Ghee must be made at the lowest possible temperatures to prevent denaturing the butterfat. Done correctly, it is a long-storage item. Done incorrectly, and it will turn into a sour, rancid mess. (voice of experience here...)
I can see that.
I have clarified small amounts of butter for immediate use before, but I buy ghee for storage. I have never managed to totally clarify butter, either. There are always some milk solids left, so I usually chill everything and then lift out the solidified fat to be melted for use.
For those who don’t have skill in such things, coconut oil is an easier (and less risky) option. Extremely good for you, long shelf life, and very hardy. A few gallons of coconut oil would take care of all of your need for healthy fat. Plus, it can be used in a wide variety of ways, from slathering on toast, to sweetening things like cocoa, to deep-frying.
If there really is a long-term SHTF moment (more than a couple of months), coconut oil has the potential to be one of the most valuable, and most easily stored, commodities.