Cheese Making
In this multi-day, multi-part activity, students turn milk into cheese. Throughout the process they observe, describe, and compare the various materials produced. They first culture the milk with non-toxic bacteria, which begins the curdling process. Once the bacteria have had sufficient time to act on the milk, an enzyme is added to hasten clotting and the separation of the curds and whey. Finally, they strain the mixture to remove the whey then compress and refrigerate the curd to cure it into cheese.
Details at a Glance
- 1-2 Days | 1-2 ~50 minute class periods
- 3 Activities
- Accommodates 1 class, with 15 groups of 2 students
- Consumables service 30 students
- Meets our criteria for supporting literacy
- Includes digital resources
- Requires a water source
Scientific Concepts
•Live bacteria can cause milk proteins to solidify.
•Enzymes can speed up curd formation.
KEY VOCABULARY: curd, enzyme, whey
Guides & Student Sheets
Our kits and modules provide you with everything you need so you can open, review, and teach the material confidently the next day.
- Comprehensive Teacher Guide with background information, detailed instruction, example data and answers
- Student Sheets with age appropriate background information, full procedure(s), and analysis items
- Materials necessary for the investigation (beyond common classroom items)
- Safety Data Sheets
Kit Components
- 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)
- Not included and needed for instruction: Sterile stirrers, sterile containers, sterile thermometers, heat source, measuring cup, 1/4 teaspoon measurer, pH measurer, flavorings, string or rubber bands, ring stands with rings, plastic wrap or resealable bags, access to a refrigerator.
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