Ghee - the benefits and harms, a recipe for cooking. Well-forgotten old: ghee

Melted butter known for a long time. For centuries, the product has been used for cooking and in folk medicine. Indian sorcerers call ghee "liquid sun" and consider it a panacea for many diseases. The product really has healing power, but only when proper cooking. Technically, it is milk fat, devoid of water, milk sugar and proteins. The shelf life of the product can be up to two years. Ghee benefits and harms have long been studied, and this aspect should be taken into account when using the product.

What is ghee

Ghee is a raw material that is obtained during the processing of butter. In terms of composition, this homogeneous mass bright yellow. When lactose, water and protein are removed from the oil product, a product is obtained that is completely devoid of harmful impurities and components. Recipes for the preparation of a baked product at home and in industrial conditions are fundamentally different.

Distinctive features product:

unusual taste qualities;
useful for human body;
has a long shelf life;
ease of preparation;
wide therapeutic possibilities;
natural medicine;
prevention of many diseases;
high content of vitamins.

Melted butter concentrate is almost 100% fat. Also contains a large number of cholesterol, a quarter more than in butter. Special composition and concentration fatty acids very useful for teenagers.

Melted raw materials contain such vitamins:

vitamin A;
vitamin E;
vitamin D;
B vitamins;
vitamin RR.

Minerals include the following:

sodium;
manganese;
copper;
phosphorus;
calcium;
iron;
zinc;
potassium.

Preparation of melted concentrate

In production, the production of melted oily raw materials is carried out in several stages:

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oil heating occurs at medium temperatures - up to sixty degrees;
milk protein, milk sugar and water are removed from the semi-finished product;
after that, the mass is melted at a very high temperature - above ninety degrees;
in a special device, with the help of compressed air, the substance is whipped;
after that the product is cut and packaged.

At home, the ghee is prepared using the following technology:

on the stove;
in a water bath;
in the oven;
in a multicooker.

Cooking on the stove includes the following steps:

acquired butter with a fat content of more than sixty percent;
cut into slices and put in a container;
melt the butter over low heat;
try not to stir intensively, so as not to stir up;
heat until the color of the oil changes to bright yellow;
carefully pour into another storage container.

In a water bath, the useful components are completely preserved; this cooking method is preferable than on a stove:

pour water into a container with a wide bottom;
put a pan with butter;
remove the foam;
when the solution brightens, water will stand out, a precipitate may appear;
carefully drain into a special container for storing the product.

The oily substance cooked in the oven is called ghee. This indian recipe, the product is natural, full of medicinal properties. Approved for consumption by vegans and vegetarians. A container with thick walls is placed in a preheated oven. The product is heated until a crust forms on the surface and a golden color appears. In a multicooker, ghee is cooked in the “Extinguishing” mode for at least one and a half hours. At the end of the preparation of the composition must be carefully poured into a container for storage.

Ghee ghee

The recipe and features of the use of oil have been known for more than one millennium. On the territory of India, a tradition was born to use melted oil product for various purposes.

People attached great importance to this substance. Perhaps the healing properties of ghee were based on the vegetarian way of eating Asians. It was one of the most sought after products in India and among Asian peoples. At present, the significance of the product for residents of Asian countries has not changed. Oil is actively melted at home or purchased in stores. In Ayurveda Ghee is recommended:

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to normalize the process of digestion and elimination of food;
with sexual impotence or sexual coldness;
for massage and relaxation;
for the treatment of joints;
to fight depression and apathy.

Healing properties of the product

Melted concentrate is absorbed by the body much better than usual. The positive effect of oil on the whole body has been noted:

strengthens the immune system;
improves digestion;
affects the reproductive ability of the organism;
improves mental activity;
beneficial effect on male power.

Product benefits

The melted product is very useful for the human body. Healing properties can be divided into two types of usefulness:

household use;
biological benefit.

Due to the ability of the oil to retain its beneficial properties for more than a year and a half, its household benefits stand out. It is very convenient to stock up on the product and use it for a long period of time as needed. When saving the melted product at room temperature expiration date is close to a year. The biological benefit of ghee is that it is a high-calorie and fortified product. Dosed consumption of oil can be a prevention of rickets, increased bone fragility, cataracts and reduced visual acuity.

Application of the melted product

Applies ghee product in various areas:

in the beauty industry;
in alternative medicine;
in cooking.

In cosmetology, ghee is used for the following procedures:

preparation of face masks for anti-aging and to improve skin color;
in the preparation of masks against hair loss and hair shine;
for anti-cellulite massage;
for wrapping.

