Butter, the Pioneer way (almost)

Okay, so this blog hasn’t been updated that often.  We have been so busy doing actual homeschool things, that I can never find the time to sit and write it all down.

After DJ and I continued our pioneer studies for Canada, we had a couple of experiments for the chapter we read – to make butter and cream cheese.   It was so much fun that I had to do the butter activity again, this time taking photos along with the each step to show the progress.     The cream cheese was simple, but it didn’t quite appeal to any of our taste buds.

The book we are using for our Canadian study this year is “A Pioneer Story” by Barbara Greenwood.   Each section starts with a story about the family, and then gives a little more information on the event or activity from the story.  Where possible there are activities to do.    Canada Pioneer Book - cover

So this weeks activity?  BUTTER.
Below are the steps we took to make our own butter, with images to follow.


Step 1:
Pour some whipping cream into a container with a lid.
We used a glass jar so we can see the progress as we shook.
Instructions said to shake the jar for 10 minutes.wpid-imag0196.jpgJar with approximately 1 cup of whipping cream.

wpid-imag0197.jpgAt the 4-5 minute mark, it began to firm up into whipping cream
that we would use on deserts (but without sugar added).

wpid-imag0198.jpgAfter ‘whipping cream’, it starts to turn into a ‘hand cream’ consistency.

wpid-imag0199.jpgAfter a few more seconds of shaking, it begins to break down further,
and the butter milk begins to separate from the Fat globules.
The shaking serves the same purpose as the paddles in the churn would have.
The membranes (casings of protein around the globules of fat)
are broken down and makes them stick together.
The more you shake the jar, the more clusters of fat globules stick together.

wpid-imag0200.jpgThe globules are sticking more now.

wpid-imag0201.jpgAfter a few more shakes, I have gotten as much of the butter milk out
as I am giong to with this method.

Step 2:  
Pour the butter milk into a separate container,
if you wish to use it for recipes.
It is hard to find butter milk on the shelves where I live,
so I set mine aside for special bread recipes.

wpid-imag0202.jpgButter alone.

With the butter in a bowl, gently run cold water over it as you press it into the bowl,
to allow any left over butter milk to flow free.
The book says that a metal spoon will spoil the taste of the butter,
but I forgot that part when I did this step.
No worries – the girls still liked it.

wpid-imag0203.jpgWhen the water is no longer milky looking, you are done.

You can add salt to it, if you prefer it salted.

This is a picture of our butter (on LEFT) compared to store bought butter (on RIGHT).
Looks the same to me, but tastes a little bit better, and the added benefit –
I got a great arm and wrist work out !!

Happy homeschooling !

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