From e7a56ced9b10f123fdf29b318b367fac1a58ee29 Mon Sep 17 00:00:00 2001 From: Anna Schumaker Date: Sun, 18 Sep 2016 10:19:44 -0400 Subject: [PATCH] Cheddar: Update recipe to the new format Signed-off-by: Anna Schumaker --- cheddar.tex | 68 ++++++++++++++++++++++++++--------------------------- cheese.cls | 16 ++++++++++++- 2 files changed, 49 insertions(+), 35 deletions(-) diff --git a/cheddar.tex b/cheddar.tex index ef749d5..ba0e170 100644 --- a/cheddar.tex +++ b/cheddar.tex @@ -1,46 +1,46 @@ % % Copyright 2016 (c) Anna Schumaker. % -\documentclass[letterpaper]{article} -\usepackage{cheese} +\documentclass[rowheight=3pt]{cheese} + +\cheeseName{Cheddar} +\cheeseMilk{2 gallons} +\cheeseCaCl{\half teaspoon} +\cheeseCulture{Mesophilic Starter}{1 packet}{81}{\packettsp.} +\cheeseRipening{45 minutes}{92} +\cheeseColor{4 drops} +\cheeseRennet{\half teaspoon} +\cheeseSetting{45 minutes} +\cheeseFlocculation{3 - 3.5} \begin{document} -\begin{cheese}{Cheddar}{4pt} +\begin{cheese} -\StandardCheeseSetupSection +\section{Curd Processing}{6} +\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray }{ } +\cheeseStepTemp{Resting }{5 minutes }{\gray }{ } +\cheeseStepTemp{Cooking }{35 minutes }{\gray }{ } +\cheeseStepTemp{Stirring}{30 minutes }{\ftemp{100}}{ } +\cheeseStepTemp{Setting }{20 minutes }{\gray }{ } +\cheeseStepTemp{Draining}{All whey }{\gray }{Into colander.} -\newsection{Acid}{3} - & Mesophilic Starter & 1 packet & & \ftemp{81} & & & 1 packet = \quarter{1} teaspoon. \_ - & Ripening & 45 minutes & & \ftemp{86} & & & \_ - & Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\ +\section{Cheddaring}{6} +\cheeseStepNoTemp{Dripping }{15 minutes }{Place colander into pot. } +\cheeseStepNoTemp{Cutting into Slabs}{8 slabs }{ } +\cheeseStepTemp {Flipping Slabs }{2 hours }{\ftemp{100}}{Every 15 minutes.} +\cheeseStepNoTemp{Milling }{\half inch cubes}{ } +\cheeseStepTemp {Stirring }{30 minutes }{\ftemp{100}}{Every 10 minutes.} +\cheeseStepNoTemp{Salting }{2 tablespoons }{ } -\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3 - 3.5} +\section{Pressing}{3} +\cheeseStepNoTemp{10 pounds}{15 minutes}{ } +\cheeseStepNoTemp{40 pounds}{12 hours }{ } +\cheeseStepNoTemp{50 pounds}{24 hours }{ } -\newsection{Curd Processing}{6} - & Cutting & \quarter{1} inch cubes & & \gray & & & \_ - & Resting & 5 minutes & & \gray & & & \_ - & Cooking & 35 minutes & & \gray & & & \_ - & Maintain Temperature & 30 minutes & & \ftemp{100} & & & Stir frequently. \_ - & Setting & 20 minutes & & \gray & & & \_ - & Draining & All whey & & \gray & & & Catch curds in colander. \\ - -\newsection{Cheddaring}{6} - & Dripping & 15 minutes & & \gray & \gray & & Place colander in pot. \_ - & Cutting into Slabs & 8 slabs & & \gray & \gray & & \_ - & Flipping Slabs & 2 hours & & \ftemp{100} & \gray & & Every 15 minutes. \_ - & Milling & \half inch cubes & & \gray & \gray & & \_ - & Stirring & 30 minutes & & \ftemp{100} & \gray & & Every 10 minutes. \_ - & Salting & 2 tablespoons & & \gray & \gray & & \\ - -\newsection{Pressing}{3} -\AddWeight{10 pounds}{15 minutes} \_ -\AddWeight{40 pounds}{12 hours } \_ -\AddWeight{50 pounds}{24 hours } \\ - -\newsection{Rind}{3} - & Air Drying & 2 - 5 days & & Room & \gray & & \_ - & Waxing & \gray & & \gray & \gray & & \_ - & Aging & 3 - 12 months & & \ftemp{50} - \ftemp{55} & \gray & & \\ +\section{Rind}{4} +\cheeseStepTemp {Air Drying}{2 - 5 days}{Room}{ } +\cheeseStepNoTemp{Waxing }{ }{ } +\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ } \end{cheese} \end{document} diff --git a/cheese.cls b/cheese.cls index 1882003..f9d6364 100644 --- a/cheese.cls +++ b/cheese.cls @@ -37,6 +37,11 @@ \newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}} \newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously} +% Are we using cheese color? +\newif\ifcolor +\colorfalse +\def\cheese@acid{2} + % Macros for setting cheese variables \newcommand{\cheeseName}[1]{\def\cheese@name{#1}} \newcommand{\cheeseMilk}[1]{\def\cheese@milk{#1}} @@ -53,6 +58,12 @@ \def\cheese@ripening{#1} \def\cheese@ripeningTemp{\ftemp{#2}} } +\newcommand{\cheeseColor}[1] +{ + \colortrue + \def\cheese@acid{3} + \def\cheese@color{#1} +} \newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}} \newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}} \newcommand{\cheeseFlocculation}[1]{\def\cheese@flocculation{#1}} @@ -108,10 +119,13 @@ \cheeseStepNoTemp{Begin Heating }{ }{ } \cheeseStepTemp{Remove from Heat}{\gray}{ } - \section{Acid}{2} + \section{Acid}{\cheese@acid} \cheeseStepTemp{\cheese@culture }{\cheese@cultureAmt} {\cheese@cultureTemp}{\cheese@cultureNote} \cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ } + \ifcolor + \cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.} + \fi \section{Gel Devel}{4} \cheeseStepTemp{Rennet }{\cheese@rennet }{\gray}{\diluted. Stir 1 minute.}