Jack: Updates for a generic worksheet
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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jack.tex
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jack.tex
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@ -18,16 +18,15 @@
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\cheeseStepTemp{Resting 2 }{30 minutes }{\ftemp{102}}{ }
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\cheeseStepTemp{Resting 2 }{30 minutes }{\ftemp{102}}{ }
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\cheeseStepTemp{Draining 1}{To curd level}{\gray}{ }
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\cheeseStepTemp{Draining 1}{To curd level}{\gray}{ }
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\cheeseStepTemp{Stirring }{20 minutes }{\gray}{Or until curds are matted.}
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\cheeseStepTemp{Stirring }{20 minutes }{\gray}{Or until curds are matted.}
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\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.}
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\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.}
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\cheeseStepNoTemp{Resting 3 }{5 minutes }{ }
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\cheeseStepNoTemp{Resting 3 }{5 minutes }{ }
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\cheeseStepNoTemp{Salting }{1 tablespoon}{Mix thoroughly with hands.}
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\cheeseStepNoTemp{Salting }{ }
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{\half tablespoon / gallon. Mix thoroughly with hands.}
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\section{Press}{2}
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\section{Press}{2}
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\cheeseStepNoTemp{Forming }{\gray }
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\cheeseStepNoTemp{ }{5 - 7 hours}{4 pounds / gallon.}
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{Roll curds into a ball and tie ends of cheesecloth together.}
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\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth.}
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\cheeseStepNoTemp{8 pounds}{6 - 8 hours}
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{Sandwiched between cutting boards with knot on top.}
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\section{Rind}{3}
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\section{Rind}{3}
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\cheeseStepNoTemp{Salting }{1 tablespoon}{ }
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\cheeseStepNoTemp{Salting }{1 tablespoon}{ }
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