Do I keep ghee in a cupboard or in the fridge?!
Answers: And if I do keep it in the cupboard, for how long can I keep it before it goes bad?
Hmm... good question. I buy it off the shelf unrefrigerated but keep it in the fridge after I open it.
Keep it in the fridge,Ghee is clarified butter.
a friend of mine keeps it in her fridge, she likes it cold. she sez you should prolly frige it.
In the fridge! Indian restaurants have the highest statistic for food poisoning because ghee goes rancid so quickly.
the best idea would be to put it in a fridge, cuz it might go bad if it is out for to long
Ghee is much more resistant than simple milky butter. It does not tend to get spoilt as easily but no food can be kept out of the fridge for a long period of time because of the heavy heat, especially in summer. Until the temperature is under optimal degree and does not melt the ghee it won't go bad. If a big amount of ghee is bought then it's better to keep in fridge. But a small amount, that can be used within 3-7 days, does not require a fridge keeping. Never buy a plenty of ghee at a time for domestic use. However, I've hardly heard that ghee was the cause for food poisoning or health disorder.
I never keep it in the fridge and did'nt got sick ever. Besides when u buy it from a shop and its canned it's also not kept in a fridge.
I keep ghee in the cupboard, it will not become rotten, for 1 - 2 months,
to maintain the quality of ghee keep in cool place.
ghee kept in warm place tends to go off after a while which will give a distinct smell and horrible test.
ghee even when gone off wont poison you.
in the fridge
Contrary to a majority of opinions here, Ghee need NOT be refrigerated. It will never become rancid or poisonous. It can literally keep forever. It is advisable, though, to make it fresh and in batches that you can use up in some weeks.
Ghee, of course, has to be made right. When the moisture is fully evaporated from the butter, you are left with butter fat. The result is liquid gold, emitting a nutty aroma. This is strained, removing the toasty solids that settle on the bottom of the pan. These solids are flavorful and edible, especially with rice. The filtered fliud is Ghee. Just store it in a clean, dry stainless steel/glass/ceramic container with a fitting lid. The ghee solidifies in the cold and can be scooped. In the summer it stays fluid. Just remember to use clean, dry utensils while spooning ghee out.
In India, where I grew up, ghee was made in batches to last a month or so. This is not uncommon in Southern Indian homes.
The following is off an internet source, cited below :
Ghee
Ghee is the best cooking oil for all constitutions. Like all other oils, ghee contains approximately 120 calories and 13-14 grams of fat per tablespoon. Because ghee is a natural product, it contains negligible amounts of trans-fatty acids (zero according to the FDA). It is simple to make and has a shelf life of 6 months to several years. Ghee is made from butter and is thus a saturated fat. New research has been showing the importance of saturated fats in our diet.
A study in India contrasted two areas of the country and their diets. In one area the people ate mostly saturated fats from dairy (mostly ghee, butter and milk). In a second area the people mainly ate highly processed vegetable oils.
Furthermore, the people in area one were eating 19 times more fat than the people in area two. The study found that the people living in area one, who mainly consumed dairy, had seven times less incidence of heart disease than those who ate the highly processed vegetable oils.
This Indian study clearly shows the health dangers of processed vegetable oils; however, there are cold-pressed vegetable oils that are healthy (olive oil and coconut oil). However, ghee is always preferred.
More importantly, ghee is known for its ability to blend and better disperse seasonings in the food. When cooking with ghee, cook your spices in the ghee and than add them to your stir-fry or casserole. We use one skillet for cooking our main course with a moderate amount of ghee and have a second smaller skillet to specifically cook the spices in ghee and then add them to the main skillet.
In Ayurveda, ghee is the most favored carrier for increasing the absorption of nutrients into the body. Ayurveda claims that Ghee improves the functioning of the brain and is essential in all rejuvenation therapies. Ayurvedic therapists assert that ghee makes the body more flexible and also renews connective tissue. Scientifically, ghee contains butyric acid, which nourishes and protects the lining of the stomach and intestines.
Ghee is best prepared fresh at home but is also available at health food stores and some grocery stores. Here is the recipe for ghee:
Ghee Recipe
Use Real Unsalted Butter (Organic is best)
Place your sticks of butter in a medium saucepan and warm to a medium high heat. As the butter melts into a clear golden oil, the white milk solids will rise to the top. Skim off these milk solids with a large spoon. Reduce heat to medium.
It is important to allow all of the water to evaporate. Many people are surprised to see how much water is contained in a stick of butter. The steam will continue to rise as the water evaporates. Keep reducing the heat so that the milk solids do not burn and yet the heat is high enough for the evaporation to continue.
As you remove the milk solids, a clear golden oil remains. This is clarified butter, more commonly known as ghee. If there is still some crackles and pops, then the water has not been completely cooked-out and the ghee is not yet done.
Ghee will become solid at room temperature and is best stored in a glass jar. Do not pour your ghee out of the saucepan until it has cooled to a warm temperature that is safe to touch. When we make ghee, we usually make a large quantity by using 3-5 lbs of butter. The shelf-life of ghee is 6 months to many years. If your ghee would become moldy in the next few months, then the water and milk-fat were not fully removed and the ghee should be discarded.