42 lines
1.4 KiB
TeX
42 lines
1.4 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=5pt]{cheese}
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\cheeseName{Colby}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{1 packet}{81}{\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 - 3.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{10}
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\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
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\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
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\cheeseStepTemp{Cooking }{50 minutes }{\gray }{Stir constantly.}
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\cheeseStepTemp{Resting 2 }{15 minutes }{\ftemp{104}}{ }
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\cheeseStepTemp{Draining 1}{14 cups }{\gray }{ }
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\cheeseStepTemp{Washing }{14 cups }{\gray }{\wash{104}.}
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\cheeseStepTemp{Stirring }{2 minutes }{\gray }{ }
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\cheeseStepTemp{Resting 3 }{10 minutes }{\gray }{ }
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\cheeseStepTemp{Draining 2}{All whey }{\gray }{ }
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\cheeseStepTemp{Sitting }{5 minutes }{\gray }{ }
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\section{Press}{2}
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\cheeseStepNoTemp{5 pounds}{1 hour}{ }
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\cheeseStepNoTemp{12 hours}{12 hours}{ }
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\section{Rind}{4}
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\cheeseStepTemp{Brining }{8 hours }{Room}{ }
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\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
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\end{cheese}
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\end{document}
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