For Science Week we made our very own BUTTER!!
Who would've thought it was that easy to make?!
A question we asked is "How is making butter science?!"
And here is what we found out...
"Milk is made up of fats and proteins which are suspended in a liquid. Scientifically, this is known as a colloid or an emulsion. If the milk is allowed to sit for a while the tiny fat particles float to the top, creating a layer of cream which can be scraped off.
The fat particles or globules in the cream are held together by a skin. When the cream is shaken, the fat globules start to clump together, trapping tiny air bubbles in between them. This results in a light and air-filled mixture known as whipped cream.
If the mixture is shaken even more, these air bubbles burst and the skin around the fat globules burst, causing the fat particles to spill out. Continued shaking causes the newly freed fat particles to join together forming a solid fat mix. This is the butter which has been separated from the liquid in the cream. The liquid is known as buttermilk, and is great for making pancakes and breads more fluffy."
And that's the science behind making butter!!
What we did in Room 7-
First we poured some cream into a glass jar and put the lid on tightly!
Then we shook the jar until we could not hear the liquid.
We opened it up and it had turned into whipped cream.
Then we shook it even more until the inside contents stuck closer together.
Then it started turning into a ball of yellow butter.
We could see the buttermilk separating from the butter.
We then poured out the buttermilk and spread the butter on some bread and ate it!
