Browse Source

Queso Fresco: Convert to using cheese documentclass

Anna Schumaker 1 year ago
parent
commit
71bebe4304
2 changed files with 27 additions and 27 deletions
  1. 1 1
      .gitignore
  2. 26 26
      queso_fresco.tex

+ 1 - 1
.gitignore View File

@@ -3,5 +3,5 @@
3 3
 *.fls
4 4
 *.log
5 5
 *.pdf
6
-*.swp
6
+*.sw*
7 7
 *.dvi

+ 26 - 26
queso_fresco.tex View File

@@ -1,34 +1,34 @@
1 1
 %
2 2
 % Copyright 2016 (c) Anna Schumaker
3 3
 %
4
-\documentclass[letterpaper]{article}
5
-\usepackage{cheese}
4
+\documentclass[rowheight=10pt]{cheese}
6 5
 
7
-\begin{document}
8
-\begin{cheese}{Queso Fresco}{10pt}
9
-
10
-\StandardCheeseSetupSection
11
-
12
-\newsection{Acid}{2}
13
- & Mesophilic Starter & 1 packet   & & \ftemp{85} & & & 1 packet = \quarter{1} teaspoon. \_
14
- & Ripening           & 30 minutes & & \ftemp{90} & & &                                  \\
15
-
16
-\StandardCheeseGelDevelSection{\quarter teaspoon}{\gray}{45 minutes}{3 - 3.5}
6
+\cheeseName{Queso Fresco}
7
+\cheeseMilk{2 gallons}
8
+\cheeseCaCl{\half teaspoon}
9
+\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
10
+\cheeseRipening{30 minutes}{90}
11
+\cheeseRennet{\quarter teaspoon}
12
+\cheeseSetting{45 minutes}
13
+\cheeseFlocculation{3 - 3.5}
17 14
 
18
-\newsection{Curd Processing}{6}
19
- & Cutting  & \quarter{1} inch cubes & & \gray      & & & \_
20
- & Resting  & 10 minutes             & & \gray      & & & \_
21
- & Cooking  & 20 minutes             & & \gray      & & & \ftemp{1} every 4 minutes. \_
22
- & Settling &  5 minutes             & & \ftemp{95} & & & \_
23
- & Draining & All whey               & & \gray      & & & Catch curds in colander.   \_
24
- & Salting  & 2 tablespoons          & & \gray      & & & \\
25
-
26
-\newsection{Press}{2}
27
-\AddWeight{8 pounds}{5 hours}                     \_
28
-\AddWeight{8 pounds}{1 hour}  Remove cheesecloth. \\
29
-
30
-\newsection{Store}{1}
31
- & Refrigerator & 2 weeks & & \gray & \gray & & In a covered container. \\
15
+\begin{document}
16
+\begin{cheese}
17
+
18
+\section{Curd Processing}{6}
19
+\cheeseStepTemp{Cutting   }{\quarter inch cubes}{\gray}{ }
20
+\cheeseStepTemp{Resting   }{10 minutes         }{\gray}{ }
21
+\cheeseStepTemp{Cooking   }{20 minutes         }{\gray}{ }
22
+\cheeseStepTemp{Settling  }{5 minutes          }{\ftemp{95}}{ }
23
+\cheeseStepNoTemp{Draining}{All whey     }{Catch curds in a colander.}
24
+\cheeseStepNoTemp{Salting }{2 tablespoons}{ }
25
+
26
+\section{Press}{2}
27
+\cheeseStepNoTemp{8 pounds}{5 hours}{ }
28
+\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth.}
29
+
30
+\section{Store}{1}
31
+\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}
32 32
 
33 33
 \end{cheese}
34 34
 \end{document}