Smen

Directions

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.