gator science

active adventures in lower school science

Making Mozzarella Cheese

on February 25, 2014
stretching the cheese

stretching the cheese


The fifth Grade has ended their study of chemistry this week with a bang.   Each class helped to make 30 minute mozzarella cheese using raw milk, citric acid, and the enzyme rennet.    The cheese changed into curds and whey as the temperature reached 90 degrees Fahrenheit.   We then drained the whey and put the curds into the microwave to heat.   After draining the whey and heating the cheese, we were able to make a string cheese that could be stretched.  We added some cheese salt and everyone had a taste of the delicious cheese.

It’s important to use local raw milk from a local farm.  Our class used raw goats milk.   We discussed why some people make the choice to buy local foods such as fruits and vegetables at a local farmers market.   I spoke to the class about the book Animal, Vegetable, Miracle  by Barbara Kingsolver that describes the year her family only bought local products for all the food they ate.   She talks about making mozzarella cheese in the book and gives a good recipe.

you can find more information about this mozzarella cheese by visiting the New England Cheese web site below



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