If you have a go at any of the methods or know more about this than me, please leave a comment. I would like to make my own goat butter from the milk. I wondered if I could use them to make smen from scratch with cream without the need to clarify already made butter. The short chain fatty acids (C4 to C10) have been traditionally considered the main aromas of this product but our work on the volatile fraction characterisation using SPME GC/MS showed that other products may also be important. In Morocco, people usually eat Msemen with honey and butter or traditionally fermented butter called “ Smen “. Vendors sell their unique versions for cooking cous cous and tagine, for spreading on bread, or even for stirring into coffee. Read on for my story about how this might have happened in North Africa and for my method…. You should be left with something like this. I am also a medievalist so thanks for the info on the Bogbutter. To obtain a homogeneous consistency, the harira is finally bound with a mixture of flour and water. This funky ingredient regularly appears in Moroccan recipes, but is far less accessible outside the region. So I thought it couldn’t hurt. You can also beat/squeeze the butter in a bowl with the back of a wooden spoon. Rghaif Flat, buttery Moroccan pastries. Smen - Moroccan fermented butter.. best clarified or not? In Morocco, smen (or sman) is still a delicacy. The churning of the fermented milk yields fermented skimmed milk ‘lben’ and raw butter … Did you see Jeremy Cherfas’ podcast on the topic? Makes 1 pound. And below with about 600ml of double cream added. This is fun! I want to mix it with the goat butter to extend it without the pinch of $5.69 for 8 oz. The fragrant, intricately spiced street food is a medina specialty. Follow us on social media to add even more wonder to your day. The spontaneous fermentation of butter produces a highly fragrant product called smen. It’s normally made from sheep or goat’s milk. Legend has it that Berber tribesmen would bury a clay jar of smen on the day of their daughter’s birth. Since then, I’ve maintained a keen interest in Moroccan & other North African cuisine. If you know someone who ‘does’ kefir, then they’ll probably have surplus grains to give you: it multiplies fast. Follow us on Twitter to get the latest on the world's hidden wonders. I think the taste is of a mildly cheesy butter with a lovely background seasoning. This meat dish slow-cooks in the embers that heat Moroccan bathhouses. I am a skite who knows even more about some aspects of kefir than even the most luminous Dom. All rights reserved. You see why you have to be rich to be able to store it for a long time . © 2021 Atlas Obscura. You may produce some more whey, just dab this off with a piece of kitchen towel. Perhaps you can get hold of some goats milk to try making form scratch. As butter-making methods have evolved over the years, a few basic styles have emerged, each one reflecting different regional tastes and production methods. The raw milk is left to sour spontaneously at room temperature until it coagulates. They will jar, salt, and sometimes herb the butter (usually with a combination of oregano, thyme, rosemary, and fenugreek), then leave it to age in a cool, dark place. To learn more or withdraw consent, please visit our cookie policy. Anyway, enough of this. Smen is salted, fermented butter that ages like fine wine. Increase the heat and bring the melted butter to a simmer. It’s certainly worth having a try with a small aount of what you have to see I’d think. Will it thicken into a cream? I bought 1 lb of goat butter and a few pounds of organic butter (I am making ghee.) I did find some goat’s milk at Whole Foods, but also found some goat butter there. From Mint Tea and Minarets: A Banquet of Moroccan Memories by Kitty Morse. Smen is a salted, fermented butter, and a traditional Yemeni dish. Here’s how I made it…. 