I am concerned that churning creme fraiche in a food processor has ruined the butter by exposing it to reactive material. Can you tell me whether this is reasonable or if I have nothing to be concerned about?
I recently made homemade cultured butter from homemade creme fraiche. I made the butter in an early food processor (regal la machine ii) and I feel that the butter may have reacted with either the plastic or the metal blades of the processor. I don't know much about the culturing process except that I always use glass to culture things. I used this butter to make ghee in a stainless steel pot, but I thought I detected a faint metallic smell from the ghee. I can't find any information from regal about the blades, but I would imagine they would be stainless steel, too. Can anyone help me in confirming or calming my concerns?