GoKawiilWhen was the last time you made butter and ran simultaneously? This is the question Libby Cope, 30, an Oregon-based outdoor and running content creator, asks in a video that has racked up more than 2 million views on and nearly 10 million on Instagram.
She and her boyfriend, Jacob Arnold, 30, a sterile processing tech at a hospital and an avid runner and biker, do just that: they pour heavy cream and salt into double-bagged Ziplocs and secure the squishy bags of dairy inside their matching running vests before setting off on a trail run. At the end, they spread their creation on sandwich bread and dig in.
Cope, known on Instagram as @lib_claire and on TikTok, told Runner’s World over Zoom that although she’s been a full-time content creator for a while now, this is her first truly viral video—which is fitting, because she loves dairy. “I used to be vegan, but you can’t get good butter as a vegan,” she said.
In fact, Cope’s love for high-quality milk was actually what gave the couple the idea for their churn-run. About a month ago, she treated herself to a bottle of cream-top milk from Alexandre Family Farms to put in her coffee. Noticing how easily the thick liquid foamed up when shaken, Arnold wondered aloud whether, if he took it on a run, it would turn into butter.
Could they, theoretically, make butter by running?Cope was game to try it and find out, especially because the great outdoors has long been her favorite kitchen. “I actually prefer cooking outside over my own apartment,” she said. “I love cooking on a camp stove. It’s so much more exciting.”
She and Arnold Googled whether it was possible to make butter in a bag, a technique she vaguely remembered from high school, and found out it was. Then they searched whether it was possible to do so by putting the bag in your running vest and going on a run. Although the AI overview affirmed such a thing was possible, they found no web results indicating anyone had tried it before.
Courtesy Libby Cope Cope and Arnold in the lab
How is this possible?
Let’s pause for an extremely basic butter-making lesson, courtesy of the Center for Dairy Research . Oil and water can’t mix unless they’re emulsified, and milk itself is an emulsion that slowly begins to separate after it sits for a while, with the fattier molecules floating to the top. The section of highly fatty milk that gets skimmed off the top is what we know as cream, and when cream is agitated, or churned, or generally shaken really hard, the fat molecules floating around will start finding each other and sticking together, expelling many (but not all) of the liquid molecules to the outskirts—and forming butter.
Running for the butter
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