We learned that if you shake cream, the fat globules burst and join together to form butter. We tried this with thickened cream in a jar, and shook....and shook....and shook! Unfortunately the butterfat and buttermilk did not separate. We tried again with a small amount of regular cream. After just a couple of minutes, we had butter!
I just had a good browse of your class blog room 5 and it looks like your doing some very cool learning. Lots of very interesting information I never knew about milk too, what a neat topic to learn about.
ReplyDeleteGreat photos demonstrating your athletic abilities - I look forward to seeing them in person next week.
Great to catch up on all your awesomeness, nice work guys
Wow! That looks amazing, and very interesting!
ReplyDeleteMaybe i could try that.