Jack: Convert to using cheese documentclass
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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@ -21,9 +21,10 @@
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\pagestyle{empty}
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% Preformat some fractions
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\newcommand{\half} {\(\frac{1}{2}\)}
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\newcommand{\quarter} {\(\frac{1}{4}\)}
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\newcommand{\eighth} {\(\frac{1}{8}\)}
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\newcommand{\half} {\(\frac{1}{2}\)}
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\newcommand{\quarter} {\(\frac{1}{4}\)}
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\newcommand{\threequarter} {\(\frac{3}{4}\)}
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\newcommand{\eighth} {\(\frac{1}{8}\)}
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% Format a Fahrenheit temperature
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\newcommand{\ftemp}[1] {#1\degree F}
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57
jack.tex
57
jack.tex
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@ -1,39 +1,42 @@
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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=6pt]{cheese}
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\cheeseName{Jack}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
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\cheeseRipening{1 hour}{86}
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\cheeseRennet{\half teaspoon}
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\cheeseSetting{45 minutes}
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\cheeseFlocculation{3.5}
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\begin{document}
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\begin{cheese}{Jack}{6pt}
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\begin{cheese}
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\StandardCheeseSetupSection
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\section{Curd Processing}{9}
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\cheeseStepTemp{Cutting }{\threequarter inch cubes}{\gray}{ }
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\cheeseStepTemp{Resting 1 }{5 minutes }{\gray}{ }
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\cheeseStepTemp{Cooking }{40 minutes }{\gray}{Stir continuously.}
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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{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{Resting 3 }{5 minutes }{ }
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\cheeseStepNoTemp{Salting }{1 tablespoon}{Mix thoroughly with hands.}
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\newsection{Acid}{2}
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& Mesophilic Starter & \quarter{1} teaspoon & & \ftemp{80} & & & \_
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& Ripening & 1 hour & & \ftemp{86} & & & \\
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
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\section{Press}{2}
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\cheeseStepNoTemp{Forming }{\gray }
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{Roll curds into a ball and tie ends of cheesecloth together.}
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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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\newsection{Curd Processing}{9}
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& Cutting & \quarter{3} inch cubes & & \gray & & & \_
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& Resting 1 & 5 minutes & & \gray & & & \_
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& Cooking & 40 minutes & & \gray & & & Stir continuously. \_
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& Resting 2 & 30 minutes & & \ftemp{102} & & & \_
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& Draining 1 & To curd level & & \gray & & & \_
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& Stirring & 20 minutes & & \gray & & & Or until curds are matted. \_
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& Draining 2 & All Whey & & \gray & & & Catch curds in colander. \_
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& Resting 3 & 5 minutes & & \gray & & & \_
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& Salting & 1 tablespoon & & \gray & & & Mix thoroughly with hands. \\
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\newsection{Press}{2}
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& Forming & \gray & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
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& 8 pounds & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\
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\newsection{Rind}{3}
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& Salting & 1 tablespoon & & \gray & & & \_
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& Air Dryig & 24 hours & & \gray & & & Flip once. \_
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& Ripening & 2 - 6 weeks & & \ftemp{50} - \ftemp{55} & & & In ripening box. \\
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\section{Rind}{3}
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\cheeseStepNoTemp{Salting }{1 tablespoon}{ }
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\cheeseStepNoTemp{Air Drying}{24 hours }{Flip once.}
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\cheeseStepTemp{Ripening}{2 - 6 weeks}{\ftemp{50} - \ftemp{55}}{In ripening box.}
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\end{cheese}
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\end{document}
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