Butter is made by churning cream, which causes all the fat molecules to clump together (creating butter) and leaves buttermilk as a side product.
Following this logic, why can’t you make cream again when you combine butter and buttermilk? Or even butter and regular milk for that matter
In: Chemistry
Cream is an emulsion of fats and water. Each globule of fat lipid has a protein membrane surrounding it, keeping them from clumping with the others. When you churn butter, what you are doing is breaking those membranes which allows the fats to clump together as butter and separate from the water based buttermilk.
Trying to put them back together is figuratively trying to take the bull out of the china shop, and literally trying to mix oil and water.
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