Recently, Superheroes and Princesses also made butter...and it reminded me of my previous experience. Check her out for some more of the scientific reasons as to why the butter is formed. Well, after making some fettuccine Alfredo, I knew what to do with the leftover whipping cream.
First, I gathered my materials: whipping cream, marble, jar (any clean jar with a lid works). I added a dash of salt, too.
Place the cream, salt, and marble in the jar. Seal. Then shake. Shake. Shake!!
The marble speeds the process a bit. Keep shaking even after the marble stops moving around.
Eventually, you will have a solid and a liquid! Think of Little Miss Muffet. The liquid here is called whey. The butter is made from the fat in the whipping cream. Whipping cream is preferred over milk because it has more fat in it.
To do this properly, you should remove the butter from the whey and rinse it in cold water.
Be sure to enjoy the butter!
I prefer my butter at room temperature, but this was stored in the fridge.
I'm linking up with Science Sunday at Adventures in Mommydom!