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've been using FLAV54 in various cheeses, so let's add an official way
to record using this culture.
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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>