I generally followed the guidelines in this article (using a coffee filter rather than cheese cloth), and it looked like it came out ok but it's possible I cooked it too long.
I then put the ghee in a small deep fryer and tried to deep fry some cheese sticks at 350 degrees. As it was heating, I noticed that the ghee looked like it was turning somewhat darker. When I put in the food, I got excessive foaming.
What went wrong here? Has anyone tried deep frying in ghee, and has it been successful? Did I overcook the ghee, causing the foaming? This seems odd to me since the deep fryer temperatures are probably higher than the ghee making temperatures--I just wouldn't think that a little extra cooking would render the ghee inappropriate for deep frying, assuming ghee is ever appropriate for deep frying.
Should I use the remaining ghee or toss it out?