Does Ghee Go Bad? How to Store Ghee at Home

Ghee is a type of clarified butter from India. Traditionally made from sour milk, you can also make ghee by heating unsalted butter until the water evaporates, then browning the milk solids before discarding them, leaving pure butterfat behind. The browning process distinguishes ghee from regular clarified butter, even if you make it with sweet cream butter instead of traditional sour milk.

Ghee is a popular ingredient in Indian food and Asian and Middle Eastern cuisines. Its high smoke point makes it an excellent cooking oil, and it can also work as a butter substitute for people who are lactose-intolerant. Additionally, ghee is a common ingredient in traditional Indian medicine due to its purported health benefits.

Ghee does go bad eventually, but not for a long time if stored properly. The stable fat lasts longer than regular butter because it’s free of the milk solids that make butter spoil. It’s shelf-stable and acts more like vegetable oil you’d find in the pantry than a dairy product.

Store-bought glass jars of unopened ghee will last in the pantry until the expiration date on the container, usually one to two years after jarring. If stored well, unopened ghee containers can last for months after that date. Use an opened jar of ghee, whether from the pantry or the refrigerator, within six months for the best quality.

Store homemade ghee made from your favorite ghee recipe in the pantry for three months or in the refrigerator for up to a year.

There are several situations where it’s best to discard your ghee, even if it has not yet expired. Here’s what to look out for:

• It has developed discoloration or mold growth. Discoloration can happen if you haven’t properly sealed the container holding your ghee, leading to moisture and contamination by bacteria. Always check for mold or discoloration before using ghee.
• It has gone rancid. Rancidity occurs when ghee oxidizes, or gets exposed to moisture, heat, light, or air for too long. Rancid ghee has a sour flavor and an unpleasant odor and may appear white instead of yellow.
• It is several years old. Over time, even under the best conditions, oils naturally lose quality. If your ghee has sat in the back of the pantry for several years, discard it and start with a fresh jar.
• It smells or tastes “off.” There’s a reason you should trust your senses when it comes to food. If your ghee doesn’t have its natural milky-sweet scent and mildly nutty flavor, it’s safest to simply throw it away.

Unless the container says otherwise, store ghee in a cool, dark place away from direct sunlight, heat, and moisture, like a pantry at room temperature. Proper ghee storage is the key to preventing spoilage. Follow these simple guidelines to enjoy your ghee for a long time:

• Choose an airtight container. A well-sealed, proper container will protect your ghee from spoilage due to contaminants. If it comes in a glass container, close the jar tightly after use. Always use a clean, dry utensil to spoon it out or pour it directly from the jar.
• Refrigerate to extend the shelf life. Refrigerated ghee can last for up to a year, even if opened. Much like coconut oil, refrigeration will change the state of your ghee from a liquid to a solid, but it should be soft enough to scoop out for sautéing or spreading on toast. If your ghee is too hard to scoop out of the jar, let it come to room temperature in a dark, cool place.
• Use the freezer for long-term storage. In theory, freezing will extend the shelf life of your ghee indefinitely, although there will be a slow degradation of quality over time. You can freeze ghee in an airtight container or freezer-safe bag. Write the date on the container to keep track of its lifespan. Avoid refreezing, as it can cause freezer burn. Place the ghee in the refrigerator overnight when you’re ready to defrost it.

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