How does cream go from liquid to whipped to butter AND buttermilk?
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You explained it to yourself without realizing! The whipping or churning separated the liquid from the solids, basically the fats from the sugars.
Milk straight from the source will naturally be semi separated already. The foremilk is sweeter, thinner, containing more lactose and proteins, while the hind milk is higher in fat content. Fats and water/liquid do not like to stay mixed. What you buy at the grocery store has been treated with heat and mixing methods to cause it to stay “homogenized.”
PS Buttermilk doesn’t have butter in it, it’s what’s left of the milk after butter is formed.
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