Olive Magazine



If you’ve ever inadvertently over-whipped double cream for a pavlova (the cream goes grainy and a thin, clear liquid splits from it), then congratulations – you were on the way to making butter! Butter is simply cream that’s been agitated until the fat and liquid elements separate from each other. The fat solids are butter, and the liquid is known as buttermilk.

So essentially, butter is made from just one ingredient:

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