I've read about the health benefits of ghee and seeing the exhorbitant cost of it in the grocery store, I decided to look up recipes and do it myself. So I've been buying more pounds of butter than Paula Deen attempting to get the recipe right and failing miserably several times. The times I did get right I believe were by chance. I'm having trouble with the exact timing on when it goes from clarified butter to true ghee - Ghee is clarified butter, but not all clarified butter is ghee. I know I have to look out for the milk solids to separate, but what about the milk solids on the bottom? Also, what about the level of heat? I've read versions that say melt the butter on medium heat and when it starts boiling, turn the heat down low while others say turn it all the way off to let it cool down. One recipe called for the butter to be melted on medium-high heat and then cook for another 7-8 minutes on medium heat. Damn Alton Brown! I've burnt a lot of butte not getting this down to a science like I felt I should. Any advice would definitely be appreciated! I'm trying one more pound of butter tomorrow before I say "screw it"