My china cousin always fly in to play at various golf courses for some competitions.

Oh, if paper doesn't work just get cheesecloth or large kerchief. After whatever's gone down, you can twist and squeeze out.    Don't bother filtering the top part after you leave it to settle. No need vacuum seal. This one, once you heat long enough to remove the moisture in the oil - there isn't much left to go rancid.    Just wipe with rubbing alcohol a bit - let it dry, add the ghee, seat it shut. Check whether seal is proper by putting in water - if pass, throw into cabinet.    You will use finish in 10yr. If can't finish in 10yr, then throw away lor     I call BS on shelf ghee go bad after 2yr. If the ghee not heated long enough when making, it will have that problem - but if you make it from butter, evaporate all the water, then absolutely no issues with storing fat. 

cat food is happiness