How to Store Ghee Properly
Ghee is one of the easiest things in your kitchen to keep well — provided you get one thing right.
Ghee keeps well. It has very little water left in it, which is precisely why it lasts. Most of storing it properly comes down to not putting water back in.
The one rule
Always use a clean, dry spoon.
Everything else is secondary. A wet spoon, or a spoon that has been in another dish, introduces moisture and food particles — and that is what causes a jar to spoil early.
Where to keep it
A cool, dry cupboard away from direct sunlight is ideal. Beside the stove is convenient but warm; a shelf a little further away is better.
Refrigeration is not required. It does no harm, but it will make the ghee firm and hard to spoon.
Why the texture keeps changing
This is the question we get most often, and the answer is simple: ghee responds to temperature.
- In winter, it firms up and often turns grainy or granular.
- In summer, it goes soft or fully liquid, and looks clear gold.
Both are normal. Grain in ghee is a property of how the fat crystallises as it cools, not a fault, and not an indicator of quality either way.
Keep the jar closed
Air and aroma both travel. A tightly closed jar keeps the ghee smelling like ghee rather than like whatever else is in the cupboard.
How to tell if ghee has turned
Trust your nose. Ghee that has gone off smells sour or sharp rather than nutty and warm. If a jar smells wrong, do not use it.
Always follow the storage instructions and the best-before date printed on your pack.
Cook with LACMORA ghee
Traditionally prepared using the Bilona method, made without added preservatives.
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