Infused Butter Base Recipe

Infused Butter

Duration: 2 hours

Yield: Approx. 1-5 cups/250-1300 ml with the Large Botanical Infuser

          Approx. 3/4 - 2.5 cups/150-600 ml with the Small Botanical Infuser

Ingredients:

• 1-5 cups - softened butter (preferably ghee/clarified* butter) DO NOT USE MARGARINE
• Decarbed herb (amount based on your desired potency)**
  refer to the dosage calculator in the recipe book to determine how many grams is ideal for you
• 1 tbsp - sunflower lecithin powder - 1 scoop per cup of butter

Instructions:

1. Place the ingredients into your ONGROK Botanical Infuser Machine and secure the motorbase.
2. Select the Butter preset and set temperature to 160°F (71°C)
3. Once the cycle is complete, put on your mitts and slowly pour the butter through the filter into molds or a container.

How to clarify: gently melt the butter, remove any milk solids. Also, try our tarragon chicken salad crostini recipe 

(DO NOT USE COLD FIRM BUTTER)

*** Refer to this article for more information on Sunflower Lecithin.