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>
Colby jack is interesting because it involves making two cheeses at the
same time. I've had to adjust for this by creating a double width table
for tracking Colby and Jack separately, followed by a combined table
once the curds are mixed.
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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>