Grades 3–12 (Mini Kit)
Make cheese in a small-scale classroom demo! The Mini Mozzarella Cheese Kit is a compact version of our full kit, designed for 1–2 batches of mozzarella cheese. Students explore the science of enzymes and acids, watch milk transform into curds, and step into the shoes of an artisan cheesemaker.
This smaller kit is ideal for classroom demonstrations, science fairs, or small-group projects. It introduces students to food science, biotechnology, and the art of cheesemaking without needing a full-class set.
Need enough for the whole class? Try the Full Mozzarella Cheese Kit, which includes enough rennet and citric acid for six batches.
Kit Contents
- Rennet (enzymes)
- Citric acid
- Instructions
Enough rennet and citric acid are provided for six batches of mozzarella cheese.
Additional Supplies
The following items are needed and are not included in the kit:
- 1 gallon of milk (per batch)
- Large pot
- Thermometer
- Colander
- Large spoon
- Microwave
- Salt (for seasoning)
Lesson Plans
Use this kit with these featured lessons:
- Cheesemaking: A Science, An Art, and a Craft
- Cheesemaking: From Liquid to Solid
- Enzymes and Bacteria are Whey Cool!
- Milk: The Scoop on Chemical and Physical Changes • Grades 9 – 12
- Say Cheese for Protein
Find more lessons on the National Agricultural Literacy Curriculum Matrix.
Extend the Learning
Pair this kit with the Protein Food Cards to expand discussions on protein-rich foods and nutrition. Encourage students to explore careers in food science and compare artisan cheesemaking with large-scale commercial production.
