Question about making clarified butter from homemade cultured butter

I don't have much experience with clarified butter so I can't answer the 1st one but I can tell you that melted and rehardened butter/ghee will never reach the same hard consistency as unmelted butter. The fatty chains in a stick of butter are arranged in a specific crystalline pattern that tightly packs them together and gives the butter it's firmness. When you melt the butter, this pattern is destroyed and the molecules reharden in random directions which, because fat molecules are long, will jut out in every which way and prevent the butter from maintaining a firm structure. This logic applies to chocolate as well and it's why you need to temper chocolate after melting it to ensure that the correct crystalline arrangement is formed and the chocolate stays nice and crisp. I have always wondered if it was possible to "temper" melted butter to get it to a similar consistency as pre-melting but I haven't found any information on it...