Process: Our group’s process was rather different than the other groups’ because we were using clay from the Carleton Arboretum, gathered by geology and pottery students at Carleton, rather than the mass-produced combination clay used in most modern pottery studios. We began by first grinding arb clay that had been dried for months, and perhaps…

Throughout my group’s cheese-making process, we recorded data concerning fire-temperature, whey temperature, yield and waste by volume, and the time at which all these data were procured. Our process began with placing 3.61 kg (or one gallon) of whole milk into a cauldron. We created a fire, which at 13:30, the time at which we…

This week, I recorded a couple pages of assorted data throughout our cheesemaking process. Our group was assigned to make the slow-cooking cultured cheese, and we uniquely employed kefir in our cheesemaking. We took care to measure the temperature of our cooking pot, which was quite variable at times. Below is a graph detailing our…

Our lab group was originally designated with making mozzarella. While the end result was ultimately much different than what we had intended, the following data may still be useful in determining processes and dynamics that are integral to successful cheesemaking, by showcasing an instance when it was largely unsuccessful. Time (min) Pot Temp (ºF) 0…