Shake it grade 4!

Last week students learned about yeast and its role in baking bread. This week we made butter. We reviewed compounds and mixtures and talked about how milk and cream were special mixtures called colloids. The fat in milk is in such small globules that it stays mixed unlike oil and water which separate. We shook some cream until it first turned into whipped cream. We had incorporated some air into the mixture. We kept shaking until the fat was clumped together and we had butter. This was a surprising experience for students. I hope some of them will try it at home. 

Warning for some extreme action shots. We were shaking like crazy!

Look at those muscles!

Keep shaking! 

My biggest joy was seeing how pleased these kids were with their cream and butter.