Compare commits
20 Commits
Author | SHA1 | Date |
---|---|---|
Anna Schumaker | 1e4ca0b5a1 | |
Anna Schumaker | 445d185ce9 | |
Anna Schumaker | 160ad2649c | |
Anna Schumaker | 736b16f7eb | |
Anna Schumaker | c7f8ca985b | |
Anna Schumaker | 7114c629ca | |
Anna Schumaker | 218e81c339 | |
Anna Schumaker | 84e7c9ee07 | |
Anna Schumaker | ba2b381cab | |
Anna Schumaker | 05b806c72b | |
Anna Schumaker | 6e14cd45c9 | |
Anna Schumaker | 17376cd217 | |
Anna Schumaker | c9818102b5 | |
Anna Schumaker | c87eaca6ea | |
Anna Schumaker | 6d92e2e9ff | |
Anna Schumaker | 5877649a26 | |
Anna Schumaker | a6394a358d | |
Anna Schumaker | 142dca64ba | |
Anna Schumaker | ae299e03e8 | |
Anna Schumaker | c62bd2ade6 |
15
Makefile
15
Makefile
|
@ -1,14 +1,17 @@
|
|||
|
||||
TEX = latexmk -recorder -pdf
|
||||
OUTPUT = build
|
||||
TEX = latexmk --output-directory=$(OUTPUT)/
|
||||
SOURCES := $(shell find -name '*.tex' | sort)
|
||||
PDFS := $(shell find -name '*.tex' | sed 's/.tex$$/.pdf/' | sort)
|
||||
|
||||
%.pdf: %.tex
|
||||
$(TEX) $<
|
||||
|
||||
cheese:
|
||||
$(TEX) -outdir=cheese/ *.tex
|
||||
pdfjoin -o cheese.pdf cheese/*.pdf
|
||||
$(TEX) -recorder -pdf $(SOURCES)
|
||||
cp build/*.pdf .
|
||||
pdfjoin -o worksheets.pdf $(PDFS)
|
||||
|
||||
clean:
|
||||
latexmk -C
|
||||
rm -r cheese/
|
||||
rm cheese.pdf
|
||||
rm *.pdf
|
||||
rm -r $(OUTPUT)/
|
||||
|
|
61
asiago.tex
61
asiago.tex
|
@ -1,37 +1,18 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=3pt]{cheese}
|
||||
|
||||
%\def\gallons{2 gallons}
|
||||
%\def\cacl{\half teaspoon}
|
||||
%\def\starter{\quarter teaspoon}
|
||||
%\def\rennet{\half teaspoon}
|
||||
%\def\press{6 hours}
|
||||
%\def\brining{12 hours}
|
||||
%\def\drying{8 hours}
|
||||
|
||||
\def\gallons{4 gallons}
|
||||
\def\cacl{1 teaspoon}
|
||||
\def\starter{\half teaspoon}
|
||||
\def\rennet{\threequarter teaspoon}
|
||||
\def\press{14 hours}
|
||||
\def\brining{24 hours}
|
||||
\def\drying {12 hours}
|
||||
\documentclass[rowheight=5pt]{cheese}
|
||||
|
||||
\cheeseName{Asiago}
|
||||
\cheeseMilk{\gallons}
|
||||
\cheeseCaCl{\cacl}
|
||||
\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
|
||||
\cheeseCulture{Thermophilic}{Single dose}{85}
|
||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
|
||||
\cheeseRipening{45 minutes}{92}
|
||||
\cheeseRennet{\rennet}
|
||||
\cheeseSetting{1 hour}
|
||||
\cheeseFlocculation{2 - 2.5}
|
||||
\cheeseRennet{Single dose}{1 hour}{2 - 2.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{7}
|
||||
\section{Curd Processing}{8}
|
||||
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Cooking 1 }{40 minutes }{\gray }{Stir constantly.}
|
||||
|
@ -39,34 +20,18 @@
|
|||
\cheeseStepTemp{Cooking 2 }{45 minutes }{\gray }{Stir constantly.}
|
||||
\cheeseStepTemp{Resting 3 }{20 minutes }{\ftemp{118}}{ }
|
||||
\cheeseStepNoTemp{Draining}{All the whey }{Keep curds in pot.}
|
||||
|
||||
|
||||
% 2 gallon Forming section
|
||||
%\cheeseStepNoTemp{Molding 1 }{Half of curds}{ }
|
||||
%\cheeseStepNoTemp{Draining }{5 minutes }{ }
|
||||
