Cheese Making: Data Source

Group A: Emmy Belloni, Hali’a Buchal, Jacob Isaacson, Sagal Ahmed

Data Recorder: Sagal Ahmed

Start Time: 1:20pm

Endtime: 3:30pm

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

Time	Fire Temperature
1:30pm	505.1C
1:37pm	246.1C
1:43pm	430.5C
1:48pm	215.3C
1:50pm	468.3C
1:53pm	127.7C
2:00pm	165.5C
2:07pm	149.5C
2:14pm	417.3C
2:37pm	376.1C
2:40pm	174.4C
3:05pm	308.6C

Data Type III: Milk temperature

Time	Milk Temperature
1:42pm	70F
1:43pm	80F
1:48pm	100F
1:50pm	96F
1:54pm	96F
1:59pm	93F
2:00pm	92F
2:07pm	90F
2:21pm (temp of curdds)	92F
2:26pm	92F

Data Type IV: Temperature of Water

Time	Temp of Water
2:41pm	156F
2:52pm	150F
3:05pm	150F
3:13pm	170F
3:23pm	135F

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

Qualitative Observations:

• 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.