Something similar, but not ghee, as all this process does is separate off the impurities, which are mostly in the foam, then as the butter cools you are turning the bottles to reconsolidate the separated butter back into one mass. Hope that makes sense.
Yes I know sometimes I find that people like to "mystify" these processes. I just keep beating (not necessarily at high speed), and washing until all the butter milk is gone, and the water stays clear, lightly salt if I want, form into a pat and put in the fridge. I really is as easy as falling off a log. Great to see that you tried it. I always think that home made butter is much sweeter than store bought stuff.