Queso Fresco: Convert to using cheese documentclass
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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*.fls
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*.log
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*.pdf
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*.swp
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*.sw*
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*.dvi
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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{cheese}
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\documentclass[rowheight=10pt]{cheese}
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\cheeseName{Queso Fresco}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
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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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\cheeseFlocculation{3 - 3.5}
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\begin{document}
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\begin{cheese}{Queso Fresco}{10pt}
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\begin{cheese}
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\StandardCheeseSetupSection
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\section{Curd Processing}{6}
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\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray}{ }
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\cheeseStepTemp{Resting }{10 minutes }{\gray}{ }
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\cheeseStepTemp{Cooking }{20 minutes }{\gray}{ }
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\cheeseStepTemp{Settling }{5 minutes }{\ftemp{95}}{ }
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\cheeseStepNoTemp{Draining}{All whey }{Catch curds in a colander.}
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\cheeseStepNoTemp{Salting }{2 tablespoons}{ }
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\newsection{Acid}{2}
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& Mesophilic Starter & 1 packet & & \ftemp{85} & & & 1 packet = \quarter{1} teaspoon. \_
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& Ripening & 30 minutes & & \ftemp{90} & & & \\
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\section{Press}{2}
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\cheeseStepNoTemp{8 pounds}{5 hours}{ }
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\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth.}
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\StandardCheeseGelDevelSection{\quarter teaspoon}{\gray}{45 minutes}{3 - 3.5}
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\newsection{Curd Processing}{6}
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& Cutting & \quarter{1} inch cubes & & \gray & & & \_
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& Resting & 10 minutes & & \gray & & & \_
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& Cooking & 20 minutes & & \gray & & & \ftemp{1} every 4 minutes. \_
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& Settling & 5 minutes & & \ftemp{95} & & & \_
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& Draining & All whey & & \gray & & & Catch curds in colander. \_
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& Salting & 2 tablespoons & & \gray & & & \\
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\newsection{Press}{2}
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\AddWeight{8 pounds}{5 hours} \_
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\AddWeight{8 pounds}{1 hour} Remove cheesecloth. \\
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\newsection{Store}{1}
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& Refrigerator & 2 weeks & & \gray & \gray & & In a covered container. \\
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\section{Store}{1}
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\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}
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\end{cheese}
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\end{document}
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