In a small pot, gradually melt butter & bring to bubbling. When the top is covered in foam, add the other ingredients & reduce heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour, when the surface becomes transparent & the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids.
Cover tightly & store in the fridge. Will keep up to 2 months.
