I've made this a few times now and it's perfect. I found a recipe which said to cook cubed butter from the fridge at 50° for 5 mins (not sure how necessary this step is) and then up to Varoma for an hour. I leave the MC off and place a paper towel over the top to help absorb moisture from the steam. I also use this to wipe the inside of the lid carefully after cooking to avoid water dripping into the ghee as this could shorten the shelf life. This method is great. The solids on the bottom are very brown but they do not burn. This actually makes it very easy to strain the ghee and you can be absolutely positive there are no milk solids in your ghee. One thing no one's mentioned is that the difference between clarified butter and ghee is that the solids in ghee are browned, not in clarified butter. This is what gives the ghee it's beautiful, nutty flavour. You really can use this method with confidence