Spring23_Week3 – Experimental Archaeology / Experiential History

Lab Write Up: Week 3

By Eila Planinc, Ben Scott-Lewis, and Abbi Vosen Introduction For our second week of Experimental Archaeology, we continued to examine ancient Greek shepherding traditions, this time with a focus on cheese. Last week we used the lens of wool and wool working practices to get at the experience of life in the ancient world, finding…

Group B Data: Cheese Making (Week 3)

Group 3 Members: Marta, Chris, Ruby, Morgan Procedure Part 1 Start Time: 1:10 pm End Time: 3:45 pm Initial Weight of Milk: 8 lb 8.5 oz (~1 gallon of milk) We followed the steps provided in the lab manual, thus, there was not much that occurred in terms of notable qualitative or quantitative data to…

Group C: Cheese

Group C members: Ann Beimers, Kenton Nagle, Soren Eversoll, Eila Planinc First set of Steps Weight of milk: 8lbs 7.3 oz Time to reach 90 degrees: 4:20 While heating up the milk we a non-insignificant amount of dirt and ashes from other fires was blown into our milk. Additionally, the rennet tablet did not dissolve…

Group D Data: Cheese (Week 3)

Group 3 members: Will Brewster, Dylan Fox-Arnold, Isabel Rameker, and Ellie Simon. Procedure Part 1: Outside temperature: 81°F Location: Mai Fete Island (Carleton College, Northfield, MN) Initial weight of milk: 8 lb 10.2 oz (~1 gallon) The first steps of our lab went fairly smoothly. First, Ellie dissolved the rennet tablet in 1/4 cup of…

Tag: Spring23_Week3

Lab Write Up: Week 3

Group B Data: Cheese Making (Week 3)

Group C: Cheese

Group D Data: Cheese (Week 3)

Group F: Lab Collection Week 3 (Cheese Lab)

Week 3 Lab Reflection

Week 3: Cheesemaking

Cheese lab!

Week 3: Cheese Lab!!

WEEK 3 LAB JOURNAL: Cheese Making