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Monday, November 21, 2011

Homemade Butter. Just like the Pilgrims?

Well, maybe not *just* like the pilgrims did it, but homemade butter nonetheless.

Our school has a tradition in each grade.  My son is in 1st grade this year and the big tradition for them is the Thanksgiving celebration and feast.  During the party portion of the day, also known as the whole first half of the day, the kids are split into small groups and they rotate from station to station.  These stations include teepee stories, snacks, bracelet making, necklace making (of the macaroni variety), bows and arrows (as we pray against any impalements) and finally butter making.

Which is where I come in.  Because, you know, I’m an expert on making butter.

Or not.

Regardless, it was certainly fun.  And exhausting.

But more about that later.

You may be wondering how on earth one might make homemade butter.  Well guess what… we’re just going to subtitle this post here today as “Butter Making 101” and I’ll try to give you a lesson.

Start with clean baby food jars.  I know that the lids aren’t on these, but you need the lids.

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Fill them about half way up with heavy cream.

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You may add a little salt if desired.  Then tightly screw on the lid.

When you are doing 46 of these for your son’s entire first grade at school, it will look something like this:

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And finally, begin to shake.

Your child will start out very excited to be on this journey of making his or her own butter.  They will smile and giggle as they shake. 

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Your child might even break out into song.  Like:

“Shake – Shake - Shake!

Shake – Shake - Shake!

Shake your butter!

Shake your butter!” 

Or:

“You know you make me want to shake! 

Kick my heels up and shake!

Throw my hands up and shake!

Throw my head back and shake!”

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Things will be all nice and rosy until about two minutes later and the children all of the sudden wilt into little moaning whining puddles that used to resemble happy children as they complain and ask, “Is it done YET?”

That’s where your big strapping arms come in. 

Yeah, I know.

So as you shake, at first you clearly hear the liquid sloshing around.  Keep shaking.  Then you hear less and less and the jar is completely white and you can’t see a thing in there. Keep shaking. Then all of the sudden, you will clearly be able to see in the jar and it will look like a single mushy mass. Keep shaking just a little more. Then that single mushy mass will separate and become a butter ball and buttermilk.

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Now before I began this project today, someone told me to keep the cream cold and that it would work better if the cream was cold.  These kids and the adults helping to chaperone them (okay, more the adults than the kids if I’m honest) shook these little jars for 10-13 minutes.

A different someone during the day said that they thought it would work better if the cream were more at room temperature.  So that got me to wondering.  And I did a very scientific experiment. 

I left a jar out on our countertop for a little while (that’s a very specific and scientific measurement of time, right there).  Then set the timer as my daughter shook it up.  It took her 3 minutes flat.

I think I’d be going with closer to room temperature if I ever did this again.  Because after two and a half hours of shaking cream into butter for a bunch of soft 1st graders who couldn’t shake their jars more than 1 1/2 minutes, my arms were killing me.  I mean, who needs a Shake Weight when there’s baby food jar butter to be made?

I left the school, went home, immediately took some Advil, put huge ice packs on my arms and began looking into cryotherapy

(As of this writing, it is in the evening of the same day and I have warned my husband that I do not intend to lift a single thing tomorrow.)

Let me give you just a little piece of advice.  If your son’s first grade teacher asks you to be in charge of the butter making station for the Thanksgiving celebration, just politely say no.  Your arms will thank you for it later.

In all seriousness, it was a blast and I really enjoyed getting to impart a little bit of food science to them as I tried to describe the butter making process on a 1st grade level.

If you have some cream and a small jar around, I suggest trying this with your child some time.  They might just appreciate that butter that they use on their toast or corn on the cob just a little more if they know how it’s made.

 

1 Comments:

Lisa @ Stop and Smell the Chocolates said...

I love this story - LOL!! I helped out one year with the butter-making and the kids were definitely not into it after a few minutes of shaking - takes so long!! But they got to use their butter on some homemade cornbread - very fun! Hope you had a fabulous Thanksgiving!!