making+cheese



 At the end of the chemistry unit, each section of sixth grade makes mozzarella cheese. I ask the students whether they think they are observing cyclic or domino causality. The recipe is from Barbara Kingsolver's book __Animal,__ __ Vegetable ____, Mineral __. The recipe requires farm fresh milk that is not pasteurized. The class discusses how we make and purchase food. We discuss the difference buying "locally" might do for our environment. Making cheese has everything that involves a good chemical reaction - enzymes, increased temperature, a catalyst, and the right conditions and variables. We celebrate by eating the cheese afterwards.

Below is the cheese video from my class.

cheese lab video