So Im in college, so i've made some easy to make primal meals to save time. One of my quickest meals is fried tubers in ghee and some type of protein source (pork chops, eggs, steak). However I seem to encounter the same problem every week. When I put in a pot of fresh ghee it always foams when I fry.

I usually make the ghee slowly on a low heat, constantly stirring. Skim off the foam at the end. Then once its cool a little bit above room temperature I strain in through a paper towel in a glass container for storing.Has anyone else encountered this problem, and was there a way you got around it?