Did I make butter, or something else?
It's not hard: First milk cow :-), then let the milk settle in the fridge for a day or two. Skim the cream off the top

Use a food processor, or hand shake in a cocktail mixer or similar sized jar (only about a 100 ml at a time)

First you get whipped cream (2 to 5 minutes), then another minute of shaking and suddenly butter appears

It should separate very cleanly, with watery whey (save for soft cheese making), and lots of rough yellowish fat globules. If it still looks smooth it needs more shaking



If you want to keep the butter for any length of time you will need to wash it a few times with clean water, and squeeze the water out of it after each wash

The colour you get depends on what your cows have been eating. It can be quite white

There is no need for heating, or any other additives