Ghee Frequent Asked Questions (FAQs)
This information applies to all of our ghee products, which includes ghee, cultured ghee, coconut ghee, spiced ghee, and Coffee++, unless stated otherwise.

Do I need to refrigerate the ghee?
Unopened Jars: Store them in a preferably dark and cool place. There is no need to refrigerate them. Use them by the "Best By Date" (about 9 months from the date of purchase) on the jar.

Opened Jars: Store in your kitchen cabinet (away from light, not on the counter) for up to 3 months. After that you can refrigerate it for up to a year. Ghee will become hard in the refrigerator. However, it will become soft again once you take it out of the refrigerator and leave it at room temperature for some time.

If you buy a large jar of ghee but don't plan on finishing it in 3 months then here is what you can do. Transfer some ghee from the large jar into an empty small glass jar. The small jar and the spoon used to transfer ghee should be clean and dry. The small jar should also be free of any odors. Keep this small jar of ghee in your kitchen cabinet for your daily use. Place the large jar (lid tightly closed) into the refrigerator and use it to refill the small jar when needed.

Why does my ghee jar appears to be "separated" or runny?
Ghee contains many fatty acids with different melting points. Ghee purchased on the Internet may not have the same homogeneous and smooth texture of store-bought ghee. It is due to the melting and crystallization of fats depending on the weather conditions during transit. This does impact the texture, but there is no other effect on the taste, quality and shelf-life of the ghee. Ghee is primarily used either as a cooking fat or as a spread on warm foods. In both of these cases, this grainy, runny or separated texture disappears in a matter of seconds. For example, someone who has never seen crystallization of honey in the winter may consider it as a product defect. Upon further investigation we will find that it is perfectly normal. If you prefer to have a homogenous solid looking ghee then you may perform these steps:

1) Take out the ghee in a dry and clean stainless steel pan, melt the ghee on low heat and pour it back into the jar. Alternatively, you can simply fill a pot with hot water and submerge tightly closed ghee jar in it to melt the ghee. Keep the water level below the lid.
2) Put the jar in the refrigerator (do not freeze) overnight.
3) Take out of the jar from refrigerator next day and leave it on the counter-top. Ghee will stay smooth now even at room temperature.

How do I handle the opened jar?
Use a clean and dry spoon. Close the lid as soon as possible. Do not let any moisture get into your ghee jar. It can promote bacteria and spoil the ghee.

Can I use the ghee after the "Best By" date?
Our ghee jars are vacuum sealed, and an unopened jar may be safely used after the "Best By" date as long as there is no noticeable change in the flavor, smell, and appearance of the ghee in that jar.

Is ghee considered dairy?
Ghee is made from milk and hence it is a dairy-product. However, people who have dairy intolerance can generally consume ghee since ghee does not have casein (a type of milk protein) and lactose (milk sugar) which some people find difficult to digest.

How much ghee can I eat everyday?
We can't recommend how much ghee should be consumed, since everyone's needs are different. A qualified health care practitioner or nutritionist can help you decide the appropriate amount for your individual needs.

Is your ghee certified kosher?
Our ghee is not certified kosher. We are a small company and we will certainly consider kosher certification in the future.

Is your ghee salted or unsalted?
It is unsalted.

Why does your ghee have grainy texture whereas another brand of store bought ghee is very smooth?

After we make the ghee and allow it to settle and cool down naturally at room temperature, ghee acquires a grainy texture. This lovely texture is intentional and it is not in any way a defect in the product. When you cook with ghee, or use it as a spread on a warm food (like a toast), the grainy texture disappears very quickly. If you like your ghee to be soft and want to use it as a spread on a cold food then simply warm up the ghee for a few seconds on low heat. Ghee was traditionally used as a spread with warm foods (like Indian breads Roti, Chapati, or Naan) rather than on cold foods.

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