What food product is made by churning pasteurized heavy whipping cream?

Churning pasteurized heavy whipping cream results in the creation of butter due to the process of separating the butterfat from the buttermilk. When cream is churned, the movement causes the fat molecules to clump together, resulting in a solid mass of butter while the liquid that separates out is buttermilk.

This process leverages the high fat content present in heavy whipping cream, which is typically around 36-40% fat. The churning action disrupts the emulsion of the cream, allowing the fat to coalesce into a semi-solid form, which we recognize as butter.

In contrast, cheese is made from coagulated milk proteins, yogurt involves the fermentation of milk with specific bacteria, and ice cream typically incorporates air and sweeteners alongside cream but is not produced by simply churning. Thus, the distinctive process of churning cream specifically leads to the decisive formation of butter.