Sheepishly, I raise my index finger to bring a clarification....
Clarified butter will go rancid if not refrigerated nor sealed. Rancidity is when fats react with air. Neither the milks solids nor water makes this process happen. Natural vitamins found in butter (particularly Vit E) will delay rancidity.
These points are extremely important (Suzanne instincts and experience shines)!!
The important things to remember so that it keeps are:
- Always use a clean implement to take some out of the container.
- Don't let anything else fall into the container.
Any contamination by proteins (either the milk solids or meat, etc..) is a hazard for developing botulism among others.
(leaves the room....)
Luc