“Shake, shake, shake! Shake your butter!” A quick kitchen science experiment to make homemade butter is a tasty way to learn about solids and liquids. My boys competed to see who could turn their cream to butter first. With a nice heavy cream, you will have delicious homemade butter in no time.
What you need:
Thick cream at room temperature
Container with a tight lid
What you do:
Fill the container about half full.
Shake vigorously until a lump forms.
Why it works:
Heavy cream is full of milk fat. The milk fat solids float in the liquid cream. When you shake your cream, the milk fats clump together to make butter.
Have your kids taste test your homemade butter versus store bought butter. Can they tell a difference? Does the store bought butter have artificial color, added salt or artificial flavors?