Orlando Enrique Fiol wrote:

> in India, ghi is often not refigerated because the removal of the milk
> solids preserves it. Thus, it would never harden.

It's more complicated than that. Ghee is cooked to drive out the water
component (which reduces the volume by 20% or so). Bacteria don't spoil
fats. The milk solids are sometimes removed, other times left in. In
either case, ghee can be kept at room temperature.

Chilled ghee will harden.

Pastorio