Where did I go wrong (re multiple washed butter)?

[Batboy]

I thought I was doing great for my first attempt (double boiler, finely chopped, pre-soaked in water, strained and put into water/butter mixture, 2 hours of simmering at 200F, cheese cloth strained with a potato ricer to sqeeze every last drop) and ended up with a picture perfect tupperwear container with about 1 inch of green goodness, a small layer (1/4 inch or less) of gray gooey grossness and a few inches of brown waste water.

Next day I drained most of the waste water and put the green, the gooey and some waste water with bits floating in it into fresh boiling water. After everything had liquified, I put it back into the tupperwear without straining.

The following day I did not like what I found. About 1/4 inch of yellow, very pure-looking goodness, an INCH! of the previously mentioned grey gooey material that doesn't harden and a few inches of lighter brown waste water with some yellows suspended and floating in it.

I'm not sure where I messed up. I don't doubt that the pure yellow on top is a great final product, but I will have lost sooo much if I end up tossing the middle layer. Should I have let the second wash cook longer (I only waiting until the whole thing melted and then I wisked the whole thing a few times before pouring back in to the tupperwear - maybe 5-10 minutes)? Should I have strained it after washing it the second time? Should I dump the waste water and try re-washing the remaining material to get a better separation?

Thanks

 

[Neo 420]

When I make my butter, I usually only see two layers when put in the fridge to cool. Once cool i just dump out the water and the butter is what remans. But I simmer my batch for 20 hours. Not 2 hours...

 

[Neo 420]

I thought I was doing great for my first attempt (double boiler, finely chopped, pre-soaked in water, strained and put into water/butter mixture, 2 hours of simmering at 200F, cheese cloth strained with a potato ricer to sqeeze every last drop) and ended up with a picture perfect tupperwear container with about 1 inch of green goodness, a small layer (1/4 inch or less) of gray gooey grossness and a few inches of brown waste water.

At this point you should of put the tupperware container in the fridge and let the butter fully separate from the water (induced by the coldness) After 6 to 12 hours you would dump out the waterish material and what is left is your butter. No need to reboil or whatever you did...

For some really good butter...Let it simmer in the crock pot on low for 15 to 20 hours. Thats how you make the good shit......

I'm lifted right now and fully read your post, then understood where you went wrong. If you flub it again PM and I will type you threw it.