Ghee is a fantastic ingredient which is used around the world to create many delicious and wonderful dishes. Not only is it tasty in food, but it also has a surprising amount of other uses.

Ghee is made by cooking down butter until the water has evaporated and the milk solids have separated, leaving behind a clarified mixture which has a much higher smoke point and a delicious, nutty flavour.

While ghee is considered to be shelf stable after it has cooled due to the milk solids being removed proper storage is still advised to prevent the ghee from spoiling a=or the flavour from diminishing.

There are several factors which can affect the shelf life of ghee. One is light exposure. Exposing ghee to direct sunlight can cause it to break down much more quickly, which can lead to it turning rancid. Ghee should be stored in a cool, dark place to prevent this.

Heat can also affect the shelf life of ghee, as when it melts it can spoil more quickly. This means you should not store ghee near your oven or stove, and instead leave it in a cupboard or pantry to avoid it from becoming warm and melting.

Ghee should also always be stored in an airtight container as exposure to the air can lead to oxidation which can also cause ghee to turn rancid.

The best way to store ghee is in a glass jar or other similar container, as these do not cause any changes to the flavour of the ghee and are able to keep. It is cool, protected, and airtight meaning it is less likely to spoil.

While you can store ghee in the fridge,it is not necessary as long as you store it according to the above recommendations as it should last for a long time without refrigeration.