Anika's prep class made butter last week at school. The teacher sent home directions, so we could do it at home again, or have something in which you could converse with your child about. Since it was pretty simple, we decided to give it a go on the weekend.
You Will Need:
100mls heavy cream
jar with a tight cover
Put the cream in the jar with the marbles. Screw on the lid. Shake the jar in a figure of eight motion for around 10 mins. ( All take turns)
Butter will form all of a sudden; drain the butter from the buttermilk (whey) and keep shaking. Add a little salt and shake a little more until it looks firm. Refridgerate to harden.
Cream is an emulsion of fat in water. The fat droplets are held in suspension by the milk protein. When you make butter from cream, you force the fat droplets to join together.
This process is called coalescing.
If you ever happen to see a lot of cream on sale - you can make your own butter, before the cream expires. eg herb butter, garlic butter, cinnamon butter etc.
This was very fun and I didn't know how easy it would be. A good "food" experiment!