Group A: Emmy Belloni, Hali’a Buchal, Jacob Isaacson, Sagal Ahmed
Data Recorder: Sagal Ahmed
Start Time: 1:20pm
Data Type I: Weight of milk
|Initial Weight of Milk (2888g bottle):||1969g|
|Initial Weight of Milk (2852g bottle):||1951g|
Data Type II: Fire temperature
Data Type III: Milk temperature
|2:21pm (temp of curdds)||92F|
Data Type IV: Temperature of Water
|Time||Temp of Water|
Data Type V: Weight of curd
|Weight of Curd:||1173g (71% reduction from initial weight of milks)|
Data Type VI: Weight of Mozzarella
|Weight of Mozzarella:||52g|
- Used six logs of get fire going.
- Cauldron in direct sunlight throughout the cheese making process.
- 1:40pm, milk is starting to clump, turning a little yellow. Still mostly liquid, but creamy.
- 1:46pm, rennet is added in.
- 1:55pm, clumpy.
- 2:00pm, oily, tan colored.
- 2:09, chunky curds, looks like pudding/custard, softer (almost like a poached egg).
- 2:13pm, cheese is attracting flies.
- 2:17pm, liquid nicely separating from curd chunks.
- 2:30pm, squeezed whey out of curds.
- 2:36pm, began heating water to 150F for Mozzarella.
- 2:45pm, began salt water bath & compressing curd.
- 2:59pm, submerged initial mozzarella curd into cauldron at 148/9F fro 5 minutes.
- 2:55pm, first curd isn’t very stretchy (taffy).
- 2:58pm-3:05pm, re-submerged initial mozzarella curd 3 times.
- 3:08pm, Second curd is more promising as a mozzarella ball.
- 3:08pm-3:19pm, third and fourth tries at making mozzarella balls are a better success–more elastic than previous attempts. Likely had to do with heat fluctuation. Strategy has changed: submerged for slightly longer at slightly lower temperatures–yielded more successful outcomes.
- 3:15pm, cheese tastes milky, smokey, and salty. Texture is firm and rubbery.
- 25.September.2021, cheese curds left to drain overnight is firm and is well formed. The cheese curd block is being salted. Cheese curd block isn’t completely drained. Tastes like semi-sweet milk. Better texture than the rubbery mozzarella balls.