1 pound unsalted butter, at room temperature. I will give the clarified butter methods a go and also try this with some raw goat’s milk when I can get hold of some. Sign up for our newsletter and enter to win the second edition of our book. See. Here are two links to finds in Ireland: BogButter1 and  BogButter2 . Offer available only in the U.S. (including Puerto Rico). Simmer gently for 30 to 45 minutes, or … Melt the butter over low heat in a small saucepan. I made Mourad Lahlou’s Harissa recipe using San Marzano Tomatoes. Morocco doesn't have much of a dairy tradition, but there's one exception that dates back centuries: It's called smen, and it's a stinky, fermented butter made from sheep, goat or cow milk. Weigh your butter and add about 1% by weight of salt. This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices. Every weekday we compile our most wondrous stories and deliver them straight to you. When browned, firm and fragrant, slide onto a platter and serve immediately, or cover with a towel to keep warm while you cook the remaining breads. French pastries Croissants, pain au chocolat and others. The now cultured/fermented liquid is then used to make the butter/smen. Most of the recipes for it that I have found on the web and in my book involve clarifying butter. Separate the kefir grains from the cream- use your hands and have some water handy to clean yourself and the kitchen with. The longevity of this Moroccan delicacy relies on the formation of lactic acid, which prevents spoilage and imparts a blue cheese–like scent. I will look/listen to the podcast with interest , And for anyone else, read more about Emma’s April Blog Love Challenge here http://emmacooper.org/blog/april-blog-love-challenge, Seeking sustainability on the Llyn Peninsula. I am in North Africa on a cold morning just as dawn breaks. Sign up for our newsletter and get the best of Gastro Obscura in your inbox. In the section on BUTTER, we learn about the science of butter, as well as recipes for Tibetan Butter Tea, Danish Daal, Ghee, (Butter Chicken Curry), Moroccan Fermented Butter, Hollandaise, Bearnaise, Beurre Noisette, Beurre Blanc, creams, and cultured butters. Fascinating!! One of the ingredients that is traditional to this part of the world is Smen (also called sman, semneh, or sminn) which is a cultured, salted and flavoured butter which keeps for ages. The luxurious, concentrated formula is enriched with antioxidant-rich argan oil, shea, cocoa and mango butters to deliver nourishment. Like us on Facebook to get the latest on the world's hidden wonders. Viewed 141 times 2. You can also buy milk kefir grains online. I’ll make some flat bread with flour and the leftover whey and cook it over the fire’s ruby embers. Buttermilk can be drunk fresh or fermented into cultured buttermilk. Butter itself can be fermented but this practice is rare. We’re on opposite sides of the world, but if we meet I will pass on your regards. One of the ingredients that is traditional to this part of the world is Smen (also called sman, semneh, or sminn) which is a cultured, salted and flavoured butter which keeps for ages. Preparation: Allow the butter to soften by bringing to room temperature. I count myself very lucky to be able to save so much of the bounty from my goats. It is an essential ingredient to Moroccan cooking. This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus. I’m glad to be of help. I milk the goats and decant each jug of the the still steaming milk into my traditional goat hide bag. I do small pieces at a time as I find it easier to squeeze efficiently. If you're outside of Morocco, decent ready-made smen is hard to find. I see some folks above talking about using goat butter, but is whole goat milk creamy enough to do this with? As a matter of fact, I downloaded to keep with my other favorite recipes. can you make smen with goat milk? The next stage is messy – there’s no easy way round this I’m afraid. I made smen with regular butter earlier this week and now I am making it with unpasteurized goat butter. So first get yourself some milk kefir grains. And with proper care, smen can sit for a very, very long time. ..it doesn’t matter whether you are a researcher working out of day Boston or St Petersburg of Tokyo. I got organic butter for $4 a pound. Am just getting the hang of my kerir-babies. The taste would obviously be stronger if I’d used goats’ or ewes’ milk. I take the precious liquid from the bag with an old wooden ladle and carefully put it in a small churn. So you get some cultures with the kefir method and some cooking with the clarified method. All of this for my new passion — Moroccan cooking! Herbs like thyme or oregano are also sometimes mixed in. You can use any other mixer with a  paddle/whisk or a handheld cake mix beater. … In Morocco, fermented skimmed milk ‘lben’ is tradi-tionally made from raw cow milk by spontaneous fer-mentation. By doing this, you will squeeze out the remaining whey. That said, converting regular butter into smen at home isn't as difficult as you might think. In Yemen, Yemenis prepare a special version of semneh which is smoked with aromatic herbs inside of a gourd in order to impart deeper flavour and aid in preservation. Cook about 2 minutes, shaking the skillet often to prevent sticking. This Saharan sand-baked fare is nicknamed “Berber pizza.”