In this outdoor experiment, we had an opportunity to make our own cheese and tofu; yet without any flavor. There were 2 kinds of milk; cow milk & soy milk for us to try. Cow milk for cheese and Soy milk for tofu. Later, we add 2 kinds of acids into the milk to make it a curds. There were vinegar for cheese, and magnesium sulfate for tofu. The slideshow above shows the pictures while we perform an experiment and the last one is the cheese/ result. The purpose of this experiment is to see how are 2 kinds of acid affect the coagulation of the cheese and tofu.
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May 2017
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