The science behind butter | Make your own butter from cream

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The science behind butter | Make your own butter from cream

Рет қаралды 10,110

Күн бұрын

While you might know that we churn cream into butter, I'm guessing you don't know about all the cool food chemistry that goes into making butter.
The best part is you can create your own butter at home using just cream and a small container with a lid.
Start by pouring the cream (an oil-in-water emulsion) into a container, seal it, and shake the liquid until it turns into a water-in-oil emulsion aka butter. This will take about ten minutes of agitation so it's also a great arm workout.
By shaking the container of cream, you're actually changing the microstructure of the product by whipping in air bubbles, partially merging oil droplets, and creating fat networks. All these structural changes are important for transforming oil into butter.
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Пікірлер: 36

@conquerorganicchemistry5949 9 ай бұрын

that explanation helps a lot. i finally understand butter, it's just overly shaken whipping cream. lol

@AbbeytheFoodScientist 9 ай бұрын

YES, isn't that funny?! Some classic food science behind both those products :)

@ThePrimeMinisterOfTheBlock 9 ай бұрын

Perfect. That gives me enough that I can figure out what the process of clarifying butter does - boils away the remaining water and separates the oily fat from the solid fat crystals

@ThePrimeMinisterOfTheBlock 9 ай бұрын

Ngl, I was not expecting cream to be an emulsion. I wonder if you can break hollandaise by shaking it

@AbbeytheFoodScientist 9 ай бұрын

Ding, ding, ding! You got it :)

@AbbeytheFoodScientist 9 ай бұрын

Hollandaise sauce was actually the topic of one of my final exams during my bachelor's degree! It's an extra tricky because it's a foam and an emulsion

@dinkumthinkum4794 2 жыл бұрын

Great explanation, very clear and informative! Thank you!

@diwakarvaish8516 2 жыл бұрын

Thanks for the knowledgeful video. I did this process since by childhood but did not know the science behind it.👍

@ltmonika3247 3 жыл бұрын

Omg as I'm reading the book Butter by Elaine Khosrova. What good timing!

@AbbeytheFoodScientist 3 жыл бұрын

How's the book? Do you recommend?

@ltmonika3247 3 жыл бұрын

@@AbbeytheFoodScientist yes! Less science and more history/culture, but if you like that then I'd recommend :)

@md.atikurrahman3514 2 жыл бұрын

Awesome explanation of making butter from cream.

@raaji9874 Жыл бұрын

Thanks Abbey for the clear explanation.

@AbbeytheFoodScientist Жыл бұрын

You are welcome!

@user-df4jc3mn5e 3 жыл бұрын

This film really help me know more about butter! Thanks a lot for your work.

@AbbeytheFoodScientist 3 жыл бұрын

I'm so glad you enjoyed :)

@lisathiel6843 3 жыл бұрын

Great presentation Dr. Thiel!!!

@elizabethinman6902 2 жыл бұрын

What a great explanation, thank you!

@j7ndominica051 3 жыл бұрын

What is the structure of a violently mixed butter and water in bulletproof coffee, which gets quite light without any milk? Egg yolk can be part of it, but doesn't seem to make much difference. Butter making is good as a science project, but not cost-effective, and doesn't yield a unique product that cannot be bought. Cream is very expensive, perishable, and a holiday treat.

@AbbeytheFoodScientist 3 жыл бұрын

Oh, this is awesome I hadn't heard of bulletproof coffee before. The ghee (solid fat) would probably make a similar fat network as we see in butter, especially under all the agitation. Within the coffee, this fat network could trap some air bubbles to make it a light, airy texture. For the foam on top, there's some studies that have shown coffee has surface active particles that go to the air interface and stabilize air bubbles. This is called Pickering stabilization when solid particles stabilize an interface.

@xlss8467 2 жыл бұрын

Amazing explanation ❤️

@Nanarodriguez8 2 жыл бұрын

Very clear ! :)

@thebakermaker1500 3 жыл бұрын

So because of the crystals in the cream you can make butter but if you just whip olive oil it would never solidify because of a lack of the solid crystal?

@AbbeytheFoodScientist 3 жыл бұрын

Yes, exactly! You won't be able to build the fat network without the solid fat.