Tonight was my first time making butter. I skimmed about a quart of cream from three gallons fresh raw milk and using my wonderful blender with the dough blade, ran it until it looked chunky. Here's the question... The end resultng butter was fluffy. Should I have let it process longer to make it less fluffy and ' harder'. I washed it with cold water and a spatula and it was oily as butter should be. I guess I'll see how it behaves tomorrow morning. Any thoughts on the consistency for when you should pull it out to wash?