In cooking, melted raw materials are used for:

adding to cereals;
frying or stewing food.

disorders in the work of the digestive system;
negatively affects the work of the pancreas and liver, overloads them;
may exacerbate chronic diseases liver;
contraindicated for overweight and obese people;
when not dosed, it provokes an increase in cholesterol in the blood;
is the cause of atherosclerosis.

Reasonable and dosing use of melted fragrant gold will only have a positive effect on the body and help maintain health.

Cooking Ghee

The benefits of ghee

Ayurveda teaches that ghee is absorbed by the body much easier than usual, it improves digestion and the general condition of tissues, strengthens the immune system, does not increase cholesterol levels, and has a beneficial effect on mental activity, perception and reproductive function. The inclusion of ghee in the diet provides softening and removal of toxins from the body. Ghee has a tonic effect on the central nervous system, increases thinking abilities, improves memory.

If in windy and cold weather in the fall your nasal mucosa dries up, like many people, you just need to grease it with melted butter - this will not only help with dryness, but also protect against cold infections.

Ghee is also used in cosmetology - it quickly penetrates the skin and is easily absorbed. Getting deep into the skin, it dissolves and removes slags and toxins accumulated there. After such procedures, the skin becomes smooth, soft and tender.

With a weakened immune system, it is recommended to use melted butter daily for breakfast, along with spices such as cardamom, fennel, saffron, as well as honey, fermented baked milk, dried fruits, cream or sour cream. In addition to these products, nothing else should be included in breakfast. After two weeks of eating such a breakfast, you will feel a noticeable surge of strength.

The harm of ghee

With all the benefits of ghee, it is necessary to remember the harm that it can cause. This product has a very high fat content, so its excessive consumption can cause digestive problems in people with diseases of the gastrointestinal tract. Ghee gives an additional load on the liver and pancreas, respectively, its abuse can exacerbate chronic diseases of these organs.

Also, the dangers of this product should be remembered for overweight people. 100 grams of ghee contains almost 900 kcal. Ghee is best used for frying, but even then it should be consumed in moderation.

Abuse of ghee can accelerate the development of atherosclerosis, as well as adversely affect the health of people with metabolic disorders.

Contraindications and benefits of ghee

Composition of the product

Main benefits of oil

It is believed that the longer ghee is stored, the healthier it becomes. A properly prepared product does not sour or go rancid even after several months of storage, even in the absence of a refrigerator.

There is evidence that in ancient times such oil was stored for up to 100 years and, being especially valuable medicine, was used exclusively for the treatment of noble persons. Whether this is true or not, we, of course, will not argue, but we will consider in which cases the use of a melted product will be beneficial, and when it can be harmful.

It is known that ghee is a valuable source of fat-soluble vitamins, which are well absorbed by the body, providing a rejuvenating and healing effect on it:

Modern society believes that eating ghee is harmful, as a large amount of cholesterol enters the bloodstream. In fact, doctors recommend periodically including this product in the diet, which saturates the body with the necessary fatty acids. The benefits of ghee are obvious, it is only important not to abuse it.

Useful properties of ghee

Ghee contains a large amount of vitamins (PP, D, B2, beta-carotene, vitamin A, E, B5) and minerals (manganese, zinc, phosphorus, sodium, calcium, copper, iron, potassium, magnesium). The benefits of this product are quite significant, as it helps to saturate the body with essential fatty acids, which positively affect the functioning of the liver and genital organs (helping to produce hormones), improve the functioning of the gastrointestinal tract.

Ghee is easily absorbed by the body, improves the general condition of tissues and digestion, does not increase cholesterol levels, strengthens the immune system, and has a positive effect on perception, reproductive function and mental activity. The inclusion of ghee in the diet provides softening and removal of toxins from the body. The product has a tonic effect on the central nervous system (central nervous system), improves memory and increases mental abilities.

If your nasal mucosa often dries up, you need to lubricate it with melted butter. It will help not only with dryness, but also protect against colds (so you can use it every time before leaving the house). The oil is used with great success in cosmetology, it is easily absorbed into the skin, making it soft, tender and smooth. Getting deep into the skin, ghee dissolves and removes accumulated toxins and toxins.

The benefits of ghee are manifested in the protective properties against the negative effects of free radicals. In addition, experts refer to it as a source of fatty acids, the use of which significantly improves complexion. This product contains many fat-soluble vitamins: vitamin A is responsible for visual acuity, vitamin D fights rickets, vitamin E has antioxidant activity.

