Time | Task | Water Temp | Milk Temp | pH |
1:05 | Start | 104.3 | 37 | 6.87 |
1:15 | Added 2 drops annatto | 96 | 43 | 6.9 |
1:25 | Added 3 tsp CaCl2 | 100 | 58 | 6.7 |
1:55 | Started Reydration of Lipase | 103 | 76 | 6.7 |
2:21 | added culture | 120 | 90 | 6.64 |
2:25 | lipase added | 120 | 91 | 6.64 |
2:54 | Rennet Added | 112 | 91 | 6.62 |
3:30 | Curd Cut (looked good) | 112 | 91 | 6.57 |
4:51 | Final Curd stir | 151 | 124 | 6.35* |