info i was looking for!!! Thank you so much for sharing! 🌻🌸🌺

Thanks to your instructions, I made perfect ghee. I have a gas range and I was concerned about the heat but once the butter melted, I turned the flame all the way down. It took quite a while to make it but it was perfect. Thank you.

This is the first video I watched on how to make ghee. I agree it was straightforward. No need to watch any other ghee making video. Excellent.

Very well done. Thanks!

Love this !!! Can’t wait to try

I just subscribed! Looks great! I'm gonna try this!

Great instructions for a great result. My late husband was Egyptian and I used to use ghee all the time. I'm going to make some and cook something yummy. Thanks for the good ideas. Only one thing I would like to say is the background music is very off-putting and I would have enjoyed it better without the music.

@Twosleevers

4 жыл бұрын

Peggi Elshawarby thank you for your feedback! I will be sure to delete that music next time around

@dirtysanchez941

4 жыл бұрын

Can't say I found it off putting..

@StinkySobaccos

4 жыл бұрын

unnecessary distraction

@laurenw963

4 жыл бұрын

@@Twosleevers What an awesome recipe. I'll bet this is great on popcorn too. This isn't just any kind of ghee, this is rock n' roll ghee! Love it!

@mchrysogelos7623

4 жыл бұрын

I can say I didn't even notice music in the background. i was too intent on listening to her talk! she did a wonderful job!

Ghee glee! I buy butter on sale, vacuum pack it, freeze it, and now, voila! Ghee for me. Thanks! It stays at 210-212 degrees for a long time and then shoots up 220, 230 +. Around 240 the floating proteins are essentially "cooking." The water is now gone. This is where you must watch it like a hawk, for it will turn from pale yellow, to gold, to ugh....brown real fast. I believe that what happens then is the Maillard reaction whereby sugars + protein (yes, a very small amount but they are there in butter) react with the proteins and create what is the same as browning on the crust of bread, or on a steak that is fried. This complex reaction is what makes it taste "nutty," at first, but pushed too far, the same as cooking toast, it'll taste burnt. All I use lately is ghee and avocado oil for frying. Superb video, thank you Dr Urvashi. The first few times you make it I suggest letting it take an hour and buy a heavy pan like what she has for that makes all the difference.

I will try it. Thanks

So well done and demonstrated. I will try making ghee. Thank you so much for sharing and showing us just how it should be done.

Urvashi Ji to the rescue! A coupla months ago I clicked on other people's videos on how to make ghee, read some comments of Indian KZreadrs and most said you can't do this with american butter, it has to good, quality butter and separated naturally from cow's milk. I had given up and then I spot your video, today, and yeah, the best, cheap butter at hand is Costco's Kirkland signature brand. Thumbs up dear Urvashi Ji and sending you greetings from Mexico. :)

@Twosleevers

4 жыл бұрын

Joe Serrano I’m so glad to see this! You know there’s more there’s more than one way to do something. I’m not a purist for methods. I hack methods. I just need it to taste amazing, and be efficient. Most of the people commenting in that fashion haven’t even tried doing it with Costco butter so... :)

@gatocles99

4 жыл бұрын

The "traditional" method was simply because in the hot climate, milk would go bad very fast... before the cream could separate from the milk and be skimmed, like we do in the temperate climates. So they curdled the milk or made yogurt and then churned it, skimming the butter off the top. The butter was then clarified into ghee so that it would not go rancid and could be stored at ambient temperature for months. (Other hot weather cultures tended to use plant oils like olive oil and coconut oil because of the difficulty of keeping fats in hot climates.) The curds and the yogurt leftover from the churning, were used for food. Waste not, want not. In other words, the modern method is just fine. The sole purpose is to clarify the butterfat of all moisture and solids that will go rancid fast, so that it is a shelf stable food.

@gamertag8721

4 жыл бұрын

My wife uses Costco butter, and hers is among the best ghee I have ever had. Homemade offer otherwise...

@whifflingtit9240

3 жыл бұрын

In my region where I live in the US we have a high-quality brand of butter called Kerrygold, I plan to use that.

@qualqui

3 жыл бұрын

@@whifflingtit9240 well in my region in Mexico we also have Irish Kerrygold, salted or unsalted it is a very good butter and we also have a French butter: Presidente, also very good. Hoping you also have the French butter as well, it is so good!

