I have problems stopping my cream going to butter. Tend to like it really thick and sometimes it starts to turn and I have to add milk to get the little buttery bits out !!!I find cream that is warm still works - but know from years ago whipping evaporated milk that it had to be very cold to get it to whip.
... and my 2yr old must like it, he eats it by the spoonful if I'm not looking! [/color]
I don't know if the latest EDC has different instructions stefbelgium but mine says to blend the cream for 1-3 minutes to separate (the time it takes depends on the freshness of your cream) on speed 4 with the butterfly in. Once separated, strain the buttermilk carefully. Remove butterfly. Place 500g of cold water into TM bowl and mix for 5-10 seconds on speed 4. Strain the liquid again. Do this step 3 times it is suggested but not in the book, by forum members.
I find it easier to remove the butterfly, place the rice basket in and then drain off the buttermilk.Stef, you will hear the noise change once you have butter, the timing can be so different with each batch so just listen out for it. I have had some take up to 4 minutes or so and some only about 30 seconds.I wash my butter on speed 4 for 10 seconds and I wash each batch three times. It really helps to have your "washing" water icy cold too. I use cold water from the fridge with a heap of ice in it. Helps all the butter to stick together and squeeze out the buttermilk Let us know if you need more help