%\cheeseStepNoTemp{Compacting }{\gray }{Use cheese press to even out curds.}
|
||||
%\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
|
||||
%\cheeseStepNoTemp{Molding 2 }{Rest of curds}{ }
|
||||
|
||||
% 4 gallon forming section
|
||||
\section{Forming}{5}
|
||||
\cheeseStepNoTemp{Molding 1 }{\third of curds}{Even out curds.}
|
||||
\cheeseStepNoTemp{Peppercorns 1}{1\half teaspoons}{Sprinkle over compressed curds.}
|
||||
\cheeseStepNoTemp{Molding 2 }{\third of curds}{Even out curds.}
|
||||
\cheeseStepNoTemp{Peppercorns 2}{1\half teaspoons}{Sprinkle over compressed curds.}
|
||||
\cheeseStepNoTemp{Molding 3 }{Rest of curds}{ }
|
||||
|
||||
\cheeseStepNoTemp{Peppercorns}{ }{\threequarter teaspoons / gallon.}
|
||||
|
||||
\section{Pressing}{3}
|
||||
\cheeseStepNoTemp{8 pounds}{1 hour}{ }
|
||||
\cheeseStepNoTemp{8 pounds}{\press}{ }
|
||||
\cheeseStepNoTemp{8 pounds}{1 hour}{Remove cheesecloth for smooth rind.}
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. }
|
||||
\cheeseStepNoTemp{ }{6 hours}{4 pounds / gallon. }
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth for smooth rind.}
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Brining }{\brining}{Room}{Flip once.}
|
||||
\cheeseStepTemp{Air Drying}{\drying }{Room}{Flip at least once.}
|
||||
\cheeseStepNoTemp{Ripening}{1 week}{Flip daily.}
|
||||
\cheeseStepNoTemp{Aging }{3 - 52 weeks}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
|
||||
\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
|
||||
\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
|
||||
\cheeseStepNoTemp{Aging }{3 - 52 weeks}
|
||||
{Brush with \simplebrine twice a week for first 3 weeks.}
|
||||
|
||||
\end{cheese}
|
||||
|
|
20
brick.tex
20
brick.tex
|
@ -4,13 +4,9 @@
|
|||
\documentclass[rowheight=8pt]{cheese}
|
||||
|
||||
\cheeseName{American Brick}
|
||||
\cheeseMilk{2 gallons}
|
||||
\cheeseCaCl{\half teaspoon}
|
||||
\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{\packettsp.}
|
||||
\cheeseCulture{Mesophilic}{Double dose}{83}
|
||||
\cheeseRipening{15 minutes}{88}
|
||||
\cheeseRennet{\half teaspoon}
|
||||
\cheeseSetting{45 minutes}
|
||||
\cheeseFlocculation{3 - 3.5}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -24,14 +20,14 @@
|
|||
\cheeseStepTemp{Resting 3}{5 minutes }{\gray }{ }
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{5 pounds }{15 minutes}{ }
|
||||
\cheeseStepNoTemp{10 pounds}{12 hours }{ }
|
||||
\cheeseStepNoTemp{ }{15 minutes}{2.5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{5 pounds / gallon. }
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Brining }{2 hours }{Room}{ }
|
||||
\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepNoTemp{Aging }{4 months}{Turn once each week.}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
|
||||
\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepNoTemp{Aging }{4 months}{Turn once each week.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
||||
|
|
48
cheddar.tex
48
cheddar.tex
|
@ -3,34 +3,12 @@
|
|||
%
|
||||
