How to make Butter and Buttermilk (homemade butter recipe)
Channel: Kids Fun Science
Date: 2020-06-14

How to make Butter and Buttermilk (homemade butter recipe)
Made for parents and teachers

Chapters
0:00 Kids Fun Science Intro
0:07 What you need
0:20 Set up
1:50 the experiment
3:16 Whip cream
4:25 Butter & Butter Milk
5:00 Butter tasting
5:21 Butter Milk tasting

What I used:
US Amazon Mason Jar 
https://amzn.to/30FgJ2x

UK Amazon Mason jR
https://amzn.to/3ryZHhr

Kids Fun Science Online Store
https://teespring.com/stores/kids-fun-science

United States Amazon
My Filming equipment:
Cell Phone Tripod 54 inch Travel - https://amzn.to/34REzbB 
Blue Yeti USB Microphone - https://amzn.to/3ePJwGu 
Green screen & lights - https://amzn.to/2XT9Yc1 
Apple iMac 21.5in 2.7GHz Core i5 8GB memory - https://amzn.to/34ZMIe7
iPhone 8 - https://amzn.to/3byn4zw
iMovie for editing

UK Amazon 
My Filming equipment:
Cell Phone Tripod 54 inch Remote - https://amzn.to/309GCGk
Blue Yeti USB Microphone - https://amzn.to/3sJQdje
Green screen & lights - https://amzn.to/38aOP1o
Apple iMac 21.5in 2.7GHz Core i5 8GB memory -  https://amzn.to/3kQwITt
iPhone 12 Pro - https://amzn.to/2Oto9Cc
iMovie for editing

Heavy whipping Cream local grocery store 

The making of butter goes back at least 4,000 years, with the earliest known reference to it written in the Bible. When Abraham entertained the three angels, before they went on to destroy Sodom and Gomorrah, butter was amongst the foods he offered them to eat. 

Milk is mostly water with about 5 to 10 percent protein and fat. Cream is milk that contains closer to 15 to 25 percent fat. The cream has tiny membrane filled with fat molecules—think of a tiny tiny water balloons. Because these are so small and fat is lighter than water, it floats! This forms a "stable suspension," a colloid! 

When shaken, the membranes smash against each other and break apart like bursting the tiny water balloons. The fat then spills out and clumps together with the contents of other burst, which causes the freed fat to separate from the water. As this process continues, two new substances are formed: a solid (butter) and the remaining liquid (buttermilk)!

I did my experiment with chilled heavy whipping cream. You can try it with room-temperature heavy whipping cream. 
1) How much more time does it take to make butter using chilled or room-temperature heavy whipping cream? 
2) How long did it take you to get whipping cream?
3) How long to make butter and buttermilk?

Room-temperature you should be able to make butter in 5 or 6 minutes. When molecules are heated, they move faster because they have more energy. Consequently, the molecules in the room-temperature cream moved faster than the ones in the chilled cream, allowing the room-temperature fat molecules to clump together faster, thereby forming butter faster.

Let me know in the comments below?

Materials
 - Mason jar
 - One cup of heavy whipping cream (16oz 473ml)
Optional
 - Cup or glass
 - Helper (optional) but it is tiring 
 - Stopwatch or clock
 - knife & spoon
 - bread
 - plate
 
Steps
1) Pour half of the heavy whipping cream into a mason jar. (Optional: add a pinch of salt for flavor)
2) Put the lid back on tight.
3) Start Churning (shaking) for 8 to 20 minutes very hard. Check in about 5 or 6 minutes into the shaking. At this point you should have whip cream. Put lid back on tightly and continue to shake for another 8 to 10 minutes. You should be  able to see and hear when it turns into butter and buttermilk. It will start sloshing with lots of liquid (Buttermilk). 
4) It is necessary to get all the buttermilk out of the butter. So remove the lump of butter from the jar and place it in a bowl of cold water. Buttermilk will spoil much faster than butter, so the “cleaner” the butter is, the better. This is done by rinsing the butter in a succession of water baths, using the hands or a pair of paddles, called “butter hands,” to work the butter. Since butter is fat, it doesn’t stick to the hands, either yours or the wooden ones. If the liquid is not removed, the butter will go rancid faster. It is necessary to get all the buttermilk out of the butter, in order to prevent spoiling. 

Churning is the act of gathering the fat together and separating it from the buttermilk. A relatively slow motion is used in moving the paddle through the cream or rocking the barrel. About 40 beats per minute is perfect. Slower, and the process takes too long; faster and the cream starts to become whipped. While this can still lead to butter, it’s slower.