This week we tried 2 different ways to "un-mix" milk. The first way involved brute strength! We poured some heavy cream into a jar, and we shook it and shook it until it separated into a clear liquid and a creamy solid, better known as butter. The second way we extracted solids from the milk was through a few chemical reactions. First we added some vinegar to the milk to curdle it. Then we separated the solid proteins using filter paper, and neutralized any extra vinegar with baking soda. Finally we added a little water, resulting in our own home-made glue.