Making homemade butter!

​This week, 3rd Class turned into food scientists to investigate how a liquid transforms into a solid. We poured double cream into a glass jar and took turns vigorously shaking it to provide the necessary kinetic energy. We learned that cream is an emulsion—fat globules suspended in water. By agitating the jar, we smashed these globules together, breaking their protective membranes and causing the fat molecules to clump together. This process separated the solid butter from the liquid buttermilk. To conclude the experiment, we enjoyed our fresh butter spread on some traditional Bairín Breac.