Making Butter

Science is everywhere! Today we saw the transformation from cream to butter. The cream is a liquid and after it was whisked by using a mixer, it became a much thicker substance which we often see on top of scones or desserts. When we continued beating the cream, we noticed it started changing in colour and thickness and we recognised the fatty globules as butter! We saw a milky liquid separating from the butter and learned that this was called buttermilk. Using a spoon, the butter was pressed together and the buttermilk was poured away. Soon we had smooth, delicious butter to spread on our crackers.