Exploring Butter, Ice Cream and Cheese

Introduction

Dairy products are a staple in many diets, but how are they made? In this activity, Scouts will explore the science behind dairy by making butter, ice cream, and cheese from scratch. They will investigate emulsions, states of matter, and chemical reactions while testing different methods to create these common foods.

This is a hands-on STEM and food science activity that also ties into self-sufficiency and sustainability.

What you'll need

For Butter:

• Small jar with a tight lid
• Thickened cream (room temperature)
• Crackers or bread (to taste the butter)
• Optional: Salt, herbs, or honey for flavouring

For Ice Cream:

• Small zip-lock bag
• Large zip-lock bag
• 60mL thickened cream
• 60mL milk
• 1 tsp sugar
• A few drops of vanilla essence
• 2 cups ice
• 6 tsp salt

For Cheese:

• Milk (full cream works best)
• Vinegar or lemon juice
• Salt (optional)
• Cheesecloth or clean dish towel
• Heat source (stove or microwave)

Activity

Making Butter:

1. Pour cream into a jar, filling it no more than halfway
2. Seal the lid tightly and shake vigorously for 5-10 minutes
3. Observe the changes:
   • The liquid will thicken into whipped cream
   • After more shaking, it will separate into butter and buttermilk
4. Drain the buttermilk and rinse the butter under cold water
5. Spread on bread or crackers and taste

Making Ice Cream:

1. In a small zip-lock bag, combine cream, milk, sugar, and vanilla essence
2. Seal the bag tightly and place it inside a larger zip-lock bag filled with ice and salt
3. Shake the bags gently for 5-10 minutes until the ice cream hardens
4. Open the bag and enjoy!

Making Cheese:

1. Heat milk in a pot until warm but not boiling
2. Add vinegar or lemon juice and stir until the milk curdles
3. Pour the curds through cheesecloth to separate the liquid (whey)
4. Gently press the curds together to form cheese
5. Add salt or seasonings if desired, then taste and compare

Change the challenge level

Easier:

• Work in small Patrols with Leaders assisting younger Scouts
• Focus on one dairy product instead of all three
• Use pre-measured ingredients to simplify the process

Harder:

• Research and try making different types of cheese
• Experiment with alternative creams (e.g. lactose-free, coconut cream)
• Investigate how commercial dairy products differ from homemade versions

Reflection