diff --git a/cheese.cls b/cheese.cls index 21e177b..1882003 100644 --- a/cheese.cls +++ b/cheese.cls @@ -35,6 +35,7 @@ \newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk} \newcommand{\packettsp} {1 packet = \quarter teaspoon} \newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}} +\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously} % Macros for setting cheese variables \newcommand{\cheeseName}[1]{\def\cheese@name{#1}} diff --git a/colby.tex b/colby.tex new file mode 100644 index 0000000..7131d4a --- /dev/null +++ b/colby.tex @@ -0,0 +1,41 @@ +% +% Copyright 2016 (c) Anna Schumaker. +% +\documentclass[rowheight=5pt]{cheese} + +\cheeseName{Colby} +\cheeseMilk{2 gallons} +\cheeseCaCl{\half teaspoon} +\cheeseCulture{Mesophilic Starter}{1 packet}{81}{\packettsp.} +\cheeseRipening{1 hour}{86} +\cheeseRennet{\half teaspoon} +\cheeseSetting{45 minutes} +\cheeseFlocculation{3 - 3.5} + +\begin{document} +\begin{cheese} + +\section{Curd Processing}{10} +\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ } +\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ } +\cheeseStepTemp{Cooking }{50 minutes }{\gray }{Stir constantly.} +\cheeseStepTemp{Resting 2 }{15 minutes }{\ftemp{104}}{ } +\cheeseStepTemp{Draining 1}{14 cups }{\gray }{ } +\cheeseStepTemp{Washing }{14 cups }{\gray }{\wash{104}.} +\cheeseStepTemp{Stirring }{2 minutes }{\gray }{ } +\cheeseStepTemp{Resting 3 }{10 minutes }{\gray }{ } +\cheeseStepTemp{Draining 2}{All whey }{\gray }{ } +\cheeseStepTemp{Sitting }{5 minutes }{\gray }{ } + +\section{Press}{2} +\cheeseStepNoTemp{5 pounds}{1 hour}{ } +\cheeseStepNoTemp{12 hours}{12 hours}{ } + +\section{Rind}{4} +\cheeseStepTemp{Brining }{8 hours }{Room}{ } +\cheeseStepTemp{Air Drying}{24 hours}{Room}{ } +\cheeseStepNoTemp{Waxing }{\gray }{ } +\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.} + +\end{cheese} +\end{document}