As Ag students go into the new semester, adviser Caroline Wakefield set up a dairy lab for her students so they could taste test various kinds of milk and cheeses.

“I thought this lab would be a fun activity for the students,” Wakefield said. “Some students haven’t tried some of these milks, and this was a good opportunity for them.”

Once all of the students got a chance to taste and guess the types of milk, they had a chance to try buttermilk, and their reactions were priceless.

“The consistency was weird,” freshman Joe Caceres said. “It was chunky and thick. I don’t think I’ll be trying that again anytime soon.”

On the first day, Wakefield set up three types of milk: whole, 2% and 3%. Students had to taste and try to figure out which milk was which.

“Some kinds of milk had more flavor than others,” freshman Cesar Andrade said. “Some were thicker than others.”

On the second day, Wakefield set up four types of cheeses: mozzarella, ricotta, cheddar and cream cheese. Students had a better chance of guessing right because of the different colors of the cheese.

“I could easily tell which was which,” freshman Cristo Martinez said. “For example, cheddar cheese is yellow, so that was a giveaway.”

Students also got to make butter. Wakefield added heavy cream into containers and students had to shake it for five to ten minutes. Their arms were tired, but they had a yummy snack.

“I chose the cinnamon and sugar butter,” freshman Nicole Virgen said. “I thought it would taste good with the bread, and I was right; it tasted so good.”

The students said they had a good time doing the labs.

“I’m glad we did this lab,” freshman Adrian Villa said. “I actually enjoyed making butter. I thought it was cool the way it just formed by itself.”