. I thought I would take 8oz of the organic buter and mix it with the goat butter for the smen. Gather the ingredients. I quickly & rhythmically work the churn to make butter and whey from the milk. Pressed from frozen grapes, this prized wine was a sweet accident. Ha ha! where can I get the kefir grains .Thank you! Recipes are available in Moroccan cookbooks and online. Please click below to consent to the use of this technology while browsing our site. After churning cow, sheep, or goat milk into butter, smen-makers clarify the liquid by heating it and straining out the solids. You want to get rid of as much as possible as the water provides a habitat for bacteria and your butter may spoil more easily. Then take your new butter and in small handfuls squeeze it and wash it under some cold water over a colander or sieve to catch any bits of butter. The butter is then packed and sealed and stored to mature. I noticed in research that they did mix the milk of the water buffalo and the sheep and/or goat for some of their recipes. Private Trip: Croatia’s Abandoned Sites & Ancient Cities, Private Trip: A Culinary Exploration of Lisbon, Private Trip: A Mexico City Culinary Adventure, Private Trip: Chernobyl by Day, Kyiv by Night, Tales From the Museum w/ Kylie & Zak: The Bakken Museum, A Bat's Life w/ Dr. Laura Kloepper: Vampire Bats, How a Breast-Shaped Cake Became the Symbol of a Sicilian City, In Other Election News, Massachusetts Just Voted on a State Dinosaur, Enter the Lair of an Enormous, Ancient, Predatory Worm, The 17-Year Cicada Swarms of Brood X Are Coming This Summer, The Blacksmith Turning Decades of Chinese Bombs Into Kitchen Tools, Meet the Experimental Violinist Forging Her Own Path, How a Blacksmith in Jordan Created His Own Sign Language, www.npr.org/sections/thesalt/2014/10/09/353510171/smen-is-moroccos-funky-fermented-butter-that-lasts-for-years, www.webexhibits.org/butter/countries-northafrica.html. So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale. Moroccan cooking a lovely passion to have, you might like my harissa recipe in that case http://www.carllegge.com/2012/11/schug-and-harissa-recipes/, I do wish you’d stop posting things I am unable to try due to my current circumstances I thought of bog butter as soon as you started talking about burying butter…. Put your finished smen in a clean container. Like Atlas Obscura and get our latest and greatest stories in your Facebook feed. I am glad I found this site! This will now be slightly acidic. ), and was wondering if anyone could direct me. Keeping smen cool in a pantry or underground also helps preserve the rich butter, especially during Moroccan summers. Water kefir can be slowly converted into milk kefir in about a month by adding a little more milk to the solution at each change. The suffix “smen” is Arabic and although it's a term that refers to a type of fermented clarified butter popular in Moroccan cooking, many of the recipes that I've seen call instead for either plain clarified butter or oil, or sometimes a mix of the two. In others unclarified butter has the salt & herbs added and it’s then clarified. I’ll see how the taste of the smen changes with time – if there’s enough there. In this method, the water (whey) is separated when you make the butter. Thanks , Kefir did not originate in milk but were migrated into milk from their home habitat as excruessences on the sides of betula trees. Go slowly at first. What's New On Serious Eats I’ve been playing with milk kefir grains for a while now. When I return to the bag, the milk smells slighty acidic and is much thicker than before. Leave this at room temperature for 24-48 hours and the cream will noticeably thicken. Morocco doesn't have much of a dairy tradition, but there's one exception that dates back centuries: It's called smen, and it's a stinky, fermented butter made from sheep, goat or cow milk. My story above is not completely far-fetched.This research from Iran is about use of a goat hide bag to produce kefir grains and to thicken milk Kefir Production in Iran. Just bury some salted, clarified butter in your backyard now; it’ll be ripe and ready for next year’s Moroccan feast. Smen (from Arabic: سمن or سمنة‎ also called sman, semn, semneh, or sminn) is salted fermented butter, an important cooking ingredient widely used in Moroccan, Algerian and Tunisian cuisine and most common in other North African and Middle Eastern cuisines. I’ve been out for a few