38 lines
1.1 KiB
TeX
38 lines
1.1 KiB
TeX
%
|
|
% Copyright 2016 (c) Anna Schumaker.
|
|
%
|
|
\documentclass[rowheight=8pt]{cheese}
|
|
|
|
\cheeseName{American Brick}
|
|
\cheeseMilk{2 gallons}
|
|
\cheeseCaCl{\half teaspoon}
|
|
\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{\packettsp.}
|
|
\cheeseRipening{15 minutes}{88}
|
|
\cheeseRennet{\half teaspoon}
|
|
\cheeseSetting{45 minutes}
|
|
\cheeseFlocculation{3 - 3.5}
|
|
|
|
\begin{document}
|
|
\begin{cheese}
|
|
|
|
\section{Curd Processing}{6}
|
|
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
|
|
\cheeseStepTemp{Resting 1}{5 minutes }{\gray }{ }
|
|
\cheeseStepTemp{Cooking }{45 minutes }{\gray }{Stir constantly.}
|
|
\cheeseStepTemp{Resting 2}{25 minutes }{\ftemp{98}}{ }
|
|
\cheeseStepTemp{Draining }{All whey }{\gray }{ }
|
|
\cheeseStepTemp{Resting 3}{5 minutes }{\gray }{ }
|
|
|
|
\section{Press}{2}
|
|
\cheeseStepNoTemp{5 pounds }{15 minutes}{ }
|
|
\cheeseStepNoTemp{10 pounds}{12 hours }{ }
|
|
|
|
\section{Rind}{4}
|
|
\cheeseStepTemp{Brining }{2 hours }{Room}{ }
|
|
\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
|
|
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
|
\cheeseStepNoTemp{Aging }{4 months}{Turn once each week.}
|
|
|
|
\end{cheese}
|
|
\end{document}
|