Cookbook:Ghee II

Ingredients

 * Unsalted butter
 * Sorghum flour
 * Hardwood of grape vine or hickory wood (optional), smoldering

Procedure

 * 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, tips, and variations

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