Queso Fresco: Updates for a generic worksheet
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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@ -16,12 +16,12 @@
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\cheeseStepTemp{Resting }{10 minutes }{\gray}{ }
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\cheeseStepTemp{Cooking }{20 minutes }{\gray}{ }
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\cheeseStepTemp{Settling }{5 minutes }{\ftemp{95}}{ }
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\cheeseStepNoTemp{Draining}{All whey }{Catch curds in a colander.}
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\cheeseStepNoTemp{Salting }{2 tablespoons}{ }
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\cheeseStepNoTemp{Draining}{All whey}{Catch curds in a colander.}
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\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon. }
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\section{Press}{2}
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\cheeseStepNoTemp{8 pounds}{5 hours}{ }
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\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth.}
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\cheeseStepNoTemp{ }{5 hours}{4 pounds / gallon.}
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\cheeseStepNoTemp{ }{1 hour }{4 ponuds / gallon. Remove cheesecloth.}
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\section{Store}{1}
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\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}
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