I'm making cultured cream for the second time Recipe: 2 pints cream 3 tbsp Greek yogurt Cover and let sit on counter for 2 days Whip into butter Last time went normally, but this time, when the fat started splitting (cottage cheese texture) I kept whipping but it went back to cream?? I have been whipping for 10min and it won't separate again what do I do I didn't think this was even possible?? Note: used the same cream as last time (organic cream, no emulsifiers) submitted by /u/Intelligent-Flan6928