Week 4: Metal Casting and More
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Weight Forming: Group A Lab Data
Data Gathered Note: Two different scales were used, for the sake of consistency data reporter dropped everything after the decimal for the scale that did display that data. Note: For holes, a T denotes holes that were pushed all the way through the clay, N denotes holes that were not. Person/Attempt Weight of Dry Stoneware…
Week 3 Lab Journal: Pottery Forming
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Week 3: Ceramics!
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Fall 2021 Cheesemaking Lab
Introduction For this lab we set out to make four different types of cheeses as an introduction to hands-on work in experimental archaeology. We conducted our cheesemaking on Mai Fete island, where we had access to one in-the-ground fire pit alongside two above-ground pits brought from the lab in Anderson. Once we arrived at the…
Group B Lab Data
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…
Week 2: Cheese!
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Week 2 Lab: Cheesemaking!
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