Why won't my butter and milk mix when trying to make cream? [duplicate]

I wanted to make a heavy cream substitute.

Here's what I tried:

Melted butter and stored it in a cup.
- The pot I melted it in was not washed.
Used the same pot to boil milk.
- Afterward, the milk looked yellowish with bubbles on it.
Strained the milk and put it in the refrigerator until it's cool.
Added the melted butter to the milk.
- They wouldn't mix. They stayed separate like oil and water.

My questions:

Why wouldn't they mix? And how do I get them to mix?
Why did the milk look that way? Was it because of the remaining butter in the pot?
How can I make use out of this milk and butter?

substitutions

Best Answer

I was thinking that this is a duplicate, but I can't find an original, and somebody edited it to be readable, so I will answer.

They didn't mix, because they can't mix. You can't get them to mix. There is no way to make whipping cream out of milk and butter.
The milk looked that way because there were bubbles of melted butter swimming in it.
Use it in any recipe which requires some milk and some butter without caring about the order. Pancake batter, casserole topping, etc.

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Quick Answer about "Why won't my butter and milk mix when trying to make cream? [duplicate]"

The reason it looks like oil and water is that it, essentially is... Milk is largely water and butter is mostly fat... you can't make them mix. Regardless, most hot chocolate that I've run into is made with milk, not cream. For hot chocolate, as noted already, plain milk is usually eminently acceptable.

Can you blend butter and milk to make cream?

All you need is whole milk, butter and a little bit of elbow grease. To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter. Really, it is that simple. As an alternative, if you don't have milk on hand, you can also use 1/6 cup butter and 7/8 cup half-and-half.

How do you emulsify milk and butter?

In a medium microwave-safe bowl, melt butter in 20-second increments until mostly melted. Whisk butter until mixture is smooth, then slowly stream in milk while whisking. Continue whisking until mixture is smooth, 2 to 3 minutes. If separation occurs, return bowl to microwave and heat for 5 to 10 seconds.

How do you keep milk and butter from separating?

It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it. To prevent the dairy from curdling, heat the milk gently over medium-low heat.

Why does heavy cream and butter separate?

As the cream is shaken, the fat molecules get out of position and clump together, eventually clumping so much that butter forms. At this point the fat molecules have clearly separated from the liquid in the cream.

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