Infuzium Butter-Oil-Tincture Infuser Maker Machine Complete Kit • 2-10 Sticks Butter • 2 Filters, 3 Silicone Spatulas, Silicone Glove & Butter Mold Plus our Infuzium 48 Page Cookbook

The media could not be loaded. For some brief background, I’m a burgeoning cook that enjoys preparing meals for family and friends. I have fun experimenting with new recipes, and adding the most successful of them to my repertoire of meals. To that end, I’m always interested in new kitchen electrics that are capable of making preparation faster and/or easier, or that provide a function that my other devices are unable to perform. The promise of easily making compound butters and infused oils using garden-fresh herbs was the genesis of my interest in the Infuzium 420.First impressions are everything, and from the moment I received my Infuzium 420 I was incredibly impressed with every aspect of it. Though form is secondary to function, I am extremely pleased at how stylish the Infuzium 420 is. Many kitchen electrics are up to the task of performing the function for which they’re intended, but their cumbersome size and uninspired design means they’re best stored hidden out of sight when not in active use. The Infuzium 420, with its black finish and chrome accents, is sleek and attractive. It exudes quality with its stainless interior, a cool-touch plastic exterior, and a touch-sensitive control panel. Its solid build certainly appears durable enough to withstand the rigors of use over time. Gifted with classy looks combined with its small footprint, the Infuzium 420 has earned a spot as a permanent addition on my countertop.The Infuzium 420 instruction manual is clearly and concisely written in perfect English. Also included is a compact disc containing a digital cookbook that’s brimming with recipes of all types from infused butters, oils, soups, beverages, sauces, and more. The butter and oil recipes I discuss below were all taken from the cookbook.In less than five minutes I had everything unpacked, cleaned, and ready for use. The first project I decided to try was the cookbook's recipe for Italian Garlic Herb Butter. It couldn’t have been simpler to throw together, and a batch was under way in a matter of minutes. I gathered the short list of ingredients, tossed them all into the chamber, placed the blending head on top, and selected the “Butter” preset setting. The Infuzium 420 quietly did all the chopping of the herbs, the blending of all ingredients, and marrying of flavors. It was so easy! The red LED digital display shows the amount of time remaining in the cycle so you know how much time remains at a glance. At the completion of the cycle I removed the blending head and poured the infused butter into the included silicon butter molds, then refrigerated. I’ve used this delicious butter on just about everything including steaks, vegetables, grilled fish, and every type of breakfast eggs from scrambled to poached. It makes a fantastic garlic bread, too.Cleaning the Infuzium is a snap! One of the built-in preset functions is a cleaning mode. Simply fill the chamber with water to the specified level, add a few drops of mild dishwashing liquid, then put the top on and start it up in “Clean” mode. A zippy 2.5 minutes later the cleaning cycle is complete. Empty the sudsy water, rinse all parts, wipe dry, and you’re done!Delighted with the success of the Italian Garlic Herb Butter, and at the behest of my family, I followed up by making a variety of other butter recipes from the included cookbook. The mint butter was a huge hit when I served it as a complement to rack of lamb. I’ve used the sage butter to make a succulent roasted chicken, and my family commented that the parsley and chive butter has elevated baked potatoes from “ordinary to extraordinary”. All of these butters were made as quickly and as effortlessly as the Italian Garlic Herb Butter described earlier.I absolutely love to use premium extra virgin olive oils as a dip for artisan breads, and I was ready to up my game in that area by infusing some chosen oils with various fresh herbs. Working with oils is the same simple process as using butters. I added my favorite Tuscan EVOO to the chamber then tossed in fresh basil, thyme, rosemary, and oregano. I then selected the “Oil” preset and an hour later I had the most aromatic, infused oil with a depth of flavor that’s out of this world. I prefer not to strain the herbs as I store the oil in a lightly shaded glass bottle, and I like the way it looks with the bits of the herbs in it, especially after shaking it. It’s like a culinary snow globe. Also, those herbs get taken up by the bread when dipping which I feel intensifies the flavor. If someone prefers the flavor the herbs impart, but not the herbs themselves, simply use one of the included strainers to pour the oil through before storing.For the upcoming holiday I’m going to impress my dinner guests by using the Infuzium to prepare the cookbook's recipes for Mango-Coconut-Lime Tequila along with the Creamy Sweet Potato and Chipotle soup served chilled. Both should be delightful to enjoy on the warm, holiday weekend. I’m truly having so much fun with this thing!There’s so much to like about the Infuzium 420: Solid construction made of quality materials, an attractive design, the ability to choose between various “start and forget” presets or a DIY manual operation mode, end of cycle auto shut-off, quiet operation, a generous 3-year warranty, and all at price that’s lower than comparable products. I definitely hit a grand slam by choosing the Infuzium 420!

