Like what’s actually happening to make these products. If they’re the same process, would me beating heavy cream too long end up making butter instead of just whipped cream?
In: 8
Dissolved in the milk is a lot of fat. It starts out in small little loops, but as you churn it, the little fat loops start to break open and attach to each other. Fat molecules like to form long chains but sticking to each other instead of little balls.
As your churn more and more, the fat starts to sick together in larger clumps. Since fat is also hydrophobic ( doesn’t like to stick to water ) it starts to separate out. )
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