Better Butter!

This morning, as part of our Kitchen Science topic, we made butter from cream.
By shaking the cream in the jar, it forced the fat globules to slam into one another. If they hit each other with enough force, they stick together, the fat collection becoming bigger and bigger with each extra globule.
After enough shaking, the fat globules form a chunk of butter. The remaining liquid, mostly water and proteins, is called buttermilk.
Some people thought our butter tasted like milk or cream and others thought it tasted just like bought butter.
We spread our homemade butter onto bread and put sprinkles on the top. Delicious!

  

We poured the cream into a jar and put the lid on and shook it for about 5 minutes.
By Bojana.
We had to shake the cream in the jar to make it into butter. I saw butter and it was liquidy.
By Jack.Y
Once the butter was ready there was some buttermilk at the bottom of the jar. We poured the buttermilk out into another jar and some people tried it.
By Amy.
The buttermilk tasted more buttery than regular milk.
By Romeo.
We spread the butter on a slice of bread and it was easy to spread. It tasted nice.
By Jack.M
Some of the butter mix was really creamy and some of it was more solid.
By Katie.