{"id":230,"date":"2020-03-27T13:28:16","date_gmt":"2020-03-27T17:28:16","guid":{"rendered":"https:\/\/site.extension.uga.edu\/tattnall4h\/?p=230"},"modified":"2020-03-31T16:33:50","modified_gmt":"2020-03-31T20:33:50","slug":"stemulatinglearning5","status":"publish","type":"post","link":"https:\/\/site.extension.uga.edu\/tattnall4h\/2020\/stemulatinglearning5\/","title":{"rendered":"STEMulating Learning Challenges #5: Georgia Grown in the Kitchen"},"content":{"rendered":"\n
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Do you like to cook? If not, you still probably love to eat. It’s Eat Georgia Grown Day across Georgia and everyone is being encouraged to share their favorite recipe. So, today our STEMulating Learning Challenge is going to take place in the kitchen. Kids can learn about the science of emulsion while also making a tasty and delicious treat for the table. <\/p>\n\n\n\n

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This fun project can turn a regular pint of heavy whipping cream into delicious homemade butter for the table. You may not think about butter being a Georgia Grown or Georgia Made product, but Georgia farmers do produce a lot of milk which can be turned into other dairy products. The University of Georgia Extension Service reports on their website<\/a> that Georgia has around 268 dairy farms and produces over 1 billion pounds of milk per year. Dairy also ranks 8th as an agricultural commodity in Georgia.  Next time you go to drink a tall, cold glass of milk, you should probably thank a Georgia dairy farmer for making it available to you.<\/p>\n\n\n\n

Now that we have learned a little about dairy, let’s get started learning a little science behind butter production. You can watch the video below OR read the article Emulsion Explosion<\/a> for detailed instructions on the science behind making butter. <\/p>\n\n\n\n

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