Remove butter from packaging. Add all sticks to a small saucepan on medium-high heat. Once butter is completely melted, the milk solids will begin to separate from the fat. Use your spoon to remove the milk solids (the white, cloudy parts) by lightly scraping the tops. Do not scrape the bottom of the pot. Keep doing this little by little being sure not remove the butter along with it as best as you can.

The butter will begin to look clear as you remove the white solids. Add the spice if using and remove the foam that builds up. Once the foam is gone and you are left with a clear butter, you have ghee! Let cool slightly before adding to a glass jar with lid. Use with eggs, on toast, in stir frys, in desserts, and anywhere else you can use butter or oil!