Group C: Adam, Eryk, Aubrey, Holland Recorder: Adam
Initial Conditions
-Milk starting temperature of 56°F
Starting Measurements
| Milk | 1 gallon, 3.76 kilogram |
| Vinegar Mixture | 0.25 cup vinegar into 2 cup water |
| Rennet Mixture | 1 tablet into 0.25 cup water |
| Total Volume | 18.5 cups (1.16 gallons) |
First Heating
| Time (min) | Temp. (°F) | Notes |
| 0 | 56 | Set on Fire |
| 2 | 66 | |
| 4 | 80 | |
| 6 | 88 | |
| 8 | 95 | Removed from fire, Rennet added |
Post Rennet Timeline
| Time (min) | Temp (°F) | Notes |
| 0 | 95 | Removed from fire, Rennet added |
| 8 | 92 | |
| 14 | 92 | |
| 20 | 90 | Successful break of curds, Curd sliced into 1 inch^2 curds |
| 23 | 90 | Mixture stirred |
| 27 | 89 | Mixture stirred, pot placed back on fire |
| 32 | 96 | Mixture stirred, removed from fire |
| 35 | 97 | |
| 38 | 95 | Content poured into filter |
| 70 | ~ | Curds finished filtering process |
Yield
| Curds | 0.78 kilogram |
| Whey | Aprox. 0.75 gallon, 3.4 kilogram |
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