Rosemary butter:

With only 3 ingredients, this butter brings a zip of flavor to rice, pasta, meat dishes and more.

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Mix the following:

2 cups of cream, preferably fresh

Salt

Dried rosemary

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Add cream to a blender and blend well, the cream will then turn into whipped cream and form stiff peaks before turning into butter. When the solids separate from the liquids it is ready. The liquid part is buttermilk, which can be saved for later.

It’s essential to take out the buttermilk or your butter will spoil sooner then it should. Drain the buttermilk before rinsing the butter with ice cold water, the water will look milky, repeat until it turns clear, then add salt and rosemary.

Roll the butter into a log or pop it into a butter dish and chill. This butter will keep for about 3 weeks in the fridge, or frozen for six months.