why butter doesn't separate from sour cream?
I made some sour cream letting ferment 1 litre of heavy cream with 2 tablespoons of yogurth at room temperature for 24 hours. When it was thinckened I whipped it for a lot of time (maybe 20 minutes) trying to extract butter from buttermilk, but I obtained only 1/3 of buttermilk and 2/3 of something that resembles more mascarpone than butter.
What happened? I hoped to get cultured butter...