Asiago: Add options for a 4 gallon batch
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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asiago.tex
54
asiago.tex
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@ -3,12 +3,28 @@
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%
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\documentclass[rowheight=3pt]{cheese}
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%\def\gallons{2 gallons}
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%\def\cacl{\half teaspoon}
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%\def\starter{\quarter teaspoon}
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%\def\rennet{\half teaspoon}
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%\def\press{6 hours}
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%\def\brining{12 hours}
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%\def\drying{8 hours}
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\def\gallons{4 gallons}
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\def\cacl{1 teaspoon}
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\def\starter{\half teaspoon}
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\def\rennet{\threequarter teaspoon}
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\def\press{14 hours}
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\def\brining{24 hours}
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\def\drying {12 hours}
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\cheeseName{Asiago}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Thermophilic Starter}{\half teaspoon}{85}{\packettsp.}
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\cheeseMilk{\gallons}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
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\cheeseRipening{45 minutes}{92}
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\cheeseRennet{\half teaspoon}
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\cheeseRennet{\rennet}
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\cheeseSetting{1 hour}
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\cheeseFlocculation{2 - 2.5}
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@ -24,21 +40,31 @@
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\cheeseStepTemp{Resting 3 }{20 minutes }{\ftemp{118}}{ }
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\cheeseStepNoTemp{Draining}{All the whey }{Keep curds in pot.}
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% 2 gallon Forming section
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%\cheeseStepNoTemp{Molding 1 }{Half of curds}{ }
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%\cheeseStepNoTemp{Draining }{5 minutes }{ }
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%\cheeseStepNoTemp{Compacting }{\gray }{Use cheese press to even out curds.}
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%\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
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%\cheeseStepNoTemp{Molding 2 }{Rest of curds}{ }
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% 4 gallon forming section
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\section{Forming}{5}
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\cheeseStepNoTemp{Molding 1 }{Half of curds}{ }
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\cheeseStepNoTemp{Draining }{5 minutes }{ }
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\cheeseStepNoTemp{Compacting }{\gray }{Use cheese press to even out curds.}
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\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
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\cheeseStepNoTemp{Molding 2 }{Rest of curds}{ }
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\cheeseStepNoTemp{Molding 1 }{\third of curds}{Even out curds.}
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\cheeseStepNoTemp{Peppercorns 1}{1\half teaspoons}{Sprinkle over compressed curds.}
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\cheeseStepNoTemp{Molding 2 }{\third of curds}{Even out curds.}
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\cheeseStepNoTemp{Peppercorns 2}{1\half teaspoons}{Sprinkle over compressed curds.}
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\cheeseStepNoTemp{Molding 3 }{Rest of curds}{ }
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\section{Pressing}{3}
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\cheeseStepNoTemp{8 pounds}{1 hour }{ }
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\cheeseStepNoTemp{8 pounds}{6 hours}{ }
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\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth for smooth rind.}
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\cheeseStepNoTemp{8 pounds}{1 hour}{ }
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\cheeseStepNoTemp{8 pounds}{\press}{ }
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\cheeseStepNoTemp{8 pounds}{1 hour}{Remove cheesecloth for smooth rind.}
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\section{Rind}{4}
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\cheeseStepTemp{Brining }{12 hours}{Room}{Flip once.}
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\cheeseStepTemp{Air Drying}{8 hours }{Room}{Flip at least once.}
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\cheeseStepTemp{Brining }{\brining}{Room}{Flip once.}
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\cheeseStepTemp{Air Drying}{\drying }{Room}{Flip at least once.}
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\cheeseStepNoTemp{Ripening}{1 week}{Flip daily.}
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\cheeseStepNoTemp{Aging }{3 - 52 weeks}
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{Brush with \simplebrine twice a week for first 3 weeks.}
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@ -22,6 +22,7 @@
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% Preformat some fractions
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\newcommand{\half} {\(\frac{1}{2}\)}
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\newcommand{\third} {\(\frac{1}{3}\)}
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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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