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Ah-ha! THIS forum is where I need to be. So far I have only experimented with making my own raw milk dairy products, and we have done some bread. I would love to lean more about all of this, and I am especially interested in lacto-fermentation right now (finally a use for all this whey... I am thrilled).
So my issue currently is, I have a bunch of cream that is refusing to turn into butter. I have tried twice before with no problems, but this batch just isn't working. Has anyone had cream that just doesn't turn? Or do I need to try a different method? I tried shaking it in a jar twice, and then a hand mixer. If I can't make butter with it, any other ideas of what to do with it? Thanks!
Amber
 

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Is it very fresh? Fresh cream takes much, much longer than slightly soured cream. You could also try doing it in a mixer, or with an electric egg beater, instead of shaking and shaking and shaking....
 

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I have a butter churn and it at times has taken up to 45 mintues.

IMO depends of the temp of the cream as warm is better/faster and then the age of the cream. As the PP stated fresh cream takes along time.
 
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