Grades 3–12 (Kit)
Say cheese! Explore the science, art, and craft of cheesemaking. With the Mozzarella Cheese Kit, students roll up their sleeves to make fresh mozzarella while learning about enzymes, acids, and the chemistry that transforms milk into cheese. Along the way, they’ll step into the role of an artisan cheesemaker, discovering both the science and creativity involved in developing specialty cheeses.
This hands-on kit provides enough rennet and citric acid for six batches of mozzarella cheese, allowing multiple classes or groups to experience the activity. Cheesemaking activities connect agriculture to food science, nutrition, and careers in food production.
Looking for a smaller option? Try the Mini Mozzarella Cheese Kit, which includes enough supplies for 1–2 batches—perfect for demonstrations or small groups.
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.