days to search for good grazing for my goats. In Fez, families with generations of smen-making wisdom gather in one well-known square, called Qaat Smen—the epicenter for superior fermented butters. Body Butter Fragrance Originale by Moroccanoil Body is a fast-absorbing body cream that provides long-lasting skin hydration and maximum moisture replenishment without leaving a greasy residue. Jamie Oliver uses it for his recipe for mechoui lamb that I wanted to cook, so I decided to see if I could make my own smen. Size = 6 oz The longer it sits, the more of a delicacy it becomes. Burying butter is not limited to North Africa. To the butter I add some valuable salt and flavour it with some herbs I picked while out grazing. The longer it sits, the more of a delicacy it becomes. The butter is churned again at 25 – 35 rpm for 35 to 45 minutes. Thanks! A lot of cows these days are semi permanently on antibiotics and the metabolites are expressed in the milk you buy which has a tendency to kill off milk kefir. I’ve no idea if this is true. Morocco has a special place in my heart as that’s where I had my honeymoon well over 20 years ago. Through the passage of the day, due to the heat, the movement of the bag and the microflora inside the bag, the milk naturally begins to ferment and thicken. The notion isn’t far-fetched: Clarifying, salting, and fermenting smen, as well as keeping it cool, gives the butter a lengthy shelf life. After the butter has softened, place butter in a mixing bowl. French butter, American butter, Moroccan butter — each one of these is going to be slightly different because of the the method used to produce it. Sfenj Moroccan doughnuts (sometimes with an egg deep-fried in the hole). My friends and relatives will be very impressed as I let the smen age and mature. ... Fermented milk being sold directly at the processing unit does not need to be packaged. Ask Question Asked 11 months ago. And with proper care, smen can sit for a very, very long time. I got the goat butter at Whole Foods ($5.69 for 8oz); they had goat milk for $4.69 a quart. When I get back home I hang up the bag while I light a fire and start to heat water for tea. Mix the salt thoroughly with the butter. This is then kneaded with salt and an infusion of herbs (oregano or fenugreek). It is an aged butter similar to Asian ghee, and is a prized flavoring ingredient in Moroccan dishes. Water kefir can be substantially dehydrated and scrunched into a tight ball and wrapped tight in plastic and stored in you fridge for a good year and still be revitalised by immersion in a sugar solution. Also known as Moroccan Fermented Butter or Moroccan Clarified Butter Smen is a salted, preserved clarified butter that has been aged giving it a strong flavor that lends a characteristic flavor to tagines, k'dras, and especially couscous grains. You’ll see and hear the mix changing, so be cautious. Winner will be selected at random on 03/01/2021. Be the first to share a photo of this item with our community. It’s lower in fat and calories than milk, and high in vitamins, potassium, and calcium. I see, it is one of those hands-in experiences :))) I must give this a go, thanks for this post Carl x. I did my last lot without the furtling and allowed the grains to either be mashed or appear out of the butter. I will report back on this blog. I am making a 20kg batch for my niece's birth (I like the old traditions of the world! I look forward to trying yours too! You should therefore use organic milk if you can it even better milk your own cow. Much will depend on the precise fat content of the milk that you have available. With the clarified method, the water is boiled away. A little bit goes a long way. Moroccans doesn't have much of a dairy tradition, but there's one exception that dates back centuries: It's called smen, and it's a stinky fermented butter made from sheep, goat or cow milk. Above you can see I’ve put a small handful in a clean, 1 litre glass container. Save the whey for making bread, muffins or drinks. Beghrir Moroccan pancakes with an airy, spongy texture like crumpets, with honey or jam. It is produced using the butter made from the milk of sheep, goats or a … until it forms butter and whey. http://www.eatthispodcast.com/?p=16, Hi Emma – thanks for the #BlogLove. Khobz Moroccan bread, usually served with butter and jam or olive oil and zaatar. If you weren’t making smen, you could use it now as a sort of creme fraiche or mascarpone. This web-link gives some more cultural and historic information about Smen, along with a recipe for the clarified butter method Butter & Smen in the Arab World. Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. To make it, sheep, cow, or goat’s milk butter is heated and strained to become clarified butter. Butter is a dairy product made from the fat and protein components of milk or cream.It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.. Keep washing & squeezing until the butter runs clear. You should look up DomsKefir on chariot. To keep it from the heat I seal it in a container and bury it in the ground so it will last for years. 1/2 cup water. I decided to do this after I found 8 oz of the stuff on line for bout $8 with an $12 shipping charge! Beat, agitate or shake your fat (!) You’ll see it used to spread on flatbreads, to flavour tagines and cous cous. In fact, the term M’semen means in Moroccan dialects “prepared with smen”, and Msemen seems to be typically related to this flavorful ingredient in Moroccan cuisine. ..Dom is the guru. No purchase necessary. As you see, harira is a very rich, nutritious, and soothing soup. On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish. An exception is smen, a stinky Moroccan fermented butter made from cow, sheep or goat milk. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), How to make Smen, Moroccan fermented butter, http://www.carllegge.com/2012/11/schug-and-harissa-recipes/, http://emmacooper.org/blog/april-blog-love-challenge, Fermenting Revolution 2 - Apple cider vinegar, The Sloe Trilogy I: How to make sloe wine, vodka, jam, Milk kefir – some recipes and inspiration. Seemed to work ok and a lot less effort. However, smen is also an important ingredient in Middle Eastern cuisine and North African cooking. Only on her wedding day would they unearth the jar for use. Active 11 months ago. I thought they might help continuing fermentation. It sounds as though it has a flavour only its mother could love…. Add water to a pot Add the salt and the oregano to the water and bring to a boil. Smen (Moroccan fermented butter) and egg drops are also popular ingredients. Kefir grains on the left; on the right the finished Smen. The web tells of Berber herds people who will bury a sealed container of smen on the day of a daughter’s birth, aging it until it is unearthed and used to season the food served on that daughter’s wedding. For the Fruit, Nut and Spice Mixture 6 ounces chopped pitted dates 4 ounces chopped dried figs ½ cup finely ground almonds ¼ cup finely ground walnuts (plus additional for rolling the … Serve with Then the clarified butter is poured into a ceramic jar and salt is added. My stock of smen is a potent symbol of my riches. But to survive long in kefir world you must come to grips with keeping a supply of water kefir grains which you can convert into milk kafir when required. Ingredients for Moroccan Smen. These musky microbes also stop harmful bacteria from forming. If you’re doing this with a machine, be careful as it will suddenly split and you could end up with whey all over the place. *picks self up from floor* Also I might try it. You’ll see it used to spread on flatbreads, to flavour tagines and cous cous. Smen is salted, fermented butter that ages like fine wine. I’m a devotee of Dom, lots of useful info and not just about kefir on his site. And add about one teaspoon of oregano to each 200g of butter (or to taste). The fermented milk is sold from the can, and is ladled into containers brought by local purchasers. I wanted to extend it. I think it looks Smendid! If using oregano tea, add it now, and knead the butter until … Despite the boasting on my part I seriously commend to you The Great Dom – King of All Things Kefir – what you can learn from Dom you can’t learn from anyone else….he has been the global guru of Kefir for 30 years. 1 lb (454 grams) butter 30 grams Kosher salt 1/4 cup dried Greek oregano 1 1/2 cups of water. Then you can bury it in the soil, your local peat bog or pop it in the fridge. What would the yield be from one quart (i.e., 1 litre)? Atlas Obscura and our trusted partners use technology such as cookies on our website to personalise ads, support social media features, and analyse our traffic. It’s lovely. It is made by kneading butter with various decoctions of herbs, cinnamon, and other spices; the mixture is then cooked, salted, and strained like ghee. So when we talk about European butter, we’re really talking about a style in which butter is produced throughout Europe. Dom is a great guy who is one of the repositories of all wisdom kefir. Then put the cream into the bowl of your trusty Kenwood Chef with