Are you looking to incorporate a cheese making lab into your biology or biotechnology course? Look no further!
After years of trial and error, I've compiled this as my most successful cheese making lab that can be started, finished, cleaned up (and eaten) within one 88 minute block.
- 3 PDF background readings on cheese making
- Pre-Lab Questions dependent on PDF Background readings (I post the pre-lab questions and PDF readings on Google Classroom to be completed as homework before the lab).
- Lab Instructions (Purpose, Materials and Procedure)
- Post-Lab Questions ( I assign these as homework to follow up the lab)
- I buy this vegetable rennet from amazon. I've used junket tablets as well but they're not as concentrated. I've also had vegetarian students uncomfortable with using junket; so using vegetable rennet solves that issue. If using junket dissolve 1 tablet in 30mL of cool water.
- I use this citric acid. It can be purchased at most grocery stores in the canning section.
- I use whole milk. It is important to find milk that is NOT ultra-pasteurized. 1 gallon is enough for 5 groups of 4 students.
- The most successful results of this lab turn out like a dense ricotta cheese. I've never gotten true mozzarella. It's not easy perfecting cheese making using beakers and hot plates- but the results I get with this recipe are pretty good!
- I have students work in groups of 3-4. The yield is about 1/2 cup of cheese (but does vary). I give them crackers to spread the cheese on at the end.
- I bring in garlic powder, chives and salt for students who want to add a little flavor.
- Remember to use food safe lab equipment. I set aside special beakers, stir rods, spoons, bowls and thermometers that I only use for this lab so that I'm not cross contaminating with other labs.