Wild garlic butter with

Green Pepper

Pour the fresh heavy cream into a large mixing bowl or the bowl of a stand mixer.

Using a hand mixer or a stand mixer with a whisk attachment, whip the heavy cream on medium-high speed until it thickens and separates into butterfat and buttermilk. This process may take about 8-10 minutes. You’ll know it’s ready when the mixture turns grainy, and liquid (buttermilk) separates from the solid (butterfat).

Place a fine mesh strainer or cheesecloth over a bowl and pour the mixture into it, allowing the buttermilk to drain through. You can save the buttermilk for other recipes, as it’s perfect for baking or marinating.

Rinse the solid butterfat under cold water, gently kneading it to remove any remaining buttermilk. Continue rinsing and kneading until the water runs clear. This step is essential to ensure the butter doesn’t spoil quickly.

Transfer the rinsed butterfat to a mixer. Add the wild garlic leaves, sea salt, the Green Pepper Rub to the butter. Pulse well to evenly distribute the ingredients.

Place a sheet of parchment paper or plastic wrap on a clean work surface. Spoon the seasoned butter onto the center of the sheet, shaping it into a log or any desired shape. Wrap the butter tightly and twist the ends to seal.

Refrigerate the butter for at least 2 hours, or until it’s firm enough to slice. The butter can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Serve the wild garlic homemade butter on warm bread toast, roasted vegetables, grilled meats, or any dish where you’d like a delicious burst of flavor. Enjoy!