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In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made. Learners discover that cheese is made by adding either an acid, microorganisms, or enzymes to milk. Learners do not eat the cheese they make in this activity.
- Under 5 minutes
- 10 to 30 minutes
- $5 - $10 per student
- Ages 8 - 14
- Activity, Experiment/Lab Activity
- English
Quick Guide
Materials List (per student)
- Vinegar
- Cream of tartar
- Water
- Milk (You can use dry milk and water instead of milk)
- 3 small cups
- Small coffee filter (No.1 Melitta)
- Popsicle stick
- Measuring spoons
Subjects
-
Physical Sciences
-
Chemistry
- Chemical Reactions
- Acids and Bases
- Solutions
-
States of Matter
- Solids
- Liquids
-
Chemistry
-
The Nature of Science
-
The Scientific Process
- Conducting Investigations
-
The Scientific Process
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- touch
Learning styles supported:
- Involves hands-on or lab activities
Other
Access Rights:
- Free access
By:
- American Chemical Society
Rights:
- All rights reserved, American Chemical Society, 2000