cheddar: Add LaTeX file for making Cheddar
I expect latex will be easier to work with in the long run. Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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*.aux
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*.fdb_latexmk
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*.log
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*.pdf
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*.swp
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cheese:
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latexmk -recorder- -pdf *.tex
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clean:
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latexmk -C
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%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[letterpaper]{article}
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\usepackage[landscape, top=0.8in, bottom=0.5in, left=0.7in, right=0.7in]{geometry}
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\usepackage{gensymb}
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\usepackage{graphicx}
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\usepackage{hhline}
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\usepackage{makecell}
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\usepackage{multirow}
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\usepackage[document]{ragged2e}
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\usepackage{tabularx}
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\usepackage[table]{xcolor}
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% Create new table commands
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\newcommand{\thickhline} { \Xhline{2\arrayrulewidth} }
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\newcommand{\chline} { \hhline{|~*{7}{|-}|} }
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\newcommand{\gray} { \cellcolor{gray!30} }
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\newcommand{\tbhead}[1] { \bfseries\centering\arraybackslash\footnotesize{#1} }
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\newcommand{\newsection}[2] { \thickhline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}} }
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% Add a new column for centered columns of specified width
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\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
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% Let's make some shortcuts!
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\newcommand{\tempF}[1] {#1\degree F}
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\newcommand{\half} {\(\frac{1}{2}\) }
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\newcommand{\quarter} {\(\frac{1}{4}\) }
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\thispagestyle{empty}
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\begin{document}
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\noindent
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\setlength{\extrarowheight}{2pt}
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\begin{tabularx}{\textwidth}{ p{2.5in} l l l X }
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Cheese: \textbf{Cheddar} & Flavors: \hfill & & Date: & Age Until: \\
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Milk Brand: \hfill & Type: ( Whole / \hspace{4em} ) & Homogenized: (Y / N ) & Pastuerized: ( Y / N ) & Other: \\
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\end{tabularx}
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\noindent
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\setlength{\tabcolsep}{3pt}
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\setlength{\extrarowheight}{4pt}
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\begin{tabularx}{\textwidth}{ !{\vrule width 1pt} c !{\vrule width 1pt} c | C | C | C | C | c | X !{\vrule width 1pt} }
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\thickhline
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\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time} & \tbhead{Goal Temp} & \tbhead{Actual Temp} & \tbhead{Ph} & \tbhead{Comments And Notes} \\
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\newsection{Setup}{4}
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& Prepare Milk & 2 gallons & & \gray & & & \\ \chline
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& Calcium Chloride & \half teaspoon & & \gray & & & (Optional) Diluted in \quarter cup distilled water. \\ \chline
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& Begin Heating & & & \gray & \gray & & \\ \chline
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& Remove from Heat & \gray & & & & & \\
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\newsection{Acid}{2}
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& Mesophilic Starter & 1 packet & & \tempF{81} & & & 1 packet = \quarter teaspoon. \\ \chline
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& Ripening & 45 minutes & & \tempF{86} & & & \\
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\newsection{Gel Devel}{5}
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& Cheese Color & 4 drops & & \gray & & & (Optional) Diluted in \quarter cup cheese milk. \\ \chline
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& Rennet & \half teaspoon & & \gray & & & Diluted in \quarter cup distilled water. Stir 1 minute. \\ \chline
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& Setting & 45 minutes & & \gray & & & \\ \chline
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& Onset of Flocculation & 3 - 3.5 & & \gray & \gray & & \\ \chline
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& Clean Break & \gray & & \gray & \gray & & \\
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\newsection{Curd Processing}{6}
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& Cutting & \quarter inch cubes & & \gray & & & \\ \chline
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& Resting & 5 minutes & & \gray & & & \\ \chline
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& Cooking & & & \gray & & & \tempF{2} every 5 minutes. \\ \chline
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& Maintain Temperature & 30 minutes & & \tempF{100} & & & Stir frequently. \\ \chline
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& Setting & 20 minutes & & \gray & & & \\ \chline
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& Draining & All whey & & \gray & & & Catch curds in colander. \\
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\newsection{Cheddaring}{6}
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& Dripping & 15 minutes & & \gray & \gray & & Place colander in pot. \\ \chline
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& Cutting into Slabs & 8 slabs & & \gray & \gray & & \\ \chline
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& Flipping Slabs & 2 hours & & \tempF{100} & \gray & & Every 15 minutes. \\ \chline
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& Milling & \half inch cubes & & \gray & \gray & & \\ \chline
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& Stirring & 30 minutes & & \tempF{100} & \gray & & Every 10 minutes. \\ \chline
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& Salting & 2 tablespoons & & \gray & \gray & & \\
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\newsection{Pressing}{3}
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& 10 pounds & 15 minutes & & \gray & \gray & & \\ \chline
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& 40 pounds & 12 hours & & \gray & \gray & & \\ \chline
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& 50 pounds & 24 hours & & \gray & \gray & & \\
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\newsection{Rind}{3}
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& Air Drying & 2 - 5 days & & Room & \gray & & \\ \chline
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& Waxing & \gray & & \gray & \gray & & \\ \chline
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& Aging & 3 - 12 months & & \tempF{50} - \tempF{55} & \gray & & \\
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\thickhline
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\end{tabularx}
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\end{document}
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