By: Riley Terry
Students in Courtney Ibendahl’s food science class learned how to make butter early last
week as a part of learning about emulsion.
The butter lab is an emulsion lab, where students mix heavy whipping cream and shake it
to create butter.
The materials used for this lab were a small jar, heavy whipping cream, crackers, and
salt.
This lab is a good way for students to be hands on and see the different stages of
emulsion.
“The lab places an effect on students, by taking what they learned on paper, to letting
them get a deeper understanding because they are actually doing it,” Ibendahl said.
The most difficult part of the lab for students was trying not to get tired out, because they
were consistently shaking the mixture.
“My favorite part of the lab was that it was simple, and there weren't a lot of materials.
It’s also something that the students can take this new skill home, and make their own butter,”
Ibedahl said.