
<!-- WP QUADS Content Ad Plugin v. 2.0.94.1 -->
<div class="quads-location quads-ad1" id="quads-ad1" style="float:none;margin:10px 0 10px 0;text-align:center;">

</div>

<div style="height:25px" aria-hidden="true" class="wp-block-spacer"></div>



<h4 class="wp-block-heading">If you&#8217;re looking to take your homemade Ethiopian dishes to the next level, here is my grandmas authentic Nitir Kibbeh recipe made easy. I make a lot of it, and it keeps for a year.</h4>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image"><img src="https://samracooks.com/wp-content/uploads/2023/06/20190912_125219-1024x498.jpg" alt="Doro wot" class="wp-image-1356"/> 

<!-- WP QUADS Content Ad Plugin v. 2.0.94.1 -->
<div class="quads-location quads-ad11" id="quads-ad11" style="float:none;margin:10px 0 10px 0;text-align:center;">

</div>
 
</figure>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<p></p>



<h2 class="wp-block-heading">Discover the Delicate and Unique Flavor of smoked, Aged and clarified Butter | Nitir kibbeh, Ethiopian Tradition</h2>



<p>Nitir kibbeh is an essential component of Ethiopian cooking, and it adds an incredible depth of flavor to any dish. This unique delicacy has a rich and savory taste that is unlike any other. The secret behind its distinct flavor lies in the smoking, culturing, aging and clarifying. It has a smokey, nutty and slightly intense taste as compared to regular butter. Clarified butter is a form of butter that is free from milk solids and water, making it ideal for cooking at high temperatures without burning.</p>
<!-- WP QUADS Content Ad Plugin v. 2.0.94.1 -->
<div class="quads-location quads-ad2" id="quads-ad2" style="float:none;margin:10px;">

</div>




<p></p>



<p></p>



<div style="height:26px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2020/07/Screenshot-227-1024x520.png" alt="Nitir kibbeh recipe" class="wp-image-1289"/></figure>



<div style="height:26px" aria-hidden="true" class="wp-block-spacer"></div>



<p>The clear golden liquid that remains is then strained and used for cooking. The benefits of using clarified butter in your cooking are numerous. It has a higher smoke point than regular butter. This makes it perfect for frying and sautéing. Additionally, because it is free from milk solids, it has a longer shelf life than regular butter. One of the best things about clarified butter is that it can be easily infused with herbs and spices to create a delicious and aromatic concoction. Whether you&#8217;re making steak, fish, or vegetables, adding a dollop of aged butter infused with herbs and spices can take your cooking to the next level. So why not give it a try? It&#8217;s easy to make at home and can add a whole new dimension to your cooking repertoire.</p>



<p><strong>Scroll down for easy step by step recipe </strong></p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img src="https://samracooks.com/wp-content/uploads/2020/07/20200725_2059161-1024x498.jpg" alt="Nitir kibbeh recipe Samra Cooks" class="wp-image-527"/></figure></div>


<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">Why store-bought Kibbeh is not the same as homemade.</h2>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Butter is a staple ingredient in most households and a must-have in any kitchen. However, if you have ever tried to age store-bought butter, you may have noticed that it doesn&#8217;t seem to work the same way as homemade butter. This prompted me to do some research on why store-bought butter won&#8217;t work even if it goes through the same aging process.</p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2020/07/Screenshot-230-1024x512.png" alt="Nitir kibbeh recipe Samra Cook" class="wp-image-1299"/></figure>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">Nutrients and culturing</h2>



<p> First, I discovered that the key factor is the need for nutrients and culturing. Cultured butter is made by allowing bacteria to ferment the cream before churning it into butter. This process helps to develop a unique flavor and texture that cannot be replicated by simply churning pasteurized cream. Interestingly, in Ethiopia, butter is made from yogurt instead of cream.</p>



<p>While it is possible to find cultured butter in stores in the US, I found that it still didn&#8217;t come out right when I tried aging it. The reason for this could be the length of time that the butter was cultured. The longer the culturing process, the more complex and distinct the flavor becomes. However, store-bought butter is usually not aged for an extended period, resulting in a different flavor profile, which could explain why it doesn&#8217;t work in the same way as homemade butter. Overall, making your own butter at home may be the best way to achieve the desired results when aging butter.</p>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-full"><img src="https://samracooks.com/wp-content/uploads/2023/06/Screenshot-228.png" alt="Nitir kibbeh recipe Samra Cook" class="wp-image-1290"/></figure>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">The flavor of the milk.</h2>



<p>Second, the farmers in Ethiopia feed Tosign (Ethiopian thyme) to their cows that are used for milking. Why? Well, it turns out that the thyme actually enhances the flavor of the milk. Who would have thought?</p>



<p>One thing to keep in mind when infusing butter with Tosign is the amount of thyme you use. You don&#8217;t want to use too much, or the flavor will become overpowering. A small handful of leaves should do the trick.</p>



