Ghee Doesn't Need to Be Refrigerated and Lasts Indefinitely

Ghee, a form of clarified butter used in Indian cooking for millennia, has a superpower that regular butter lacks: it does not need refrigeration. During the ghee-making process, butter is cooked longer than standard clarified butter until all water evaporates and the milk solids brown and sink to the bottom. These milk solids are then strained out, leaving behind pure butterfat. Because water and milk solids are what cause butter to spoil, their removal makes ghee incredibly shelf-stable. While regular clarified butter lasts up to two months in the fridge, ghee can sit at room temperature for extended periods without going rancid. In fact, properly made ghee can last for years. This made it invaluable in ancient India before refrigeration existed, and it remains a pantry staple in Indian households today. The removal of lactose and casein also makes ghee suitable for many people with dairy sensitivities.