Group B: Trina, Sam, Andrew, and Raine (recorder)
Thursday, April 8th, 2021 on Mai Fete Island
Weather: 63°F, windy, partly cloudy
Used the open fire throughout
|Pot Temperature||79°F (important to note because we went second, so the pot had been heated already)|
|Milk Volume||1 Gallon|
|Milk Weight||3.877 kg|
|Water Volume||2 cups|
|Water Weight||0.430 kg|
|Vinegar Volume||1/4 cup|
|Vinegar Weight||0.054 kg|
|Total (Milk+Water+Vinegar) Weight||4.361 kg|
Here, we slowly combined the vinegar-water mixture with the milk and then set the pot over the fire to heat it to 90° F.
|Time||Time Since Beginning (minutes)||Temperature (°F)||Actions/Observations|
|3:09||0||Poured vinegar into milk slowly while stirring|
|3:10||1||68°||Placed pot on fire|
|3:14||5||Tent fell over, we had to restart our rennet solution|
|3:16||7||80°||Added another log|
|3:18||9||82°||Still looks like milk, has some specks of ash in it|
|3:22||13||89°-90°||Took pot off fire, added in the dissolved rennet tablet and water. Placed the lid on the pot to retain heat.|
Here, we added in the rennet and waited for the curds to form while trying to maintain 90°F.
|Time||Time since adding Rennet (minutes)||Temperature (°F)||Actions/Observations|
|3:22||0||90°||Added rennet, placed lid on pot to retain heat|
|3:26||4||88°||Took the lid off, placed pot near fire to keep warm|
|3:37||15||87°||Added half of a log to the fire|
|3:42||20||105°/85°||Took pot off the fire entirely. Because we placed the log barely under the pot, one side of the milk got heated much more than the other side|
|3:45||23||Achieved clean break; Cut the curd into rough cubes; stirred the pot|
|3:48||25||92°||Stirred the pot|
|3:52||29||90°||Stirred the pot again; Curd texture: very very loosely formed, soft, almost falls apart on touch|
|3:58||35||90°||Stirred the pot; starting to look more solid|
|4:04||41||90°||Curd texture: feels soft, breaks apart slightly less than earlier, more separated on the surface|
Because we were the second group to go, we had less time to strain our curds and whey, and we did not get a chance to make actual cheese out of them.
|Time||Time since pouring into strainer (minutes)||Actions/Observations|
|4:09||0||Curds and whey poured into strainer with cheesecloth.|
|4:18||9||Curds are soft to touch, still quite wet|
|4:33||24||Curds and whey taken to be measured|
Consider that these measurements were only made after 24 minutes of straining, so the curds and whey may not have been fully separated.
|Weight of Curds||1.710 kg|
|Volume of Whey||about .75 gal|
|Weight of Whey||2.597 kg|
Miscellaneous Qualitative Observations (from other groups)
From the Mozzarella Group: the curds were falling apart a little bit in the water, breaking into pieces that almost looked like styrofoam. The water was at 150°F. The final product tasted salty and milkier than store-bought mozzarella usually tastes, but overall good.
From the Whey Cheese Group: The only-whey group produced negligible cheese–it tasted a little salty and maybe a little smoky, but you had to get that cheese by literally scraping the cheesecloth. The 25% curd whey cheese tasted faintly like milk and was soft and a bit chewy.