Oudi (Clarified Butter with Thyme)

from The Food of Morocco by Paula Wolfert, p. 161

Makes 1 1/3 lbs.

Keeps for many months i closed jars in the refrigerator.

Ingredients:

• 1/4 c. barley grits
• 1 tsp dried tyme or dried Mediterranean oregano
• 2 1/2 lbs unsalted butter, cut into small pieces

Directions:

1. Lightly toast the grits with the thyme in a medium heavy saucepan over low heat, stirring constantly, until the grits turn a lovely light brown.  
2. Add the butter and allow it to melt slowly, without stirring and without browning.  Remove the foam as it appears on the surface.  When the butter is golden and clear, remove it from the heat and allow to cool.
3. Carefully pour the butter thrugh damp cheesecloth into clean glass or ceramic jars.  Discard the milky barley residue.