Cheddar: Update recipe to the new format
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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Anna Schumaker
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68
cheddar.tex
68
cheddar.tex
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@ -1,46 +1,46 @@
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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=3pt]{cheese}
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\cheeseName{Cheddar}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{1 packet}{81}{\packettsp.}
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\cheeseRipening{45 minutes}{92}
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\cheeseColor{4 drops}
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\cheeseRennet{\half teaspoon}
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\cheeseSetting{45 minutes}
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\cheeseFlocculation{3 - 3.5}
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\begin{document}
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\begin{cheese}{Cheddar}{4pt}
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\begin{cheese}
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\StandardCheeseSetupSection
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\section{Curd Processing}{6}
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\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray }{ }
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\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
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\cheeseStepTemp{Cooking }{35 minutes }{\gray }{ }
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\cheeseStepTemp{Stirring}{30 minutes }{\ftemp{100}}{ }
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\cheeseStepTemp{Setting }{20 minutes }{\gray }{ }
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\cheeseStepTemp{Draining}{All whey }{\gray }{Into colander.}
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\newsection{Acid}{3}
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& Mesophilic Starter & 1 packet & & \ftemp{81} & & & 1 packet = \quarter{1} teaspoon. \_
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& Ripening & 45 minutes & & \ftemp{86} & & & \_
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& Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\
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\section{Cheddaring}{6}
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\cheeseStepNoTemp{Dripping }{15 minutes }{Place colander into pot. }
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\cheeseStepNoTemp{Cutting into Slabs}{8 slabs }{ }
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\cheeseStepTemp {Flipping Slabs }{2 hours }{\ftemp{100}}{Every 15 minutes.}
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\cheeseStepNoTemp{Milling }{\half inch cubes}{ }
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\cheeseStepTemp {Stirring }{30 minutes }{\ftemp{100}}{Every 10 minutes.}
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\cheeseStepNoTemp{Salting }{2 tablespoons }{ }
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3 - 3.5}
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\section{Pressing}{3}
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\cheeseStepNoTemp{10 pounds}{15 minutes}{ }
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\cheeseStepNoTemp{40 pounds}{12 hours }{ }
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\cheeseStepNoTemp{50 pounds}{24 hours }{ }
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\newsection{Curd Processing}{6}
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& Cutting & \quarter{1} inch cubes & & \gray & & & \_
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& Resting & 5 minutes & & \gray & & & \_
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& Cooking & 35 minutes & & \gray & & & \_
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& Maintain Temperature & 30 minutes & & \ftemp{100} & & & Stir frequently. \_
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& Setting & 20 minutes & & \gray & & & \_
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& Draining & All whey & & \gray & & & Catch curds in colander. \\
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\newsection{Cheddaring}{6}
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& Dripping & 15 minutes & & \gray & \gray & & Place colander in pot. \_
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& Cutting into Slabs & 8 slabs & & \gray & \gray & & \_
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& Flipping Slabs & 2 hours & & \ftemp{100} & \gray & & Every 15 minutes. \_
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& Milling & \half inch cubes & & \gray & \gray & & \_
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& Stirring & 30 minutes & & \ftemp{100} & \gray & & Every 10 minutes. \_
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& Salting & 2 tablespoons & & \gray & \gray & & \\
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\newsection{Pressing}{3}
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\AddWeight{10 pounds}{15 minutes} \_
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\AddWeight{40 pounds}{12 hours } \_
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\AddWeight{50 pounds}{24 hours } \\
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\newsection{Rind}{3}
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& Air Drying & 2 - 5 days & & Room & \gray & & \_
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& Waxing & \gray & & \gray & \gray & & \_
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& Aging & 3 - 12 months & & \ftemp{50} - \ftemp{55} & \gray & & \\
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\section{Rind}{4}
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\cheeseStepTemp {Air Drying}{2 - 5 days}{Room}{ }
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\cheeseStepNoTemp{Waxing }{ }{ }
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\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
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\end{cheese}
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\end{document}
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16
cheese.cls
16
cheese.cls
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@ -37,6 +37,11 @@
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\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
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\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
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% Are we using cheese color?
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\newif\ifcolor
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\colorfalse
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\def\cheese@acid{2}
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% Macros for setting cheese variables
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\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
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\newcommand{\cheeseMilk}[1]{\def\cheese@milk{#1}}
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@ -53,6 +58,12 @@
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\def\cheese@ripening{#1}
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\def\cheese@ripeningTemp{\ftemp{#2}}
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}
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\newcommand{\cheeseColor}[1]
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{
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\colortrue
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\def\cheese@acid{3}
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\def\cheese@color{#1}
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}
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\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
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\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
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\newcommand{\cheeseFlocculation}[1]{\def\cheese@flocculation{#1}}
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@ -108,10 +119,13 @@
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\cheeseStepNoTemp{Begin Heating }{ }{ }
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\cheeseStepTemp{Remove from Heat}{\gray}{ }
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\section{Acid}{2}
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\section{Acid}{\cheese@acid}
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\cheeseStepTemp{\cheese@culture }{\cheese@cultureAmt}
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{\cheese@cultureTemp}{\cheese@cultureNote}
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\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
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\ifcolor
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\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
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\fi
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\section{Gel Devel}{4}
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\cheeseStepTemp{Rennet }{\cheese@rennet }{\gray}{\diluted. Stir 1 minute.}
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