It's been ages since I made ghee, and maybe I only made clarified butter. In any case, after reading several recipes and watching several videos, I'm confused about a couple of things. I want to make the ghee starting with a good quality butter, rather than starting with milk or cream.
Some recipes suggest skimming the foam that forms when cooking the ghee, others not, and they suggest just straining everything when the ghee has cooked. How important, or not, is skimming the foam while cooking and before straining?
How important is it to use a butter with a high fat content? I have access to butter with a fat content of 85%, and, of course, all the way down to a more typical supermarket 80% or so. My inclination is to go with the organic, grass fed, 85% butter ... will that make a noticeable difference compared to a butter with a lower fat content, such as 82% - 83%?
Thanks for any suggestions and help.