Why a litre of our ghee costs ₹2,780
Twenty-eight litres of milk, two days and a wood fire: an honest breakdown of what goes into one jar.
Storing ghee so it lasts
A dry spoon, a closed lid and a dark shelf: the three habits that keep a jar fresh for nine months.
Ghee keeps for a long time because almost all the water has been cooked out of it. What spoils it is water coming back in. A wet spoon, steam from a pan or a jar left open beside the stove will make it smell sour within weeks.
Use a clean, dry steel spoon every time. Keep the jar closed and away from the stove, on a shelf out of direct sun. If you cook with it every day, pour a week’s worth into a small katori and keep the big jar sealed in the cupboard. That way the main jar is opened once a week, not twenty times.
There is no need to refrigerate it. In the fridge it turns hard and is difficult to spoon out, and it picks up smells from the other food. If you live somewhere very hot and humid, like Chennai or Kolkata in summer, a cool cupboard is enough.
If a jar starts to smell like old crayons, it has gone rancid. This is rare if it is stored this way, but it happens if a jar sits half-full and open for many months. Our jars carry the cooking date so you can keep track. Nine months from that date is a safe guide.
