On my last batch of butter I didn't measure anything....I'm also a chef, so I understand ratios while cooking and baking.
Here is my method:
Fill stainless steel cooking vessel with trim up to 1/3 the volume of the vessel you've chosen.
Next, determine how much butter you wish to infuse...
Add water at a ratio of 4:1(4cups water:1cup butter)
Turn on medium heat until boiling, reduce heat and simmer. Stir occasionally.
Let this mixture reduce for about 2hours.
After 2 hours add water up to the original water line in the cooking vessel and reduce for an additional 2 hours.
Note: be careful not to reduce all of the water out, as this will burn the oils and fats resulting in an acrid, bitter taste.
At this point I turn off the heat, add just a bit of fresh water, and Let cool till a few minutes.
Now I strain through a fine mesh sieve into a clean glass container. I use my fingers to extract all the oils out of the left over plant material in the bottom of the sieve. You may repeat this step as many times as you wish. This will continue to help filter out all the junk.
Now the mixture is ready for the refrigerator, let chill for 24 HOURS!!!! This is very important if you plan on baking with it.
The next day the butter will be solidified at the top floating atop the waste water. Carefully remove the butter block, discard the waste water.
Flip the butter block over to the "wet" side, and carefully remove the bottom layer (generally still contains very small plant particles that were allowed to pass thru the sieve but too light to sink past the butter layer)
Your butter is now ready for storage, cooking or baking!
Note:for long term storage I recommend the freezer.
