It is most likely because you didn’t have the additives, and machines, to get a significantly lower fat butter to fully emulsify.
I have been making more butter myself, and working on cheese now. There are a bunch of farms, in every state, that will sell raw milk “for animal use”. I have bought this, and the ultra pasteurized stuff, as I learn how to make cheese. The raw milk makes a noticeable difference in flavor when everything else was identical.
It is most likely because you didn’t have the additives, and machines, to get a significantly lower fat butter to fully emulsify.
I have been making more butter myself, and working on cheese now. There are a bunch of farms, in every state, that will sell raw milk “for animal use”. I have bought this, and the ultra pasteurized stuff, as I learn how to make cheese. The raw milk makes a noticeable difference in flavor when everything else was identical.