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If you mix matcha powder with cream, sugar and water, you have created a substance that will make some microbes very happy. For that mix, the same rule as for other "prepared foods" apply: No longer safe after two or three days in the refrigerator. What you are seeing is one or multiple of the following: Green Deposit: Powder sinking to the bottom ...


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Cream makers did exist, and work. I think I still have mine, a Bel, somewhere. I used it a lot in the 70s, to make cream from milk and melted butter. I was poor, and cream was relatively more expensive then. You melt the butter in the milk, then pump it through a tiny aperture. This causes the milk and butter to emulsify or homogenise (i.e. you cause the ...


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So since butter is produced by churning cream to break open the nano-sized milk solid capsules that holds the milk fat in suspension, so the milk fat all stick to each other into a large clump(Wikipedia), you might have made butter in another way, using heat to break open the milk solid capsules. As FuzzyChef has answered, to prevent that from happening, ...


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