I separated the cream from about 3 gallons of goat's milk yesterday and got about 1/2 qt. from it (using a mechanical separator). Added a dash MM100 and let it sit over night at room temp. This morning, stuck it in the fridge for 10 minutes and then put it in the food processor to churn. Things started out ok - turned into a nice heavy whipped cream. After that, though, things just fell apart. The resulting liquid is very loose and kind of greasy, but there are no visible flecks of butter in there - after about 25 minutes of churning. I took the temp of the liquid and I was up to 90 - I assume from the action and heat of the machine.
What went wrong? Is it possible I started with too high a temperature?