Ghee stays fine, but butter gets spoiled, why?
ghee and butter are both made from milk. However, there is a lot of difference in the properties and texture of both. This is the reason why the way of storing them is also different. For example, ghee can be kept safe for a long time without a fridge, whereas if butter is kept outside the fridge, it can get spoiled quickly. Let us tell you why this happens.
Why does ghee not need a fridge?
ghee is made from butter. To make ghee, butter is heated and all the water present in it is removed, due to which it turns into a pure fat. When butter is also made, a lot of water remains in it, which is almost negligible. This is the thing that protects it from getting spoiled. Apart from this, the fatty acids present in ghee keep it preserved for a long time. Explained in simple language, these properties present in ghee keep it safe from the phenomenon of oxidation for a long time even outside the fridge.
Why does butter spoil?
Talking about butter, it contains about 80 percent fat and 16-20 percent water. Due to the high amount of water in butter, bacteria and fungus start developing in it, due to which butter spoils quickly. Let us tell you, the water and milk solids present in butter make it more susceptible to bacteria, especially when it is kept outside the fridge.
That is, at normal temperature, the phenomenon of oxidation in butter starts happening rapidly and butter spoils quickly. Let us tell you, oxidation is the process in which fat gets spoiled after coming in contact with oxygen. That is, the more the amount of water in things, the faster the phenomenon of oxidation will be. This is the reason why butter rots faster when kept outside as compared to ghee.
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