Grades 3-12 (Kit)
Students make fresh mozzarella cheese and explore a career as an artisan cheesemaker as they discover the science, art, and craft involved in the development of specialty cheeses. This kit includes rennet (enzymes), and citric acid (acid), two of the components used in the cheesemaking process. We include enough rennet and citric acid for six batches of mozzarella cheese. The recipe and full instructions can be found in the lesson plans Cheesemaking: A Science, An Art, and a Craft, Cheesemaking: From Liquid to Solid, Enzymes and Bacteria are Whey Cool! and, Say Cheese for Protein located on the National Agricultural Literacy Curriculum Matrix.
Please Note: If you are not using this kit immediately, the contents of the kit need to be stored in a refrigerator or freezer.