Aug 05 2011
The Science Behind Queso Fresco
We got to be food scientists, making cheese in OSU’s food pilot plant. Dr. Lisbeth Goddik and her students explained the background of cheese making, which started thousands of years ago when people curdled milk in the stomachs of young animals (yum)! We made Queso Fresco, which is a soft cheese, and only takes about an hour to make. First we boiled milk, then added rennet (an enzyme), and waited for the magic chemistry to kick in. After squeezing out the whey, and doing some cutting, we sampled our homemade cheese.