We recently did an experiment where we mixed milk and lemon juice together and watched it turn into curds and whey.
During the making process room 10 had a lot of predictions about what we might be making, with only a few guessing correctly that we were making cheese!!
Questions we would like to find out:
- Can the milk curdle by itself?
- How long does it take milk to expire and curdle?
- Does the milk need heat to curdle?
- Does all cheese need acidity to curdle?
- Was it curd or cheese first?
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