Update ripening for raw milk
The ripening time and temperatures are a little different when making cheese with natural cultures. Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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@ -14,7 +14,7 @@
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%\def\drying {12 hours}
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\cheeseName{Asiago}
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\cheeseCulture{Thermophilic Starter}{Single dose}{85}
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\cheeseCulture{Thermophilic}{Single dose}{85}
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\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
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\cheeseRipening{45 minutes}{92}
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\cheeseRennet{\rennet}
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@ -4,7 +4,7 @@
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\documentclass[rowheight=8pt]{cheese}
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\cheeseName{American Brick}
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\cheeseCulture{Mesophilic Starter}{Double dose}{83}
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\cheeseCulture{Mesophilic}{Double dose}{83}
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\cheeseRipening{15 minutes}{88}
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\cheeseRennet{\half teaspoon}
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\cheeseSetting{45 minutes}
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@ -16,9 +16,9 @@
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%\def\weightThree{100 pounds}
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\cheeseName{Cheddar}
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\cheeseCulture{Mesophilic Starter}{Single dose}{81}
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\cheeseCulture{Mesophilic}{Single dose}{81}
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\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
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\cheeseRipening{45 minutes}{92}
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\cheeseRipening{45 minutes}{86}
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\cheeseColor{\orange}
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\cheeseRennet{\rennet}
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\cheeseSetting{45 minutes}
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@ -64,8 +64,7 @@
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}
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\newcommand{\cheeseRipening}[2]
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{
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\def\cheese@ripening{#1}
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\def\cheese@ripeningTemp{\ftemp{#2}}
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\def\cheese@ripening{#1/\ftemp{#2}}
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}
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\newcommand{\cheeseColor}[1]
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{
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@ -133,7 +132,8 @@
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\cheeseStepTemp{\cheese@secondary}{ }{\cheese@secondaryTemp}
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{\cheese@secondaryAmount.}
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\fi
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\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
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\cheeseStepTemp{Ripening}{ }{ }
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{Natural: 1 hour/\ftemp{90}, \cheese@culture: \cheese@ripening.}
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\ifcolor
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\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
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\fi
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@ -14,7 +14,7 @@
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%\def\brining{16 hours}
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\cheeseName{Colby}
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\cheeseCulture{Mesophilic Starter}{Single dose}{81}
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\cheeseCulture{Mesophilic}{Single dose}{81}
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\cheeseRipening{1 hour}{86}
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\cheeseColor{\orange}
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\cheeseRennet{\rennet}
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@ -20,7 +20,7 @@
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\def\weightTwo{30 pounds}
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\cheeseName{Irish Cheddar}
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\cheeseCulture{Mesophilic Starter}{Single dose}{83}
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\cheeseCulture{Mesophilic}{Single dose}{83}
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\cheeseRipening{45 minutes}{88}
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\cheeseColor{\orange}
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\cheeseRennet{\rennet}
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2
jack.tex
2
jack.tex
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@ -4,7 +4,7 @@
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\documentclass[rowheight=6pt]{cheese}
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\cheeseName{Jack}
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\cheeseCulture{Mesophilic Starter}{Single dose}{80}
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\cheeseCulture{Mesophilic}{Single dose}{80}
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\cheeseRipening{1 hour}{86}
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\cheeseRennet{\half teaspoon}
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\cheeseSetting{45 minutes}
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@ -4,7 +4,7 @@
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\documentclass[rowheight=10pt]{cheese}
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\cheeseName{Queso Fresco}
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\cheeseCulture{Mesophilic Starter}{Single dose}{85}
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\cheeseCulture{Mesophilic}{Single dose}{85}
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\cheeseRipening{30 minutes}{90}
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\cheeseRennet{\quarter teaspoon}
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\cheeseSetting{45 minutes}
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