Homemade Flavored Butter

Pour the cream into a deep bowl.

Start whipping on low speed, gradually increasing the speed.

Keep whipping until the butter separates from the buttermilk. This takes about 10–15 minutes.

You'll see peaks form first, then the mixture becomes grainy — that's when separation happens.

Strain the mixture through a sieve or colander and let most of the buttermilk drain off.

Transfer the butter to a bowl of cold water.

Gently work the butter with your hands in the water to rinse out the remaining buttermilk — this improves flavor and extends shelf life.

Change the water several times until it runs clear.

Squeeze out the butter, removing excess moisture.

Divide the butter into two equal portions.

For matcha butter: mix matcha, vanilla extract, and a pinch of salt into one portion. Blend thoroughly until smooth.

For garlic butter: add minced fermented black garlic (squeeze the cloves out of their skins) and salt to the second portion. Mix well.

Shape each portion into a block or ball.

Wrap in plastic wrap or parchment paper.