Stock trading == Milk Churning, and what STOCKS to KEEP!

The process fundamentally changes the emulsion from a fat-in-water mixture (milk) to a water-in-fat mixture (butter) by breaking down the protective membranes around fat globules and allowing them to combine Churning is the process of transforming cream into butter through a series of physical and chemical changes. 

Here's how it works: 

Scientific Process The transformation occurs in three key stages: 

1) Initial Agitation: When cream is churned, the fat globules in milk are physically agitated. This ruptures the delicate membranes surrounding the milk fat, allowing fat droplets to begin connecting with each other136. 

2) Fat Clumping: As churning continues, the fat molecules start to break out of their suspended state and form larger clusters. These fat molecules are hydrophobic, meaning they naturally want to separate from the water in the cream5. 

3) Separation: Eventually, the fat completely separates from the liquid. The solid fat becomes butter, while the remaining liquid is buttermilk 

 Tactical steps: 

A) Use heavy whipping cream 

B) Place cream in a churn or jar 

C) Agitate/shake vigorously for 10-15 minutes 

D) Continue until butter solidifies and separates from buttermilk 

E) Rinse the butter with cold water 

F) Shape and serve 

 Most stocks are like this, take out the FAT and then let them go :) Only stocks covered by FAT Mutual Funds and SPY ~ are the ones TO KEEP !