nancree wrote:

> How do you store and
> use clarified butter after you have made it?

At room temperature. It doesn't need to be chilled. I just leave mine
out on the counter in a wide-mouth jar with a lid. It never lasts more
than a couple weeks because we use it. The flavor will subtly change and
get more rounded, richer.

The reason it's so hard when refrigerated is that it's pure fat with no
water (normally about 20% of volume) and no milk solids. Milkfat is one
of the ones that gets hard at fridge temps.

Pastorio