Earlier this year, multiple videos came across my TikTok feed showing people seemingly making butter while going for a run. As a runner and dairy enthusiast myself, I was intrigued but skeptical — surely the jostling of your body wasn’t enough to actually churn butter. Or was it?
So I tried it.
I poured a pint of heavy cream into a resealable plastic bag, tossed in a few pinches of salt and stashed it in my running belt. Then I set out for the hard part.
Most of the creators I’d seen doing this ran anywhere between five and 10 miles. My plan was to run for about an hour and see what results it yielded.
Three miles in, I was feeling optimistic: The heavy cream had definitely started to form some clumps. After 5.5 miles at a comfortable 9:30 minute-per-mile pace, several firm mounds of butter had separated from the liquid, floating like glaciers in my belt.
Back home, I set aside the residual buttermilk and dunked the butter in a bowl of ice so I could wring out any extra liquid and mold the mass into a firmer, more complete block of rich, fatty goodness.
The verdict? This trend actually worked as advertised, and the butter tasted especially creamy.
What other trends should we try? Tell us in the comments.
Catch up quickly every weekday morning with a rundown of the 7 most important and interesting stories. Sign up for The 7 newsletter.
The post You can churn your own butter while working out. Here’s how. appeared first on Washington Post.
