Can You Really Make Butter Although You Run? The ‘Churn and Burn’ Trend Explained

A quirky fitness trend dubbed “churn and burn”—involving runners carrying cream in a backpack to make butter mid-jog—has gained traction on social media. But does it actually work? And where did this unusual idea originate?

The Origins of ‘Churn and Burn’

The “churn and burn” method first gained attention after American couple Libby Cope and Jacob Arnold shared a video of their 10-kilometer run in Oregon. They carried a bag of cream strapped to their backs, and upon finishing, unveiled freshly made butter, quickly amassing millions of views and inspiring imitators globally, from Australia to South Korea. Dagbladet reports that the trend has now been tested by Norwegian journalists.

The Experiment: Churning Butter on the Run in Oslo

To replicate the experiment, journalists from Dagbladet filled a sealed plastic bag with 400 milliliters of heavy cream and a pinch of salt, securing it in a backpack before embarking on a run through Oslo. The route took them through neighborhoods like Ensjø and Tøyen. The goal: to transform the cream into butter through the motion of running.

“When you know that the pack on your back literally contains the potential for an anointed miracle, you get a little extra nerve,” one reporter wrote, describing the unusual motivation behind the jog. The sloshing cream served as a rhythmic reminder of the task at hand.

A Modern Twist on a Traditional Practice

The process evoked images of traditional butter-churning on Norwegian farms—a historically labor-intensive task where butter was a valuable commodity, often traded like currency. Although, the modern version requires little more than a jog and a plastic bag. Butter was once so important in Norway it was used as a form of payment and was considered “as good as gold.”

How to Try ‘Churn and Burn’

If you’re interested in trying the “churn and burn” method, here’s what you’ll require:

• Ingredients: Cream (preferably fresh, not coffee cream or food cream) – 3-5 dl is usually fine for a portion. A little salt (optional) if you want salted butter.
• Equipment: Two ziplock bags (use a double bag for safety – it can get messy!). A backpack, or another place where the bag will shake and move while you run. Possibly a cooling towel or similar to keep the temperature down if you are going to run long distances in hot environments.

Instructions:

• Pour the cream into a zip bag and seal it tightly. Add salt if desired.
• Squeeze out as much air as possible before closing the bag.
• Place the bag in a second bag for extra security.
• Go for a run – 40-60 minutes of movement with some impact will eventually cause the fat globules in the cream to collect and separate from the buttermilk.
• When finished, open the bag and pour off the liquid (buttermilk – can be drunk or used in baking).
• Knead the butter to remove any remaining buttermilk, which will help it last longer.
• Shape the butter and keep it cool.

The Results?

After a 9-kilometer run, the Dagbladet journalist found the cream had thickened considerably, becoming a creamy consistency. After kneading, the result was a light yellow, spreadable butter. The journalist concluded that, yes, it is possible to churn butter while running.