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l e n g e kids cien e c h a Make Your Own Yogurt

magical microbes Kids’ scienceh challenge c. w w w. ki ds cien e c h a l e n g e o m K i d s ’ l S c i e n c e C a l e n g e Kids’ Science Challenge - Make Your Own Yogurt 1 Make Your Own Yogurt


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Text of l e n g e kids cien e c h a Make Your Own Yogurt

magicalmicrobesKids science challenge Science ChallengeKids Science Challenge - Make Your Own Yogurt 1Make Your Own YogurtSaucepanCaptionsYOGURTPOWDEREDMILK ALUMINUM FOILSODAKitchen ThermometerWaterFind What You A measuring cup Water A marker Plastic cups Whole milk A saucepan A kitchen thermometer Plain yogurt from the grocery store (make sure it says active culture ) Powdered milk Aluminum foil A cooler 4 small plastic soda bottles 3 cups hot water MarkerWhole MilkYOGURTPOWDEREDMILKALUMINUM FOILSODAYOGURTPOWDEREDMILKALUMINUM FOILSODAPlain Yogurt Active CultureYOGURTPOWDEREDMILKALUMINUM FOILSODAPowder MilkYOGURTPOWDEREDMILKALUMINUM FOILSODAYOGURTPOWDEREDMILKALUMINUM FOILSODAAluminum FoilCoolerYOGURTPOWDEREDMILKALUMINUM FOILSODAPlastic CupsSmall Plastic Soda BottlesYOGURTPOWDEREDMILKALUMINUM FOILSODAYOGURTPOWDEREDMILKALUMINUM FOILSODAYOGURTPOWDEREDMILKALUMINUM FOILSODAYOGURTPOWDEREDMILKALUMINUM FOILSODA3 Cups Hot WaterWe recommend that an adult help lead this Science Challenge - Make Your Own Yogurt 2*Are your hands really clean after you wash them? Design an experiment to test how many microbes live on your hands when they re really dirty, compared to after they re cleaned in different ways. For example, you could test the difference between using cold and warm water, and between regular soap and anti-bacterial soap, for Buster:Kids Science Challenge Science Projects are presented bythe award-winning radio series, Pulse of the Planet Made possible by the National Science Foundation 2010 Jim Metzner Productions. All rights Championship Science Fair Projects, adapted with permission, 2004 Sudipta Bardhan-Quallen, published by Sterling Publishing Co., Using the measuring cup, pour 1 cup of water into a plastic cup and mark the level of the liquid with the marker. Repeat so that you have three plastic cups marked at the 1-cup Heat 3 cups of milk in a saucepan on the stovetop until the milk reaches a temperature of 175 F. Check the temperature using the kitchen thermometer. Let the milk cool until it is 120 F so that it is easier to work Pour the milk into each of the three plastic cups, stopping at the marker Microwave a few tablespoons of yogurt for 10 seconds to heat it Label one cup Milk Only and set it Label another cup Milk and Yogurt. Add 1 tablespoon of yogurt to this cup and mix well. Set it Label the last cup Milk, Powdered Milk, and Yogurt. Add 1 tablespoon of powdered milk and 1 tablespoon of yogurt to this cup and mix well. Set it Cover all three cups with aluminum foil and place them inside the Fill the four plastic soda bottles with very hot water and seal them tight. Place these inside the cooler as well. 10. Use the thermometer to monitor the temperature of the cooler, which needs to stay at about 110 F for the entire time you culture the yogurt. If it starts to cool down, refill the water bottles with hot After six hours, check on the cups. Record any changes in appearance, texture, and After 12 hours (or overnight), check on the cups. Record any changes in appearance, texture, or to Notice: The cup labeled Milk Only will look and smell more and more like rotten milk as time passes. The cups labeled Milk and Yogurt and Milk, Powdered Milk, and Yogurt won t look or smell rotten; instead, they will appear yogurt-y. The cup labeled Milk, Powdered Milk, and Yogurt will have a thicker consistency, more like yogurt, than the cup labeled Milk and Yogurt. Things to Try: Try using starter cultures from flavored yogurts or different brands of yogurt. Does this make a difference? Try using milk substitutes (heavy cream, infant formula) instead of milk. How does this affect the yogurt-making process? What happens if you use lactose-free milk in this experiment?

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