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Old 07-20-2013, 02:38 PM   #1
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Ghee (clarified butter) at room temperature

I make ghee because I cook Indian food often/occasionally and also use it for other cooking.
What I know is I'm told to keep it in the 'fridge' for safety. Now, the dilemma -----if it's cold I can barely scoop out spoonfuls of it to use it's so hard.

I can, of course, melt it a little in the microwave----- but-----can I say I'm lazy? and wondering if heating in the MW over and over is o.k. (I put the ghee in pint jars for the 'fridge.)

So. I would like 'personal experiences' about keeping it on the countertop. I won't hold you responsible for my ruined ghee----- just want to know.

If the consensus is NO------ I guess I'll have to get those little sauce plastic cups and put a couple of tablespoons in each them and freeze or refrigerate them.

Did I say I'm lazy?
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Old 07-20-2013, 03:31 PM   #2
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We've had discussions about keeping regular butter on the counter vs. refrigerating. The consensus has been that many keep butter on the counter, as our mothers and grandmothers did, for up to 2 weeks I believe. I'm currently leaving my butter on the counter, makes it so much easier for toast, etc. I think it would work for ghee as well, just my thoughts, especially since the milk solids are gone. And as I recall, many cultures that use ghee don't have access to refrigeration.
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Old 07-20-2013, 03:39 PM   #3
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I have a Butter Bell. The word for Butter is in French on the side. The following is a picture of what one looks like. Mine is very pretty. It holds one stick of butter. You put the soft butter in the top half, a small amount of ice water in the bottom half and change the water every day. You put the top half in upside down into the water. Butter stays fresh and soft.

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Old 07-20-2013, 03:53 PM   #4
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Ghee is OK at room temp. but not forever. Removal of all the non-fat stuff in butter allows the butter fat to last longer without going rancid.
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Old 07-20-2013, 03:57 PM   #5
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If you keep the ghee in an airtight container it should last a month without being refrigerated.
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Old 07-20-2013, 04:51 PM   #6
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They keep it at room temperature in India.
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Old 07-20-2013, 04:56 PM   #7
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Thanks to all------ after I sent my question it occurred to me that I keep reg. butter on the counter all the time! Duh. Haven't gotten sick yet!
I guess never putting a 'dirty' spoon back in the ghee would also help---- no added bacteria to the ghee.
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Old 07-20-2013, 07:06 PM   #8
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I like you solution. It works at our house.
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Old 07-20-2013, 11:27 PM   #9
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We have always kept our butter in the fridge

Ghee, if made fresh should be used within a couple weeks and can be kept out of the fridge

I personally would keep it in the fridge though, my personal opinion

It solidifies in the cold and liquefies in the heat
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Old 07-21-2013, 08:26 AM   #10
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You could always cool it down and put it in a ziploc bag. Lay it flat in the fridge then just break off what you need when you are ready to use it. It will stay cold and it will be easy to use.
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Old 07-21-2013, 09:18 AM   #11
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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.
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Old 07-31-2013, 02:25 PM   #12
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Yesterday I bought a jar of clarified butter (ghee) at Trader Joe's. Evidently it's a new item there, and the jar says "Does not require refrigeration, store in a cool dry place."

I've never used ghee before, but I'm looking forward to cooking with it and the smoke point being so much lower.
It sure was tasty on my English Muffin this morning.
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Old 07-31-2013, 02:52 PM   #13
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... I'm looking forward to cooking with it and the smoke point being so much lower...[/QUOTE]


Smoke point is higher for the ghee.
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Old 07-31-2013, 03:14 PM   #14
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Duh...guess I said it wrong. You can use higher heat, right?
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Old 07-31-2013, 03:36 PM   #15
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Quote:
Originally Posted by Kayelle View Post
Duh...guess I said it wrong. You can use higher heat, right?
Yeah. But I knew what you meant.
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Old 07-31-2013, 03:54 PM   #16
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Quote:
Originally Posted by Kayelle View Post
Duh...guess I said it wrong. You can use higher heat, right?

Right! A higher smoke point means it takes a higher temp to make the oil smoke. Oil's smoking means it's breaking down and will begin to negatively impact the flavor of the food.
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Old 08-01-2013, 11:03 AM   #17
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I thought ghee is not supposed to get hard. Or am I wrong?
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Old 08-01-2013, 11:10 AM   #18
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Quote:
Originally Posted by CharlieD View Post
I thought ghee is not supposed to get hard. Or am I wrong?
It depends on the temperature.
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Old 08-01-2013, 11:17 AM   #19
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Even in refrigerator it should still be farily soft, kind of like margarine.
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Old 08-01-2013, 11:27 AM   #20
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Quote:
Originally Posted by CharlieD View Post
Even in refrigerator it should still be farily soft, kind of like margarine.
Unless I'm remembering wrong, it gets even harder than butter in my fridge. Well, clarified butter does. I've never worked with actual ghee.
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Ghee (clarified butter) at room temperature I make ghee because I cook Indian food often/occasionally and also use it for other cooking. What I know is I'm told to keep it in the 'fridge' for safety. Now, the dilemma -----if it's cold I can barely scoop out spoonfuls of it to use it's so hard. I can, of course, melt it a little in the microwave----- but-----can I say I'm lazy? and wondering if heating in the MW over and over is o.k. (I put the ghee in pint jars for the 'fridge.) So. I would like 'personal experiences' about keeping it on the countertop. I won't hold you responsible for my ruined ghee---:wink:-- just want to know. If the consensus is NO------ I guess I'll have to get those little sauce plastic cups and put a couple of tablespoons in each them and freeze or refrigerate them. Did I say I'm lazy? 3 stars 1 reviews
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