In this hands-on American Farm Food Lab, learners become farmers and food scientists as they investigate how fresh milk becomes cheese using acid, heat, observation, and kitchen chemistry. Combining science, agriculture, geography, and inquiry-based learning, this memorable Grades 3–6 lesson turns chemical change into an experience students can actually see, explain… and taste.American Farm Food Lab: Can You Make Farmer Cheese? | Food Science, Farming & Kitchen Chemistry | Grades 3–6Your student