Butter with Whipping cream

I tried making cultured butter, but I think I messed up—any advice?

I started with heavy whipping cream and first turned it into something like yogurt by letting it culture and kept it in the fridge for about 8 hours. Then I tried to turn it into butter using a hand blender. But instead of thickening or separating, it just kept getting more liquid the longer I blended—no sign of butter forming.

I’ve put it back in the fridge for now. Did I do something wrong? Is there still a way to salvage this and make butter, or is the whole batch basically ruined? make anything else with this?

Also—was using a hand blender the issue? Should I have used a stand mixer instead?

submitted by /u/Remarkable_Coat2626
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