Security News > 2020 > January > Friday Squid Blogging: Giant Squid Genome Analyzed

The problem with butter is it has both milk solids/sugars and water in it, the more it has the faster it goes rancid it's why salt used to be added.

In warmer places "Clarified butter" that is "Canned" is the way to go, what it is is butter with the water and milk solids/sugars removed, it's easy to do you just need a sauce pan and a little patience, but "Canning" is not something most people do.

If you must have the "Full butter" taste then you need to replace the "Milk solids" you can do this by warming a small amount of water and adding "Powdered milk" -not non-dairy creamer or coffee whitner- to make a skimed milk, you then warm the ghee in a microwave add a little of the milk liquid and whisk it in as it cools.

If you are baking just add the milk powder to the dry ingredients and use the ghee in the same quantity the recipe calls for butter or other fat.

Part of the waste from cheese making is whey, if the fats and protiens are high then it's called "Butter milk", which can be usefull in cooking meat and baking.

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https://www.schneier.com/blog/archives/2020/01/friday_squid_bl_712.html