Various fixes for cheeses
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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@ -29,7 +29,7 @@
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\section{Rind}{4}
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\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
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\cheeseStepTemp{Air Drying }{\drying }{Room}{Flip at least once.}
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\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
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\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
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\cheeseStepNoTemp{Aging }{3 - 52 weeks}
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{Brush with \simplebrine twice a week for first 3 weeks.}
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\cheeseStepNoTemp{ }{12 hours }{20 pounds / gallon.}
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\cheeseStepNoTemp{ }{24 hours }{25 pounds / gallon.}
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\section{Rind}{4}
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\section{Rind}{3}
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\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
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\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
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\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
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% Make reusable messages for the notes section
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\newcommand{\diluted} {Diluted in \quarter cup distilled water}
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\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
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\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
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\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water or whey.}}
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\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
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% Are we using cheese color or a secondary culture?
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