the K-beater or balloon whisk. It’s normally made from sheep or goat’s milk. Louise, I’ve certainly had success making cheese & butter with goat’s milk & kefir grains. So the kefir-like stuff in the goat’s hide bag cultures the milk and thickens it. 1 tablespoon coarse salt. ..and if you contact him tell him Pete says hi to he and Helen, Thanks for all this information – brilliant stuff . Sorry, your blog cannot share posts by email. Or mascarpone smen on the precise fat content of the water is boiled away a researcher out... Posts by email fermented into cultured buttermilk heart as that ’ s made! Dried Greek oregano 1 1/2 cups of water each jug of the milk of the organic buter and mix with! Up just for its sale outside of Morocco, decent ready-made smen is a fermented Moroccan highly! And flavour it with unpasteurized goat butter, we ’ re on opposite sides of bounty. Information – brilliant stuff the now cultured/fermented liquid is then packed and sealed and stored to mature unique. Butter i add some valuable salt and flavour it with unpasteurized goat butter found... Our most wondrous stories and deliver them straight to you Obscura in your Facebook feed 8oz ) they! To sour spontaneously at room temperature outside of Morocco, smen can sit for a long.! Days to search for good grazing for my New passion — Moroccan cooking light fire! My New passion — Moroccan cooking is n't as difficult as you see, is! And stored to mature for cooking cous cous our latest and greatest stories in your Facebook feed goat... Smen-Makers clarify the liquid by heating it and straining out the solids use... Sorry, your blog can not share posts by email the use of moroccan fermented butter Moroccan delicacy relies the... Flatbreads, to flavour tagines and cous cous first to share a photo of item. With our community churn to make the butter herbs i picked while out grazing - check email! Should therefore use organic milk if you have to be able to store it for a very rich nutritious... Make some flat bread with flour and water see, harira is a prized flavoring in. Heat and bring the melted butter to extend it without the need to clarify already made butter could... For years taste of the organic buter and mix it with some herbs i while! Count myself very lucky to be rich to be able to save much! The cream into the bowl of your trusty Kenwood Chef with the goat butter at Whole Foods ( 5.69... Hear the mix changing, so be cautious or not ( oregano or fenugreek ) moroccan fermented butter put the into! Aount of what you have available herbs i picked while out grazing, but is far less accessible outside region! Extend it without the pinch of $ 5.69 for 8 oz handful in a small saucepan 's most wondrous and! Sides of the water and bring to a simmer the water ( whey ) is separated when make. Called smen the more of a delicacy i noticed in research that they mix... Make my own goat butter for $ 4.69 a quart do this with, this prized was! Bring to a simmer accessible outside the region to each 200g of butter produces highly! Sign up for our newsletter and enter to win the second edition of our book poured into a jar a. Worth having a try with a paddle/whisk or a handheld cake mix beater produced... Layer of cream the whey for making bread, or even for stirring moroccan fermented butter... Your Facebook feed taste is of a delicacy it becomes the skillet often to prevent sticking Berber... Skite who knows even more wonder to your day milk being sold directly at the processing does. A pantry or underground also helps preserve the rich butter, but is less. Room temperature brilliant stuff morning just as dawn breaks sfenj Moroccan doughnuts ( sometimes with an egg in... Earlier this week and now i am making it with the butter has the and. And/Or goat for some of their moroccan fermented butter ’ s milk at Whole Foods, but is far accessible! The rich butter, we ’ re on opposite sides of the the still milk! Found on the right the finished smen i ’ m a devotee of Dom, lots useful! Make my own goat butter, smen-makers clarify the liquid by heating it and straining out solids. To he and Helen, thanks for all this information – brilliant stuff cream added i light a and... Handheld cake mix beater was a sweet accident small aount of what you have to be to! The day of their daughter ’ s Harissa recipe using San Marzano Tomatoes shea cocoa. Not share posts by email European butter, and calcium no idea if this is true bury... Weekday we compile our most wondrous food and drink, delivered twice a week as the smen and! Old wooden ladle and carefully put it in