Making Cheese

(Grades 2 to 12)

Overview
Students will explore the cheese-making
process and put knowledge into action by
making cheese.

Estimated time: 60 –120 minutes (plus 2

hours waiting for cheese to strain)

Food Costs: Approximately $10 Photo credit: Pepper Garlic Kitchen

Learning Outcomes
By the end of the lesson, the students will:
• have an awareness of and familiarity with fresh cheese
• understand how cheese is made (this section is appropriate for
grades 2 to 12)
• be able to make homemade paneer, a fresh cheese

Materials
Equipment
• Stove or portable stove
• Heavy saucepan
• Measuring cups and spoon
• Mixing spoon
• Cheesecloth
• Sieve
• Mixing bowl
• Pot filled with water (optional, if a firmer cheese is desired)
Ingredients
• 625 mL milk
• 15 mL lemon juice or vinegar

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Making Cheese
(Grades 2 to 12)

Procedure
1. Introduction
• Cheese, by definition, comes from animal milk. The most common
is cow’s milk, but it can also be made from goat, sheep and buffalo
milk. Explain to students that they will be discovering how to make
one example (paneer) of a fresh cheese today. Explore the difference
between a fresh cheese and an aged (or ripened) cheese:
◦ Fresh cheeses are commonly made at home in many countries. Fresh
cheeses include cottage cheese, pot cheese, ricotta (Italy), fromage blanc
or fromage frais (France), mizithra (Greece), quark (Germany), paneer (South
Asia), and queso blanco (Mexico).
◦ Aged (or ripened) cheeses are usually made by skilled cheesemakers and
take considerably more time to prepare.
• Support students to discover the key processes and ingredients involved
in making cheese (note: describing how cheese is made is appropriate
for grades 4-12; omit the following section for younger students)
ACIDIFICATION
◦ The first step in cheesemaking is to acidify milk. Acidification occurs by
adding lemon juice or vinegar to milk, or by culturing milk with lactic acid-
producing bacteria such as those found in buttermilk.

COAGULATION
◦ The second step in cheesemaking is to coagulate the acidified milk.
Coagulation, or forming the curd, sometimes occurs by heating the milk, but
in many cheeses, it requires an enzyme such as rennet.

CUT & DRAIN CURDS

◦ The third step in cheesemaking is to cut and drain the curds. Depending
on which type of cheese is being made, the curds may also be kneaded,
pressed, cooked, or salted.

AGING
◦ The fourth and final step in cheesemaking is ripening or aging the curds.
This step depends on lactic acid bacteria or other cultures. This step is
omitted for fresh cheese.
• Remind students that milk and cheese fit in the protein category of
Canada’s food gude.
• Discuss what your class will do with the paneer. Cut it into cubes and
eat it on its own? Make a recipe with paneer as an ingredient?

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Making Cheese
(Grades 2 to 12)
• Explore what remains after making cheese (the whey). Discuss what you
can do with the whey (use it in any way you’d use milk in a recipe, such
as in pancakes).
• Discuss whether you’ll use the whey or discard it.
2. Make paneer (a fresh cheese)
• Share with the class that today you will be making paneer, a fresh
cheese commonly used in India, Nepal, and Iran.
• While many cheeses will melt when cooked, paneer does not.
• Follow the instructions to make paneer, found at the end of this lesson.
• Suggestions to make the session successful:
◦ Involve as many student volunteers as possible in the food preparation
process.
◦ Make sure everyone in the classroom washes their hands well.

3. Set aside the paneer to drain for 1-2 hours. Then, have a class
discussion:
• Has anyone ever had paneer before? How was it eaten?
• Points to consider:
◦ Unlike other cheeses, paneer doesn’t melt when it’s cooked.
◦ In Indian cuisine, the unpressed version is used in dessert dishes, while the
pressed version is typically fried or grilled and used as an ingredient in many
dishes. One popular use is in spinach paneer (palak paneer), in which the
paneer is cut into cubes and sautéed with spinach and seasonings.
◦ In Persian cuisine, this fresh cheese is sliced and served as a side dish with
fresh herbs.
• What different types of cheeses have students explored?
• What are students’ favourite foods/dishes that include cheese?
4. Tasting and wrap up (If this step is the next day, make sure paneer is
refrigerated overnight.)
• Provide all students with an opportunity to taste. Tasting is not required!
Even if some students don’t eat the cheese, being a part of the process
is a worthwhile eating exposure.
• Optional: make a dish with the paneer such as palak paneer. You’ll need
to double the amounts in the paneer recipe to have enough cheese for
the palak paneer. Refer to the last page of this lesson plan for the recipe.

