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