Okay, now I am getting really excited. My hard work is finally paying off. I warmed the butter all down, then put it in the fridge for a few hours. I let it separate and solidify. I broke up the good butter and put it back in the crockpot, and poured out the watery/milky portion that sits on the bottom. At that point I put all of my sugar leaf trimmings into it, along with a bunch of keef I saved and kept it on low in the crockpot all day while stirring it often. I then ran it through cheese cloth to get a fine filter on it. Now, 2 hours later in the fridge. Clean gorgeous usable butter.