The videos on youtube made it look so easy. Can you help me troubleshoot?
I poured off a bunch of rich cream off our recent delivery of raw milk- our first. I added a pinch of salt, and I let the kitchenaid stand mixer go at it on high speed for a long time. Like 10 minutes. Maybe 15. And it whipped up a bit, but nothing really happened after that.
It was right out of the fridge, so...
I tried again, this time with a smaller amount, no salt, let it get up to room temperature, and the magic bullet. Still no go.
What am I missing? How long does one typically have to beat it to get any results if you start with room temperature cream?
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My concern would be that you poured it off rather than skimming it off. If it didn't whip up properly, that would suggest to me that the fat content wasn't high enough. (so you might need to skim it off the milk with a spoon to get less milk and more cream)
How long did you let it sit in the fridge to let the cream rise to the top? I found it gets really well separated after most of a day. I didn't add salt until after pouring the whey off my butter. Took maybe 2 minutes in the food processor.