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Laboratory work #13: «How to make yogurt and cheese?»

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Description: In this laboratory session, students will explore the production of fermented milk products. They will discover the essential role bacteria play in this process, breaking down lactose in milk and turning it into fermented milk products with a characteristic taste and aroma. To deepen their understanding, students will craft their own yogurt and cheese, gaining valuable hands-on experience.

  • milk - 1 litre
  • yoghurt with probiotics- 100 gr
  • citric acid - 0.5 tsp
  • water
  • heat-resistant beaker
  • cheese cloth or gauze
  • hot plate
  • spoon
  • pan
  • heat-resistant gloves

Course Content