If there is one thing I know, it is that everyone LOVES butter. Who doesn’t ? So we decided we would make our own. The first thing you need to do is get about a pint of some heavy cream, and let it sit out in room temperature for 12 hours. Don’t worry, we want it to spoil a little to start the process of butter-making. Inside the heavy cream are these little balls of butterfat. Around these balls of butterfat are membranes that connect to each other and to the surrounding liquid, the buttermilk. When the heavy cream sits at room temperature, something called Lactic Acid forms inside it. This makes the butterfat inside the membrane crystalize and weakens the membrane. The next thing you do is you pour the heavy cream into a jar and you shake it so the butterfat’s jagged sides pop the membrane outside of it. When all of the membranes are popped, the butterfat clumps together. The butterfat starts to separate from the buttermilk. When you look in the jar, you see the butter, but you also see buttermilk. Buttermilk is the part of the heavy cream that is not fatty, in my words. The next thing you do is you pour the buttermilk out of the jar and dump the butter out of the jar. The butter that comes out of the jar won’t be a hard stick of butter, it will be fresh and creamy. We used our butter during our Mayan feast which Payton will write about. It was definitely worth making it. We all had a great experience making the butter.