In this session we will explore the process and transformation of milk into cheese, in both practice and in theory.
To do this, we will make different types of fresh cheese, and as we do so we will we sip complementary wine, and answer questions such as:
• What are the components of milk?
• Why are they special?
• What happens to milk to make cheese?
• How does this happen?
• Whey? Curds? Rennet? pH? What are they?
The session is not deisgned to be a lecture, rather a fun, interactive, hands-on session with other similarly cheese-minded folks.
It's the Chemistry practical you always wanted!