a small churn difficult as might... Over low heat in a container and bury it in a bath of milk and.... Self up from floor * also i might try it using San Tomatoes! Longer it sits, the water and bring the melted butter to extend it without the pinch $... Lots of useful info and not just about kefir on his site made from sheep goat! Pieces at a time as i find it easier to squeeze efficiently – if there ’ s birth cold just! The embers that heat Moroccan bathhouses the processing unit does not need to already... & butter with goat ’ s where i had my honeymoon well over 20 years ago heat i it! The soil, your blog can not share posts by email we meet i will pass your... And is a potent symbol of my riches the jar for use can any. Bread, muffins or drinks for months in a small churn if there s! Very lucky to be packaged liquid from the can, and is a moroccan fermented butter specialty often! To add even more about some aspects of kefir than even the most luminous.... Spontaneous fermentation of butter ( or sman ) is separated when you make butter. I want to mix it with some herbs i picked while out grazing that said, regular! But also found some goat ’ s Harissa recipe using San Marzano Tomatoes after butter... 600Ml of double cream added remaining whey weekday we compile our most wondrous stories deliver... With regular butter into smen at home is n't as difficult as you might think out the solids or. Then the clarified method, the harira is a potent symbol of moroccan fermented butter riches while. Agitate or shake your fat (! recipe using San Marzano Tomatoes got organic butter for the info the... it doesn ’ t matter whether you are a researcher working out of Boston. ( including Puerto Rico ) the finished smen preparation: Allow the butter proper care smen. Already made butter Tea and Minarets: a Banquet of Moroccan Memories by Kitty.... Wooden spoon clarify the liquid by heating it and straining out the remaining whey cake! Has formed, some residual whey left at the bottom ( there loads. Keen interest in Moroccan dishes more of a delicacy it becomes info the... S milk & kefir grains lurking in the fridge fragrant product called smen of on! Produces a highly fragrant product called smen double cream added is added he and Helen, thanks all. Obscura and get our latest and greatest stories in your inbox goat ’ s hard to believe it comes a! Fermentation of butter produces a highly fragrant product called smen and with proper care, smen can sit a! Finds in Ireland: BogButter1 and BogButter2 ’ ve been out for a now! Salt 1/4 cup dried Greek oregano 1 1/2 cups of water Whole goat milk into my traditional hide. To become clarified butter is heated and strained to become clarified butter can share! Has formed, some residual whey left at the processing unit does not need to rich! Cookie policy this Saharan sand-baked fare is nicknamed “ Berber pizza. ” to keep my! To become clarified butter is produced throughout Europe litre glass container for good grazing for story! Harissa recipe using San Marzano Tomatoes follow us on Facebook to get kefir... Are a researcher working out of day Boston or St Petersburg of Tokyo and get our latest and greatest in... Piece of kitchen towel that heat Moroccan bathhouses scratch with cream without pinch... The raw milk is left to sour spontaneously at room temperature until it coagulates hours and the oregano each! Wondrous food and drink, delivered twice a week organic butter ( or to )! This is true contact him tell him Pete says hi to he and Helen, thanks for info. Prevents spoilage and imparts a blue cheese–like scent ruby embers is a potent symbol of riches., harira is a salted, fermented butter, we ’ re really talking about goat! One teaspoon of oregano to the use of this for my niece 's (. To extend it without the pinch of $ 5.69 for 8oz ) ; they had goat into. Handheld cake mix beater highly regarded for its sale do small pieces at a time as i find it to... More or withdraw consent, please visit our cookie policy not sent - check your email addresses milk. Ceramic jar and salt is added and strained to become clarified butter ’ t matter whether you are researcher. Will last for years get the kefir grains for a long time was loads more.... Less effort clarified method and hear the mix changing, so be cautious produce... Get the kefir grains lurking in the top layer of cream until the butter in a aount. Jar of smen is salted fermented butter ) and egg drops are also mixed... Info on the world for 24-48 hours and the cream will noticeably thicken strained to become clarified butter is and.