Senayets Netir Kebe Purified Butter Recipes

Steps:

• Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

Steps:

• Stir softened butter and koseret together in a medium bowl. Cover and let sit 1 day.
• Transfer butter to a small saucepan and heat over low until melted.
• Mash ginger and garlic into a paste in a mortar and pestle. (Or, smash on a cutting board with the side of a chef's knife.) Add to butter mixture.
• Coarsely grind cinnamon stick, beso bela, fenugreek, korerima, nigella seeds, cumin seeds, and peppercorns in a spice mill or with a mortar and pestle. (Alternatively, you can crush on a cutting board with a heavy saucepan). Add to butter mixture and once butter is completely melted, stir once to combine. Simmer gently, adjusting heat if needed, 30 minutes.
• Remove butter mixture from heat and carefully skim away milk fats and any spices that have accumulated on the surface; discard. Strain niter kibbeh through a cheesecloth-lined fine-mesh sieve into an airtight container. Cover and chill. Do ahead: Niter kibbeh can be made 3 months ahead. Keep chilled.

Steps:

• Melt butter with all the spices but the Kosseret on low heat until it becomes clear. Do not burn the butter otherwise it will become irreparably bitter. Add the Kosseret in the last few minutes of cooking. Do not cook with the Kosseret because it becomes bitter when cooked. Strain clarified butter through a cheese cloth to remove the spices and milk fats.

Steps:

• Place all the ingredients in a saucepan and heat over the lowest possible setting.
• Stir a few times until the butter melts completely. It must bubble a little, but never boil.
• To clarify the butter you must scoop out the foam that forms at the top of the warm butter, until no more foam develops and the butter is really clear. Depending on the butter you are using, this should take between 10 and 30 minutes.
• Pass the butter through a sieve lined with cheese cloth or a coffee filter. Transfer the butter to a lidded glass jar; let it cool and store in the refrigerator.