Ghee is simmered for a long time over a slow-fire for the water to evaporate and the milk solids to separate to form pure golden liquid, making it safe to eat even if it is not refrigerated.
Ghee can be stored at room temperature or in a refrigerator but should be kept away from light and heat because these factors can cause the ghee to turn rancid. Ghee can also be frozen for up to six months without any change in quality or taste.
The main disadvantage of refrigerating ghee is that it becomes solid and this can make it difficult to spread on food.