Ingredients:

  • 1 lb unsalted butter
  • 1 pinch sea salt
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 tsp fenugreek seeds

Instructions:

  1. Place the 1 lb of unsalted butter blocks in a heavy-bottomed stainless steel saucepan over medium heat. Allow the butter to melt naturally without excessive stirring until it begins to bubble and a thick white foam rises to the surface.
  2. Reduce heat to medium-low. Monitor the three stages: first, the noisy boiling as water evaporates; second, the transition to smaller bubbles as foam dissipates; and finally, the appearance of a second, finer foam. Watch for the milk solids at the bottom to turn a rich, sandy brown.
  3. Immediately remove the pan from heat. Let it cool for 2-3 minutes. Line a fine-mesh strainer with four layers of cheesecloth or a coffee filter and pour the liquid through into a clean glass Mason jar, discarding the toasted milk solids.