You could avoid that issue altogether by buying commercially prepared Ghee or making your own clarified butter. I use clarified butter often in frying and sauteing. Once the milk solids are removed from butter it has a very high smoke point and is very hard to scorch. It keeps nearly forever when refrigerated.
It's easy to make. Slow melt a pound of butter in a pan over low heat. Commercial butter contains a lot of water so the water will begin to bubble and evaporate. When the butter has stopped popping all the water is gone. The whitish milk solids will have settled into the bottom of the pan. Slowly pour the butter through a cloth or other filter into a storage container, leaving behind the the last bit containing the milk solids.

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