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Ingredients[edit | edit source]
Procedure[edit | edit source]
- Melt the butter in a saucepan over low heat.
- Let the butter boil moderately for 5 minutes.
- Heat a clean, broken potsherd in fire until it becomes red hot.
- Place a quantity of sorghum flour the same size as the potsherd on a plate.
- Lay the hot potsherd on top of the sorghum flour in the plate. Flip the whole thing over so that the potsherd is on the bottom.
- Cast out the sorghum flour that remains in the plate. Throw the potsherd into the pot of melted butter, and cover with a lid.
- Leave potsherd in butter for about 2–3 minutes to impart flavor.
- Strain the butter while it simmers on a low heat, skimming away all solid particles, and allowing the whey to evaporate. Strain the butter into a clean container.
- If desired, add the smoldering piece of wood vine to the strained butter to impart a smoky flavor.
- Store butter in a cool place (e.g. pantry, cellar, etc).
Notes, tips, and variations[edit | edit source]
- Some add roasted fenugreek seeds to the boiling butter and strain out the seeds at the end before cooling.