|Subject Area||Dairy Cattle|
|Unit of Instruction||Dairy Cattle|
Students will continue to learn about the benefits of dairy.
CTE – AFNR.68.FOOD.02.03 – Explain the safety procedures used for dairy products.
CTE – AFNR.68.FOOD.02.03 – Create a dairy product.
|Learning Targets and Learning Criteria|
Students will continue to learn about the nutritional value of dairy products.
Students will make butter as a class and upon completion, they will have the opportunity to sample the butter on a cracker. Following is the recipe:
Pour 3-5 ounces of heavy whipping cream into a mason jar and screw the lid on. Shake for approximately 2 minutes and you will have whipped cream. Continue shaking for another 2-3 minutes and you will have butter. (I tell students to look for the window to know that the butter is done). Drain off any liquid, this is buttermilk, and enjoy the remaining butter. Please note that this butter will not last long refrigerated, only a couple days, as there are no preservatives. Enjoy!