Thanks so much for the straightforward demo and the science behind it. The kids will love this. I used your video as a "refresher" course, as I haven't done it before, but always read about it and wanted to. I plan to work it in with my Tiger Cub Scouts next year, too!

Hi

I thought I would post a thanks, that it actually really works, and I made butter. I stumbled across your video and honestly thought it wouldnt work or taste good. But i decided to try it and last night left out the cream. As we live in a colder region I had to give an extra 2 hrs at room temperature and started shaking about 15hrs. I rinsed a few times and got almost all the excess milk off and we spread on our bread. My husband thought it looked and tasted exactly the same as the butter we buy. For the Aussies interested in trying this, it works and I used the normal 300ml thickened cream from Woolworths (dont use light). And it really does work, Thanks - Sam from SA

I made butter with young children. I used plastic containers for safety. I placed a marble in the container to encourage them to "shake". No adult shaking required. The butter formed in about 2 minutes! Why did this occur?

My class is asking from the expert....mixure or solution?

Awsome job!

My son tried this experiment and he made some really nice butter to go with my bread!

A friend directed me to your site, since I'm taking Physics again after 32 years. As a kid, I always loved the homemade butter we got from my aunt, and I've told my kids about it many times. I miss those little cakes of fresh butter with the flower imprint on top. It was SO much better than what we get in the store! After watching this video, we'll be headed to the store later today! Thanks for the joy!

i love this! But, how much cream do i use?

this was fun

Hi there!

My boys just made their own butter-- and set aside the buttermilk to make some bread, too :). They loved it, and were very impressed with the results. My older son was curious about how well this worked out for us economically!

Fortunately, I bought two containers of cream, so next time, before they dig into their product, we'll weigh the butter and the buttermilk products, and I'll let him compare our output to our costs vs. the cost of the finished products at the grocery store and let him draw his own conclusions!

Thanks for a great video. They loved the image of the "butter balloons" crashing into the side of the jar, and they loved watching the big lump of butter forming inside the jar.

Can u over shake the cream and what happens if u do?

Thanks of the cooking tip :D

I have noticed that in your video, you use your fingers to separate the buttermilk from the butter fat. Would using a sieve have the same effect?
Thank you,

So I bought Horizon Organic Heavy Whipping Cream. That's honestly all I've ever seen in stores in and around Chicago. Heavy Whipping cream. So we followed the procedures exactly BUT since we had more cream to work with that what was found in the video, we shook for 6+ minutes. Now the weird part is, once I was finally done shaking, I saw absolutely NO butter cream. Just butter..very soft creamy butter. So we added cold filtered water and shook to clump up the butter and stored it in the fridge. So my question is, why didn't we see any butter milk? Thanks for any answers and thanks for the video. All this butter for $2.99!

My aunt used to teach Pioneer Living to middle school students and I remember as a kiddo making butter. It took forever! Your method took me exactly 5 minutes the first time and 4 the second. (There are good reasons for the time variance, but I am too embarrassed to share them!)

This was awesome! Thank you so much!

What is happening to the cream while you are shaking the jar? When i mean by this i mean scientifically. NOT: It's sloshing around the jar.

Love the butter making video. My girls made more today. Getting better at it every time. This batch is much yellow-er than the last. Looks like the real McCoy!

I went to the store, they had light cream, half and half, coffee cream, 10%, 18%, whipping cream....and more I couldn't even remember.

I went with 18%

Didn't work....gonna try whipping cream tomorrow.

As you are aware, there are dozens of videos online of how to turn heavy cream into butter. Most are several years old.

I am sure the process has been around since not too long after we first had cows.

And most demonstrations use a blender, which, comparatively, takes forever.

This particular video, was actually the first one that I found, thank God. No one else explains the science better (if at all), explains the metamorphosis better, or shows/illustrates it better.

I think, after seeing this, if they had any sense of duty to humanity, the others that came before, would do the honorable thing, the human thing, and delete/erase any hint of the existence of their work.

So, any Google search of this process could only possibly result with this video.

Alas, not everyone will be fortunate enough to find this. Too bad.

Thank you.

I did this little butter-making project this morning, and it worked like a charm! The butter was the softest I have ever had. I plan on using this technique all the time from now on. Thank you so much!

Not to be too picky about this, but when you say to let the cream sit at room temp for 12 hours, does that mean to bring it home from the store and let it sit out for 12 hours OR get it to room temperature and let it remain there for 12 hours? I think this may be an important point. Thanks, Happy Scientist!

Robert, my wife and I have four children and we often struggle to find something that everyone can do together as a family. Two years ago we instituted weekend cooking projects to put those little hands (and their boundless energy) into something tangible that they can take from the kitchen counter. Consequently, we use A LOT of butter (puff pastries, etc) and happen to have a quart of heavy whipping cream in the fridge. So this will be our project for the weekend. Thank you very much!
Ben, Holli, and family

Had some extra whipping cream in the fridge, so I gave it a try. It is so easy! I feel like Martha Stewart!

What is the result if you don' set on counter for 12 hours? Less butter? More work for the butter? The butter balloons resist popping and what? What happens if you just let it sit out for 6-8 hours? Also what about 15-20 hours? I am intensely curious? Would we get some new concoction that hasn't been tried yet? lol? Love to hear your answer!

That was awsome I want to make my own butter one day

How long does it take for the butter to go bad? Obviously, the butter you buy from the store will last longer because of the preservatives they add. But this will still last for several weeks, right?

I acknowledge that markets have been created, like fast food joints, industrialized packaging...to take my mind off the process of labouring to reap my own fruits. That being said, I now know to a certain degree how to make my own butter and furthermore, that so much exists to limit my own craftiness. That's bittersweet. Thanks professor.

save yourself the work and just spent the extra 3 dollars. lolllllllllllllllllll

Sure looks good thank you for sharing. How good is this for you? Today there is all the concern about fat and all that stuff. Thank you again you are awesome