I think you have a lot of AVD for the amount of butter. You may try getting two more pounds of unsalted butter, taking half of your stuff with some more fresh butter and heating it again for a couple hours.
If that helps, and you don't need to go right to a pound (work up to get desired liquidity), do the rest.
I have a screen strainer and just pour the mash through it, then use a spoon (the one that came with the cooker is prefect) to squeeze out the rest of the liquid by pressing the material against the screen.
Assuming that you have two tupperware style bowls to strain the liquid into, you might try water on one and no water on the other. The plastic can be deformed to break loose the butter slab.
When I pop off the cooled solid butter (why a plastic bowl helps) I run some warm water cross the bottom to rinse off some of that nasty, but leave some so the cookies bake better.
If that helps, and you don't need to go right to a pound (work up to get desired liquidity), do the rest.
I have a screen strainer and just pour the mash through it, then use a spoon (the one that came with the cooker is prefect) to squeeze out the rest of the liquid by pressing the material against the screen.
Assuming that you have two tupperware style bowls to strain the liquid into, you might try water on one and no water on the other. The plastic can be deformed to break loose the butter slab.
When I pop off the cooled solid butter (why a plastic bowl helps) I run some warm water cross the bottom to rinse off some of that nasty, but leave some so the cookies bake better.