I can't believe it IS butter! Learn how to make homemade butter with a little science and a lot of energy!
Shake off the excess energy as you make butter and learn about the chemistry of the food we eat every day! Join us as we learn how to make homemade butter in 5 simple steps, using only 3 ingredients, for 1 delicious experiment!
Materials you will need:
½ cup heavy cream
A small jar or container with a tight fitting lid
Let your half cup of cream sit a while until it has warmed up to almost room temperature.
Pour the cream into the jar and seal the lid tightly. Make sure the lid is completely sealed; otherwise, cream may leak out of the container!
Start shaking! It should take between 5-7 minutes (or the length of this dance party) of shaking to make your homemade butter.
Once you have both a solid and a liquid in your jar, open the lid and rinse the homemade butter under cold water to get rid of all the liquid.
Refrigerate your butter for up to 10 days (or eat it). If you would like, you can add a pinch of salt to your butter before storing it.
Expand on the activity!
- When whole milk sits out, tiny fat molecules float to the top, forming a layer of cream that can be skimmed and collected. To make butter, the cream is agitated (stirred up) so that the fat molecules get shaken out of position and clump together.
As you shake your cream, you are breaking the fat out of its little bundles and mixing it with air, just like whipped cream. Your jar will feel very light.
Then, the fat globules will begin sticking to each other. You will start to see a liquid and a solid. The solid is butter, the liquid is buttermilk.
Did you know?
- The color of butter comes from what the animal has been eating. Yellow is from carotene, which cows get from the plants they eat.
- Butter has about the same density as ice.
- Butter is an ancient prepared food, having been made by people at least 4,000 years ago. Some of the earliest known recipes for making butter call for the use of a container made from animal skin. The skin would be sewed together tightly, leaving a small opening through which to add fatty milk or cream. The vessel would then be suspended, such as from wooden poles, and swung until butter formed.
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