Regular cheese process measurements:
- Weight Measurements:
- Initial Weight of Milk: 3948g
- Whey weight: 2811g
- Curd weight: 1874g
Temperatures of Liquid:
- Initial Milk Temp: 17 C
- Milk with vinegar temp: 17 C
- Liquid before rennet was added: 32 C
- Liquid at the first clean break test (15 min after rennet was added): 29 C
- Temp after curd cutting: 29 C
- Temp before pitching curds: 32 C
Fire Temperatures:
- When we started heating the pot: 847.4 C
- During step 5d: 716.7 C
- During step 8: 669.9 C
Notes:
- Lost liquids when transferring from different containers, may have affected the final weights
- Feeling of cutting the curds was an unusual mix between liquid and solid
- Bugs were very attracted to the pot and product
- Whey is sticking and sour
- Curds felt like silken tofu
- We had some ash fall into the cheese
- Took 20 min to get the clean break of the curds
- The rennet tablet never fully dissolved before adding it to the pot
- Time from step 5c-6 was 16 min
- Flavor of final cheese is very mild, slightly salty
- Did not lose as much weigh overnight
- Salt flavor is concentrated to outside
- Cheese if firm, but still soft
Ricotta:
Liquid Temperatures:
- Initial Whey temp: 32 C
- Boiling Temp: 96.6 C
- Temperature at first ladeling into cheesecloth: 83 C
- Temperature at second ladeling: 85 C
Weight Measurements:
- Initial Whey weight: 3922 g
- Final amount of ricotta: About a ¼ cup
- Leftover whey: 3140 g
Fire Temperature:
- Initial Fire Temp: 778.4 C
Notes:
- Time until boiling: 16 min
- Middle boiled before sides
- Left fire less active so that it would die out before the end of lab and not cause the pot to boil over
- Problems with Ricotta
- Solids weren’t collecting in cheesecloth (even when doubled)
- We made a second attempt to boil the whey and separate the ricotta
- Final product was still very liquid and thin, had a strong and unpleasant vinegar taste and smell
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