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Ghee should be browner. It has to boil twice. Once to get the milk solids out and then it will boil again. Then you strain through cheesecloth and a mesh strainer. It stores in a jar on the counter and yes, it is a spreadable pure oil, no milk solids or dairy remaining. It doesn't pour like an oil -- think jam-like only softer. It is a solid at room temperature, similar to butter only a bit firmer.
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