Chemistry in the kitchen: both with campers and counselors (aww!) and warmed milk and acid (vinegar).Students spent the morning learning how to create fresh, "ricotta" cheese in the kitchen using only whole milk and an acid (vinegar, in this case). The chef teachers warmed the milk in a pot on the stove. Once warm, the white vinegar was added to the milk and chef-campers watched the milk curdle. The chemical reaction created solid curds and liquid whey! We separated the curds, seasoned with salt... and had fresh ricotta cheese! The cheese was stuff inside freshly prepared empanada dough, alongside a summer succotash salad of corn, cherry tomatoes, cucumber, and avocado.
Check out these delicious, fresh recipes, here!