Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (that doesn't split into a liquid layer on top) is often twice as expensive as the former.
So, what is the "right" texture/consistency for ghee? Are the more "solid" brands just better at filtering out the usual water and protein? Or, are there really some components of butterfat itself that melt at lower temperatures, only to get filtered out by the more "solid" ghee brands?