by Prachet Rajyaguru
Project Description: As part of their Interdisciplinary Unit (IDU) summative assessment, students created three types of plant-based milk: Soya, Chocolate, and Cashew milk. These products are entirely plant-based substitutes for dairy milk, utilizing ingredients like almonds, cashews, oats, coconuts, soy, rice, and others. They are free from dairy products such as milk and yogurt, emphasizing sustainability and dietary alternatives. The final products are edible and safe for consumption, highlighting their uniqueness and nutritional value.
Project Outcome: Three types of milk – Soya, Chocolate and Cashew milk (Plant based)
