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

I think in theory you *could* but you’d need to undo the clumping process. Once the milkfat as been churned to butter, it won’t just dissolve back evenly into milk. If you put it through a homogenization process it would essentially turn back into regular, creamy milk.