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Bread and Cheese
3/21/2006

We start the spring trimester with a week of Project Period. It begins with a chaotic Monday breakfast, at which 300 students locate and join 33 groups.

Each project has a distinct program and goal. People are exploring Ottawa and Montreal, kayaking in the Carolinas, and studying the Underground Railroad. With time, we will feature images and stories from some of these off-campus projects, but over the next few days, we'll join some of the on-campus options. Stephanie and Eric are offering a Cheese and Bread Making project. Their first activity: making pizzas from home-made cheese and dough. Whole milk is inoculated with rennet, an enzyme from the lining of a calf's stomach. Two hours later, Chi-chi and Helen pour whey off of curds.

Working in pairs, students need flour, yeast, water and a little sugar and salt to make pizza dough.

Whey is squeezed out of the balls of cheese suspended in cheesecloth until the curds become crumbly, with the consistency of feta.

The pies need to be baked across the street in the Wise Center's convection oven. The results are.....dinner.

________________________________________
Charlie was disappointed to find his dough stuck to the breadcloth after its final rise.
Not to worry. He salvaged plenty.
Josh has got the technique.
Balls of cheese drip whey as they dry to the texture of Greek feta.
"I can't talk now. I'm taking my pizza to The Wise."
Alien dough art.
Jeremy samples his work.