Introduce enzymes with this practical activity making cheese and yoghurt

An image showing a cheese pattern

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In this activity, students make cheese and yoghurt – two foods made using enzymes. The practical offers differing learning opportunities, depending on students’ chemical understanding, so can be adapted for younger age groups. For example, for 11–14 year olds, it presents another example of a chemical transformation, showing the process as irreversible (cheese cannot be used to make milk). For the 16–18 age group, you may wish to contextualise some organic chemistry by studying the actual chemical transformations involved.

Use this resource alongside the Education in Chemistry article, A topic ripe for chemists.