I prefer storing it at room temperature and if made correctly and all the milk solids are cooked out, it will not spoil when left unrefrigerated. But if you plan to store it this way, you must let it cool down completely before putting the lid on so there is no condensation after closing it tightly. If there is condensation, it will spoil. While the ghee is cooling I lightly cover mine with an opened napkin. This allows it to breathe to cool and keeps any impurities from falling in. It takes a few hours to cool down.

One source of information I came across recommended to use unsalted, cultured organic butter for ghee making. The culturing is very beneficial for digestive health. Overall, ghee is a very beneficial fat. It contains vitamins A and D, has antiviral and anti-cancer properties, can flush out stored toxins and is great for restoring digestive health. Also, most people who are dairy sensitive can tolerate ghee.

You can make your own ghee for about half the price of store bought ghee. It’s just the cost of a pound of butter and the use of your stovetop.