"Even in refrigerator it should still be farily soft, kind of like margarine."
Mine isn't. Wonder what the difference is.
LOL
Are you agreeing or disagreeing with me (cave76) or the first person who said that ghee should be fairly soft?
My ghee is hard in the fridge--- really almost rock hard.
The joys of talking on the Internet
MrsLMB----- that sounds like a good idea! Thanks. Maybe even freeze it in a dedicated ice cube tray and then take them out and put in ziplocks to put in the freezer? I like how all our ideas generate other ideas.
Ghee is cooked much longer than what we usually call clarified butter. It is cooked long enough that the solids caramelize and change the flavour of the butter oil. Ghee is a form of clarified butter.I love the ice cube tray for so many things. If you find you need a certain amount more consistantly, you can measure that amount into the individual spots, let it harden and keep it in a larger mason jar in your fridge.
Personally, I'd keep it on the counter. The recipes I've seen make several pints so pull out what you need.
Sorry to hijack your thread with a question but ... what is the difference between clarified butter and ghee?
There was probably some contamination in the first jar, maybe something off a spoon you dipped into the jar.Update from me, the original poster.
I've been keeping my ghee out on the counter now (the rest is frozen). No mold, as there was in a first jar I kept out----- I don't know why that jar developed some mold/suspicious spots on it.
It's been fine.
That's what I thought. I was hoping you would chime in.If the ghee is properly smoked or heated it will remain good for years without refrigeration , we keep ghee like this way in our hot and humid climate.
Older ghee is better in taste and it also used in Ayurvedic remedies.
That's what I thought. I was hoping you would chime in.