We attended the Colonial Kitchen Chemistry session where we learned about non-reversible and reversible changes. We found out that changing some things from a liquid to a solid might mean that it cannot be reversed by heating or cooling, unlike water which can be reversed.
We made butter by getting into groups. We noticed how the cream changed into whipped cream initially, then into butter where we had some liquid left behind called buttermilk.
Afterwards our MOTAT educator invited us to explore some of the household tools and items that were used in everyday life.
The children were surprised to hear how much chores children of their age had to do during the Victorian era!
We were lucky enough to try some of these items out. the most popular was the yoke and buckets that were used to collect river water for the house. The boys wanted to test of they were up for the job!
One of the most interesting innovations was the 'brick fridge'. This was used to keep items cool as there was no electricity then.
Parents had fun identifying the items on the treasure table. Some of these were recognised as tools Grandparents ( children's great grandparents!) used and still had in their kitchens today.
It just goes to show how well some things were made 100's of years ago!
Our Educator demonstrated how to make a soft cheese ( like ricotta or cottage cheese) by heating the milk and adding a kitchen acid such as vinegar. We watched as the milk and vinegar separated to form curds (cheese) and whey (liquid). This was stinky and the children were not sure they liked the idea of trying it! However our educator reminded us that you could not be that fussy back then as food was limited. You had to grow and make your own food. No supermarkets for the Victorians!
We took out butter and cheese back to school. We are hoping to make bread this week so we can experience how the Victorians did it and to explore what role yeast plays in making bread.
Tune in for this next week....