Carotene Butter - cooking recipe

Ingredients

2 cups fresh carrot juice (450 mL or 450 g)
2 cups unsalted butter, cubed and softened
1 cup fresh carrot juice (250 mL or 250 g)

Preparation

Bring 2 cups fresh carrot juice to simmer in a pot over medium heat.
Blend cubed butter gradually into the juice by using an immersion blender (or transfer hot juice to Vitamix and add softened cubed butter gradually, then transfer back to pot).
Simmer for 1 1/2 hours, stirring frequently.
Remove from heat and stir or blend in the remaining 1 cup fresh carrot juice.
Cool, then refrigerate overnight.
Scoop the congealed butterfat into a pot, and warm it until melted.
Strain the melted butter though a fine sieve lined with 1 layer of cheesecloth.