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Making Cottage Cheese

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Making Cottage Cheese Science - Lesson #3 Making Cottage Cheese Illinois State Goal and Learning Standard. This lesson is correlated to the following State Goal and Learning Standard. Illinois State Goal 12: Understand the fundamental concepts, principles and interconnections of the life, physical and earth/space sciences. Illinois Learning Standard C: Know and apply concepts that describe properties of matter and energy and the interactions between them. Illinois Learning Benchmark 3b: Compare characteristics of organisms produced from a single parent with those of organisms produced by two parents. Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives: 1. Observe the action of rennin on milk to make cottage cheese. Materials Needed: For a teacher demonstration hot plate 2 quart aluminum pan measuring spoon Junket rennet tablet (this contains the enzyme rennin) wooden spoon vinegar (optional) 2 hot/cold mitts candy thermometer paper towels cheesecloth plastic bowl clear gallon container salt rubber band 30 small paper plates measuring cup 30 plastic spoons Student Worksheet Science Lesson 1 - Making Cottage Cheese Dairy mAGic Kit Page 1 of 5 Science - Lesson #3 Teacher Provides: [not provided in kit] 1 quart 2% milk lemon juice water crackers (optional) Terms: Curds – the thickened or solid parts that form in soured milk and are the beginning of cheese. Enzyme – the catalyst that speeds up the digestive process. Rennet – a liquid containing enzymes from a calf’s stomach that is used to curdle milk. Whey – the watery part of milk that separates after the milk has soured and thickened; water by-product of the cheese making process. Interest Approach: Use an interest approach that will prepare the students for the lesson. Teachers often develop approaches for their unique class and student situations. Possible approaches are listed in the interest approach section of this guide. Teaching Strategies Objective 1: Observe the action of rennin on milk to make cottage cheese. Caution: Students who are allergic to milk or milk products should not taste the cottage cheese. Steps to the Activity: 1. Place 1 quart of milk in the aluminum pan and heat to 32 degrees C (90 degrees F). Then remove from heat. 2. Crush the rennet tablet and dissolve it in 1/4 cup of lukewarm water in the measuring cup. 3. Stir the rennet tablet solution into the milk until well mixed using the wooden spoon. During this step allow students to see that very little change is taking place. Add lemon juice or vinegar 1 tablespoon at a time until the curd has clearly separated from the whey. Again, allow students to see the changes that took place after adding the lemon juice or vinegar. Lemon juice produces a much more desirable flavor than vinegar. Do not add more than 6 tablespoons of lemon juice or vinegar. Dairy mAGic Kit Page 2 of 5 Science - Lesson #3 4. Place one piece of fine cheesecloth over the clear gallon container and secure with a rubber band. The cheesecloth should be draped like a funnel – not stretched tight. 5. Pour the mixture through the cheesecloth and drain it thoroughly, squeezing out the moisture. Hold the curds contained within the cheesecloth under running water to rinse. Then remove from the running water and squeeze out the excess moisture again. (Note: If running water is not available, you can pour water over the curds while the cheesecloth is secured to the container. Use the spoon to press out the liquid.) 6. Place the curds in a bowl and cut them if necessary. 7. Add salt to taste. You may season with dill, chives, or parsley. A small amount of milk may be added to increase the creaminess of the cottage cheese. 8. Students may use the small paper plates and plastic spoons for tasting the cottage cheese. (Crackers may also be used.) Review/Summary: Use the student learning objectives to summarize the lesson. Have students explain the content associated with each objective. Student responses can be used in determining which objectives need to be reviewed or taught from a different angle. Use observations as the basis for re-teaching areas where student mastery may need improvements. Application: Classroom discussion of the objectives and student questions will also assist in applying the concepts. Evaluation: Focus the evaluation of student achievement on mastery of the objectives as stated in the lesson. A written test can also be used to assess student achievement of the objectives. Extension: The cottage cheese made in this activity could be compared to store bought cottage cheese. Dairy mAGic Kit Page 3 of 5 Science - Lesson #3 Name _________________________ -AKING#OTTAGE#HEESE 3TUDENT7ORKSHEET Questions: 1. What happened to the milk after the rennin was added? 2. What happened to the mixture after the lemon juice or vinegar was added? Dairy mAGic Kit Page 4 of 5 Science - Lesson #3 -AKING#OTTAGE#HEESE !.37%2+%9 Questions: 1. What happened to the milk after the rennin was added? No visible change occurs. However, the enzyme rennin is causing the casein to curdle. 2. What happened to the mixture after the lemon juice or vinegar was added? The acidic nature of the lemon juice or vinegar causes the casein that curdled to separate from the rest of the original milk. Dairy mAGic Kit Page 5 of 5.
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