\documentclass[rowheight=3pt]{cheese}
|
||||
|
||||
%\def\gallons{2 gallons}
|
||||
%\def\cacl{\half teaspoon}
|
||||
%\def\starter{1 packet}
|
||||
%\def\orange{4 drops}
|
||||
%\def\rennet{\half teaspoon}
|
||||
%\def\weightOne{10 pounds}
|
||||
%\def\weightTwo{40 pounds}
|
||||
%\def\weightThree{50 pounds}
|
||||
|
||||
\def\gallons{4 gallons}
|
||||
\def\cacl{1 teaspoon}
|
||||
\def\starter{1 packets}
|
||||
\def\orange{8 drops}
|
||||
\def\rennet{\threequarter teaspoon}
|
||||
\def\weightOne{20 pounds}
|
||||
\def\weightTwo{80 pounds}
|
||||
\def\weightThree{100 pounds}
|
||||
|
||||
\cheeseName{Cheddar}
|
||||
\cheeseMilk{\gallons}
|
||||
\cheeseCaCl{\cacl}
|
||||
\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
|
||||
\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
|
||||
\cheeseRipening{45 minutes}{92}
|
||||
\cheeseColor{\orange}
|
||||
\cheeseRennet{\rennet}
|
||||
\cheeseSetting{45 minutes}
|
||||
\cheeseFlocculation{3 - 3.5}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{81}
|
||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
|
||||
\cheeseRipening{45 minutes}{86}
|
||||
\cheeseColor
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -49,17 +27,17 @@
|
|||
\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 }{ }
|
||||
\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon.}
|
||||
|
||||
\section{Pressing}{3}
|
||||
\cheeseStepNoTemp{\weightOne }{16 minutes}{ }
|
||||
\cheeseStepNoTemp{\weightTwo }{12 hours }{ }
|
||||
\cheeseStepNoTemp{\weightThree}{24 hours }{ }
|
||||
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{20 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{24 hours }{25 pounds / gallon.}
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp {Air Drying}{2 - 5 days}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{ }{ }
|
||||
\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
|
||||
\section{Rind}{3}
|
||||
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
|
||||
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
|
||||
\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
||||
|
|
66
cheese.cls
66
cheese.cls
|
@ -34,8 +34,7 @@
|
|||
% Make reusable messages for the notes section
|
||||
\newcommand{\diluted} {Diluted in \quarter cup distilled water}
|
||||
\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
|
||||
\newcommand{\packettsp} {1 packet = \quarter teaspoon}
|
||||
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
|
||||
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water or whey.}}
|
||||
\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
|
||||
|
||||
% Are we using cheese color or a secondary culture?
|
||||
|
@ -49,44 +48,41 @@
|
|||
|
||||
% Macros for setting cheese variables
|
||||
\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
|
||||
\newcommand{\cheeseMilk}[1]{\def\cheese@milk{#1}}
|
||||
\newcommand{\cheeseCaCl}[1]{\def\cheese@CaCl{#1}}
|
||||
\newcommand{\cheeseCulture}[4]
|
||||
\newcommand{\cheeseCulture}[3]
|
||||
{
|
||||
\def\cheese@culture{#1}
|
||||
