Virtual Booth

This project focuses on the development of a simple cheese maker using basic materials and natural processes. The objective is to demonstrate how milk can be transformed into cheese through coagulation. The process involves heating milk and adding an acid such as lemon juice or vinegar to separate curds and whey. The curds are then filtered and pressed to form soft cheese. This project highlights the science of food processing and the role of microorganisms and acids in changing food texture. The cheese maker is low-cost, easy to use, and suitable for educational purposes, promoting hands-on learning and understanding of food science concepts.