Practical Fermentation: Yogurt Making

Context

This is lesson 7 of 12 in the Technology unit "Fermentation Fundamentals in Food" for Year 10 students in New Zealand. The lesson focuses on hands-on application of fermentation principles through the practical activity of making yogurt.

WALT (We Are Learning To)

Understand the fundamental principles of fermentation in food technology.
Apply practical skills to make yogurt through fermentation.
Investigate the role of microorganisms in the fermentation process.
Reflect on the technological implications and safety aspects of fermentation.

Curriculum Alignment

New Zealand Curriculum (Level 5 - Year 10; Technology Learning Area)

Technological Practice: Plan and conduct technological development, focusing on food processing using fermentation techniques.
Technological Knowledge: Understand how fermenting agents like bacteria transform food products.
Nature of Technology: Recognise how technological outcomes (fermented food) meet specific needs and constraints.
Key Competencies:
Managing self: Following safe procedures during food preparation.
Thinking: Applying scientific knowledge to practical tasks.
Using language, symbols, and texts: Recording and communicating findings.

Achievement Objectives Relevant to Lesson

Use appropriate tools, materials, and techniques to safely make a fermented food product.
Demonstrate understanding of microbial fermentation in transforming milk into yogurt.
Evaluate the process and product with respect to function, safety, and cultural significance.

Lesson Duration

60 minutes

Materials Required

Pasteurised milk (whole or low-fat)
Starter culture (live yogurt or commercial starter containing Lactobacillus bulgaricus and Streptococcus thermophilus)
Heat source (electric kettle or stove)
Thermometer
Clean jars or containers with lids
Spoons for stirring
Clean cloths or yogurt makers (optional)
Lab notebooks or worksheet for recording observations

Lesson Outline

Time	Activity	Details
0-10 min	Introduction & WALT Discussion	- Recap fermentation basics from previous lessons. - Discuss yogurt as a fermented food and its properties. - State learning objectives and success criteria.
10-15 min	Preparation and Safety Briefing	- Explain food hygiene and safety during yogurt making. - Introduce correct temperature handling (milk heating temperature ~82°C, fermentation temperature ~43°C). - Demonstrate use of thermometer.
15-40 min	Practical Activity: Making Yogurt	Step-by-step student activity: - Heat milk to ~82°C, hold for 5 mins to pasteurise. - Cool milk to ~43°C. - Add starter culture and mix. - Pour mixture into containers. - Cover and incubate in warm place for fermentation. - Record process steps and safety notes in worksheet.
40-50 min	Observation & Explanation	- Discuss what fermentation means at microbial level, role of bacteria. - Explain lactic acid production and milk transformation. - Use visual aids or videos if available. - Connect to cultural contexts of yogurt consumption.
50-55 min	Clean-up and Reflective Discussion	- Emphasise importance of cleaning cooking utensils. - Encourage sharing experiences and any questions. - Predict what will happen overnight (home fermentation).
55-60 min	Success Criteria & Closure	- Recap WALT. - Students self-assess against success criteria. - Discuss the extension activity and reminders for next lesson.

Success Criteria

Safely follow the yogurt-making process using correct techniques.
Demonstrate understanding of fermentation by explaining its biochemical process.
Accurately record observations of steps and outcomes.
Identify the role of microorganisms in yogurt production.
Reflect on the cultural and practical significance of the fermented food made.

Differentiation Strategies

Learner Needs	Strategies
Diverse learners (including students with dyslexia)	- Provide step-by-step written instructions with dyslexia-friendly fonts and spacing. - Use visuals and diagrams to support instructions. - Allow oral explanations and peer support. - Provide whiteboard summaries and checklists. - Use clear and simple language.
Students with special needs or physical limitations	- Assign roles in group such as measuring, mixing, or recording. - Provide adapted tools if necessary (e.g., easy-grip utensils).
English Language Learners	- Pre-teach key vocabulary (fermentation, bacteria, incubation). - Use bilingual labels if possible. - Allow use of multilingual resources or peer translation.

Extension Activities for Advanced Learners

Investigate and design an experiment using different incubation temperatures to observe effects on texture and taste of yogurt.
Research and present on other fermented products globally (e.g., kimchi, kefir, tempeh).
Explore the effects of probiotics in yogurt and present findings on health benefits.
Create a report comparing homemade vs commercial yogurt production processes.

Assessment

Formative assessment through observation of practical skill application and safety.
Student worksheet: Recording step-by-step process and biochemical explanation.
Verbal questioning to assess conceptual understanding of fermentation.
Self-assessment and peer feedback against success criteria.

Dyslexia-Friendly Reading Options

Provide printed instructions on coloured paper (soft pastel backgrounds).
Use sans-serif fonts like Arial or Verdana in size 14+.
Highlight key steps with bold or colour coding.
Use bullet points and concise sentences.
Supplement text instructions with pictorial step guides.

Teacher Notes

Prepare materials in advance to optimize lesson flow.
Emphasise hygiene to prevent contamination.
Yogurt incubation may extend beyond lesson time; students can do final fermentation at home or continue next lesson.
Connect the activity with Māori knowledge (mātauranga) regarding traditional food preservation and fermentation.
Encourage students to think how technological practice connects with community and cultural values.

This lesson plan is carefully constructed to suit Year 10 Technology learning within the New Zealand Curriculum framework, blending scientific concepts with practical application and cultural perspectives in food technology, focusing on fermentation as a key technological process.

If you require additional support resources or pedagogical advice, do let me know!