\def\cheese@cultureAmt{#2}
|
||||
\def\cheese@cultureTemp{\ftemp{#3}}
|
||||
\def\cheese@cultureNote{#4}
|
||||
\def\cheese@cultureAmount{#2}
|
||||
}
|
||||
\newcommand{\cheeseSecondary}[4]
|
||||
\newcommand{\cheeseSecondary}[3]
|
||||
{
|
||||
\secondarytrue
|
||||
\def\cheese@secondary{#1}
|
||||
\def\cheese@secondaryAmt{#2}
|
||||
\def\cheese@secondaryTemp{\ftemp{#3}}
|
||||
\def\cheese@secondaryNote{#4}
|
||||
\def\cheese@secondaryAmount{#2}
|
||||
\stepcounter{cheese@acid}
|
||||
}
|
||||
\newcommand{\cheeseRipening}[2]
|
||||
{
|
||||
\def\cheese@ripening{#1}
|
||||
\def\cheese@ripeningTemp{\ftemp{#2}}
|
||||
\def\cheese@ripening{#1/\ftemp{#2}}
|
||||
}
|
||||
\newcommand{\cheeseColor}[1]
|
||||
\newcommand{\cheeseColor}
|
||||
{
|
||||
\colortrue
|
||||
\def\cheese@color{#1}
|
||||
\stepcounter{cheese@acid}
|
||||
}
|
||||
\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
|
||||
\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
|
||||
\newcommand{\cheeseFlocculation}[1]{\def\cheese@flocculation{#1}}
|
||||
\newcommand{\cheeseRennet}[3]
|
||||
{
|
||||
\def\cheese@rennet{#1}
|
||||
\def\cheese@setting{#2}
|
||||
\def\cheese@flocculation{#3}
|
||||
}
|
||||
|
||||
\renewcommand{\_}{ \\ \hhline{|~*{7}{|-}|}}
|
||||
\renewcommand{\_}{ \\ \hhline{|~*{6}{|-}|}}
|
||||
|
||||
\newcommand{\cheeseStep}[5] { & #1 & #2 & & #3 & #4 & & #5 \_ }
|
||||
\newcommand{\cheeseStepTemp}[4] { & #1 & #2 & & #3 & & & #4 \_ }
|
||||
\newcommand{\cheeseStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & & #3 \_ }
|
||||
\newcommand{\cheeseStep}[5] { & #1 & #2 & & #3 & #4 & #5 \_ }
|
||||
\newcommand{\cheeseStepTemp}[4] { & #1 & #2 & & #3 & & #4 \_ }
|
||||
\newcommand{\cheeseStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & #3 \_ }
|
||||
|
||||
% Create some useful table formatting macros
|
||||
\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
|
||||
|
@ -120,33 +116,33 @@
|
|||
{
|
||||
\setlength{\tabcolsep}{3pt}
|
||||
\setlength{\extrarowheight}{\cheese@rowheight}
|
||||
\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
|
||||
\tabularx{\textwidth}{ 'c'c|C|C|C|C|X' }
|
||||
\thickline
|
||||
\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
|
||||
& \tbhead{Goal Temp} & \tbhead{Actual Temp}
|
||||
& \tbhead{\ pH\ } & \tbhead{Comments And Notes} \\
|
||||
& \tbhead{Comments And Notes} \\
|
||||
|
||||
\section{Setup}{4}
|
||||
\cheeseStepTemp{Prepare Milk }{\cheese@milk}{\gray}{ }
|
||||
\cheeseStepNoTemp{Calcium Chloride}{\cheese@CaCl}{(Optional) \diluted.}
|
||||
\cheeseStepNoTemp{Begin Heating }{ }{ }
|
||||
\section{Setup}{3}
|
||||
\cheeseStepTemp{Prepare Milk }{ }{\gray}{ }
|
||||
\cheeseStepNoTemp{Begin Heating }{ }{ }
|
||||
\cheeseStepTemp{Remove from Heat}{\gray}{ }
|
||||
|
||||
\section{Acid}{\thecheese@acid}
|
||||
\cheeseStepTemp{\cheese@culture }{\cheese@cultureAmt}
|
||||
{\cheese@cultureTemp}{\cheese@cultureNote}
|
||||
\cheeseStepTemp{\cheese@culture}{ }{\cheese@cultureTemp}
|
||||
{(Optional for raw milk) \cheese@cultureAmount.}
|
||||
