Shellback wrote:
I am not familiar with ‘best butter’ but Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density.
Widely used in Indian cooking - known as Ghee.
"Best Butter" is the butter with the highest butterfat in it, but how the old farmers - like my parents - produced it as opposed to lower butterfat butter, I do not know. We had a dairy and made our own butter, and I do not recall there being different butters.