So I used to make butter from cultured cream I'd let sit out for 36 hours max. But then I learned that you can put the cultured cream out for 7 days! I did it for 6 days and whipped it up today... So it separated rather fast but then I feel like it stopped separating at some point. I dumped out the buttermilk I already had and continued whipping but I feel that there's still a bunch of buttermilk still stuck and all I have is just really sour whipped cream.
Anyone experience any other problems or know what's going on with mine? Thanks!
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