Food Science: Making Mozzarella and Science of Cheese
In this one time course students will make mozzarella and will learn the history and science of making cheese.
Danita
Average rating:
4.8
Number of reviews:(1,561)
What's included
1 live meeting
1 hrs 30 mins in-class hoursClass Experience
US Grade 3 - 6
in this course learners will receive a quick history or cheese (5 minutes) during the down time (while we wait for the curds to set). During the process they will be taught the science of cheese making (60-85 minutes). At the end of the session, the learners will also be given an additional video about the differences in cheeses on the classroom page so they can continue learning after the class. The scientific principles to be taught in this class include why milk is considered a colloid, what role citric acid and rennin play, and why mozzarella cheese is so stretchy.
Learning Goals
Students will learn:
The history of cheese
The scientific principles of cheese making
The difference between cheeses (in the additional video)
The new methods of milk production (in the additional video)
Other Details
Parental Guidance
In great order to make mozzarella it must be heated so that the curds and whey separate and learners should be assisted in this class due to this hazard.
This technique can be challenging and may need some adjustments along the way, I encourage all learners to have an adult to help them to help make these adjustments and ensure safety.
Supply List
Ingredients: 1 gallon fresh milk I prefer fresh, whole milk for the absolute best results. However, you can also use skimmed milk (2% etc). Avoid ultra-pasteurized milk though! 1.5 tsp citric acid 1 cup water (non-chlorinated) to dissolve the citric acid 0.01 ounce rennet liquid or tablet - you can use vegetable rennet for a vegetarian version (you can use lemon juice in the place of rennet) 4 Tbsp water (non-chlorinated) to dissolve the rennet Cheese salt aka kosher salt/non-iodied salt. Equipment: 2 bowls A large pot with lid A medium pot Large spoon to mix the pot 2 smaller spoons to mix ingredients Instant read thermometer Rubber gloves (for protection while stretching the hot cheese) A large colander Cheesecloth
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Reviews
Live One-Time Class
$10
per classMeets once
90 min
Completed by 105 learners
Live video meetings
Ages: 8-13
3-15 learners per class
