If made properly ghee has a VERY long shelf life of many years, even without refrigeration. In fact, the older it gets, but better it is supposed to be. I have used ghee that was several months old with no degradation of quality and it had never been in the refrigerator. Ghee comes from ancient India, I believe the first reference to ghee comes from the Ayurveda text which dates back a couple thousand years.

Ghee can be used in place of butter (it has a nutty more intense flavor). It can also be used for stir frying as the ghee making process removes the protein solids permitting it to be used in high temperature cooking.

Stove top method:

Melt butter in a heavy saucepan over medium heat. When butter turns liquid and froth forms turn heat to low. Simmer on low for 45 min. to an hour skimming off the foam frequently. After the ghee turns a golden yellow and the solids on the bottom are light brown it is ready to be strained. I use a sieve lined with a few layers of cheesecloth. You could use coffee filters, just be sure the ghee is hot otherwise it will take forever.

If the solids on the bottom start to burn the flavor will be ruined and you will have to start all over.

Oven method:

1. Preheat the oven to 300 degrees. Place the desired quantity of unsalted
butter, in 1/4 pound portions, in a heavy-bottomed, thick-walled pan. Allow the butter to melt and slowly clarify, uncovered and undisturbed, until there is a layer of solid foam on the surface, clear amber-gold ghee in the middle and lumps of pale gold solids on the bottom. Remove from oven. Depending on quantity, 1 pound could take as little as 1 hour; 30 pounds could take 12 hours or more.
2. Skim off the crusty foam on the surface with a fine mesh skimmer or a large metal spoon.
3. Ladle the clear ghee into a bowl using a strainer lined with several layers of cheese cloth. When you have removed as much as you can without disturbing the solids, skim off the last 1 inch with a large spoon. When the ghee has cooled somewhat, pour it into storage containers, then when at room temperature, cover with a tight fitting lid.

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