CHEESE!!!!! Making cheese might seem hard and it might seem easy, depends on the person. Having the Rennet tablet dissolved (rennet is an enzyme in the baby calf, sheep, goat that breaks down the mother's milk), we then poured it into a beaker with 2% milk to the 400ml mark using 40ml of rennet. We did this for rennet & milk, rennet & milk with yoghurt, and rennet & milk with buttermilk. My experiment dealt with, rennet & milk and rennet & milk with yoghurt. With the yoghurt, I just had a few tablespoons worth in the beaker.
After we had it in 37 degrees Celsius for a day, we then took out our results (see above) and drained each beaker to get the product. When that was done, we put the product back into the beaker and used Kosher salt. This looks like a Mexican cheese named cotija queso. (See right)
Then we have the cheese that looks like cream cheese for bagels. (See left)
All in all, making cheese isn't that hard but it's not easy either.
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