Ask Question Asked 11 months ago. 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. Smen is salted, fermented butter that ages like fine wine. Makes 1 pound. That said, converting regular butter into smen at home isn't as difficult as you might think. Then the clarified butter is poured into a ceramic jar and salt is added. French pastries Croissants, pain au chocolat and others. So first get yourself some milk kefir grains. 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. The butter is then packed and sealed and stored to mature. Here’s how I made it…. 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 you get some cultures with the kefir method and some cooking with the clarified method. Louise, I’ve certainly had success making cheese & butter with goat’s milk & kefir grains. And with proper care, smen can sit for a very, very long time. This funky ingredient regularly appears in Moroccan recipes, but is far less accessible outside the region. 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. until it forms butter and whey. You see why you have to be rich to be able to store it for a long time . When I return to the bag, the milk smells slighty acidic and is much thicker than before. I am a skite who knows even more about some aspects of kefir than even the most luminous Dom. Thanks! To obtain a homogeneous consistency, the harira is finally bound with a mixture of flour and water. This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus. 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. Add water to a pot Add the salt and the oregano to the water and bring to a boil. I made smen with regular butter earlier this week and now I am making it with unpasteurized goat butter. What would the yield be from one quart (i.e., 1 litre)? *picks self up from floor* Also I might try it. 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. I do small pieces at a time as I find it easier to squeeze efficiently. Like us on Facebook to get the latest on the world's hidden wonders. Legend has it that Berber tribesmen would bury a clay jar of smen on the day of their daughter’s birth. The luxurious, concentrated formula is enriched with antioxidant-rich argan oil, shea, cocoa and mango butters to deliver nourishment. So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale. Here you can see the butter has formed, some residual whey left at the bottom (there was loads more). You may produce some more whey, just dab this off with a piece of kitchen towel. The now cultured/fermented liquid is then used to make the butter/smen. I look forward to trying yours too! I got organic butter for $4 a pound. I did find some goat’s milk at Whole Foods, but also found some goat butter there. 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. Active 11 months ago. Much will depend on the precise fat content of the milk that you have available. If you know someone who ‘does’ kefir, then they’ll probably have surplus grains to give you: it multiplies fast. Here are two links to finds in Ireland: BogButter1 and BogButter2 . If you weren’t making smen, you could use it now as a sort of creme fraiche or mascarpone. This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices. Did you see Jeremy Cherfas’ podcast on the topic? Will it thicken into a cream? My stock of smen is a potent symbol of my riches. On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish. If you have a go at any of the methods or know more about this than me, please leave a comment. Buttermilk can be drunk fresh or fermented into cultured buttermilk. 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. Failing this, put the butterfat into a jar with a lid. If using oregano tea, add it now, and knead the butter until … 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. Smen (Moroccan fermented butter) and egg drops are also popular ingredients. I wanted to extend it. Herbs like thyme or oregano are also sometimes mixed in. 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