<p>Overall, I highly recommend trying out this unique flavor combination. Infusing butter with Tosign thyme is a fun and easy way to add some Ethiopian flair to your cooking. Who knows, it may just become your new favorite ingredient!</p>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2023/06/20230601_1137021-1024x577.jpg" alt="Ethiopian thyme Tosign" class="wp-image-1280"/><figcaption class="wp-element-caption">Please note: US thyme is not same as Ethiopian.<br>Tosign can be found at my Amazon store. In addition to making kibbeh you can use it for delicious tea which is great for cold and flu. Tosign is also known for its antivirus properties.</figcaption></figure>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">Quality of the Cream</h2>



<p>Third, when it comes to making Nitir Kibbeh (aged and clarified butter), using quality cream is of utmost importance. Trust me, you will be able to taste the difference. The type of cream you use can make or break the taste and texture of your butter. So, where can you find good quality cream? Well, I suggest looking for local, organic, homogenized whipping cream from a store nearby. This type of cream works wonderfully and is readily available in most grocery stores.</p>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<div class="wp-block-media-text alignwide is-stacked-on-mobile"><figure class="wp-block-media-text__media"><img src="https://samracooks.com/wp-content/uploads/2023/05/Screenshot-8-e1684767160106.png" alt="Nitir kibbeh recipe Samra Cook" class="wp-image-1268 size-full"/></figure><div class="wp-block-media-text__content">
<p>However, there is one type of cream that I wouldn&#8217;t recommend for making butter &#8211; ultra-pasteurized cream. This type of cream undergoes high heat treatment which destroys its flavor. The end result will be a bland-tasting butter that lacks the rich, creamy flavor that we all love. So, avoid using ultra-pasteurized cream if you can.</p>



<p>If you want to take your butter-making game to the next level, consider using raw cream. Raw cream is cream that has not been pasteurized or homogenized and is therefore richer in flavor and nutrients. However, raw cream can be hard to come by and may be more expensive than regular cream. </p>
</div></div>



<p>But if you can get your hands on it, I highly recommend giving it a try.</p>



<p> Using quality cream is essential for making delicious Kibbeh. Whether you opt for local, organic, homogenized whipping cream or raw cream, just make sure to avoid ultra-pasteurized cream as it will not yield the best results. Trust me, with good quality cream and a little bit of patience and effort. You can make your own homemade kibbeh that will impress even the toughest food critics.</p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">Olive wood smoking</h2>



<p>last but not least, if you want to take your kibbeh to the next level, smoke your containers with Woira (African olive) (Olea Europia subspecies Africana). Woira has been a crucial component of delectable and savory smoked meals for millennia. Woira smoking is part of a long-standing practice in Ethiopia that gives butter, milk, yogurt, Tella (homemade beer), drinking water and other foods a distinctive, smokey flavor. In addition, woira is used as medicine to treat malaria, high blood pressure and sore throat.</p>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2023/06/20230602_1138201-1024x577.jpg" alt="woira or woyra (African olive wood)" class="wp-image-1331"/><figcaption class="wp-element-caption">woira or woyra (African olive wood)</figcaption></figure>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<p> Woira is the best smoking wood because it burns slowly and evenly and adds a delicate flavor that improves the flavor of the dish. It doesn&#8217;t overshadow the natural flavor of the meal but rather enhances it with a gentle, sweet aroma and a moderate flavor. Additionally, because the smoke is low in creosote, it won&#8217;t impart any bitter qualities to the dish. It is also a sustainable resource because it is renewable.</p>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-gallery alignwide has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex">
<figure class="wp-block-image size-large is-style-default"><img data-id="1332" src="https://samracooks.com/wp-content/uploads/2023/06/20230602_1148021-1024x577.jpg" alt="woira or woyra (African olive wood)" class="wp-image-1332"/></figure>
</figure>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<p>My grandmother claims that, in addition to its lovely perfume, a spice can help improve the flavor of food. Additionally, olive wood smoke contains natural preservation qualities that help food retain flavor and stay fresher for longer. In comparison to conventional preservatives, which can contain hazardous additives and chemicals, olive wood smoke is a considerably healthier option. Olive wood smoke is a natural preservative that also aids in halting the development of germs and other microbes that can ruin food and cause food poisoning. As a result, it&#8217;s a fantastic option for preserving food that will be kept for a long time.</p>



<h5 class="wp-block-heading">Visit this <a href="https://shebellemarketinc.com/product/weyra-enchet-236/" target="_blank" rel="noreferrer noopener">link</a> to get your woira (woyra), This is the only online store that has it, but if you have Ethiopian store near you, I recommend checking the store first.</h5>



