Guest guest Posted January 22, 2005 Report Share Posted January 22, 2005 Hi, I am hoping someone may know the answer to this even though this is not a recipe group. I figure since we all try to do things more naturally that someone may have some advice for me. I made butter last week starting with cold cream and it turned out fine. Tonight I tried to make it again using the Nourishing Traditions recipe, letting it sour for 8 hours...actually I only let it sour for 7 hours. I used fresh raw cream last time as well as this time. Well it didn't turn this time, or if it did, it was a very soft butter floating atop a lot of liquid at first. Then, my food processor overheated and warmed it so much that now it is completely liquid again. I let it go for a long time, probably close to 30 minutes. It was obviously overheated, but it never turned to butter this time. So, what can I do with this liquid, buttery, buttermilk concoction and does anyone have suggestions about what I did wrong and what I can do to actually get butter? Thank you, Tonya Quote Link to comment Share on other sites More sharing options...
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