A Closer Look at Cows
During our time using “The Playful Pioneers” curriculum by The Peaceful Press, we spent a lovely week studying cows and I thought I would share our adventure with you!
First up, we examined the beautiful and humble cow itself. We used our cow figures from Schleich to have a closer look.
The girls loved studying the different cow breeds listed in “Farm Anatomy” by Julia Rothman. They each picked a favourite and drew their choice. Next up, they labelled their creations and learned the different names for each part of the animal. Of course…they loved “rump” the best!
Miss 5 loved sounding out and spelling “cow” with the help of our beautiful phonics cards from The Peaceful Press. These cards have been such a hit this year!
She practiced her spelling and letter formation while we read a few books. These books really helped us to see how cows are designed to be ultimate milk makers! Their digestive systems are simply a work of art!
The Milk Makers by Gail Gibbons
Milk: From Cow to Carton by Aliki
It quickly became obvious to the girls that the reason cows are so important to farmers…because of all the resources one can glean from these creatures.
We used “Food Anatomy” by Julia Rothman to study all of the various dairy products used by many across the globe.
The main ingredient in each of these being, of course…milk! We didn’t have a cow on hand to try milking so we did the next best thing.
All you need is a glove and a liquid! Fill up and tie your rubber glove and prick a tiny hole at the end of one of the fingers to recreate an udder. Milk away, my little farmers!
Well, now we knew what cows eat, how that becomes milk and how it then comes out of the cow…so next we tried a few dairy based recipes! First up, CHEESE!
We followed the ricotta cheese recipe provided by The Peaceful Press. Here is an easy one if you want to give it a try!
RICOTTA CHEESE RECIPE
Ingredients:
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Prepare:
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth (we used a coffee filter!) and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over medium heat, stirring occasionally to prevent scorching. Add lemon juice, then lower heat to low and simmer, stirring constantly, until the mixture curdles, it will take about 2 minutes.
Pour the mixture into the lined sieve and let it drain for an hour. Discard the liquid, cover and chill the ricotta. Feel free to flavor as desired! It will keep in the refrigerator 2 days. Enjoy!
Our results!
The girls weren’t crazy about the flavor alone
but on top of a cracker and drizzled with honey was certainly a hit!
Next up! BUTTER! This was soooo fun to make!
BUTTER RECIPE
What are your favorite COW themed books and activities?“We are a participant in the Amazon Services LLC Associates Program,
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