Homemade butter prepared with spices is excellent spread on thin slices of wholemeal bread.
The butter itself can be prepared at home, but it requires some effort and patience, or it can be bought from small shops with traditional products (I buy from small shops with products from Sibiu, when I don’t have time to make it at home) . Any of the variants is better than the processed butter from supermarkets, and I guarantee that it is felt both in taste and in the constitution.
I made butter a few days ago from cream from sweet milk and cream from sour milk (fermented cream) in approximately equal quantities. I mixed them well with the mixer until the whey was separated from the fat and then I strained it through a cheesecloth (it is very important to drain the whey well, because otherwise the butter sours quite quickly). Another option, tried by me, is the one where you put the cream in a bottle and shake it with up-down/left-right movements until the same fat separation process takes place.
For the mix with greens, I use the following ingredients: to about 200 grams of butter, I add 2-3 cloves of garlic, 2 leaves of fresh basil, about 2 cm of leek, 1-2 sprigs of dill, 1-2 sprigs of parsley and salt according to taste.
Leave the butter at room temperature until it softens a little, then put it in a blender and add the other very slightly chopped ingredients (roughly chopped). If you don’t have a blender at hand, the mix can be made just as well if you chop the greens finely and then mix them with the butter already softened at room temperature.
That’s the thing, you choose to make the butter at home, to buy it from the traditional trade due to lack of time or from the modern one, due to convenience, in any case mix it with greens, the taste is excellent ;).