First off, yes it is a little loud due to the motor mixing the herb and oil. But it’s worth it for the ease and end product. It’s so user friendly. So simple. The ease of clean it is breeze. Makes butter in 2 hours, oil in 1 hour. The recipe book that comes with is amazing! I can’t wait to try more recipes. The pain cream recipe has helped a lot! The quality is durable. Haven’t had a single issue with any leakage. Pours easy into the filters provided. You can make up to 5 cups of oil, butter, tinctures at once and yet easy to store. So many uses for it. I will be using this over the old crock pot style like I have for years in the past.

I bought this after reading many product reviews, and being able to read the PDFs of the Owners Manual and Cookbook... that right there helped settle my choice. It's a fairly big item on my counter, but it has worked great so far! It's a lot quieter than expected and does a great job of incorporating your herb into oil or butter.I liked the fact it came with silicone molds, oven mitt, spatulas and strainers; it makes for a nice all in one purchase. I haven't used the strainer bags, since I am not sure how easy they'd be to clean. Instead, I bought some stainless steel tea strainers with a fine mesh, and it is a simple thing to pour out my finished infusion and drain the unit.I am a little leery of cleanup; once you are done, squirt some soap and water in the unit, and run the cleaning cycle. Simple to do, but I'm very careful to avoid getting water on the outside since I'm not sure how well sealed the electronics are. Use a cup of water to swish and rinse the inside after the cleaning cycle, and use paper towels to dry it out. It works.I'm glad I bought this; reading comments, there appears to be similar items out there, but I've had no real issues with how this item works. I liked the price and the solid construction. The supplied accessories work well too.

Love this product will buy again. Had it for two years still working like a champ💕💕

The media could not be loaded. First off, I have been eyeing the Magical Butter Machine for some time now but couldn’t pull the trigger on the price. When this became available, seeming to be an exact replica, for less money, and more goodies included, I decided to give it a try. Great decision. I love this machine! It is so simple to use and makes amazing infusions, soup and bulletproof coffee – which is my favorite thing to make in it right now. This thing is made for hot liquids, unlike a blender that will explode the hot liquid right out while blending. I can put my half pot of morning coffee in with some coconut/MCT oil and ghee (with optional sweetener and/or raw cacao) and let it whir a few times on the clean cycle and presto – delicious bulletproof coffee. I've made the tomato soup recipe twice and it is so easy and delicious. Infused butters are awesome! The BEST feature in comparison to the MBM is that the minimum capacity is one cup vs two cups. What this means, if you are making cannabutter, is that you can make a more potent batch for much less cost.Save yourself some money, not just on the initial investment, but on each batch of infused cannabutter, oil or tincture you make, and get this high quality product over the competition! It’ll pay for itself many times over. There are so many great recipes (aka “guides”) and ideas for customizing them to your liking. The Infuzium has not moved off my kitchen counter since I got it because I use it nearly every day. It is solidly constructed, super easy to use, contains any smells quite well, and clean up is a breeze.