In this 3-4 day lesson, students explore rennet and rennet-based curd formation by making queso fresco and comparing how milk changes when adding rennet or acid.
 
Prerequisite: Students must have completed our Ricotta Lesson before doing this lesson. This lesson specifically builds on concepts already established in that lesson.
 
This Lesson Includes:
Teacher Lesson Plan with Essential Questions, Objectives, and NGSS standards, Lab Preparation (Materials, Ingredients, Amazon Lists when appropriate, and Tips & Tricks) and day-by-day lesson plans
Classroom Slides with directions for lesson flow, turn and talk prompts, illustrations and graphics, embedded videos, and whole group reflection questions
Student Handouts with step-by-step lab directions and other activities
Videos: an instructional lab video and a fun and informative "Science Behind" video
 
All materials are included in a Google Drive folder.