The clarified butter ghee has an exceptional reputation for longevity and has historically been preferred to butter on the Indian subcontinent in no small part because you do not need a cold larder or fridge to store it, although it does not hurt.

Its richer taste makes it a preferable ingredient to cooking oil when making daals and other North Indian foods, and nearly every region in India has a speciality made with Ghee as a primary ingredient.

However, one question that can be asked, particularly by people planning to buy organic ghee in bulk is a question of longevity. How long does ghee last and why?

The answer will depend on storage, but assuming it is kept mostly sealed in a cool, dry place out of direct sunlight, your ghee will typically last over a year, although it is usually best to use it up within six months of opening or after the best-before date has passed.

This can vary, and some jars of ghee can last several years, particularly if they have been frozen.

The reason for this is that as part of the clarification process, ghee contains little moisture and no milk solids. This is also the reason why people who are lactose intolerant cannot eat butter but can eat ghee without any problems.

Because of this, there are no milk solids to spoil, which is the reason why butter tends to barely last a month, especially if not stored properly or is unsalted.

However, be wary of promises that ghee will last forever. Whilst it can come pretty close, all saturated fats and oils will eventually go sour, although it will take a very long time for this to be the case and unless you barely use any ghee at all, you will run out long before then.

Typically, if you notice a sour smell, a taste that is bitter or not consistent, or has gone white instead of egg-yolk yellow, it needs to be discarded.