Two weeks ago Tomie and I started two small projects to try to make cheese...
Wednesday (11/23) we mixed a tablet of rennet into 400mL of DI water, then added 40 mL of it to four different beakers containing: a 400mL milk/buttermilk solution, a 400 mL milk/yoghurt solution, and two filled with 400mL of milk. We each had a milk/rennet solution but Tomie was responsible for the milk/yoghurt/rennet solution and I the milk/buttermilk/rennet solution. After stirring and covering the solutions we put all of them except the one with buttermilk in an incubator at 37 degrees celsius until the next day. The one with buttermilk was left at room temperature. (Note: We missed a step where we were supposed to heat and then cool the milk before adding yoghurt, buttermilk or rennet.)
Wednesday (11/23) we mixed a tablet of rennet into 400mL of DI water, then added 40 mL of it to four different beakers containing: a 400mL milk/buttermilk solution, a 400 mL milk/yoghurt solution, and two filled with 400mL of milk. We each had a milk/rennet solution but Tomie was responsible for the milk/yoghurt/rennet solution and I the milk/buttermilk/rennet solution. After stirring and covering the solutions we put all of them except the one with buttermilk in an incubator at 37 degrees celsius until the next day. The one with buttermilk was left at room temperature. (Note: We missed a step where we were supposed to heat and then cool the milk before adding yoghurt, buttermilk or rennet.)
We arrived Thursday (12/1) and drained the excess liquid from the solutions using a filter. The milk/yoghurt/rennet solution had pretty solid cube-shaped curds, the milk/rennet solution Tomie was responsible for looked like cottage cheese, while the one I was responsible for resembled cottage cheese but wasn't quite there, and the milk/buttermilk/rennet solution had a liquidy-yogurt consistency. The last thing we did was add Kosher Salt. (Pictures in written order, left to right)
The pH levels of the products ranged from 6.0-6.9. We took two samples from each beaker, plated and incubated them.
CORRECTION: the samples and pH were taken BEFORE we strained the solutions.
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