You know how when you cook a special recipe that requires ingredients like heavy whipping cream and you never use all of it? Well, I made such a recipe recently. I’ve been wondering how to use up the rest of the whipping cream before it would expire. I suppose an obvious answer would be to whip it…and make whipped cream…but I had nothing to eat whipped cream on. Though don’t think I’m above eating whipped cream by the spoonful. I mean…no, no, I never do fat-tastic things like that! Never.
Anyway, I was browsing activities to do with preschoolers and came across these instructions for how to make butter. The only required materials were whipping cream and a jar with a lid. I had all of those. Perfect!
Now all I had to do was pour the whipping cream into the container and shake. In about 10 minutes time, the directions said, we would have butter. And, I’m not gonna lie, these are the thoughts that went through my head, “Wow. Only 10 minutes. Why don’t people make their own butter more often?” And I was also imagining it would turn out all lovely and smooth, like a tub of Country Crock or something. Um. No.
And here is what Zach looked like, shaking the butter, during all of this time.
Don’t worry, we alternated shaking turns. And while we were shaking, of course we had to sing shaking appropriate songs. Like “Shake your booty” (except I changed it to “Shake Your Butter”…clever). At the thirty minute mark I decided to call it done. We could see that there was, in fact, butter in the container. No need for a whole tub! So, we did a taste test.
Then I drained the rest of the liquid and put the butter in the fridge. Maybe we’ll use it on toast tomorrow morning!
What did Zach learn? About physical changes. Shaking up the cream churned it into butter. It was a little science experiment. I asked him what he thought the cream would do (he didn’t know, obviously). He did say it went poo poo on the potty. Um…can you tell we’ve been talking about THAT lately?? Then, as we were shaking it up, I asked him to feel the differences in how the cream felt in the container. It was pretty interesting, at about 3 or 4 minutes into shaking, I could tell we had probably produced whipped cream, the container felt much lighter and you couldn’t hear liquid sloshing around. Then after 3 or 4 more minutes, the liquid sound returned. The fat particles from the cream were separated out from the liquid, the fat was sticking together in the butter. At least, that’s my explanation for it. Pretty neat. Oh–and tasting the butter adds a sensory experiment to the learning. We didn’t do this, but it probably would have been a good idea to taste the cream before making it into butter, to talk about the differences.
What did Mommy learn? All of the above. Plus…use a lot less cream next time! And shaking butter is hard work. THAT’S why people just buy it pre-made. Though, maybe I could whip it in my Kitchen Aid? Maybe I’ll perform a mommy science experiment some other time when I have about to expire cream to waste.