Cathy, the longer smen sits the stronger (and better?) it gets. Old time Berbers still bury it in crocks to cure for a year.
A month is none too soon, though. Here is Paula Wolfert's recipe for:
Herbal Smen
Salt
1/2 cup fresh oregano or a combination of oregano, marjoram, and thyme
1 pund very fresh sweet butter.
1. Boil a small handful of salt and the oregano leaves in 1 quart water. Strain into a shallow bowl and allow to cool.
2. When the blackened "oregano water" has cooled to the point where it willno longer melt butter, add the butter, cut up into pieces, and knead until it has the consistency of mashed potatoes, pressing the mixture again and again against the bottom of the bowl so that every bit has been thoroughly wasted. Drain the butter and then squeeze to extract excess water. Knead into a ball, place in a sterile glass container, and cover tightly.
3. Keep the container in a cool place (not the refrigerator) for at least 30 days before using. Once it has been opened, store in the refgrigerator, where it will keep 1 to 2 months longer.
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