havarti: Add worksheet for havarti

I needed to change a few commands in cheese.sty to take extra arguments,
so this patch also updates cheddar and gouda.

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2016-02-12 09:01:37 -05:00
parent 46fd7e9fcd
commit 8e8baa10bc
4 changed files with 63 additions and 15 deletions

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@ -5,7 +5,7 @@
\usepackage{cheese}
\begin{document}
\begin{cheese}{Cheddar}
\begin{cheese}{Cheddar}{4pt}
\StandardCheeseSetupSection
@ -14,7 +14,7 @@
& Ripening & 45 minutes & & \ftemp{86} & & & \_
& Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\
\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3 - 3.5}
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3 - 3.5}
\newsection{Curd Processing}{6}
& Cutting & \quarter inch cubes & & \gray & & & \_

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@ -30,7 +30,7 @@
\newcolumntype{'}{!{\vrule width 1pt}}
% Create a new environment that sets up everything we need to make cheese
\newenvironment{cheese}[1]
\newenvironment{cheese}[2]
{
\thispagestyle{empty}
@ -46,7 +46,7 @@
\noindent
\setlength{\tabcolsep}{3pt}
\setlength{\extrarowheight}{4pt}
\setlength{\extrarowheight}{#2}
\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
\thickline
\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
@ -88,15 +88,18 @@
}
% Standard gel development section used by most cheeses
\newcommand{\StandardCheeseGelDevelSection}[3]
\newcommand{\StandardCheeseGelDevelSection}[4]
{
\newsection{Gel Devel}{4}
& Rennet & #1 & & \gray & & & \diluted. Stir 1 minute. \_
& Setting & #2 & & \gray & & & \_
& Onset of Flocculation & #3 & & \gray & \gray & & \_
& Rennet & #1 & & #2 & & & \diluted. Stir 1 minute. \_
& Setting & #3 & & \gray & & & \_
& Onset of Flocculation & #4 & & \gray & \gray & & \_
& Clean Break & \gray & & \gray & \gray & & \\
}
% Standard curd-washing instructions
\newcommand{\Wash}[1]{Slowly add \ftemp{#1} water. Stir continuously}
% Easy way to add weights to the Pressing section
\newcommand{\AddWeight}[2]
{

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@ -4,10 +4,8 @@
\documentclass[letterpaper]{article}
\usepackage{cheese}
\newcommand{\WashingNote}{Slowly add \ftemp{140} water. Stir continuously}
\begin{document}
\begin{cheese}{Gouda}
\begin{cheese}{Gouda}{4pt}
\StandardCheeseSetupSection
@ -15,18 +13,18 @@
& MM100 & \quarter teaspoon & & \ftemp{83} & & & \_
& Ripening & 45 minutes & & \ftemp{88} & & & \_
\StandardCheeseGelDevelSection{\half teaspoon}{45 minutes}{3.5}
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
\newsection{Curd Processing}{12}
& Cutting & \half inch cubes & & \gray & & & \_
& Resting 1 & 5 minutes & & \gray & & & \_
& Stirring 1 & 5 minutes & & \gray & & & \_
& Resting 2 & 5 minutes & & \gray & & & \_
& Draining 1 & 2 cups & & \ftemp{88} & & & \_
& Washing 1 & 2 cups & & \gray & & & \WashingNote. \_
& Draining 1 & 2 cups & & \gray & & & \_
& Washing 1 & 2 cups & & \gray & & & \Wash{140}. \_
& Resting 3 & 10 minutes & & \ftemp{92} & & & \_
& Draining 2 & To curd level & & \gray & & & \_
& Washing 2 & \gray & & \gray & & & \WashingNote. \_
& Washing 2 & \gray & & \gray & & & \Wash{140}. \_
& Stirring 2 & 20 minutes & & \ftemp{100} & & & \_
& Resting 3 & 10 minutes & & \gray & & & \_
& Draining 3 & All whey & & \gray & & & Catch curds in colander. \\

47
havarti.tex Normal file
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@ -0,0 +1,47 @@
%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}
\usepackage{cheese}
\begin{document}
\begin{cheese}{Havarti}{2pt}
\StandardCheeseSetupSection
\newsection{Acid}{4}
& MM100 & \half teaspoon & & \ftemp{70} & & & \_
& Ripening & 45 minutes & & \ftemp{70} & & & \_
& Resume Heating & & & \gray & \gray & & \_
& Remove From Heat & \gray & & & & & \\
\StandardCheeseGelDevelSection{\half teaspoon}{\ftemp{86}}{45 minutes}{3.5}
\newsection{Curd Processing}{13}
& Cutting & \half inch cubes & & \gray & & & \_
& Resting 1 & 5 minutes & & \gray & & & \_
& Stirring 1 & 10 minutes & & \gray & & & \_
& Resting 2 & 5 minutes & & \gray & & & \_
& Draining 1 & 10 cups & & \gray & & & \_
& Washing 1 & 3 cups & & \gray & & & \Wash{130}. \_
& Washing 2 & 3 cups & & \ftemp{92} & & & \Wash{130}. \_
& Stirring 2 & 5 minutes & & \gray & & & \_
& Washing 3 & 2 cups & & \gray & & & \Wash{130}. \_
& Salting & 4 teaspoons & & \ftemp{97} & & & Stir to dissolve. \_
& Stirring 3 & 20 minutes & & \gray & & & \_
& Draining 2 & To curd level & & \gray & & & \_
& Dill & 1 teaspoon & & \gray & & & (Optional) \\
\newsection{Pressing}{3}
\AddWeight{8 pounds}{30 minutes} \_
\AddWeight{8 pounds}{3 hours} \_
& Leave in Mold & 3 hours & & \gray & \gray & & No pressure. \\
\newsection{Rind}{4}
& Refrigerate & 12 hours & & \gray & \gray & & \_
& Brining & 8 hours & & \ftemp{50} & \gray & & (Optional) Results in stronger flavor. \_
& Air Drying & 12 hours & & \gray & \gray & & (Optional) Turn twice. \_
& Aging & 1 month & & \ftemp{50} & \gray & & (Optional) In ripening box. Turn daily. \\
\end{cheese}
\end{document}