Why Good Ghee Turns Grainy

You open the jar in December and the ghee is firm and grainy. In May the same ghee is a clear golden liquid. Nothing has gone wrong. That is simply what ghee does.

Ghee follows the temperature

Ghee sets when it is cool and turns liquid again when it is warm. Through the year, the same jar will move between the two many times. It does not change the taste or the quality.

Where the grains come from

Slow-cooked ghee that is left to cool gently sets into small grains. In Hindi this texture is called danedar, and many people look for it as a sign of ghee made the traditional way.

All of this is normal

• Solid in winter and liquid in summer
• Partly liquid with grains settled at the bottom
• Small differences in colour, aroma and texture from one batch to the next

Tip: If you like your ghee soft, stand the jar in a bowl of warm water for a few minutes. Always use a clean, dry spoon.