why can’t you make cream by mixing (butter)milk and butter?

Question

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

Answer 1

You can, but it would be a tremendous pain in the ass. You would need to melt the butter and have the milk warm enough to not firm it all back up. Then you’d need a ton of agitation to emulsify it. Labs use a tool for this using a piston to create cavitations that would most likely do the trick.

So yes, you can do it in principle.