The Nit’ir Qube is done when a white scum, which are the milk solids, form on the top, and a little bit on the bottom of the slow cooker, leaving the middle bright yellow and clear.
Strain scum and spices out by pouring through a cheesecloth lined strainer into a storage jar. I use a rectangular quart glass storage container, because it’s difficult to get the butter out of a quart mason jar when it’s cold. Store in the fridge good for a long time.
It adds intrigue to butter sauces, sautés scrambled eggs, and oh did I mention--- awesome on popcorn. This spiced butter is used frequently in Ethiopian cuisine especially to sauté, and caramelize onions. There's lots of variations of spices used.
​I make mine simple, without too many contending flavors, since it’s always in an supporting role.
​ If you’ve made clarified butters on the stovetop and resented the attention it takes, then you’ll love this put-it-together and walk-away approach..
I find, I use it more often.
Thanks for your posts I'm really enjoying all of the creative ideas, and wise thoughts.
Anything with cardamom and fenugreek sounds good to me.