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Food Science: Making Mozzarella and Science of Cheese

Average rating:4.8Number of reviews:(1,561)
In this one time course students will make mozzarella and will learn the history and science of making cheese.

Class experience

US Grade 3 - 6
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)
I have taught food science for five years to all levels from young children to college students at university.
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.

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
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.
Average rating:4.8Number of reviews:(1,561)
Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of... 
Group Class


per class
Meets once
90 min

Completed by 105 learners
Live video meetings
Ages: 8-13
3-15 learners per class

This class is no longer offered
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