Creamy yellow butter.
This was a great science lesson for my
homeschoolers.
We learned about emulsions, fat globules
and suspensions. We learned the difference
between "milk" and "cream" and that when
I grew up it all came together in the same bottle :)
We started with whipping cream.
We filled our jar to just over half way
with the cream. We took turns shaking
the jar for about 15 to 20 minutes.
We had a peek after about 10 minutes to find
it thick and creamy turning in whipped cream.
Soon we could see the fat globules starting
to clump together on the sides of the jar
The butter has separated from the liquid.
Pouring the buttermilk off the butter.
Scooping the butter out into a dish.
Delicious on hot homemade cornbread.
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