Course: Appetizer, Cheese, Main Course, Pasta, Sauce, Snack
Cuisine: Italian
Keyword: homemade, Mozzarella, recipe
How to include your child(ren): This recipe is science in action by teaching them how to turn a liquid into a solid! Your little chef(s) can practice fine motor skills by mixing citric acid and rennet into water. Celebrate when they don't spill it, and celebrate when they do. "Wow, you mixed that powder in and didn't lose a drop!" or "Wow, you are building those hand muscles! You may have spilled some, but your muscles will remember, and I bet you'll spill less or none at all next time!" You'll be building their self-confidence while also connecting.
Older chef(s) can take charge of stirring and monitoring the temperature. Let them get a feel for the curds at the beginning stage while 90 degrees and again at 105 degrees. Using gloves to protect their hands from the heat, let them pull and fold. After years of playing with slime and play-doh, they're ready for mozzarella.