Butter Making - No Break

[ConnieG]

tnsvn,

I had thought had heard that churning too fast wasn't good - traditional methods are much slower so I turned it down to about 4.

Nope, it doesn't look like that.  Since I cultured with Floria Danica what I had is smooth, creamy, sour cream that coats your mouth with butterfat - about a 1/2 gal of it  :P.  I think I'll have my daughter make a sour cream chocolate cake tonight.... enough for all of us.

[MrsKK]

I never got butter with the Kitchenaid, no matter how fast I ran it.  My food processor is at least 28 years old, as I got it the year my son was born, but I gave it a break for about 8 years just after getting the Kitchenaid.  I resurrected it just for buttermaking.

[DeejayDebi]

I use may Kitchemaid for butter I use the whisk looking thingy.

[Butterviking]

Churn by hand! With a whisk or by simply shaking a container with cultured cream at 16 degrees celsius.