Week 2 Lab: Cheesemaking!
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Lab Journal for Week 2 – Cheesemaking
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Week 2: Cheese
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Week 2 Cheesemaking Lab Summary
Intro On a blustery April afternoon, the ARCN 222 class trekked down to Mai Fete Island to engage in our very first experimental archaeology lab: making cheese. We were armed with knowledge from across centuries of cheesemaking, from early 20th century ethnographies on Greek and Albanian shepherds to food preservation techniques in ancient Egypt to…
Week 2 Lab Data- Group A
Important Measurements: Milk Weight: 3.864kg Volume: 1 Gallon Curds Weight: 1.328kg (This includes a small amount of whey still mixed in) Whey Weight: 2.825kg Volume: ~7/8 Gallon (No exact markings on containers) Other Observations: We waited about 10-15 minutes initially for the fire to burn down Throughout, we kept the fire burning on the side,…
Week 2 Lab: Cheese Time!
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Cheesemaking Lab Data: Group D
Group D: Astrid Walter, Brendan Glenn, Lucy Neuman, Wendy Erickson Starting time: 2:57 PM Starting values: 3.86kg milk 1/4 cup vinegar, 2 cups water 1 tab rennet, 1/4 cup water Time 0: Milk added to cast-iron pot, mixed slowly with vinegar-water mixture, stirred. Strong wind 3 minutes: Fuel log added to fire (mixed hardwood burning…
Lab 2: Cheesemaking Data
Group B: Trina, Sam, Andrew, and Raine (recorder) Thursday, April 8th, 2021 on Mai Fete Island Weather: 63°F, windy, partly cloudy Used the open fire throughout Initial Measurements Pot Temperature 79°F (important to note because we went second, so the pot had been heated already) Milk Temperature 69.1°F Milk Volume 1 Gallon Milk Weight 3.877…
Week 2 Cheesemaking
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…
Group E Week 2 Data: Cheesemaking
Group E: Grace Brindle, Zach McCrary, John Hoffman, Zoe OrlinData Recorder: Grace BrindleDate: April 8, 2021Location: Mai Fete Island, Carleton College, Northfield, MNWeather: 63° Fahrenheit, partly cloudy, 11 miles per hour winds SE Part I: Creating Cheese Curds and Whey Initial Measurements Milk weight:Container 1 (empty): .905 kilogramsContainer 2 (empty): .910 kilograms Container 1 (milk…
