April 28, 2009

Cheese and Pizza Making at Coop

Lizzie - At coop we made mozzarella cheese out of whole milk. Each ingredient had a special job to do. The citrus was used to make the cheese stretchy, and the rennet was use to turn the milk into cheese. We mixed it all up into the pan of milk, which smelt bad and gave it its whitish color. When we kneaded it it changed from a bumpy texture to a glossy rubber look and feeling. Then we kneaded in salt for its flavor. When we tasted it, it was very yummy.

The temperature had to reach 90 - 100 degrees before we added the rennet.

After sitting for a few minutes, the milk clumped up into curds and whey.

We strained off the whey, heated the curds and strained off more whey. We did that several times to get out all of the moisture.

The we kneaded and stretched the cheese until it became glossy.

Mitchell - At coop we made pizza dough by mixing flour, water, oil, yeast and salt. We mixed it up and set it on the counter to rise. When it was done rising, we spread it out in a little circle with our hands. Then we put tomato sauce on it and some home made cheese and we put it in the oven for a couple minutes. When we took it out the cheese was melted and the dough was cooked. We ate it and it was very good.

Mixing our dough.

Alli shaping her pizza crust.

Britany and Keegan putting sauce on her pizza crust.

We made about 45 mini pizzas that day, including homemade pizza dough, homemade sauce and homemade mozzarella cheese. We were exhausted! (At least mom was.)

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