Besides being just plain fun, making butter is a great way to demonstrate one of the many ways food is made, as well as how liquids can be converted into solids. You can get more in depth and use the lesson to demonstrate phase change.
Animals, Chemistry, Food & Nutrition, Math & Measurements, Recipes, Science
| Age: K - 8th
Making yogurt is a tasty and interactive way to learn about helpful microorganisms in the food supply. This demonstration lesson with lecture, uses powdered milk and requires no cooking. It’s prefect for a classroom.
This recipe was adapted from one made by the 4-H Multiologist Club, Lincoln County, Oregon 2010.
“We have been studying Oregon’s commodities. This recipe was adapted to create an energizing and healthy granola mix that incorporates many tasty products that are grown in our state. We doubled the batch and made one wheat free and one regular. We also used apricot nectar in one batch and peach nectar in the other. This is great as a snack or in a bowl with milk. YUM!” - Shelley Spangler, 4-H Multiologist Club, Newport
Food & Nutrition, Recipes
| Age: K - K
Students measure ingredients, mix liquids and solids, then observe (and taste) the results in this tasty lesson. It is an ideal way to wrap up a pumpkin unit, field trip to the pumpkin patch or to use as a math-friendly way to celebrate Thanksgiving.
Math & Measurements, Recipes
| Age: K - 3rd