1.24 Make Your Own Cheese
This is a small-group mentoring lesson (“Make Your Own Cheese,” Lesson 1.24) from the National FFA Grow Your PALS Program Guide, Field to Fork unit. Students learn the ingredients in cheese (milk, rennin, salt) and the basic nine-step cheese-making process, then make and taste their own cheese and create an illustrated cheese-making guide.
At a glance
- Learning objectives
-
- List the ingredient needed to make cheese.
- Describe the steps in the basic cheese-making process.
- Time required
- 45 minutes
- Materials
-
- Cheesecloth about 12" square
- Stove or hotplate
- Saucepan
- Cooking thermometer
- One quart of milk
- Six plastic cups, 16 oz. size
- Salt
- Rennin
- Napkins, forks and plates
- PALS1.24.SG.AS.A – one per student
- PALS1.24.SG.AS.B – one per student
- Audio/visual equipment for clip in large group idea
- Unit
- Field to Fork
- Lesson Type
- Small Group
- Precepts
- A. Action — A1. Work independently and in groups to get things done
- Key Terms
- Whey, Curd
Downloads & Links
Aligned Standards
National Standards
- CS.01.01.01.cWork independently and in group settings to accomplish a task.
- FPP.03.01.02.aExplain the application of chemistry and physics to food science.
- FPP.03.01.05.aIdentify common food additives (e.g., preservatives, antioxidants, buffers, stabilizers, colors, flavors).
- FPP.04.03.01.aIdentify and describe foods derived from meat, egg, poultry, fish and dairy products.
- NL-ENG.K-12.12Applying Language Skills
- NM-MEA.PK-2.1Understand Measurable Attributes of Objects and the Units, Systems and Processes of Measurement.
- NM-MEA.PK-2.2Apply Appropriate Techniques, Tools and Formulas to Determine Measurements
- NS.K-4.1Science as Inquiry