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In a food processor, add the garlic, basil, and rosemary to blend them together.
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Add the heavy cream and process on the lowest setting for about 5 minutes. Add salt to taste.
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Line a strainer with cheesecloth and pour the buttermilk into a container.
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Squeeze the butter in the cheesecloth to remove excess buttermilk.
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Wrap the butter in plastic wrap or place in an airtight container and store in the refrigerator.