Guest guest Posted April 18, 2011 Report Share Posted April 18, 2011 I skimmed butter from 5 gallon jugs that were 4 days old and let it come to 64 degrees and have churned the heck out of it in our butter churn, it didn't turn so I tried it with the blender, nothing. This is not the first time this has happened. It seems when it goes thru the separator I have no problem with it but when I skim it it gives me fits. Any ideas why? I don't get much milk in it as it's obvious when you are getting to the bottom of the cream. Thanks for any ideas! Quote Link to comment Share on other sites More sharing options...
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