Readers Sandra asks if all butter is still made in the way I described a couple of posts below. In fact, no. These days the starting point for most commercial butter isn’t cream, it’s leftover whey from the cheese making process. Whey still has milk fat left in it that didn’t coalesce into cheese curds, and whereas the amount of fat in liquid whey would have been far too little for creameries of old to reclaim efficiently, today centrifuges spin it out in minutes. Sure, it’s an “industrial” process, but it keeps all that milk fat from going to waste, and that seems like a good thing to me.