43 lines
1.4 KiB
TeX
43 lines
1.4 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=6pt]{cheese}
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\cheeseName{Jack}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
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\cheeseRipening{1 hour}{86}
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\cheeseRennet{\half teaspoon}
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\cheeseSetting{45 minutes}
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\cheeseFlocculation{3.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{9}
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\cheeseStepTemp{Cutting }{\threequarter inch cubes}{\gray}{ }
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\cheeseStepTemp{Resting 1 }{5 minutes }{\gray}{ }
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\cheeseStepTemp{Cooking }{40 minutes }{\gray}{Stir continuously.}
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\cheeseStepTemp{Resting 2 }{30 minutes }{\ftemp{102}}{ }
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\cheeseStepTemp{Draining 1}{To curd level}{\gray}{ }
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\cheeseStepTemp{Stirring }{20 minutes }{\gray}{Or until curds are matted.}
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\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.}
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\cheeseStepNoTemp{Resting 3 }{5 minutes }{ }
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\cheeseStepNoTemp{Salting }{1 tablespoon}{Mix thoroughly with hands.}
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\section{Press}{2}
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\cheeseStepNoTemp{Forming }{\gray }
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{Roll curds into a ball and tie ends of cheesecloth together.}
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\cheeseStepNoTemp{8 pounds}{6 - 8 hours}
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{Sandwiched between cutting boards with knot on top.}
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\section{Rind}{3}
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\cheeseStepNoTemp{Salting }{1 tablespoon}{ }
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\cheeseStepNoTemp{Air Drying}{24 hours }{Flip once.}
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\cheeseStepTemp{Ripening}{2 - 6 weeks}{\ftemp{50} - \ftemp{55}}{In ripening box.}
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\end{cheese}
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\end{document}
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