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Ghee is clarified butter. So, like butter, but without the milk proteins that many people are allergic to. It's a good option for some people with dairy sensitivities (if it's been clarified well enough) if they like butter but can't have it. It's not "healthier", just different.
Use it however you want for cooking. I found the clarified butter I made was too hard to spread like butter, and had to keep it at room temperature all the time.
I use it mainly for sautéing, although I have been know to slather it on seed and nut crackers. Ghee has a higher smoke point than butter and most other oils, including coconut and olive. Use it wherever you would use butter or oils. Like butter, it is pretty solid at colder temperatures, soft and liquidy at higher ones. I do not refrigerate mine. Depending on the time of year, it can be harder or softer out of the cupboard, but never solid.
I use a mix of coconut oil (refined so no coconut taste) and ghee, cos it gives you the yummy butter taste
I keep mine in the fridge in warm weather and on the bench on cooler weather. Just like coconut oil and butter, it does go hard when cold Leaving it out, depending on the air temp, will allow it to soften. If it is freezing in your house, obviously it won't soften. I just dig it out with a knife.