Do you have to refrigerate clarified butter (ghee)? Can you leave it at the room temp.?!


Do you have to refrigerate clarified butter (ghee)? Can you leave it at the room temp.?

Answers: Ghee is never refrigerated. It ts always kept outside at room temperature.
If the weather is hot Ghee will melt to an oily consistency - That is absolutely fine.
Sometimes the ghee on the top of a container will melt and the bottom remains semi solid - that is fine too.
If the weather is cold Ghee will coagulate, and be a little grainy not like butter which is smooth - That is fine too.
Ghee in any of these states can be safely used.
Ghee doesn't spoil easily, it has a long shelf life. It will stay up to 6 months or more. Source(s):
I am an Indian. refrigerate it for up to three weeks or freeze shouldn't leave it out Here's some good info


1 lb. butter

Ghee is an Indian and Eastern cooking ingredient which has its closest Western counterpart in clarified butter. Ghee has better storage properties than whole butter and will not burn as easily at high temperatures.
This recipe may be multiplied for as many as you would like in a batch. Each pound of butter makes about 1 pint, so adjust accordingly. The recipe given is specific for 1 portion. Use either salted or unsalted butter.

Canning Preparation:

In a boiling water bath canner, fill water sufficiently to cover canning jar 2 inches and allowing for several inches of boiling space above water. Place rack in canner and bring water to a full boil.
Sterilize 1 glass jar canning jar for 10 minutes in canner (about 1 pint jar for each pound butter used). Bring canning lid to a boil in a saucepan, then turn off heat and let sit. Remove canning jar and place in warm oven and allow to air dry until ready to use.

Choose a heavy bottomed saucepan, (such as enamel-lined cast iron) so that butter will not scorch on the bottom of the pan. Use only fresh butter.

Butter Preparation:

Melt butter slowly in saucepan over medium heat. Steadily increase heat as butter melts until butter begins to boil and foam.
When butter is covered with foam, reduce heat and stir the bottom contents of the the pot with a spatula, or simply swirl the butter around and around in a circle, by gently rotating the pan. Reduce heat to lowest setting and continue to cook for 40-50 minutes, or until a sediment forms on the bottom of the pan and the top portion of butter is translucent and clear.

Strain butter through a colander or sieve in which several layers of cheesecloth have been placed, allowing butter to pass through slowly. Ghee (clarified butter) may need to be strained again, until it is clear of sediment. (Tip: leave the bottom few tablespoons behind when gently pouring out contents of pot). All solids should be removed. Save the butter solids for flavoring vegetables or add to baking.

Pour hot butter into the hot, dry, canning jar leaving 1 inch head space.

IMPORTANT: Wipe the rim of the jar with a damp, hot, paper towel (dip it into boiling water or a few drops of lemon juice or vinegar) to clean the rim of the jar. If any trace of butter is on the rim of the jar, the seal may fail.

Place lid and ring on jar and tighten until resistance is felt.

Process in boiling water bath canner for 10 minutes. Remove and allow to cool in a place free from draft. After 24 hours, gently remove ring from jar and store for up to 6 months. We always leave it at room temperature. But if you don't think you'll use it within a month, you should put it in the fridge.


Process for making Ghee is just heating up well to the boiling point, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue. This is the purest form of butter and we (Indians) used to keep it in the room temperature wtihout adding any preservatives even, for a long time say 7/8months. It will get frozen only in the winter months when the outside temperature becomes cold. By leaving it outside for long time it WILL NOT GET SPOILED.

In olden days there were no refrigerators and it used to be kept outside months together-

The consumer Foods information on is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources