66 lines
2.1 KiB
TeX
66 lines
2.1 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=3pt]{cheese}
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%\def\gallons{2 gallons}
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%\def\cacl{\half teaspoon}
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%\def\starter{1 packet}
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%\def\orange{4 drops}
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%\def\rennet{\half teaspoon}
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%\def\weightOne{10 pounds}
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%\def\weightTwo{40 pounds}
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%\def\weightThree{50 pounds}
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\def\gallons{4 gallons}
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\def\cacl{1 teaspoon}
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\def\starter{1 packets}
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\def\orange{8 drops}
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\def\rennet{\threequarter teaspoon}
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\def\weightOne{20 pounds}
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\def\weightTwo{80 pounds}
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\def\weightThree{100 pounds}
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\cheeseName{Cheddar}
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\cheeseMilk{\gallons}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
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\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
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\cheeseRipening{45 minutes}{92}
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\cheeseColor{\orange}
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\cheeseRennet{\rennet}
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\cheeseSetting{45 minutes}
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\cheeseFlocculation{3 - 3.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{6}
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\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray }{ }
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\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
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\cheeseStepTemp{Cooking }{35 minutes }{\gray }{ }
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\cheeseStepTemp{Stirring}{30 minutes }{\ftemp{100}}{ }
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\cheeseStepTemp{Setting }{20 minutes }{\gray }{ }
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\cheeseStepTemp{Draining}{All whey }{\gray }{Into colander.}
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\section{Cheddaring}{6}
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\cheeseStepNoTemp{Dripping }{15 minutes }{Place colander into pot. }
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\cheeseStepNoTemp{Cutting into Slabs}{8 slabs }{ }
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\cheeseStepTemp {Flipping Slabs }{2 hours }{\ftemp{100}}{Every 15 minutes.}
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\cheeseStepNoTemp{Milling }{\half inch cubes}{ }
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\cheeseStepTemp {Stirring }{30 minutes }{\ftemp{100}}{Every 10 minutes.}
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\cheeseStepNoTemp{Salting }{2 tablespoons }{ }
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\section{Pressing}{3}
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\cheeseStepNoTemp{\weightOne }{16 minutes}{ }
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\cheeseStepNoTemp{\weightTwo }{12 hours }{ }
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\cheeseStepNoTemp{\weightThree}{24 hours }{ }
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\section{Rind}{4}
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\cheeseStepTemp {Air Drying}{2 - 5 days}{Room}{ }
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\cheeseStepNoTemp{Waxing }{ }{ }
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\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
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\end{cheese}
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\end{document}
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