How does cream go from liquid to whipped to butter AND buttermilk?

Question

How does cream go from liquid to whipped to butter AND buttermilk?

In: 17

Answer 1

Milk fat traps air when whipped.

The longer you whip it (whip it good), the smaller the bubbles.

The smaller the bubbles, the denser the product.

So:

* larger bubbles = whipped cream; and
* smaller bubbles = butter

Buttermilk was traditionally the liquid left-over from churning cultured cream into butter. Modern butter uses uncultured cream, so buttermilk is cultured separately.

[wiki/Buttermilk](https://en.m.wikipedia.org/wiki/Buttermilk)