<p>Click<a href="https://seagrant.uaf.edu/book-assets/download//index.php?loc=fla%2FAK-SG-08-02%2FAK-SG-08-02l.pdf&;pub=AK-SG-08-02l&;title=Wood+smoke+components+and+functional+properties&;bypass=TRUE" target="_blank" rel="noreferrer noopener"> here</a> to read research on smoking wood as preservative. </p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">Traditional Ethiopian butter aging technique</h2>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Aging butter with the infusion of herbs and spices is a traditional Ethiopian technique that has stood the test of time. This process involves sealing the butter in a clay pot and storing it in a cool, dark place for several months. Although this method was initially intended to preserve butter in hot climates, the benefits of aging have turned it into a culinary delicacy. Aged butter boasts numerous advantages that cannot be achieved through any other means. The process imparts a distinct aroma and flavor profile to the butter, making it unparalleled in taste and quality.</p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2020/07/Screenshot-5-e1684443452775-1024x489.png" alt="Nitir kibbeh recipe Samra cooks" class="wp-image-1250"/></figure>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">Clarifying by melting it, removes the milk solids and water, leaving a clear golden liquid.</h2>



<p>This process is relatively simple: you melt the butter with water then, let it cool in the fridge for until butter solidify, and then pour off the milk. </p>



<p>One of the biggest benefits of using clarified butter is its high smoke point. When you remove milk solids and water from butter, it becomes a pure fat that is less likely to burn compared to regular butter. This makes it ideal for high-heat cooking methods like searing and frying. It also has a longer shelf life than regular butter since the milk solids have been removed, which can spoil more quickly.</p>



<p>Clarified butter is also great for people who are lactose intolerant or have a dairy allergy. Since the milk solids have been removed, there&#8217;s very little lactose left in the final product. However, clarified butter is not 100% dairy-free, so if you have a severe allergy, it&#8217;s best to avoid it altogether.</p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<p></p>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2020/07/Screenshot-225-1024x576.png" alt="nitir Kibbeh samra cooks recipe" class="wp-image-1284"/></figure>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h2 class="wp-block-heading">The Clarified butter is then re-melted over low heat and seasoned with spices.</h2>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2023/06/20230603_1004501-1024x577.jpg" alt="" class="wp-image-1369"/><figcaption class="wp-element-caption">Kosseret (Lippa Abyssinica) and Korerima (black Cardamom)</figcaption></figure>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<p>After straining the clarified butter, the next step is to melt it again over low heat and add a blend of spices. Personally, I prefer to use black cardamom and my all-time favorite kosseret as they provide a strong and fragrant taste. However, the type and quantity of spices may vary based on the region of Ethiopia where the kibbeh is being made. Dried onion, garlic, fenugreek, besobilla (Ethiopian basil), and more are all popular additions to kibbeh, each adding their own unique flavor to the dish.</p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2023/06/Screenshot-231-1024x503.png" alt="" class="wp-image-1368"/><figcaption class="wp-element-caption">The sandy texture tells you that your nitir kibbeh is just right and success. </figcaption></figure>



<div style="height:53px" aria-hidden="true" class="wp-block-spacer"></div>



<p>Whether you&#8217;re a seasoned foodie or just looking to try something new and delicious, Nitie kibbeh is definitely worth adding to your list of must-try. With its rich and flavorful aromatic spices, it&#8217;s sure to leave your taste buds singing with delight. So why not give it a try today and experience the magic of Ethiopian cuisine for yourself?</p>



<div style="height:100px" aria-hidden="true" class="wp-block-spacer"></div>



<h3 class="wp-block-heading"> Spices and kitchen gadgets can be found at my <a href="https://samracooks.com/shop/">store</a></h3>



<div style="height:30px" aria-hidden="true" class="wp-block-spacer"></div>



<h3 class="wp-block-heading has-text-align-left">Let&#8217;s move on to the recipe. Don&#8217;t hesitate to drop a comment if you have any queries and refer to the notes.</h3>


<div id="recipe"></div><div id="wprm-recipe-container-528" class="wprm-recipe-container" data-recipe-id="528" data-servings="0"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
 
</div>
<a href="https://samracooks.com/wprm_print/nitir-kibbeh" style="color: #333333;" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="528" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

<div class="wprm-spacer" style="height: 5px;"></div>
<h2 class="wprm-recipe-name wprm-block-text-bold">Nitir Kibbeh</h2>

<div class="wprm-spacer" style="height: 5px;"></div>
<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">Cultured, Aged and clarified with herbs and spices</span></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">butter, spice</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">Eritrean, Ethiopian</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">Eritreanfood, ethiopiannitirkibbeh, nitirkibbeh</span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours">1<span class="sr-only screen-reader-text wprm-screen-reader-text"> hour</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours" aria-hidden="true">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">20<span class="sr-only screen-reader-text wprm-screen-reader-text"> minutes</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes" aria-hidden="true">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-custom-time-label">Aging </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-days wprm-recipe-custom_time wprm-recipe-custom_time-days">60<span class="sr-only screen-reader-text wprm-screen-reader-text"> days</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-days" aria-hidden="true">days</span></span></div></div>
<div class="wprm-spacer"></div>


