In a hot climate, is it better to make small, fresh batches of ghee every month? Learn about the ideal batch size for maximum freshness.
1 Answer
Ghee does not need to be made fresh every month, even in hot weather. When properly prepared and stored, ghee can last for several months, even years, without spoiling.
Detailed Explanation:
Ghee is clarified butter, meaning the milk solids and water have been removed. This process makes it highly shelf-stable. The absence of moisture and milk solids prevents bacterial growth, which is the primary cause of spoilage in dairy products. When making ghee, ensure all moisture is evaporated and the milk solids are browned but not burnt. After cooling, store the ghee in an airtight container, preferably glass, in a cool, dark place. While refrigeration isn't strictly necessary, it can extend the ghee's shelf life further, especially in very hot climates. Check for any off-odors or changes in texture before using ghee that has been stored for an extended period. If stored correctly, ghee can easily last for several months, even in hot weather, without needing to be made fresh every month.
Pro Tip:
Always use a clean, dry spoon when taking ghee from the jar to prevent introducing moisture or contaminants that could lead to spoilage.