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How Butter Is Made: At Home

April 22, 2016 By Janice VanCleave

Model of the inversion of cream to form butter.

Secret Tips for Making Homemade Butter I have made many pounds of homemade butter, but I never used  an old fashion churn. My mother-in-law made butter by shaking cream in a gallon  jar. I … [Read more...]

Filed Under: Chemistry, churning butter, physical changes Tagged With: churning, cream, emulsion, hydrophilic, hydrophobic, immiscible, permanent emulsion, protein, temporary emulsion

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