Roughly cut the butter into large pieces, then place into a pot. Heat the pot on high heat to melt the butter.
Once the butter starts to boil, turn the heat to medium. Continue to boil the butter as foam rises to the top.
Cook the butter for about 25 minutes until the liquid turns clear. The milk solids should sink to the bottom of the pot and begin to caramelize. Turn off the heat.
Skim any foams from the top. Pour the clear liquid from top of the pot through a coffee filter or nut milk bag, leave hind any milk solids in the bottom. Store filtered ghee in glass jars either in the fridge or in room temperature.
To make a spiced ghee (Niter Kibbeh), boil your favourite herbs and spices in the butter for 30 to 60 minutes. Typically, Niter Kibbeh uses onion, garlic, ginger, turmeric, cinnamon, black peppercorns, cardamon, cloves, fenugreek, coriander, cumin, bay leaves.