Harm and contraindications

In the presence of the colossal benefits of ghee for the body, you need to know about the harm that it can cause. This product has a high fat content, and its excessive consumption can cause digestive problems in those who suffer from diseases of the gastrointestinal tract. Oil gives an additional load on the pancreas and liver. Accordingly, abuse can exacerbate chronic diseases of these organs, as well as accelerate the development of atherosclerosis and adversely affect the health of people who have metabolic disorders.

It is necessary to remind about the dangers of ghee to overweight people. Only 100 g of the product contains about 900 kcal. It is advisable to use ghee for frying, consumed in moderation.

Melted butter: benefits and harms, calories. How to cook ghee at home?

Melted butter: benefits and harms

This creamy product not only can be purchased ready-made in the culinary department, but also cooked at home. Melted butter mass as a result heat treatment becomes a refined fat that is free of water, sugar, and milk-type proteins.

In this regard, the oil is subject to more long-term storage and suitability for consumption. It will keep in the refrigerator for up to 15 months.

Product calorie content

What is useful ghee?

As you understand, all the beneficial properties of ghee lie in its component composition. In the course of long-term studies, it was found that the systematic use of at least 15 g per day of this product will protect the body from the effects of released radicals. In addition, it can be used to cleanse the body.

Creamy ghee has gained unprecedented popularity in cosmetology. Due to the high concentration of retinol and tocopherol, it has a beneficial effect on the skin, tones and rejuvenates them. The composition of the melted creamy mass does not include lactose, so it is advised to eat it for people who do not absorb this element well or suffer from pathologies of the digestive tract.

The active components of ghee have a beneficial effect on blood vessels. Their walls are cleansed, and the blood is thinned, as a result of which the development of atherosclerosis or the formation of cholesterol plugs can be prevented.

Ghee has gained considerable popularity in the preparation of traditional medicine. It is actively used to treat a number of pathologies, in particular:

headache of any intensity;
migraine;
colds;
cough
allergic reactions;
pancreas;
diseases of the endocrine system.

The systematic use of melted butter helps to improve appetite, as well as normalize metabolic processes. Ghee, even as a result of heat treatment, does not lose its useful properties.

Many people also use it for external use, for example, for pain in the lumbar spine, as well as for the treatment of wounds on the skin. Some representatives of the fair sex claim that ghee can be used to cook cosmetical tools. With their help, it is easy to cope with wrinkles and age-related changes in the skin of the face.

Harm and contraindications for use

The use of ghee in cosmetology

Melted butter has become widely used in cosmetology. Thanks to its component composition, you can make your skin velvety, toned and elastic. Some women use it instead of regular creams or serums.

Melted butter can be added to various masks. It is universally suitable for all skin types. With it, you can achieve amazing results:

smooth fine wrinkles;
saturate the skin with nutrients at the intercellular level;
moisturize the skin;
get rid of acne and acne.

How to make your own butter ghee?

Compound:

Ghee butter

In India, this product is used to fuel oil lamps and in sacrificial ceremonies. It is widely used in South Asia: in cooking, everyday life, religious rituals, medicine. Ghee butter. Relatively recently, they began to be interested in many countries. It is eaten, used in folk medicine. It is clarified ghee prepared according to special recipe, has many useful properties.

Medicinal properties

Denote medicinal properties product:

Vitamin E - powerful antioxidant. It helps the cells of the body to renew itself, prevents the negative effects of free radicals. Ghee oil slows down the aging process, is a prophylactic against cancer.
Product increases appetite and tone. Combats fatigue and improves performance.
Ghee butter has an immunostimulatory effect. It is recommended to wipe the palms, auricles, navel and feet at night.
Liquid is an additional source of vitamin K. This substance is famous for its hemostatic properties, prevents blood seepage through the walls of blood vessels. It also helps the body absorb calcium.
Ghee butter normalizes the activity of the small intestine. It is well absorbed, without burdening the liver.
Product helps with frequent constipation. But its excessive use will lead to the opposite condition - diarrhea.
The migraine will subside if you massage the whiskey with a small amount of oil.
Beneficial effect of the product to the nervous system. It soothes when irritated. Used as an additional remedy with neurosis, depression, helps relieve stress.
Useful oil for brain and bone marrow health. It stimulates brain activity, increasing the sharpness of the mind.
If the ears started to hurt and shoot, you can drip one drop of warm product into each. Additionally, massage the area around the ears with oil.
Ghee butter - perfect massage tool. Absorbing without residue into the deep layers of the skin, it pushes toxins and toxins to the surface. Plus it has a warming effect.
Has an analgesic effect. You can grind a bruise, massage a sore spot with osteochondrosis or sciatica.
With ghee better absorbed and absorbed useful material ointments, medicines. The product increases their therapeutic effect.
In autumn and winter, when numerous infections “walk”, you can treat the nasal passages with oil. The mucous membrane will not dry out, increase the body's resistance to colds.
Indian Butter also used in cosmetology. It renews skin cells at all levels, smoothes fine wrinkles, relieves signs of fatigue and puffiness.

