 Welcome back to Kids Fun Science, my name is Ken. Today's experiment is making butter and buttermilk. What you need for this experiment is heavy whipping cream, a mason jar, and then optional, a piece of bread, a knife, a spoon, a drinking glass, and a plate, which I'll have in the description below. Alright, well welcome back to Kids Fun Science. Today's experiment is we're going to make butter, and so we're gonna do that out of cream, heavy whipping cream, right? And so I used a mason jar, and so part of it is milk is 5 to 10 percent, it's mostly water, but 5 to 10 percent is fat in protein, and where a cream is only, it's about 15 to 25 percent fat in protein. So the process normally is you put milk out, and then you scrape this cream off the top, and then you'd be able to make the butter from that point. So I just cheated, I went straight ahead and got cream, I'll show you in the description where I got it, or the kind I'm using, and then a regular mason jar. And so after you get that part in, so you're gonna have to do a process called courting, and that is where you separate the fat from the liquid, right? So the fat molecules inside the cream are like little tiny microscope water balloons, and so they have fat into it, and we gotta shake it really hard to be able to break up and separate the fat from the liquid, hence making a solid and a liquid from this cream, and to be able to make solid butter and a liquid butter or milk. So what you do is you take your whipping cream, and you pour it about half way, it doesn't have to be full way, about right there, and then I'll put that down, and then you take your lid because it's gonna be messy, and you put your mason jar lid on, make sure that's completely tight, it's probably a little bit more than I needed there. So I'm gonna pour a little bit out, I pour a little bit out there, the only one I have full, and then this process, the second process called courting, is gonna take about 8 to 20 minutes, so a lot of cultures have songs to be able to get through the process. I'm not going to bore you with that, I'm gonna stop editing after I get going, and then I'll come back when I get it closer to done. But the process is, is you wanna really strongly shake the jar while you're doing this, because the idea is to hit the two membranes together, the fat membranes, and break them apart like small water balloons to separate that fat. So you're gonna take it, and you just wanna go as hard as you can for about 8 to 20 minutes, and I'll be back in just a couple minutes. So I've been going for about 5 minutes now, a little bit of sloshing has went down, it's starting to turn into more of a, which is a three part, I was just doing butter and buttermilk, but we're also gonna get a step in there where we get whipped cream too. I think I'm at that whipped cream stage about 5 minutes, 6 minutes in, and going, it's a good idea if you have a partner, which I don't have a partner today, so I gotta do it myself. But if we open it up, take a break here for a second, and you can see we have whipped cream here. So here, nice whipped cream, tastes like whipped cream. It's not as sweet as the ones you'd buy at the store, but it's definitely whipped cream. Now, you're gonna go the rest of the time, you're not gonna hear much, kinda makes this sound, but when it gets to the end where it separates from the liquid to the butter, you're gonna hear a really sloshing sound, and that's when you've got butter. Now you can check as you go, it's not gonna ruin it if you open it up, but you do have to go. I mean like I said, 6 minutes in, and I got a little time to go, and I'll check back with you guys. I'm 10 minutes in, it's not making any noise yet, but I do wanna show you it's starting to become, you can see it's a little bit becoming the butter, it's separated from that whipped cream to more of a butter stage. I'm about 11 minutes in, so a little bit more time and I'll be back. Alright guys, about 14 minutes in and I think I finally got it. So you can see it's a liquid in there, you can hear it, it's sloshing right, so it's really sloshing now, and you can see the liquid in there. So I'm gonna take a chance, take it off here, and yeah, we got butter in there, right, and the liquid. So we separated, just like we said, butter solid with the butter, liquid butter milk, and then if we take our bread knife, this down, and you got a little butter, it tastes delicious. We have a liquid in here, and that's butter milk, right, so we're able to pour that out. We use it for a recipe, most people aren't gonna drink it, some do, but there's some good cake recipes that need butter milk, so you can use the butter milk right there. Tastes good, I'm not a big butter milk fan, but tastes like butter milk. So there you go, we made whipped cream in about 5 or 6 minutes, and about 14 minutes in I was able to separate those fat molecules by turning, and able to make butter and butter milk. Now properly you should rinse this off, you make it into a ball, pour clear water on it, and keep doing that to cleanse out the butter milk inside the butter, and then you'll have butter. And then also if you want to make it taste a little bit better, before you start this whole process, just sprinkle a little bit of salt in, and everything will go good. So I hope you enjoyed this video, and experiment, and thanks for watching. Remember to click thumbs up, and to subscribe. Thanks.