Ghee II
This ghee gets its flavor from a red-hot potsherd dropped into boiling butter, an old technique that works like a brand applied to the fat. The potsherd is first pressed onto a bed of sorghum flour, which picks up the heat and the scorched aroma before the shard goes into the pot. Smoldering grape vine or hickory wood can add a smoky finish, and roasted fenugreek is a common variation.
Instructions
Melt the butter in a saucepan over low heat. Let it boil moderately for 5 minutes.
Heat a clean, broken potsherd in a fire until it is red hot. While it heats, pile a quantity of sorghum flour on a plate, about the same size as the potsherd.
Lay the hot potsherd on top of the sorghum flour, then flip the whole thing over so the potsherd ends up on the bottom.
Discard the sorghum flour that remains on the plate. Drop the potsherd into the pot of melted butter and cover with a lid.
Leave the potsherd in the butter for about 2 to 3 minutes so it imparts its flavor.
Strain the butter into a clean container while it simmers on low heat, skimming away all solid particles and letting the whey evaporate.
If you want a smoky flavor, add the smoldering piece of grape vine or hickory wood to the strained butter.
Store the finished ghee in a cool place such as a pantry or cellar. Some cooks also add roasted fenugreek seeds to the boiling butter and strain them out at the end, before the butter cools.
Make it personal.
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