Yesterday I made homemade culturd butter for the first time. I followed this https://cheesemaking.com/products/butter-cultured-butter-recipe?srsltid=AfmBOor3fMhNngs70RTpcODIk3lgC2um9tWF6ycr4EFx8i9VO_jDbkrk recipe. The cultued cream tasted very delicious but then when I went to churn it something when wrong. It broke pretty quickly but the butter was really soft and not very separated from the butter milk. So I beat it more hoping the butter curds would get harder only for the whole bowl to turn in to butter. I then washed and put it in the fridge. It's very delicious but why did this happen?? Was my cream go warm? Did I mix too long? Help!
by Twiinnkkllee