My cultured butter homogenised again after separating I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to separate, drain, dry, etc.

I don't own a stand mixer, so I used a hand mixer instead. At one point I noticed the buttermilk separating from the butter, but thought I had to keep going to extract more moisture out. Then the mixture suddenly homogenised again and I was left with a slightly sour, buttery mixture that was quite tasty but won't last long in the fridge (because of the lactic acid still present in the mix).

Most videos I watched mentioned keeping on mixing for a little while after the separation first took place. I didn't really hear anyone mention mixing it too long.

A few questions:


How does it homogenise again? I thought that these fat droplets separate because of breaking membranes.
Is there a name for the mixture I ended up with?
Is there any way to separate it again? I kept on mixing but nothing happened.
Is the hand mixer the right tool for this job?
How does it homogenise again?


I'm almost sure, the cream you used had some emulsifiers in it. Check the ingredients.