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Is Shaking needed
to make butter?
Better Bubbles --
Skim or Whole?
Biotechnology in Food
| Making Butter From Cream: Is Shaking Really Necessary? |
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| Tom Zinnen, UW Biotechnology Center and UW-Extension, 608/265-2420, zinnen@biotech.wisc.edu |
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| Pour cream into a plastic container. Add a tight lid and shake the container vigorously for about 7 minutes. The cream will turn to butter and buttermilk. Is this an experiment or a demonstration? | ||
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| Go to butter, part 2 | ||
| This page designed by Ideasmith For more information about the content, contact the content author Tom Zinnen | ||
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Last updated:
December 14, 2007
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