2 Cups Heavy Whipping Cream
Salt to taste
Pour cream into mixing bowl and beat past the whipped cream stage, keep
beating until it starts to break down (separates into water and butter). The
chunks of butter will begin to form and then bond together, start slowing
down so it will catch on the beater. You will see the separation of the butter
from the milk.
Drain off the milk (reserve if you want, use as buttermilk). Wash the butter
with Cold water, drain and wash again until water is clear. Start pressing
the water out of the butter by folding and pressing. You can now add salt to
taste. If you want to add herbs you do it now.
Herb butter
After rinsing butter mix in salt and herbs to liking. I use approx 1 tablespoon
fresh or dry herbs.
Roasted Garlic Butter
Either use a whole bulb of garlic or peeled loose garlic. If whole bulb cut off
top 1⁄4 of an inch of garlic, place in tin foil and pour olive oil on it if using
loose peeled garlic put about 20 cloves in foil and some salt and pepper.
Wrap it up in the foil. Cook in oven or air fryer 375* f until cloves tender.
Once cooled put in a food processor or smash with a fork. Mix in desired
amount with your butter and salt to taste. I also added a little bit of the olive oil that was dripping off garlic.