Ingredients

Method

1. Melt the butter in a saucepan over low heat.
2. Let the butter boil moderately for 5 minutes.
3. Heat a clean, broken potsherd in fire until it becomes red hot.
4. Place a quantity of sorghum flour the same size as the potsherd on a plate.
5. 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.
6. Cast out the sorghum flour that remains in the plate. Throw the potsherd into the pot of melted butter, and cover with a lid.
7. Leave potsherd in butter for about 2–3 minutes to impart flavor.
8. 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.
9. If desired, add the smoldering piece of wood vine to the strained butter to impart a smoky flavor.
10. Store butter in a cool place (e.g. pantry, cellar, etc).

Notes

• Some add roasted fenugreek seeds to the boiling butter and strain out the seeds at the end before cooling.