Ghee

Refrigeration extends shelf life significantly.

Ghee can be frozen indefinitely.

Ghee is shelf-stable at room temperature for several months to a year, depending on storage conditions and purity. Keep in an airtight container away from direct sunlight and heat.

Use ghee in place of oil or butter for sautéing, frying, and roasting—its high smoke point (around 450°F/230°C) prevents burning.

Ghee has a more concentrated butter flavor than regular butter, so use slightly less if substituting 1:1.

Stir ghee before use if it has solidified; it will soften quickly at room temperature.

Homemade ghee may contain tiny milk solids; this is normal and adds flavor, though store-bought versions are typically purer.

Overheating ghee when making it at home can cause the milk solids to brown too much, creating a burnt flavor.

Storing ghee in wet containers or exposing it to moisture can cause spoilage or rancidity.

Confusing ghee with clarified butter—they're similar, but ghee is often cooked longer for a deeper flavor.