One of the great qualities of ghee is its inherent shelf stability. The two things that will comprise this stability are moisture and sunlight. When you use your ghee, use a clean, dry utensil to obtain your desired serving. Replace the lid as soon as possible. Be careful no to let any moisture get into the jar. (An easy way you can tell if your ghee has gone sour is to smell it. If it does not smell sweet, it has spoiled.) Sunlight will cause ghee to oxidize and lose its nourishing properties. We recommend keeping unopened jars in a cool, dark, temperature stable place. Opened jars can be kept in a cabinet, away from light for up to 3 months, or refrigerated for up to a year thereafter.

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As a PhD candidate in Biophysics and an Ayurvedic clinician, I know ghee. I eat about 25-30 ounces of ghee per week and every deeply restorative nectarous spoonful is Ancient Organics Ghee!

— Prashanti de Jager
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