Making ghee from milk at home is indeed a delicacy.

Using this dairy staple in making tasty foods is again a unique culinary skill. Cooking with ghee is healthy enough when you use this anhydrous at its best condition, if you can store it properly.


Good quality brown butter is expensive as making clarified butter with salted butter is an extensive process as raw materials for making pure ghee butter is quite costly. It’s globally known that ghee is shelf stable, provided you know the rules to store it.

Storing ghee is not a rocket science, but it is not artless either.  Follow the tips to increase the shelf life of this dairy staple in your kitchen.

Go for an airtight container

While buying ghee, you may check if the manufacturer is making butter ghee from the best raw material.  Good quality ghee can be stored for 12-18 months from the date of manufacturing, provided you store it in a dry airtight container.

Besides buying carefully produced pure clarified butter, you should consider it storing in a safe sealed dry container. You don’t need to put in refrigerator unless its expiry date is almost nearby.

Keep it away from light and heat exposure

Making clarified butter at home is an easy recipe, but you may not be happy with the shelf life of your home production. In order to extend the shelf life of the clarified butter ghee you must keep it in the airtight container in the dark corner of your kitchen shelf, protected from direct light and heat exposure.

Ghee will stay at its best quality if you store the ghee container away from light and hear exposure. Making ghee with best quality product only does not ensure its long shelf life.

Don’t use moist spoon: how do I know that the ghee is spoiled?

Moisture intrusion is completely detrimental for maintaining the quality of brown butter. Do not use a spoon that is not entirely dry. Best option is to use a wooden or ceramic made spoon. It will help you to retain the best quality of this dairy product and it will prevent unnecessary moisture meddling into it.

If the clarified butter is smelling foul or offering even slightly rancid test, you can assume that the ghee has lost its virgin quality.

What color should Ghee be?

Good quality ghee is mostly yellowish in color. It is slightly granular or creamy in texture. This dairy staple emits a nutty flavor.

You will know if ghee has turned bad, because it will have visible signs of mold. If you don’t want to risk anything happening to your precious ghee, simply refrigerate it. In order to store ghee safely for long, make sure that you store ghee in an odorless and dry vessel, preferably made with dark colored glass.

Making brown butter from milk is a delicate process and the process largely decides the quality and the taste of the produced product. However once the anhydrous fat is produced from pure milk butter, the storage plays a vital role in maintaining the quality as well as its shelf life.


The sensitivity of this milk fat makes it important to learn its storage intricacy.  Making clarified butter shelf stable is the best way to use ghee in your kitchen with best ghee benefits. Don’t forget to check the recommendations of the manufacturer.