I got a Kilner butter churn for Christmas, something that had been on my wish list for decades. I used it once using store-bought heavy whipping cream. Did it with 6 year old granddaughter and it worked perfectly. Today I'm trying it with raw cream that we get from a neighbor. Half an hour later it doesn't even look thick. I've been googling (with one hand...LOL!) and there's random advice there: must be cold, must be room temperature, raw takes longer, might not be rich enough, it's winter. Nothing specific enough to know whether I should just give up! Any suggestions? It's good exercise but I'd like to get something out of the effort besides aerated coffee creamer.