Here is The ""GHEE """ To have the real taste of India in your Home use it.
1-lb. Unsalted Butter
Heat a deep, heavy bottomed pot on a medium heat and put the butter, bay leave in it.
Simmer and allow to melt and then cook.
When a froth/scum has risen on the surface of the butter, spoon it off and dispose of it.Keep cooking till all the scum has risen and removed, and you can see the bottom of the pot.
Allow to cool, remove the bay leave, and strain through a cheese cloth. That’s the ghee in pale golden color
Add pinch salt and mix well. This gives the ghee a lovely grainy texture when solidified.
Store unrefrigerated for few months or refrigerated for even longer.