After we make the ghee and allow it to settle and cool down naturally at room temperature, ghee acquires a grainy texture. This lovely texture is intentional.

Ghee contains many fatty acids with different melting points. Ghee purchased from the store or online may not have the same homogeneous and smooth texture. It is due to the melting and crystallization of fats depending on the weather conditions during transit. This does impact the texture, but there is no other effect on the taste, quality, and shelf-life of the ghee.

If you prefer to have homogenous solid-looking ghee then you may perform these steps:

Take out the ghee in a dry and clean stainless steel pan, melt the ghee on low heat until it’s a clear liquid, and carefully pour it back into the jar. Alternatively, you can simply fill a pot with hot water and submerge tightly closed ghee jar in it to melt the ghee. Keep the water level below the lid. The idea is to melt the ghee completely until it is transparent liquid.

Immediately place the jar in the refrigerator (do not freeze) overnight.

Take out of the jar from the refrigerator the next day and leave it on the counter-top. Ghee will stay solid even at room temperature.