Homemade ghee or Clarified butter is traditionally prepared from unsalted butter. It is made by culturing milk into yoghurt, taking the cream from it, churned to butter & then boiled to ghee. It is widely used in Indian cuisine.
Cut butter into cubes for fast melting.
Use low heat so the butter will not burn.
You can also use drumstick leaves instead of fenugreek seeds. Both of the enhance and retain flavour of ghee.
Do not let any water get into your clarified butter or ghee jar. A drop of water can easily promote bacteria and spoil the ghee.