If accidentally consumed, spoiled butter or ghee can trigger food poisoning. Exposure to air and light speeds up oxidation.īutter and ghee both have fat which can go rancid over time. Chemical spoilage or oxidation causes butter and ghee to go rancid. Microbial spoilage is caused by bacterial contamination from the use of unclean utensils and containers. Spoilage of butter and ghee can be both microbial and chemical. Your ghee has already gone bad if it smells sour or like burnt popcorn. If your ghee turned white instead of its natural yellow color then it is already rancid.Mold formation indicates bacterial contamination and can make ghee go bad.Your ghee has already gone bad if it shows the following signs of spoilage. Spoiled butter is too soft– mushy or stringy when touched. If your butter smells bad, decomposing, cheesy or sour then it has already gone bad. Black spots on butter are signs of mold formation.Slice a small portion of your butter, if the inside looks brighter or lighter, then it has gone bad. Good butter has an even yellow color from inside out. Discoloration is a sign of rancid butter.The following are signs that your butter has already gone bad. Be mindful of the signs of spoiled butter and ghee. Unsanitary practices can also make them go bad faster. If not stored properly butter and ghee will spoil. The quality of butter and ghee will start to decline past their sell-by date. You can refrigerate an opened jar of ghee for up to one year. Opened jars of ghee will maintain the best quality up to three months if kept in the pantry.If kept in the refrigerator, unopened jars of ghee will not spoil.
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