Here is a tweak worth adding to your program: next time you simmer your flower, add equal parts water to the pot, simmer as normal. Strain your butter and water into a jar through a cheese cloth. Then put the jar in the fridge. I usually leave over night, because you want the layers to separate and the butter to harden completely. Once you put in the fridge, don’t move it around, just let it chill. The butter will rise to the top. Once it has hardened, use a butter knife to make a hole in the butter to pour out the water. You can do this process another time, if desired...simmer your butter with more water. The purpose of this method is to “rinse” some of the chlorophyll out of the butter. Doing the process twice takes out a lot of the green color and taste in your final product. Good luck and stay lifted 🤙