On Feb. 5, Jessica Paul and Lily Hoeger participated in a cross curricular cheese making activity. Lily was just completing her dairy unit in Family Consumer Sciences class and Jessica Paul was learning about enzymes in the body. They decided to work together to make mozzarella cheese to combine their lessons. The students learned that when milk is heated and a large amount of vinegar is added to the pot, the whey (water-like substance of milk) and caseins (curds) separate. When separated, you can drain off the whey leaving the curds behind. Then, Lily and Jessica stretched the caseins to form a ball. Next they added salt to give the cheese more flavor. Overall, Lily and Jessica had some cheesy-rific fun!