Week 2 (but actually week 3): Cheese
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Week 2 Lab Journal, Winter 2024: Cheesemaking
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Mozzarella, Ricotta, and Woodsmoke
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Week 2 Lab Journal: Wool Spinning
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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…
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…
Mysost Cheese
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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…
Lab Journal 2: The Trials and Tribulations of Mysost
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Lab Journal 2: Cheesemaking
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