Homemade Garlic Butter
Ingredients
- 1 pt Heavy cream (high fat content, at least 36%)
- 2 tsp. Salt, to taste
- 1/4 tsp. Garlic powder, to taste
Instructions
- Pour the cold cream into a food processor. Whip until it separates, around 4-5 minutes, cleaning the sides as necessary.
- When you start to see buttery solids and cloudy liquids separate, add 4 tbsp water to help it separate further.
- Place a sieve over a bowl and pour in the butter and buttermilk. Squeeze the butter in your hands over the sieve to further extract buttermilk until it no longer drips.
- Stir in the salt and garlic powder, add more to taste.
- The buttermilk will stay good in the fridge for about a week, and the butter can be stored in the fridge for up to 6 weeks.