This was so simple to do in my KitchenAid stand mixer, but of
course my brain started overflowing with all the possibilities for some super fun
science experiments. I came across an article from Scientific American that
outlines a great activity that the kids would love to try sometime! To all you
teacher friends out there this could be a great interdisciplinary activity …
science {molecules}, history {how we used to make butter}, math {measuring}, writing
{write your own story or poem about butter}, and I’m sure you could find a good
book for any level that could be related!
Enough with the lesson planning J
Homemade Butter
1 pint of heavy cream
½ teaspoon of salt (optional)
Stand mixer
Pour cream into mixing bowl with flat beater attachment.
Cover stand mixer with towel {unless of course you thoroughly enjoy cleaning up
cream that has splattered EVERYWHERE}. Beat on high for 15 minutes checking
periodically. Once the butter and buttermilk has separated, drain off the
buttermilk and reserve {this would work great in some homemade ranch dressing}. Knead and wash butter in a bowl of water to remove any remaining buttermilk,
replacing water periodically until the water remains clear {this step is
optional but will prolong the shelf life of your butter}. Press clean butter
into a bowl with lid. Refrigeration not required. Makes about 1 cup.
Although it’s not a money saver, there is something about
seeing the cute little bowl of butter sitting out on the counter that is quite
satisfy. And then there is the pure deliciousness of this freshly made butter
melting on a piece of warm bread … yum!
And of course I cannot go without wondering how this would
all work if I had my own cow? I’m considering trying to butter up the Mr. J!
on this idea … hehee
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