Cheese: Behold the Power of Chemistry

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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.

Quick Guide

Preparation Time:
Under 5 minutes

Learning Time:
10 to 30 minutes

Estimated Materials Cost:
$5 - $10 per student

Age Range:
Ages 8 - 14

Resource Types:
Activity, Experiment/Lab Activity


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


  • Physical Sciences
    • Chemistry
      • Chemical Reactions
      • Acids and Bases
      • Solutions
    • States of Matter
      • Solids
      • Liquids
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations

Informal Categories

  • Food and Cooking


To use this activity, learners need to:

  • see
  • touch

Learning styles supported:

  • Involves hands-on or lab activities


Access Rights:

  • Free access


  • American Chemical Society


  • All rights reserved, American Chemical Society, 2000