wood stove in my kitchen, which has been burning everyday this winter on account of the beastly Ontario weather we've been having. But this all works perfectly well on the stovetop, too.
Once the sputtering calms down the foam starts taking on a crusty texture the liquid should be quite clear and ready to pour through a small sieve into a crock or heat proof glass jar. The crust will stay behind in the sieve and should be thrown away. The ghee will cool down into a smooth solid that will be ready to spread or spoon into whatever you are cooking.