Total Available: 4 (of 40)
3rd - 12th
Students make fresh mozzarella cheese and discover the science (changing a liquid to a solid), art, and craft involved in the development of specialty cheese. Lessons aligning with this kit include: Cheesemaking: From Liquid to Solid (Grades 6-8), Cheesemaking: From Liquid to Solid (Grades 3-5), Enzymes and Bacteria are Whey Cool! (Grades 9-12), and Say Cheese for Protein (Grades 9-12). This kit includes rennet and citric aid for making mozzarella cheese. This kit includes materials for six groups of students. This kit does not need to be returned. Sponsored by the Oregon Dairy and Nutrition Council.