1

votes

Really OK to store GHEE at room temperature? (sounds crazy to me!)

Answered on August 19, 2014
Created June 10, 2012 at 3:05 AM

I read a thread here from last year and the general consensus was not to refrigerate it.

I can certainly see why: I just took the jar out of the fridge and it was rock solid: it took significant knife effort to chop some out.

The previous post mentioned that the condensation from coming in & out of the fridge is an issue (moisture & mold).

Questions:


  1. Since this jar has already been in the fridge, should I just keep doing that for this jar?

  2. Going forward (for my next purchased jar), should I just keep it on the counter (after I open & close the jar)?

On point #2, I may need some reassurance: the idea of keeping butter unrefridgerated is as alien to me as "saturated fat is good" !!!

Thanks,

Mike

Ca1150430b1904659742ce2cad621c7d

(12540)

on June 19, 2012
at 04:58 PM

I've always left butter at room temperature. I have a special crock I store it in that's been handed down for generations. Sometimes, during the summer, I have to refrigerate it, if we start keeping our house at 80 degrees F or more a day, but otherwise, I just keep it in the butter keeper on the counter.

345c1755efe005edd162b770dc6fb821

(8767)

on June 10, 2012
at 01:51 PM

I use a fork to crave out what I need, its not too hard to do. I make my own every 2 wks and I use a sealed mason jar (the kind with the glass lid and closure top). I melt 2 lbs of unsalted butter and get about 2, 2/12 cups from it.

45ace03a0eff1219943d746cfb1c4197

(3661)

on June 10, 2012
at 12:32 PM

We've always left butter out on the counter---when we used butter, anyway. No problems at all unless it's extremely hot. But it's pretty obvious when it melts.

34b560c8b9ce660d7839fb7e29d7be89

on June 10, 2012
at 10:53 AM

I notice a lot of people from older generations leave butter out all the time.

7fc82eebafd44badc73c520f44660150

(3275)

on June 10, 2012
at 10:09 AM

Butter or ghee? Based on the excellent answers, I'm convinced on leaving ghee out, but butter?

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9 Answers

best answer

10
518bce04b12cd77741237e1f61075194

(11577)

on June 10, 2012
at 03:21 AM

The big point of ghee is that there are NO milk solids in it when prepared correctly- that means all that is left is fat! With no sugars or proteins left for bacteria to feed on, it is as safe (theoretically) as leaving olive oil or coconut oil at room temperature.

The jar that has been in the fridge- take it out of the fridge if it's relatively new, otherwise prepare to never use it. If it's inconvenient, in my experience, it just sits there while I spoon out the coconut oil. If you do have a "wet" fridge (does water condense on every surface? Is there a lot of moisture on the shelves? Is your fridge quite old?), mold could be a concern, especially if you've been using contaminated utensils (read- dunking knives that haven't been freshly washed in). In that case, when you do want to use it, you could take out a small amount at a time to bring to room temp the old fashioned way, or if you have a microwave yay for short cuts. If mold does develop, because it has such a high fat content, you can "treat it like cheddar"- excavate out the moldy section, leaving a few good inches on each side to ensure that you get all the roots. Even in my food preparations university class taught by a microbiologist, this is considered pretty darn safe. If you don't feel comfortable doing that, you could toss the lot and keep it moisture free next time!

For new jars: no need to refrigerate. Probably safer not to, just because of the typically higher moisture content of most fridges compared to pantries.

4
5a44ddf35ab962b11a375b94f3e7e800

(175)

on June 10, 2012
at 09:15 AM

Good lord, how hot are your rooms? The only time I put butter in the fridge is when it's about to melt out of the butter dish.... :D (I also favour salted butter for this reason)

34b560c8b9ce660d7839fb7e29d7be89

on June 10, 2012
at 10:53 AM

I notice a lot of people from older generations leave butter out all the time.

7fc82eebafd44badc73c520f44660150

(3275)

on June 10, 2012
at 10:09 AM

Butter or ghee? Based on the excellent answers, I'm convinced on leaving ghee out, but butter?

45ace03a0eff1219943d746cfb1c4197

(3661)

on June 10, 2012
at 12:32 PM

We've always left butter out on the counter---when we used butter, anyway. No problems at all unless it's extremely hot. But it's pretty obvious when it melts.

Ca1150430b1904659742ce2cad621c7d

(12540)

on June 19, 2012
at 04:58 PM

I've always left butter at room temperature. I have a special crock I store it in that's been handed down for generations. Sometimes, during the summer, I have to refrigerate it, if we start keeping our house at 80 degrees F or more a day, but otherwise, I just keep it in the butter keeper on the counter.

4
E12ead3bf63c94b5b619b03722ef554f

on June 10, 2012
at 06:56 AM

Ghee won't spoil for months at room temperature. I usually keep a little in the fridge, just because I like the texture of cold ghee on my veggies, but otherwise, it keeps at room temperature fine. =)

2
Ca1150430b1904659742ce2cad621c7d

(12540)

on June 19, 2012
at 04:59 PM

It's important to remember that Ghee originated in a place where 99% of the population don't OWN a refrigerator, and it's been used for centuries (millenia?) that way -- so yes, ghee keeps perfectly well at room temperature.

1
345c1755efe005edd162b770dc6fb821

(8767)

on June 10, 2012
at 01:48 PM

I keep mine in the refrig mainly because I end up using way to much of it in the liquid state. I like being able to gauge it better solid. I do the same with almond butter, keeps me from easily overeating it.

In the summer where I live, its far too hot to leave anything out, the kitchen gets too hot so everything has to be refrigerated. Use you judgement, no harm either way really!

The only way to 'ruin/contaminate' it is by dipping a utensil in with food particles etc. but if you use clean utensils every dip, there shouldn't be an issue.

345c1755efe005edd162b770dc6fb821

(8767)

on June 10, 2012
at 01:51 PM

I use a fork to crave out what I need, its not too hard to do. I make my own every 2 wks and I use a sealed mason jar (the kind with the glass lid and closure top). I melt 2 lbs of unsalted butter and get about 2, 2/12 cups from it.

1
8508fec4bae4a580d1e1b807058fee8e

on June 10, 2012
at 03:57 AM

How quickly do you use it? My jar of ghee says use within 2 months of opening or refrigerate if opened and still unused after 2 months. We tend to finish that jar in 2 months or less. :)

Unopened I keep in a dark cabinet that is relatively cool.

0
Baa413654789b57f3579474ca7fa43d7

(2349)

on June 19, 2012
at 05:19 PM

I agree that it is fine not to refrigerate. However, you can always buy a French Butter Dish if you are concerned about spoilage.

http://en.wikipedia.org/wiki/French_butter_dish

Several varieties on Amazon.com: http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=french+butter+dish

0
449e19bbd371a87b653b9b8b56736005

(1567)

on June 19, 2012
at 03:56 PM

After leaving mine in the fridge for several months (and hacking chunks out when I needed it) I decided to go ahead and set it on the counter next to my jar of bacon grease. One month later, it's still fine, even through the AC breaking and it getting to be about 85-90 for several days inside.

0
6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on June 10, 2012
at 03:54 AM

I keep mine in the fridge. I don't care what people say, I am not going to leave it out. Its not hard to scrape some out with a spoon when I need it.

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