Smen

1. 1

   In a medium saucepan, melt the butter over low heat.

2. 2

   Wrap the oregano in a small piece of cheesecloth. Tie the sachet with cotton string, and set in the butter.

3. 3

   Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.

4. 4

   Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin.

5. 5

   Discard the milky sediment and oregano sachet.

6. 6

   Transfer to a hot sterilized glass jar.

7. 7

   Add the salt and mix until dissolved.

8. 8

   Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.

9. 9

   Drain any liquid from the jar and refrigerate the butter.

10. 10

    Use within 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.