Oregon Agriculture in the Classroom Logo
Lesson Overview
  • 120 Minutes
  • 3, 9
  • 6th - 12th Grade
  • State Standards:
    NGSS: MS-LS1-7, MS-LS2-2, HS-LS1-7

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Materials List
  • 2 1/3 cups of instant,whole, unflavored powdered milk (recommend Nestle’s Nindo brand for a creamy flavorful yogurt)
  • 4 cups hot tap water (45-50 °C or 110-120 °F)
  • 1/4 cup room temperature plain yogurt (use yogurt with active cultures and no additives)
  • whisk
  • mixing bowl
  • 2 quart size glass jars with lid
  • insulated cooler
  • meat thermometer
  • additional containers with lids such as half gallon milk containers

Yogurt & Microorganisms

Categories: Food Science , Science

Making yogurt is a tasty and interactive way to learn about helpful microorganisms in the food supply. This demonstration lesson with lecture content, uses powdered milk and requires no cooking. It’s prefect for a classroom.

INSTRUCTIONS

For instructions, please download our PDF
View complete lesson plan from the Curriculum Matrix here.