I skimmed off the milk solids as soon as the butter had melted. I've left those in a bowl on the counter for now. I figure I'll stir them into something later tonight.
Then I just let it go for another 3 hours. The rest of the milk solids cooked to a nutty brown crumbly consistency. I strained the ghee through my All-Clad hand-held strainer and let it cool.
Considering the very small amount of work involved, and the high cost of store-bought ghee ($7 or $8 for this amount), I'd say I have now adopted a new habit.