Protocol: Lipid Phase Inversion

Fig. 1 – Cross-section of final stable state showing dense lipid crystalline structure following mechanical phase inversion.

Inputs:

  • 500ml Heavy Cream
  • Ice Water (0°C)
  • Sodium Chloride (Sea Salt), optional

Target Temperature: 10°C – 13°C (The cream must be chilled to facilitate crystal structure fracture).

Procedure:

  1. Agitation Apply mechanical shear force to the cold cream (stand mixer or hand whisk). The mixture will first aerate into a stable foam (Whipped Cream). Do not stop. This is the metastable phase. Continue applying force until the foam structure collapses and looks granular.
  2. The Break Continue agitation until a sudden separation occurs. The fat globules will invert, clumping into yellow solids (Butter) and releasing a thin, opaque liquid (Buttermilk). The sound will change from a soft whir to a wet slap.
  3. Decanting Drain the liquid buttermilk into a separate vessel. (Reserve for baking or drinking; it is rich in live cultures).
  4. Lavation Pour ice-cold water over the butter solids. Knead the mass against the side of the bowl. The water will turn cloudy as residual buttermilk is released. Drain and repeat 3-4 times until the water runs clear. Note: Failure to remove buttermilk will result in rapid spoilage.
  5. Consolidation If salting, fold in salt now (1-2% by weight). Using wooden paddles or cold hands, compress the mass to expel any remaining water pockets. Shape into a dense block.
  6. Storage Wrap in parchment. Refrigerate to re-crystallize.