Grades 6–12 (Kit)
Turn your classroom into a food science lab—make cheese and explore modern biotechnology! The Biotech Cheese Kit guides students through making two batches of cottage cheese: one with traditional animal (calf) rennet and one with biotechnology-derived rennet (Fermentation-Produced Chymosin, FPC). Students compare processes and results while learning how enzymes drive curd formation.
By contrasting animal and biotech rennets, learners investigate enzyme action, food technology, and how biotechnology supports today’s dairy industry. This hands-on activity ties directly to agriculture, chemistry, and real-world careers in food science.
Kit Contents
- Cottage cheese recipe and instructions
- Cheesecloth
- Animal rennet tablet (calf-derived)
- Biotech (microbial) rennet liquid
- Pipette
Additional Supplies
The following items are needed and are not included in the kit:
- 2 Crock-pots or pressure cookers
- Thermometer
- Large spoon
- Large knife
- Colander(s)
- 6 quarts of reconstituted powdered milk
- 2 quarts buttermilk
- Salt
- 2 small bowls
- Crackers
- Herbs (optional)
Lesson Plans
Use this kit with our featured lesson: Science You Can Eat.
Find more food science and biotechnology lessons on the National Agricultural Literacy Curriculum Matrix.
Extend the Learning
Have students research other uses of enzymes and biotechnology in food (e.g., baking, yogurt, rBST history), debate traditional vs. biotech methods, or design taste/texture evaluations to compare their two cheeses.
