Friday, May 25, 2007

Dairy manipulation

I've been wondering. How come you get butter when you agitate cream, but get whipped cream when you whip it? Why isn't whipped cream butter?

This is obviously a question from someone who hasn't actually tried to make either, or bothered to look it up.

1 comment:

  1. I bet Alton Brown would know. Churning butter is slow. Whipping Cream is fast. I'd bet it has something to do with friction and molecules and other things I don't understand.


I'm eager to hear your thoughts!