Most often, ghee oil is used for cooking various dishes or as an external agent (for the treatment of sinuses, ears, bruises on the skin). When heated, it does not smoke, does not become toxic. Can be stored for a long time.

Melted butter is a product with many useful properties. In India, it is even called liquid gold due to its amazing health benefits. In Russian national cuisine ghee was also used, but nowadays, unfortunately, it is almost forgotten ... But the description of this product from the point of view of the ancient Indian health science - Ayurveda - can be found in many sources.

The healing properties of ghee in our country do not manifest themselves in the same way as in Eastern countries due to their significantly different dietary habits. In Russia, a large amount of protein food is traditionally consumed - meat, poultry, fish, generously flavored with fats. The population of India, on the other hand, is more committed to plant foods, which go well with ghee, which they call ghee or ghee.

It should be noted that ghee is not just warmed or melted butter, but a processed product - heating, removing milk impurities in the foam, bringing to an amber color.

Cooking Ghee

It is best to use homemade butter for cooking, but if this is not possible, you can use store-bought butter, when choosing which you need to carefully read the composition and check it for hardness - real butter always becomes hard in the refrigerator.

To prepare ghee, you need to follow a series of steps. First, boil water in a large saucepan and place a smaller saucepan in it so that it floats inside without touching the bottom of the large saucepan. You can use glass or enamel pan but not aluminum.

Butter should be placed in the top pan. It cooks for several hours - at first it will melt, later foam will appear on it, which should be removed, and a sediment will form at the bottom that does not need to be touched. When the sediment at the bottom is clearly visible through the oil, you can remove the pan from the water bath. The finished product should be drained, but very carefully, and so that the sediment does not get into it. You can also strain the ghee through cheesecloth.

Putting 1 kilogram of butter in a pan, after 5 hours you will get about 800 grams of real ghee from it. In color, it can be transparent, golden or amber, depending on the fat content. Thickened ghee may turn whitish-yellow.

As a result of this reheating, the oil is purified of excess water, milk proteins and other impurities. Such a product cannot burn, even if you are distracted during cooking.

Properly prepared ghee can be stored for several years, while maintaining and even accumulating its medicinal properties.

The benefits of ghee

The harm of ghee

Abuse of ghee can accelerate the development of atherosclerosis, as well as adversely affect the health of people with metabolic disorders.

Conclusion

We talked about ghee or the correct ghee, considered what benefits and harms it has, and the recipe was given. Ghee is the most valuable food product, the benefits of which have been proven by centuries of history. Its careful and reasonable use will not only expand gastronomic horizons, but also help improve health. And its use in cooking brings exceptional pleasure - it does not burn, does not foam and does not smoke. Be healthy!

How to make ghee at home

Ghee is considered a very useful product: Hindus consider it almost liquid gold - in the sense that it has a surprisingly beneficial effect on human health. Of course, ghee was also used in Russian cuisine, but today it is almost forgotten, and there are not many recipes for its preparation.

But in many sources you can find a description of the properties of ghee from the point of view of Ayurveda - the ancient Hindu science of a healthy lifestyle. It cannot be said that we do not understand the attitude of the Indians towards this product at all, but it seems to many of our compatriots that they exaggerate its healing properties too much - if everything is so simple, then why don’t we know about it? Indeed, in Russia, dairy products, including butter, have always been very popular among all segments of the population - why don't we use it in the treatment of diseases?

In fact, ghee does have healing properties, but because of the sharply different nutritional habits, these properties in our country could not manifest themselves in the same way as in India and other countries of the East. Russians are accustomed to traditionally consume a lot of different protein foods - meat, fish, poultry, generously flavoring them with fats; Hindus are more committed to plant foods, which go well with ghee - they call it ghee or ghee.

