I just started making butter. Haven't read any books only seen YouTube vids. I'm an exacting kind of guy so I'd like some clarity.
I've made two batches one regular and one cultured. Haven't tasted them yet as I just made them and I've read that it tastes better after being refrigerated for a few days.
Anyway, I'm making it in my Kitchenaid mixer with a whisk attachment. I was wondering if anyone on here can tell me what to look out for when making the butter.
1. How do you know if you've gone far enough, meaning I'm stopping when the butter clumps up and releases a lot of the buttermilk? So I'm wondering if I should be looking for something specific on when to stop.
2. What happens if I whip too far? What happens if I don't whip enough, whip enough like right on the verge; not so under that it's still clearly whipped cream?