Butta'

Another lesson in emulsions is making Butter. Making Butter is simpler than it seems and only requires an enduring forearm. Heavy cream starts out our mixture. Heavy cream is combination of water, proteins, and fats. Phospholipids act as our stabilizer in heavy cream. Whisk the cream until it starts to stick together, then keep whisking until the creams starts to clump together then kept whisking until the creams turns creamier and takes on a thicker appearance. This takes about 10-15 minutes. The persistent whisking is essential for breaking the bonds of the heavy creams and introducing energy to form new bonds. The newly formed bonds are held together by Van Der Waals interactions. Once the creams transitions to a butter precursor, the cream will begin to "sweat". At this point the butter looks like cake frosting and smells of milk. Remove the buttermilk to a separate bowl. For reference, this buttermilk is not cultured like buttermilk from the grocery store and can be discarded. Continue whisking the butter until it turns yellow and creamy like a spread. You are finished once you add a pinch of salt to taste. Do not over salt the butter! 

Picture from www.recipetips.com