Ghee

From The Vegetarian Cookbook

• 8 ounces unsalted butter
• 4 whole cloves

Gently melt butter in a heavy saucepan until foam rises to the top. Add cloves and stir.

Reduce the heat to low and cook until the milk solids collect on bottom. Skim and discard any crust that rises to the surface.

Ladle off the clarified ghee from the top, leaving the milk solids at the bottom of the pan.