Guest guest Posted April 18, 2006 Report Posted April 18, 2006 How much cream do you churn at a time? How much yield do you get per gallon of cream? How long does it take to churn? What kind of churn do you have? Is the buttermilk that you pour off good? Do you add salt or is it unnecessary with cultured butter? Thanks for playing 20 questions...... Googa Quote
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