This month, as part of our Pilgrim study at the PreK/Kindergarten we read
Sarah Morton's Day by Kate Waters. This book helped us understand a little more about lives of Pilgrims. One thing we noticed in the book was that Sarah was responsible for churning butter. No one here knew what the butter churn was or how butter was made.

We decided to make our own butter to show them how butter is made. It is a pretty easy process - just fill a baby food jar 1/2 way with heavy cream and let the kids shake it until a ball of butter is formed. This does take a while, about 10-20 minutes, and required some teacher shaking, but they kids were amazed to see the butter.

While everyone was shaking we talked about the science behind making butter. We explained that the cream is made up of tiny parts called molecules. There are fat molecules and protein molecules in the cream. When it is shaken, fat and protein molecules in the cream stick to each other. They form a solid which is the butter, and the liquid that is left is called butter milk.
Since we were also learning about corn as part of our Pilgrim study, we decided to make corn muffins during cooking time. The warm muffins were delicious with our class-made butter!
Here is the recipe for the butter:

Heavy cream
Baby food jars or other small container with tight fitting lid (we used 4)
Salt (optional)
Cinnamon and Sugar (optional)
Fill each jar about 1/2 way with heavy cream. Shake for 10-20 minutes until a lump of butter is formed. Drain buttermilk and squeeze excess buttermilk out of the butter. Rinse butter with cold water. Add salt or cinnamon & sugar mixture (optional)
Here is the recipe we used for corn muffins:
1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter
1 egg, beaten
Heat oven to 400F. Combine dry ingredients. Stir in milk, butter and egg, mixing until dry ingredients are moistened. Pour batter into 12 greased or paper-lined muffin cups. Bake 15 to 20 minutes or until golden brown.
Enjoy!