Dairy ignorance

[mtbc]

In Michigan I bought some whipped cream for a pumpkin pie. Whipping had the desired effect. I wondered, what if I had whipped double cream instead or even single cream? What is special about whipping cream? As I thought further, I realized that I could not remember how one turns milk to butter. I recalled that churning it is somehow important but where does all the water go? I clearly have not had enough intercourse with milkmaids. Upon asking mst3kmoxie she reminded me of separating curds from whey so I guess something like that is involved. I am losing touch with some basic aspects of the real world: I couldn't help but be reminded of Robert Webb asking David Mitchell, So then how did they turn the cheese back into milk? They needed kilns! Now that I read more about butter production I further wonder if cultured butter is easily bought but I have not even yet managed to find ewes' milk locally.

Comments

[emperor]

I think whipping cream has a good fat level for making good whipped cream (BICBW); equally, if you whip cream long enough, you will get butter (churning is roughly this process, but starting with unhomogenised milk, IIRC).