I churned my first batch of butter tonight, but it is whipped and creamy. It never went into little lumps at all, so it was impossible to strain or work any buttermilk out. The buttermilk that's left it quite thick as well. (Going to use it in some pumpkin pie.) The butter certainly is delicious (added a bit of real salt), but not sure if it will last long. Should will be great for toast and rolls, but I think something went wrong. I let the cream set on the counter for about 6 hours and the kitchen temp was around 68 all day. Any ideas? My milk/cream is from a Red Poll if that makes any difference. Read where their milk has smaller fat globules than other breeds. I used a 1 gallon dazey churn. TIA!