[Sca-cooks] Ghee

[Tara]

Has anybody here made their own ghee?  I just finished a pound of
butter, and have some questions about what I did.  It took some time for
all the moisture to finish boiling out, but once it stopped crackling
the oil turned golden brown in no time.  I had a hard time determining
if it was ready to take off the burner yet.  Should the ghee still have
been yellow when I poured it off, or was it ok to let it get somewhat
brown?  Did I just ruin a good, expensive pound of organic butter?

Thank you!
Magdalena