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Make a tasty snack while learning about the science of butter.
Hey Bob do we put it in the fridge or can we just eat it just the way it is or do we have to keep it cold?
Once your butter is made, rinse it very well to remove the buttermilk. At that point, you can treat it pretty much like store bought butter.
What kind of cream was it? Was it like half &half or just regular? I would like to make my own butter so I can try my own butter.
I used heavy whipping cream, but you could try other similar products. I would not use half & half, because it is only half cream.
Your Bloopers Are So Funny They Creamed Me ;) Nice Video Thanks For Posting It!
what kind of cream like was it half and half or heavy wiping cream what kind was it?
I'm not a butter fan but I'll tell my mom and she'll never have to buy butter again! maybe
I tried this experiment and we shook it for 3 minutes. Nothing happened even when my dad tried so, is there anything we are doing wrong? Please answer,
i made it with my class. it does't really matter how hard you shake it just takes forever to do it.
The most common problem is shaking it too quickly. That turns it into a foam instead of butter. About one shake per second is a good rate. Also, be sure that you leave the cream out of the refrigerator for at least 12 hours before hand.
I HAVE to try this! YUMMY YUMMY BUDDER
That was a great experiment! I should try that.
I really like your shirt Mr. Krampf.
'BUDDER NOM NOM NOM' Brevard heh heh you made me laugh SO hard. ROFLOLROFLOLROFLOL LOL
Well that was cool i'm try that when i get home
BUDDER NOM NOM NOM
Really nice! Will try this with my students. Is it ok if the milk is out for more than 12 hours?
this is so COOL i like this video
this is gr8! i tried it and it worked perfectly! and its so quick unlike all the other butter making recipes i have tried! i wish everyone could see this video! thank you for everything :)
Hey, Robert: great video, and massive success on my end. If I refridgerate my butter (I think I'm supposed to), will it get really hard and difficult to spread? Thanks!
Yes, refrigerating the butter will make it last much longer, but it will get hard. I usually keep mine in the refrigerator and then take it out about 30 minutes before a loaf of bread is ready to eat. That softens it enough to spread on the fresh, hot bread.
We didn't find this video until after we had tried our first batch. Ours was cold out of the refrigerator. It took us about 10 minutes before we got the liquid stage where Robert did in three minutes. We still ended up with butter, but sore muscles.
LOVE THE FOOD VIDEOS! PLEASE UPLOAD MORE!
love the food videos so please do more!
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!
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?
The marbles added extra agitation to break the fat globules, basically doing the same job that the dasher does in an old fashioned butter churn.
Good way to speed things along for impatient kindergarteners. I have an old-fashioned butter churn to show them for comparison, too! Thanks so much!
My class is asking from the expert....mixure or solution?
It is a mixture, but not a solution. Under a microscope, you can see that the fat is in separate globules, not distributed evenly as in a solution.
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
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?
If you shake the cream too quickly, it will turn into froth, like whipped cream instead. Slow, steady shakes work best for this.
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?
Yes, a sieve would work fine. You might lose a bit more of the butter sticking to the screen, but it would work well.
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!
Heavy whipping cream should work very well. If it was really high quality cream, it might have been mostly butter fat. That might explain the lack of butter milk.
thanks for saying heavy whipping cream i didn't know what kind of cream i was so post to use
Thank you for the answer. We made butter once again yesterday and this time we did indeed have buttermilk...which I drank right away. Wasn't as sour as the buttermilk I've had from stores though.
I have one more question though, what happens if you let the cream sit out in room temp for more than 12-13 hours? Thank you again.
Leaving it longer gives the butter a stronger flavor. If it sits too long, the cream will go too sour, giving the butter a bad taste.
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.
The fat globules are breaking, just like the water balloon in the video. Once the globules break, the butter fat starts to stick together, forming the lump of butter.
Process of Science
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