Then cheesemakers can look at their rennet to determine how much to use.
Additionally, I take this chance to combine together the various gel
development arguments into one function call.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
Let cheesemakers fill in the amount of culture they actually use, rather
than needing to recompile with different values when changing the amount
of milk.
Additionally, mark that this field is optional for raw milk.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
While Calcium Chloride is useful, I haven't actually touched the stuff
in years. In general, if you're buying good milk then you shouldn't
need to add any CaCl for the milk to gel.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
My goal is to have generic worksheets for any amount of milk, so clear
this box so users can fill it in on their own.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
I needed to change a few commands in cheese.sty to take extra arguments,
so this patch also updates cheddar and gouda.
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
These rows are duplicated across all of my cheeses, with only a few
differences. Let's just pass the differences as arguments so we can
control formatting from a single place.
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
These rows are duplicated across just about all of my cheeses, so let's
use a standard definition that only needs to be modified in a single
place.
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This patch also adds the "cheese" environment which sets up the standard
header-form that all cheeses use.
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
Anna Schumaker
Anna Schumaker