butter without the buttermilk?!?

[ohiofarmgirl]

hey buttermakers!

a buddy gave me about 3 quarts of lovely raw cow's cream. i've made butter before but this time it didnt work like i expected and need some input.

i put the cream in a new quart jar and warmed to room temp for a couple hours. then shook the stuffing out of it. for a long. long. time. it came together in a mass - but never separated. there wasnt any buttermilk!

i gave up and put it in the fridge and this morning it sure looks and tastes like butter to me.

so...what gives? its it butter or over-shook whipped cream???

 

[PamsPride]

I made butter for the FIRST time on Monday and it seemed to set up better when it was cold. The colder we had it the better it set up. Your cream could have been super good and thick... maybe that is why you did't get much buttermilk.

 

[ohiofarmgirl]

thats what i was kind of thinking.... it is superduper thick.. i've just been using it and its delish!

 

[Blackbird]

Yup, start shaking when the cream is still cold, not after its warmed up. Both ways would work I'm sure.