Can I eat butter that has had its oil and water separated?

Cream occupies a very important position in our diet, because cream can be used to make a variety of delicious foods. Among them, cakes and various breads are the most commonly used cream ingredients. The smooth taste and sweetness of cream can greatly enhance the taste of bread and cakes. Cream contains a large amount of oil and fat mixture, so it is high in fat. Eating too much can easily make you fat. Modern people use technical methods to separate the oil and water in cream to obtain healthier cream. Let’s take a look at whether cream with separated oil and water can be eaten?

Light cream is usually composed of 35% milk fat and 65% milk, of which the milk fat is butter. When the two are mixed evenly under certain conditions, it becomes light cream. However, during the storage of whipped cream, if the temperature is too low, the water in it will be separated out, which is the oil-water separation of whipped cream.

Solution:

Method 1: Add whole milk powder

Add an appropriate amount of whole milk powder to the light cream where the oil and water have separated, and then stir it a few times with a manual egg beater. The oil and water separation phenomenon will disappear, and the cream and water will combine again. But this cream will be as thick as mousse paste and can be used to make mousse or ice cream.

Method 2: Heating method

Let the separated cream return to room temperature to warm up, or heat it over low heat to about 40 degrees Celsius, then stir it with a hand whisk for about 3 to 4 minutes to allow the cream, milk and water to blend back together. You can then whip the cream in the usual way.

Additional information:

Cream, also known as ice cream, ice cream, and klim, is a yellow or white fatty semi-solid food extracted from cow's milk or goat's milk. It is a dairy product made from the top layer of raw milk with a higher milk fat content before homogenization.

Because after the raw milk has been left to stand for a period of time, the fat with lower density will float to the top. In industrial production processes, this step is usually completed by a separator centrifuge. In many countries, cream is divided into different grades according to its fat content.