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Making Cheese
(Grades 2 to 12)
• Create a mindful eating experience:
◦ Encourage all students to be sitting down together before they taste the
cheese.
◦ Before eating the cheese, ask them to take notice of the colour, the shape,
and the aroma before taking a bite.
◦ After trying the cheese, ask them to take notice of the flavours, the texture
and how it compares to other cheeses they’ve tried before.
• Has anyone ever made cheese, yogurt or kefir at home? If not, would
you want to try it?
For another time: If you want a bit more of a challenge, try making ricotta or
fromage blanc!

More information for Teachers

Refer to Kitchen Equipment for your Classroom for more preparation and
food safety tips.

Curriculum Links
This lesson supports Big Ideas and Learning Standards in the Physical and
Health Education BC curriculum and can also link to other subject areas.

Want to do more nutrition education with your class?

Explore our other lesson plans or book a free 1-hour workshop.

Prep time: 1-2 hours to drain; more for firmer cheese

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Paneer
Cook time: 25 minutes
Yield: 250 g

Ingredients
• 625 mL milk
• 15 mL lemon juice or vinegar
Equipment
• Stove or portable stove
• Heavy saucepan
• Measuring cups and spoon
• Mixing spoon
• Cheesecloth
• Sieve
• Mixing bowl
• Pot filled with water (optional, if desire a firmer cheese)
Here’s How
1. Wash your hands.
2. Bring milk to a boil in a heavy saucepan, stirring from time to time.
3. As milk starts to rise in the pot, reduce heat and add lemon juice or
vinegar. Stir as if stroking gently. Curd should start to form within 10
seconds of adding the lemon juice or vinegar.
4. Remove from heat and let stand for about 5 minutes.
5. Line a sieve with muslin or several layers of cheesecloth. Strain
through the cheesecloth and rinse with cold water.
6. Hang over a large bowl for ½ hour to 1½ hours to drain some more.
Cheese will be crumbly at this stage.
7. For firmer cheese that can be sliced, wrap the cheese in muslin/
cheese cloth and press it for several hours with a heavy weight such
as a pot filled with water. If you’re pressing the cheese for longer
than two hours, keep it in the fridge to prevent the cheese from
spoiling.
8. Enjoy paneer and make something with the leftover whey too (if you
wish).
Yield: 6 servings

Prep time: 10 minutes

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Palak Paneer
Cook time: 20 - 25 minutes

Ingredients
• 1 pkg (300 g) frozen spinach, defrosted
• 1/2 cup (125 mL) plain yogurt
• 2 Tbsp (30 mL) butter
• 1 Tbsp (15 mL) vegetable oil
• 1 medium onion
• 3 garlic cloves
• 1 tsp (5 mL) ground coriander
• 1/2 tsp (2 mL) chili powder
• 1/2 tsp (2 mL) ground cumin
• salt, to taste
• 12 oz (350 g ) paneer, cut into bite-sized pieces (about 2 cups/500 mL)
Equipment
• Measuring cups and spoons
• Cutting board
• Chopping knife
• Blender
• Whisk
• Small bowl
• Large skillet with cover
• Mixing spoon
• Stove or portable stove
Here’s How
1. Wash your hands.

2. Purée spinach in the blender. In a separate bowl, whisk yogurt until

smooth; set both aside.

3. Peel onion and garlic; finely chop the onion; mince the garlic.

4. In the skillet, heat butter and oil over medium-high heat until butter melts.

5. Add onions and garlic; sauté about 2 minutes or until tender.

6. Stir in coriander, chili powder and cumin; sauté for 30 seconds or until
fragrant, stirring well to prevent the spices from burning.

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Palak Paneer
7. Stir in puréed spinach, yogurt and salt; reduce heat to medium-low and
cook covered for 8-12 minutes or until it starts to bubble.

8. Stir in paneer; cook covered for 5 to 6 minutes or until it softens and is

cooked through.

9. Give a final stir and serve warm.

Palak Paneer recipe adapted from:

dairygoodness.ca/recipes/palak-paneer

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