I got a ceramic butter keeper a month ago and love it. Great to have room temp butter whenever I want it. No problems with oxidation, mold etc. Our house is fairly cool, which probably helps.
Anyway, I've start cooking some with ghee/clarified butter, and it's really hard straight out of the fridge. It seems to be pretty solid at room temp (like shortening) and I was thinking of getting a second keeper, but every place I look says don't use ghee in a keeper.
Anyone out there do this with success or failure?