2021-2022_Fall_Week2 – Experimental Archaeology / Experiential History

Cheesemaking Lab: Group C Data

Group C: Madeline (recorder), Dane, Sally, Phoebe, Beck BASIC RENNET CHEESE Initial Measurements Milk weight (first bottle) 1968g (2888g with bottle) Milk weight (second bottle) 1967g (2887g with bottle) Total milk weight 3935g Milk temperature 13C (55F) Fire temperature 214C Timeline Time Temperature Actions/Observations 1:33-35 14C Addition of 1/4 cup vinegar in 2 cups of…

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…

Cheese Making: Data Source

Group A: Emmy Belloni, Hali’a Buchal, Jacob Isaacson, Sagal Ahmed Data Recorder: Sagal Ahmed Start Time: 1:20pm Endtime: 3:30pm Data Type I: Weight of milk Initial Weight of Milk (2888g bottle): 1969g Initial Weight of Milk (2852g bottle): 1951g Weight recorded to compare to weight of curds. Data Type II: Fire temperature Time Fire Temperature…

Tag: 2021-2022_Fall_Week2