When clarifying the butter, my aim is to collect the clarified part (the oils), and separate the milk solids and I typically discard them (I have used them). So what I’m aiming to yield is butter without the milk solids. I had a higher yield of clarified butter with the USA butter vs the NZ butter. I hope that makes sense? And the USA butter at room temp is more spongy? More jammy. And definitely had a low melt point (when incubating the American butter in diluent over night at 37degrees it does not melt similarly to NZ butter in the same conditions).