Learn about emulsions by turning cream into butter. Observe the phase inversion process as you shake cream, demonstrating a key chemistry concept.
If cream is shaken vigorously, then it will transform from an emulsion into solid butter due to the separation of fat and liquid.
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Pour the heavy cream into the mason jar, filling it halfway.
Seal the jar tightly with the lid.
Shake the jar vigorously for about 10-15 minutes.
Observe as the cream thickens and eventually separates into butter and buttermilk.
Once the butter forms, use a strainer to separate it from the liquid.
Rinse the butter with cold water to remove remaining buttermilk.
Add salt to the butter if desired and mix well.
Transfer the butter to a bowl for serving.
Discuss the chemical process of emulsions and phase inversion.
Clean up and store the butter in the refrigerator.
The cream should initially thicken and then separate into a solid mass of butter and liquid buttermilk, illustrating phase inversion.
Amount of shaking
Formation of butter
Type of cream, Jar size, Shaking intensity
Ensure the jar lid is secure to prevent spills. Be cautious of arm fatigue from shaking.
Show before and after samples of cream and butter.
Explain the science behind emulsions and phase inversion.
Engage the audience with a taste test of the butter.
An emulsion is a mixture of two liquids that normally don't mix, like oil and water.
Shaking breaks the emulsion, causing fat molecules to clump together and form butter.
Heavy cream or whipping cream works best due to its high-fat content.
