Q: I made The Kitchn's homemade butter and I love the recipe, but my finished butter was crumbly. Do you know why? It was my first time, and I used a hand mixer for the majority of the mixing. I added some ice water, and the butter actually formed faster. Then I put it in my magic bullet and a few seconds later, butter.
I used a strainer to get as much liquid as I could out. Then I wrapped it in cling wrap and formed a stick of butter and it put in my fridge 3 hours later I took my butter out to taste and it's crumbling everywhere. Where did I go wrong and how do I make it not crumble everywhere?
Sent by Caitlyn
Editor: Readers, any thoughts on this?
(Image credits: Dana Velden)