Review on Complete Cooking Minutes with Compound Infusion by Charlie Clayton

This oil maker works very well. What surprised us the most is that if you put 2 packets of butter in it, you only get a cup and a half. We didn't know how much water was in the oil. I usually put 2 sticks of butter in the bottom and fill them with water just below the brass hole. Then fill the entire grid tray with herbs and turn on top. Place the butter churn on the burner with the handle as far away from the fire as possible. I have a glass top stove and it's very easy to do without worrying about it tipping over. Turn on the burner at medium or slightly higher power. Wait about 10 minutes until it starts seeping out and all the oil has risen to the top of the butter churn. We pour it into a glass measuring cup and put it in the freezer until the oil is solid and the water is runny, about 20-30 minutes. After that you will find that you have no more than 2 packs of oil left. So what we do is put the butter back into the bottom of the mill and then add a third stick and repeat the process above. Then you will get 2 packs of oil at the end and you have to double pass some oil to make it stronger. We just used the same herbs as before. And let me tell you, our food supplies are out of this world. I love handing out cookies to people and then checking them out again a few hours later. Usually they can't even answer the phone lol.