Figure 1. Table of recorded temperatures of milk, lemon juice, and rennet solution
| Time (PM) | Part of Process | Temperature of Pot Contents (C°) |
| 1:20 | Just before placing on fire, and just after mixing in lemon juice | 11 |
| 1:26 | Heating up over flame | 23 |
| 1:32 | Just after removing from fire, and before mixing in rennet | 39 |
| 1:53 | Waiting for curd to form | 32 |
| 2:02 | Waiting for curd to form | 31 |
| 2:07 | Waiting for curd to form | 30 |
| 2:10 | Waiting for curd to form (shortly after placing pot back on fire to maintain heat) | 35 |
| 2:12 | Waiting for curd to form | 39 |
| 2:15 | Performing finger test (just after removing pot from fire) | 40 |
| 2:19 | Just after cutting and stirring curd | 40 |
| 2:25 | First stir (after initial cut and stir) | 43 |
| 2:30 | Second stir | 39 |
| 2:35 | Final stir | 37 |
Figure 2. Table of recorded weights
| Item | Weight (Grams) |
| Milk (with Container) | 2877 |
| Milk Container | 939 |
| Milk (minus Container) | 1938 |
| Curd (with Cheesecloth) | 567 |
| Whey (with Container) | 4138 |
| Whey Container | 391 |
| Whey (minus Container) | 3747 |
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