Spiced Ghee

Directions

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   1.
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   In a mortar and pestle, lightly crush the peppercorns, cardamom, and fennel.
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   Keep the other spices (cloves and caraway seeds) whole.
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   2.
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   In the same pan that you will use to make ghee, add all the spices, crushed and whole, and turn on the heat to low.
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   Gently dry-roast the spices until they are aromatic.
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   This will happen within a minute so keep an eye on things or youll have burnt-tasting spiced ghee.
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   If you are distracted or short on time, skip this step and add the spices and butter together to the pan.
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   Un-roasted spices will affect the final flavour far less than burnt spices!
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    3.
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    Add the butter, turn the heat up to medium-low and let the butter melt completely.
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    4.
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    Turn the heat to very low for the remainder of the process, and cook for an additional 25-30 minutes.
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    The butter will start to foam and you will hear the butter crackle and pop.
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    This is water evaporating from the butter.
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    5.
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    Periodically check the butter without stirring.
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    Instead of stirring, tilt the pan slightly or use a stainless steel or wood spoon to separate the foam so you can see the butter solids and spices.
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    As the butter cooks, the solids will separate and settle, and the butter will get clearer.
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    6.
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    As more and more water evaporates, the crackling and popping will reduce and the solids at the bottom of the pan will turn caramel in colour.
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    After roughly 20-25 minutes after you start cooking the butter on low heat, the crackling and popping will almost completely stop.
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    The solids will also turn a deep golden colour (you want to make sure it doesnt turn dark brown).
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    7.
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    Immediately turn off the heat when it turns this deep golden colour!
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    Deep golden to burnt takes no time at all and thats most definitely going to make the ghee taste burnt.
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    8.
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    Using a fine mesh strainer, strain the ghee into a completely dry container.
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    Let the ghee cool completely before putting a lid on the container.
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    9.
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    Store in a covered container at room temperature.
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    Ghee at room temperature is straw coloured with a semi-liquid texture.
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    If correctly made, it will be easily spoon-able at room temperature with no scraping required.
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    Always use a clean spoon to scoop out ghee for use.
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    Ghee does not need to be refrigerated and if it is not exposed to contaminates, it will keep for over a year, even outside the fridge.