Fantastic and very clear . Cannot go wrong!! Huge thank you

I just heard about ghee for the first time and was interested to see how to make it, thank you so much. BTW the butter from Costco (in California) is $7.40 for 4 pounds and you only used one pound, that's a great deal, Costco sells their ghee for I think $23.00.

@veeveefrias7490

Жыл бұрын

Crazy that it’s now like $15-16 bucks

This is the best ghee video! The first time I made ghee...it was a bit brown, but we used it anyway. My family liked the nuttiness of the ghee on our veggies & rice. The second time, it turned out MUCH better.

@__._1

3 жыл бұрын

Hi does it bitter when its brown? I burnt my ghee n I dont know what to do! Its dark brown, I can't throw it away cz its ahuge batch 8kgs of ghee 😥 I wish there was a way to fix it.

Am gonna try. Thank you

I saw this a couple of years ago and this is the ONLY way I fix ghee now and it's the only thing I use in my high-end desserts now. You get out what you put into a recipe. Everyone says that my desserts are the best now!!!

She's making me fall in love with ghee 😍

What a comprehensive video for making ghee! This is my third 16oz jar of ghee. The Mrs is fond of grass fed ghee. This costs 18- 20 bucks for 16oz at full retail. I got Kerrygold unsalted butter from Costco and each box holds 4 bricks which is enough for 2 16oz jars. Total cost of making at home = 12 bucks vs nearly 49 bucks at the store.

@shilarangarajan

3 жыл бұрын

Please get cultured unsalted organic butter, not just plain unsalted. There is a difference. The cultured butter is what makes ghee and the effects on health are very different between the two.

@voicification

3 жыл бұрын

@@shilarangarajan i had no idea. I literally just bought my butter. Kerrygold unsalted. Next time will buy cultured butter.

Well explained! Easy to follow! Thank you so much!

Thank you so much!!! Loved the video, you were clear with your directions, while the same time letting us know we had a little lead time at the different steps, you passed on confidence that we could do this!!! Amazing instructor!!

My grandmother in the Swiss mountains used to do this, of course not calling it ghee, have been wanting to make it myself, now with your video I feel confident to finally do it, thank you

Wow! Best video on Ghee I've seen. And you're a great personality too. Thanks!

@Twosleevers

4 жыл бұрын

Kevin Reynolds thank you! And welcome 🙏🏽

Thank you for great instructions!

Excellent! I find this very useful, thanks!

You had me at Costco Kirkland !!!! 🥰🥰 great explanation.

Awesome talk-through/tutorial. Thx Urvashi!

@Twosleevers

4 жыл бұрын

You're welcome. Thanks for watching!

Such a helpful video. Thank you!

Wow thank you so much for making this video such a great visual tool to learn ! I’ve have your book on Keto ..i have subscribed and will get all notifications from your channel.

Enjoy watching your video. I think you’re a good teacher ! 👍Must try out this recipe. 😋

This is the best ghee tutorial I’ve seen! Thank you

@Twosleevers

4 жыл бұрын

lhenkle13 thank you for watching!

Thank you so much for such a detailed and clear explanation. I'm definitely going to try it.

Thank you for the recipe!! I make it all the time now following your recipe! It's perfect! ❤️❤️👍

New subscriber here 🤗. This was a very thorough, clear “class.” I learned that clarified butter and ghee are NOT the same thing. I am not Indian, but I used to live in an American Yoga ashram. We used ghee in cooking and as “fuel” for ceremonial “candles” (twisted cotton balls moistened with ghee). I have made it from time to time, but not as clear as this (some milk solids in it). 🙏

@Twosleevers

4 жыл бұрын

Earth Angel glad you enjoyed it and welcome!

@lolocooper3294

4 жыл бұрын

Thank you Urvashi! Can you do anything with the brown bits at the end?

@sujatha_jha

3 жыл бұрын

@@lolocooper3294 as kids, we used to mix it with some sugar and eat it all up! I know that in North India this mixture (brown bit + sugar) is used as a stuffing for parathas (stuffed roti).

Awesome and easy to follow ghee recipe. I was worried while doing it but your words of encouragement gave me confidence that it would turn out good. Mine is better than the store bought kind! Thanks a million!

I made it! Thank you! Wonderful video!

Thank you , clear description, easy to follow instructions , my ghee turned out beautiful .

First video of yours I am watching and just subscribed half way through. I like the "inside scoop" tips, i.e. "do it while you're already in the kitchen", practical, love it. Looking forward to watching more.

