Is the cream that floats to the top of un-homogenized whole milk essentially the same as butter?

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Is the cream that floats to the top of un-homogenized whole milk essentially the same as butter?

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In the UK whole milk is not homogenized and the cream always floats to the top. This is cream, not butter, and is very good on cereal or oatmeal If you’ve got a big syringe or a flexible tube you can siphon it off and keep it for using on cooked fruit, as you would cream. If you get enough and you beat it very hard, it may stiffen up and turn into butter.

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