White Bread and Butter
This morning we made painted toast. This is not only a fun activity but in my house it means, “Mama bought some white bread!!!” Which to my husband and kids is reason to celebrate. I suppose this could work with wheat bread too-just don’t tell the kids it works better on white.
Pour a small amount of milk into a small bowl-maybe 2 Tablespoons or so and add a few drops of food coloring to the milk. I only had natural food coloring in red so along with white bread my kids had some dye for breakfast too. Let the painting begin. 
Cook your masterpieces under your broiler. And what do you top your toast with? Here is a hint:
Some homemade butter. Pour the heavy whipping cream into a jar or tubby that has enough room to agitate the cream. Now shake the heck out of it, until it becomes solid. I had the girls shake over carpeting and we used the sand timer to eliminate the, “It’s my turn” fight. When you have a solid glump pour off the extra liquid.
Spread it on your toast
And then EAT!!!!
Each week unplugyourkids.com has a weekly unplugged project-this week it is all about food. You can check out other peoples food projects, if you are so inclined!!
PS. I love that last photo!
But I haven’t made butter with him yet, and I can’t believe I’ve let it slip by for so long! I’m adding that to my list of things to do asap!
I tried making butter with my students, and it just didn’t come out right. I’m not sure what we did wrong.
My 9 year old barely recognizes me and we are actually stocking up on art stuff/supplies as I find them cheaply. The other day she said “mom, I love doing crafts with you” – made me feel guilty I hadn’t started earlier!LOL
I like the idea of letting the kids do some painting and WOW that butter! Good idea with the carpeting. Pretty sure I would have forgotten that part.
Wanted to point out, though, the only difference between natural and artificial food colouring is whether the chemicals are extracted from “nature” or synthesized. There’s no necessary difference in safety – that’s what scientific approval systems are for.
Just place the cream in a glass jar with a tight lid, sit out on the counter for 2 days and on the third day check it for clumping. This is when is has cultured into a clotted/whey product. At this point you shake the jar for up to 10+/-min. It will separate into butter fat and butter milk. Please, shake it till it you are able to pour the butter milk off (keep for baking or discard down sink). It is important to COLD rinse the butter a few times till water is fairly clear. Take a spoon at this point and sort of whip the butter to release the excess water in air pockets. THEN I either add a couple of shakes of salt to taste, or if I am going to serve it soon I will add some herbs and/or seasoning. GREAT for garlic butter on breads!!! Now that the butter has gone thru a “souring” process, it is not necessary to frig it, as it tastes better at room temperature. Have fun. This a great AND EASY project for any age of kids who can hold a jar tight.