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From cream to butter: rearranging fat and water

Churning brings fat together and separates liquid, helping turn the mixture into butter, where fat forms the continuous phase around small water droplets. What changes is the arrangement of the mixture, not simply how much it has been stirred.

5–7 min

Questions you could explore

  • Why does reversing which phase surrounds the other change the result?
  • What changes during churning that allows fat globules in cream to form butter?

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From cream to butter: rearranging fat and water | Speech Topic | speaking.app