do butterfat/milkfat/ghee have different crystalline structures like cacao butter?

[jedovaty]

Hi:

When I make ghee, it is rock solid out of the fridge a few days later.  I bought some "ghee butter sticks" from the supermarket the other day (found in the froo froo section), and the sticks themselves had nearly a butter-like consistency out of my fridge.  They taste like ghee, and have a slight graininess to them like ghee.  Ingredients are "clarified butter".  If it's possible to make ghee have an elastic type property by simply manipulating its crystalline structure, it'll open up a world of treats for my friends/family with casein/lactose issues.

[Kerry Beal]

I believe they do - you can recrystallize melted butter by seeding if I recall correctly. 

[paulraphael]

Yes. 

https://www.academia.edu/21375139/Polymorphism_of_milk_fat_studied_by_differential_scanning_calorimetry_and_real_time_X_ray_powder_diffraction

Looks like you could experiment with cooling rates.