I get great results with one cup of ground, packed shake to three sticks of butter. Boil some water, add the butter. When it has all melted, add your shake, stir for a minute. Cook for 2-3 hours of an extremely low simmer, stirring every 20 minutes. When finished cooking, squeeze EVERY drop of green goodness out of the shake. Obviously you have to strain the leaf from the liquid first. Take your butter/H2O mix and put it in the freezer for an hour and a half, then refrigerate until you have a solid green butter layer. Remove the butter, discard the water, and bake with the butter!