be sure to use unsalted butter.
i've never used the crock pot, that's a good idea i'll keep in mind when i get around to doing large batches.
for doing only a pound or less of butter i have an induction cook top that works great at keeping a precise temp. a less expensive hot plate with an accurate temp setting would prbbly work just as well. 160 degrees for at least 2 hours.
first i strain through a regular kitchen strainer to remove majority of the plant materiel. i'll do some baking with it like that, still has a bunch of green matter in it that will give it a bitter after taste. that after taste blends in well with brownies and cookies, and it's healthy.
rest of the butter will get strained a second time through a piece of silk screen to remove all the plant matter.
i have company coming over later, other wise i would be starting some butter myself. gotta make some edibles to take to the music festival next week end.