I used GHEE on my belly button every night I am 40... and I look 20 years younger thank you GHEE 💯😍🎉 For some reason my body doesn't ingest well dairy products but it does wonders on my skin 🤗🌟

@KM-wv2og

3 жыл бұрын

Why do you put it on your belly button ? Xx

I wish I’d found you sooner! This is great and love your confidence and knowledge! Can’t wait to try this!

Brilliantly done!

Thanks for explaining eveything in detail

@Twosleevers

4 жыл бұрын

Urooj Fatima I’m glad that was helpful!

Perfect!!! You made it look so simple. Off to the store for butter!

Oh, how cool! Thank you! I have just got to try this!!! God bless you! D

New fan here! Thank you, I loveeeee your video ❤️

Thank you for your thorough instructions it gave me the confidence to make my first batch of ghee. It turned out brilliantly such a wonderful colour! So proud and so thankful.

@Twosleevers

4 жыл бұрын

Kate Nisbet yay you! It’s very easy once you know how. And yes so beautiful when made at home

You are just fantastic. Thank you very much for enriching the life of his 73 year old because I love ghee since I was a baby.

My ghee took 50 min from start to finish on a slow simmer, but it's great. Thank you...

@Twosleevers

3 жыл бұрын

falcon 3s that’s great! Once you get more comfortable with the process, you can turn up the heat a little more for a faster cook time.

interesting recipe haven't tried this before

Thank you, Urvashi! This video really made me confident as it was so easy to follow the hints. Just finnished making my FIRST EVER HOME-MADE GHÍ and the result is SOLID GOLD. I started with 3 kg of butter so I really had no idea how long the process would take. I am glad I came accross this video because after watching it, I knew that I had to be really patient with such a huge batch and this knowledge saved the day. I kept the heat as low as possible, so the melted butter just gently simmered. It took more like 3 hours to finally see what I was supposed to see. I admit that at one point, approximately one hour into the process, I thought I used wrong butter or ruined it for some reason, as the liquid was so opaque and full of tiny bits of milk solids and I thought it would never clear out. But I tried to be patient and it turned out that it just needed more time. The biggest benefit of not rushing this process is, as mentioned in the video, that most of the milk solids stay unburnt. Making such a huge batch for such a long time does result in some degree of burnt stuf being stuck to the bottom. Maybe if I could use a pot with even thicker bottom or from different material, it would get 100% burn-free. Anyway, after I filled my bottles, I scraped the safe parts of the deliciously smelling golden milk solids initially floating on the surface and those parts that were unburnt sitting at the bottom as well, and put them into a separate jar. Couldn't resist and immediatly spread some of this byproduct on a keto almond bun - I was multitasking :) It was delicious! Savoury and slightly sweet and nutty, omg... If you don't have issues with lactose, I do urge you save both parts of the final product because it is just so worth it! ...Just make sure you scrape the bottom of the pot very gently to avoid the darkish brown or obviously burnt parts of the solids untouched, as any burnt stuff is indeed carcinogenic.

@Twosleevers

4 жыл бұрын

Pavla Hrušková Břeňová I’m so glad This worked out! Thanks for your detailed comment.

I’m doing this today! Thank you for the simplicity of your video. I’ve made it before but it has been a while.

Awesome, thank you!

You are a wonderful teacher! You gave me confidence to make my first batch today. It turned out beautiful! Plan to make much more!

@Twosleevers

3 жыл бұрын

Yay! Go you!

I really need to give this a try. Thanks for making it look so straightforward and easy

@Twosleevers

4 жыл бұрын

Cherie K it’s crazy easy. I hope you love it

@Cheriesgardenvegplot

4 жыл бұрын

@@Twosleevers I just made some and it's a little dark. I will use this up and try again. I've linked to you on my blog.

Great points shared, thank you

Wow this is amazing can’t wait to make my own.. thank you for the recipe 😊

I never knew you could make it homemade. So glad I found your recipe mention on Carnivore for Seniors 50 and over. I definitely will try this soon. I buy it but it always tastes rancid. Thank you and I have subscribed to your channel.

@whifflingtit9240

3 жыл бұрын

That's kinda dumb, damn near EVERYTHING can be made at home as long as you take the time to learn.

@lindabragg4125

3 жыл бұрын

Whiffling Tit yes is guess you’re right, but you don’t have to be so rude about it, but maybe that’s just who you are. Have a nice day.

@Twosleevers

3 жыл бұрын

You are so welcome!