Uploaded May 2021 | Updated September 2026, 2 weeks ago
Want to make butter at home? It’ll only take a few minutes!
Equipment: cream (at least 30% fat), whisk, jug, refrigerator.
Pour some cream into a jug and leave it and a whisk in the refrigerator for half an hour. Then beat the cream with the whisk for a few minutes – the cream gradually turns yellow and thickens, forming butter.
Cream contains many droplets of fat. Each droplet consists of milk fat and special substances that make the walls of the droplets strong. Such substances are called phospholipids. When cooled, the milk fat partially freezes, forming sharp crystals that tear the walls of the droplets. This allows the droplets to stick together. For the droplets to collide more often, the cream must be intensively beaten. In just a few minutes, most of the droplets will combine to form your homemade butter!
Cool and safe experiments await you in the MEL Chemistry subscription!
Warning! Only under adult supervision.
Want to make butter at home? It’ll only take a few minutes!
Equipment: cream (at least 30% fat), whisk, jug, refrigerator.
Pour some cream into a jug and leave it and a whisk in the refrigerator for half an hour. Then beat the cream with the whisk for a few minutes – the cream gradually turns yellow and thickens, forming butter.
Cream contains many droplets of fat. Each droplet consists of milk fat and special substances that make the walls of the droplets strong. Such substances are called phospholipids. When cooled, the milk fat partially freezes, forming sharp crystals that tear the walls of the droplets. This allows the droplets to stick together. For the droplets to collide more often, the cream must be intensively beaten. In just a few minutes, most of the droplets will combine to form your homemade butter!
Cool and safe experiments await you in the MEL Chemistry subscription!
Warning! Only under adult supervision.
