Ciencia de los alimentos: elaboración de mozzarella y ciencia del queso
En este curso único, los estudiantes harán mozzarella y aprenderán la historia y la ciencia de la elaboración del queso.
Danita
Puntuación media:
4.8
Número de reseñas:(1,561)
Qué está incluido
1 reunión en vivo
1 horas 30 minutos horas presencialesExperiencia de clase
Nivel de inglés: desconocido
Grado de EE. UU. 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.
Metas de aprendizaje
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)
Otros detalles
Orientación para padres
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.
Lista de útiles escolares
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
Recursos externos
Los estudiantes no necesitarán utilizar ninguna aplicación o sitio web más allá de las herramientas estándar de Outschool.
Reseñas
Clase única en vivo
10 US$
por claseSe reúne una vez
90 min
Completado por 105 alumnos
Videoconferencias en vivo
Edades: 8-13
3-15 alumnos por clase
