Step 3: Chill
- Pour mixture into a heat-safe glass bowl and allow to cool.
- Strain through cheesecloth, squeezing the plant matter to get as much of the butter out as possible.
- Put the strained butter into the fridge and let chill overnight.
- Scrape the solidified butter off the top and use.
The remaining water can be discarded (but you can use it to doctor up a soup or ramen noodles if you don’t mind the planty taste).