Just wondering, have my pan of melted butter simmering at a low heat, and white proteins are bubbling up nicely. My issue is whether or not I have to skim as I go, or just let it all come up to the top, then skim in one pass. Standing over the stove is tedious, and I get barely any white stuff off as I skim continuously, even though it will make lovely ghee.
Also, if it bubbles up and breaks the surface (scary!) is this heat too high?
THANK YOU ghee experts!!!