Melted butter production

Few people know exactly how to cook ghee. Most people buy it in the store, believing that if it says "ghee" on the package, then this is the very natural useful product. IN best case you can buy butter prepared in the correct industrial way: first it is melted at a temperature of 40-50 ° C, water, milk sugar and milk protein are separated using a centrifuge. The remaining butterfat is quickly heated to 100°C in special vacuum kettles - while all the remaining water evaporates, then whipped using compressed air and packaged in sealed packages.

Unfortunately, many manufacturers, wanting to reduce the cost of the process, add vegetable ingredients to such butter, and also use non-standard or even spoiled butter as a raw material - in fact, what kind of butter to melt? They even manage to use the completely spoiled product as a raw material: when melted, they add to it hot water- about 15%, a small amount of soda and other additives that eliminate bad smell and taste.

How to make ghee at home

Still, it is better to cook ghee at home, on your own, but there is not always time and energy for this; then you should be more careful and choose the most famous and proven brands, both foreign and Russian.

Quality ghee does not have any special flavors and odors - it should have the smell and taste of rendered milk fat. The consistency of the oil is soft but grainy; if it is melted, it will be transparent, uniform in color, yellow or light yellow - there should also be no sediment.

Recipes for making ghee are very different. There are so many recipes where it is recommended to simply melt it in a saucepan, collecting foam and solids with a slotted spoon, until the water from it is completely evaporated, and then strain. You can do it this way - it will still be more useful than butter with milk proteins and liquid; it will turn out a clear golden yellow oil, and the food cooked with it will be much tastier than usual.

For example, if you fry in this oil fresh mushrooms, and then pour them on top of them and put them in the refrigerator, they can be stored for several months, and remain fresh, as if they had just been collected and cooked. Ghee is great for frying - it doesn't smoke or foam, and gets even healthier over time.

However, this oil does not have the medicinal properties mentioned in Ayurveda - real ghee, used for the treatment and prevention of diseases, is prepared according to other recipes that are completely simple and do not require special conditions.

Ghee preparation

It is better to cook ghee from homemade butter, but if it is not available, you can choose it in the store by carefully reading the composition and checking for hardness - real butter always becomes very hard in the refrigerator. To prepare ghee, boil water in a large saucepan, and put a smaller saucepan in it - so that its bottom is in the water, but does not touch the bottom of the large saucepan.

The oil is placed in the upper pan - it can cook for several hours; first it will melt, and then foam will appear on it - it must be removed; sediment forms at the bottom - it is not necessary to touch it.

If you put 1 kg of high-quality butter in a pan, then after 4-5 hours it will turn into real ghee - transparent, golden or amber-yellow - it depends on the degree of its fat content. When sediment at the bottom becomes clearly visible through the ghee, the pan can be removed from the water bath and the oil carefully drained so that this sediment does not get into finished product. You can also strain the ghee through cheesecloth - then certainly there will be no impurities left; thickened ghee may have a whitish-yellow color.

With such a reheating of the oil, it is cleared of everything superfluous - milk proteins, water, etc., and it cannot burn, even if you are distracted and “overlooked” the cooking process. You can use an enameled or glass pan - you do not need to take aluminum.

Properly prepared ghee can indeed be stored for years - this only increases its medicinal properties. Of course, we are unlikely to store it - we will quickly run out of it, but even if we replace ordinary butter in our diet, our health will definitely improve in many ways.

According to Ayurveda, ghee is much more easily absorbed by the body than regular butter; it does not raise the level of cholesterol in the blood, improves digestion and strengthens the immune system; improves the condition of tissues, has a beneficial effect on perception, mental activity and the human reproductive system.

The benefits and properties of ghee

When in the fall, in cold and windy weather, the nasal mucosa begins to dry out - this happens to many people - you need to lubricate it with ghee - this will protect you from colds and infections.

Cosmetically, ghee is also miraculous - it can quickly penetrate into the pores of the skin, and is perfectly absorbed into it. Getting inside the skin layers, it begins to dissolve and remove salt and toxins accumulated in them, so that the skin after procedures with ghee, for example, after massage, becomes soft, smooth and tender.

Ghee butter treatment

As for treatment with ghee, there are some nuances here. With weak immunity, for example, it is recommended to use it in the morning, along with spices - fennel, saffron, cardamom, etc.; nuts, dried fruits, honey; fermented baked milk, sour cream, cream, but besides these products, you don’t need to eat anything else for breakfast.

Inflammatory processes, digestive disorders, metabolic disorders are treated with a mixture of ghee (2/3) and medicinal herbs (1/3), smearing certain parts of the body with this mixture or simply holding it in the mouth.

