Black Pepper Ghee

-Recipe from Yamuna mataji

        Black and white pepper both come from the same plant. In large cities, one might purchase unripened dark green berries, which, as they dry, darken into black pepper. No matter what form you use, the volatile oil will lend a touch of pungency without heat.
             Prepare ghee by either the stove-top or oven method, with the following addition for every 3 pounds (1.5 kg) of butter:

2 table spoons (30 ml) black, white or dark green peppercorns

         Wrap the pepper in a small piece of cheesecloth and add it to the melted butter Cook, strain and label.