Students will love making cheese using basic modern science concepts and one of the oldest known scientific processes: enzymatic action. In this easy-to-do experiment, students first add viable, non-toxic bacteria to milk to adjust the pH and enhance the flavor. They then add a milk clotting enzyme, a fermentation-derived product that is extremely effective at producing cheese curds. The process must be done over a two-day period which allows students to study live, harmless bacteria in an important food process as well as the live bacteria itself. Open-ended activity suggestions are included in the teacher’s guide. Kit includes Teacher's guide with MSDS (1), Student worksheets and guides (30), insulated plastic containers (15), bottle of lactobacillus capsules (1), bottle of sodium chloride (1), bottle of milk clotting enzyme (1), package of cheesecloth (1), package of stirrers (1), packages of powdered milk (4). Requires a hot plate.