From ba2b381cabff72164c3359a2545728da182e2f3c Mon Sep 17 00:00:00 2001 From: Anna Schumaker Date: Fri, 21 Apr 2017 16:41:17 -0400 Subject: [PATCH] Jack: Updates for a generic worksheet Signed-off-by: Anna Schumaker --- jack.tex | 13 ++++++------- 1 file changed, 6 insertions(+), 7 deletions(-) diff --git a/jack.tex b/jack.tex index e3f8ece..b54645e 100644 --- a/jack.tex +++ b/jack.tex @@ -18,16 +18,15 @@ \cheeseStepTemp{Resting 2 }{30 minutes }{\ftemp{102}}{ } \cheeseStepTemp{Draining 1}{To curd level}{\gray}{ } \cheeseStepTemp{Stirring }{20 minutes }{\gray}{Or until curds are matted.} -\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.} -\cheeseStepNoTemp{Resting 3 }{5 minutes }{ } -\cheeseStepNoTemp{Salting }{1 tablespoon}{Mix thoroughly with hands.} +\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.} +\cheeseStepNoTemp{Resting 3 }{5 minutes }{ } +\cheeseStepNoTemp{Salting }{ } + {\half tablespoon / gallon. Mix thoroughly with hands.} \section{Press}{2} -\cheeseStepNoTemp{Forming }{\gray } - {Roll curds into a ball and tie ends of cheesecloth together.} -\cheeseStepNoTemp{8 pounds}{6 - 8 hours} - {Sandwiched between cutting boards with knot on top.} +\cheeseStepNoTemp{ }{5 - 7 hours}{4 pounds / gallon.} +\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth.} \section{Rind}{3} \cheeseStepNoTemp{Salting }{1 tablespoon}{ }