Put 2 pounds of unsalted butter into the bottom of a slow cooker, and add whole spices.Set slow cooker to low and infuse/clarify the butter for about three hours.The butter should not boil, only simmer--if your slow cooker runs hot, take the lid off, or turn to warm for awhile. 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. With Love Enjoy!
Key in curiosity
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.. So Good, So Easy
How to use it? Cooking Ethiopian of course, but I find, I use it more often. The spices aren’t overpowering it’s just a mellow-- oh yum, layer of flavor.