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Cheese Making

kit #5

Students will love making cheese using basic modern science concepts and one of the oldest scientific processes: enzymatic action. In this easy-to-do experiment, students first add viable, non-toxic bacteria to milk to adjusts the pH and enhances the flavor. They then add a milk clotting enzyme, a fermentation-derived product that is extremely effective at producing cheese curds. The process must be done over a two day period which allows students to study live, harmless bacteria in an important food process as well as the live bacteria itself. Open-ended activity suggestions are included in the teacher's guide.


  • Make cheese using enzymatic process
  • Study harmless bacteria in an important food process

Content List in Cheese Making is as follows:

Quantity Description
1 Teacher’s Guide with MSDS
30 Student Worksheets and Guides
15 Insulated plastic containers
1 Bottle of Lactobacillus capsules
1 Bottle of Sodium Chloride
1 Bottle of milk clotting enzyme
1 Package of cheesecloth
1 Package of stirrers
4 Dry powdered milk (quart size)
Number of students
Number of groups
Maximum 15 groups per period

Requires part (or all) of 3 consecutive class periods.

Title Item # Price Quantity
Cheese Making 5 $82.35