1 lb. Unsalted butter
Optional: One betel leaf and/or 1 teaspoon cumin seeds.
In a medium pan, melt unsalted butter on medium heat. Once butter is melted lower heat and continue to cook.
Skim milk solid foam that rises to the surface with a mesh spoon. When the milk solids drop to the bottom of the pan and start to become dark in color. Turn off heat. Strain butter through cheesecloth. Store in a clean jar.
I store my ghee on the counter but you could store in the refrigerator is you prefer.
When you use ghee, always use a clean spoon and don’t contaminate with food particles or water.
Ghee is shelf-stable and will keep 6-12 months if uncontaminated