I've made ghee with salted butter...no big deal...unsalted has a shorter shelf life than salted...but it still tastes good. Unsalted tastes a little better tho (more authentic I think ). If made properly, you don't need to refridgerate it either.
This is what an article on ghee says:
"I can only find salted butter. You can still make delicious ghee with salted butter. And no, it won’t be salty.
The butter will froth a bit more during the steps in the instructions where I would indicate it should bubble. Make your ghee in a slightly larger pot to prevent the froth from overflowing, and give it a stir when it does froth up to bring it down in volume. If you’re worried about overflow, you can also just take it off the heat for a moment and stir and things will calm down. The resulting ghee will taste fabulous but have a slightly gritty texture. Also, those milk solids, don’t eat ‘em. That’s where all the salt will go! Pour those puppies down the drain. "http://blog.asmartmouth.com/2008/10/10/ ... -you-dare/
Here's some more good tips:http://paleohacks.com/questions/20369/s ... z1d9z1KmKc
I guess unsalted is used because it's from the freshest cream (as it's unsalted/unpreserved)
Whereas is it's salted (preserved) it isn't the freshest cream.
Personally , I think UNsalted tastes fresher & more authentic.
"Your true nature is something never lost to you even in moments of delusion, nor is it gained at the moment of Enlightenment. It is the Nature of the Bhutatathata. In it is neither delusion nor right understanding." [Huang Po]