Whenever I've made butter with my trimmings I usually dry em out then grind it up, Have u made butter before? I usually do about an oz if its just trimming per stick of butter, butter, water, herb, and a shot of 100 proof vodka. The alcohol helps to breakdown the trichromes on the plant and bond em to the fat in the butter cook on low boil for about 20-30min. Let liquid cool so it doesn't burn u then strain thru either cheese cloth or I've used an old wife beater of mine(cut in half 1 layer of cloth) before to strain out plant material. U don't want the container to be too big cause when the butter cools it will harden on the surface so if u use a large bowl it will be a very thin layer of butter. Once butter hardens take knife cut around edges and remove carefully, lots of liquid below it. Everyone has their own recipes, I like this one.