<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-author-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label">Author </span><span class="wprm-recipe-details wprm-recipe-author wprm-block-text-normal">Samrawit Asfaw</span></div>


<div id="recipe-528-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-528-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="528" data-servings="0"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-unit">pint</span>&#32;<span class="wprm-recipe-ingredient-name">Pasteurized organic heavy cream </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">not ultra pasteurized</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">Cultured butter milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">Ethiopian thyme (tosign)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup </span>&#32;<span class="wprm-recipe-ingredient-name">Kosseret dried leafs (lippa abysinica)</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">hard to find but look at notes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp </span>&#32;<span class="wprm-recipe-ingredient-name">Cardamom ground ( Ethiopian black cardamom)</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can be Indian black cardamom</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp </span>&#32;<span class="wprm-recipe-ingredient-name">Turmeric</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(optional) for color</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">8-12</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">Cold water</span></li></ul></div></div>
<div id="recipe-528-instructions" class="wprm-recipe-instructions-container wprm-recipe-528-instructions-container wprm-block-text-normal" data-recipe="528"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Culturing </h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-528-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">clean, smoke your container, and cover overnight if possible.</span></div></li><li id="wprm-recipe-528-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Mix cream and butter milk (I used my stand mixer bowl) clay pot or glass would work too, avoid using plastic containers.</span></div></li><li id="wprm-recipe-528-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Let it sit covered at room temp for 72 hrs, until it is as thick and test like yogurt </span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Making butter</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-528-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Whisk using a stand mixer, hand mixer, or butter churner until the butter is separated from the buttermilk.</span></div></li><li id="wprm-recipe-528-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Strain the butter milk (may use it for bread, make cottege cheese (ayibe) or drink as is)</span></div></li><li id="wprm-recipe-528-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Add 4 cups of very cold water in the bowl with the butter then rinse out the buttermilk from the butter until the water runs clear. (Stir it to get as much buttermilk out as possible from the butter) repeat as needed.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Aging</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-528-step-2-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">To prepare the butter, pour it into a container with a lid. It&#39;s best to use a container that has been pre-smoked with woira ( African olive tree wood) to enhance the flavor. Press the butter with a spoon to ensure there are no gaps and sprinkle tosign (thyme) on top. Keep the container in the coldest part of your house, preferably a dark place, for a week. After a week, stir the butter, remove any water at the bottom, and continue to stir every week to two weeks for a total of up to 2 months to prevent mold.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Pre clarifying (manegor) </h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-528-step-3-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">After aging is completed, pour the butter into a pot and add 6-8 cups of water, boil for about a minute, let it cook and keep it in the fridge over night.</span></div></li><li id="wprm-recipe-528-step-3-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">The next day the butter will solidify on top, punch a whole with wooden spoon around the edge of the pot (whole on the butter) and get rid of the water (it is going to look like thin milk) </span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Clarifying</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-528-step-4-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Grind your spices using mortar or a coffee grinder. </span></div></li><li id="wprm-recipe-528-step-4-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Add Turmeric, Kosseret and Korerima into the pot with butter, then start clarifying</span></div></li><li id="wprm-recipe-528-step-4-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Start with medium temp. for the first 7-10 minutes, then reduce to medium low once you see the bubbles start to reduce, stir often and make sure the spices are not burnt. Clarify until all the bubbles are gone and you are left with clear butter with the herbs in bottom.</span></div></li><li id="wprm-recipe-528-step-4-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Let it cool, then using a cheesecloth or a strainer, strain the butter into your desired smoked container. Enjoy!</span></div></li></ul></div></div>
<div id="recipe-video"></div>
<div id="recipe-528-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><ul>
<li>Can be stored at room temp for 3-5 months and in the fridge/freezer for up to a year.</li>
<li>When you make your next nitir kibbeh you may mix it with the old to expedite the aging process (to about a month) for 4 pint of fresh butter use 1/4 cup of old butter as a starter.</li>
<li>Smoking your contain with woira will give it that classic smoked flavor</li>
<li>Visit my <a href="http://amazon.com/shop/samrawitasfaw">amazon</a> store for all the ingredients.</li>
</ul></div></div>
</div></div> <div class="mnet_plugin codeblock" style="text-align:center;margin: 0 auto;" data-slot-position="Below Article">
 <div id="943780924"> 
 <script type="text/javascript"> 
 try { 
 window._mNHandle.queue.push(function (){ 
 window._mNDetails.loadTag("943780924", "300x250", "943780924"); 
 }); 
 } 
 catch (error) {} 
 </script> 
</div>
 </div>