Is there any kind of preparation I am missing? I make butter from Heavy Cream and then press the resulting butter wad into a 2 piece wooden block butter mold (shaped like a chicken). Then I stick the mold into the freezer for hours. Then at dinnertime I pull out the wooden mold and try to open it up and invariably I pull apart the butter into two halves stuck to the two wooden mold halves.
Image taken on o by t.