Migraine, atherosclerosis and other diseases can also be treated in a similar way, but the effect of such treatment is promised only to vegetarians - followers of the teachings of the Vedas say this. Meat, fish and eggs they call "products of violence" - hence it is clear why in Russia, as in European countries, the treatment of diseases with the help of ghee has never been used - our dietary traditions make such treatment inappropriate.

However, no one bothers us to use ghee in cooking. Replace with it the usual butter and other animal fats, and you will soon feel that it has become easier to move, and your mood always remains upbeat and cheerful.

Ghee is a product of processing butter by removing water, protein components and lactose from the feedstock. In fact, ghee is concentrated butterfat, with the minimum amount other components.

Process home cooking ghee is technologically different from the methods adopted in Food Industry. When preparing ghee at home, the butter is heated in a deep bowl and left for half an hour in a liquid state over low heat or a water bath. The protein components of butter form a characteristic foam, which is removed with a slotted spoon or spoon, and excess water evaporates. Scrupulous housewives also filter the finished product through a fine sieve or a thick layer of gauze in order to remove the remaining foam, which inevitably remains when working with a spoon and slotted spoon.

The preparation of ghee in industrial conditions occurs with the help of centrifugation. Butter is gradually melted and divided into fractions, after which the butterfat is heated for some time in an airless environment to remove residual water.

In Kyrgyzstan, a specific method of making ghee from sour cream is used.

The benefits of ghee

Ghee is 99.8% fat. At the same time, the product retains the richness of the vitamin composition. Vitamins A, E and D are almost completely preserved during the preparation of ghee. By reducing the amount of water and protein components, their relative amount in the finished ghee increases.

The benefits of ghee can be conditionally divided into household and biological. From a household point of view, the benefits of ghee are indicated by its high shelf life. Unlike butter, ghee does not spoil for a long time. Its shelf life can be up to 15 months in a refrigerator or cellar. At room temperature, ghee will keep for up to 9 months. This property was widely used by the inhabitants of South Asia, who, in fact, preserved all the main benefits of cow's milk in ghee.

The benefits of ghee for the body come down to its high energy value and rich vitamin composition. A small amount of ghee helps prevent osteoporosis and rickets, has beneficial effect on metabolic processes and contributes to the preservation of visual acuity at any age.

The harm of ghee

Do not forget about possible harm ghee. It is a very fatty product, and therefore there may be digestive problems in people suffering from diseases of the digestive tract. Ghee puts an additional load on the pancreas and liver and can provoke an exacerbation of chronic diseases of these organs.

The dangers of ghee should also not be forgotten by overweight people. 100 grams of ghee contains 892 kcal, which is a very large amount. Ghee is not recommended for use as an independent food product. It is best suited for frying, but even there it should only be used in small quantities.

The harm of ghee is also due high content cholesterol, which can adversely affect the health of people with metabolic disorders, as well as accelerate the development of atherosclerosis.

Ghee is an extremely valuable food product that has proven its right to exist with its centuries-old history. Its reasonable and careful use will expand any gastronomic horizons and improve the health of both adults and children.

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Comments on the material (6):

Quoting Anna:

Hello,

In general, tell me or it can be eaten with this color.

Hello Anna.
You can, but the coating on the bottom of the saucepan does not need to be used, and it is still advisable not to bring the oil to a dark color.

Quoting Anna:

Hello,
Prepared ghee, exactly according to the recipe: 30 min. boiled while stirring and removing the foam. After 20 minutes of boiling, the oil acquired a beautiful yellow color.
(exactly according to the description of the recipe), but in the next 5 minutes of boiling it acquired the color of dark honey. Because this is my first time doing this, I would like some advice from an experienced person, especially about this dark color.
Another detail, I boiled the oil in a copper saucepan, maybe this affected the color of the oil, because there was a small brown coating from burnt oil on the bottom of the saucepan? In any case, the smell is very pleasant, similar to caramel with apples.
In general, tell me or it can be eaten with this color.
Thank you in advance for your answer.

You overexposed it, or, as my grandmother used to say, the oil "burned out". It must be removed when it has become golden in color and clean, transparent, without turbidity. I would not use "burnt" oil for food, but I remember we fried it anyway. And yet, you must immediately drain the oil and do not keep it in the vessel in which it was melted. Through cheesecloth immediately into a jar. All byaki will remain on the gauze. Sediment must remain. It is from it that you can understand whether the oil burned out or not. It should be dark yellow. If it's brown and darker, it's burned out. We even ate it secretly as children. It was very tasty.

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