Instructions

1. 1
   Melt the butter in a saucepan over low heat.
2. 2
   Let the butter boil moderately for 5 minutes.
3. 3
   Heat a clean, broken potsherd in fire until it becomes red hot.
4. 4
   Place a quantity of sorghum flour the same size as the potsherd on a plate.
5. 5
   Lay the hot potsherd on top of the sorghum flour in the plate. Flip the whole thing over so that the potsherd is on the bottom.
6. 6
   Cast out the sorghum flour that remains in the plate. Throw the potsherd into the pot of melted butter, and cover with a lid.
7. 7
   Leave potsherd in butter for about 2–3 minutes to impart flavor.
8. 8
   Strain the butter while it simmers on a low heat, skimming away all solid particles, and allowing the whey to evaporate. Strain the butter into a clean container.
9. 9
   If desired, add the smoldering piece of wood vine to the strained butter to impart a smoky flavor.
10. 10
    Store butter in a cool place (e.g. pantry, cellar, etc).