Making mozzarella cheese by Amelia

For science/cooking we decided to make mozzerella cheese. Well, it turns out, that is easier said than done. The recipe consisted of lots of milk(a last minute run to the gas station) and rennet, a substance which none of us even knew existed, much less where to get it. Luckily, we got it shipped to us, and we used it, discovering soon after that rennet was from a cow's stomach.( A few of us were a little more reluctant to eat the cheese after learning this.) We finally mixed it all up to find... mush. It wasn't stretchy!!! We found the solution on a cheese making channel on YouTube. We simply refrigerated while watching videos on cheese physics. When we reheated the gloppy substance, it worked like magic. We celebrated with caprese salad along with fully functional cheese. :D

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