\ifsecondary
|
||||
\cheeseStepTemp{\cheese@secondary }{\cheese@secondaryAmt}
|
||||
{\cheese@secondaryTemp}{\cheese@secondaryNote}
|
||||
\cheeseStepTemp{\cheese@secondary}{ }{\cheese@secondaryTemp}
|
||||
{\cheese@secondaryAmount.}
|
||||
\fi
|
||||
\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
|
||||
\cheeseStepTemp{Ripening}{ }{ }
|
||||
{Natural: 1 hour/\ftemp{90}, \cheese@culture: \cheese@ripening.}
|
||||
\ifcolor
|
||||
\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
|
||||
\cheeseStepNoTemp{Cheese Color}{ }{(Optional) Follow directions on bottle.}
|
||||
\fi
|
||||
|
||||
\section{Gel Devel}{4}
|
||||
\cheeseStepTemp{Rennet }{\cheese@rennet }{\gray}{\diluted. Stir 1 minute.}
|
||||
\cheeseStepNoTemp{Setting }{\cheese@setting}{ }
|
||||
\cheeseStepTemp{Rennet }{ }{\gray}{\cheese@rennet. Stir 1 minute.}
|
||||
\cheeseStepNoTemp{Setting }{ }{Natural: 1 hour, \cheese@culture: \cheese@setting.}
|
||||
\cheeseStepNoTemp{Onset of Flocculation}{\cheese@flocculation}{ }
|
||||
\cheeseStepNoTemp{Clean Break}{\gray}{ }
|
||||
}
|
||||
|
|
45
colby.tex
45
colby.tex
|
@ -3,31 +3,11 @@
|
|||
%
|
||||
\documentclass[rowheight=5pt]{cheese}
|
||||
|
||||
\def\gallons{2 gallons}
|
||||
\def\cacl{\half teaspoon}
|
||||
\def\starter{\quarter teaspoon}
|
||||
\def\orange{10 drops}
|
||||
\def\rennet{\half teaspoon}
|
||||
\def\washing{14 cups}
|
||||
\def\brining{8 hours}
|
||||
|
||||
%\def\gallons{4 gallons}
|
||||
%\def\cacl{\half teaspoon}
|
||||
%\def\starter{\half teaspoon}
|
||||
%\def\orange{20 drops}
|
||||
%\def\rennet{\threequarter teaspoon}
|
||||
%\def\washing{28 cups}
|
||||
%\def\brining{16 hours}
|
||||
|
||||
\cheeseName{Colby}
|
||||
\cheeseMilk{\gallons}
|
||||
\cheeseCaCl{\cacl}
|
||||
\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{81}
|
||||
\cheeseRipening{1 hour}{86}
|
||||
\cheeseColor{\orange}
|
||||
\cheeseRennet{\rennet}
|
||||
\cheeseSetting{45 minutes}
|
||||
\cheeseFlocculation{3 - 3.5}
|
||||
\cheeseColor
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -37,22 +17,23 @@
|
|||
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Cooking }{50 minutes }{\gray }{Stir constantly.}
|
||||
\cheeseStepTemp{Resting 2 }{15 minutes }{\ftemp{104}}{ }
|
||||
\cheeseStepTemp{Draining 1}{\washing }{\gray }{ }
|
||||
\cheeseStepTemp{Washing }{\washing }{\gray }{\wash{104}.}
|
||||
\cheeseStepTemp{Draining 1}{ }{\gray }{7 cups / gallon.}
|
||||
\cheeseStepTemp{Washing }{ }{\gray }{7 cups / gallon at \ftemp{104}.}
|
||||
\cheeseStepTemp{Stirring }{2 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Resting 3 }{10 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Draining 2}{All whey }{\gray }{ }
|
||||
\cheeseStepTemp{Sitting }{5 minutes }{\gray }{ }
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{5 pounds}{1 hour}{ }
|
||||
\cheeseStepNoTemp{12 hours}{12 hours}{ }
|
||||
\section{Press}{3}
|
||||
\cheeseStepNoTemp{ }{1 hour }{2.5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon. }
|
||||
\cheeseStepNoTemp{ }{1 hour }{6 pounds / gallon. Remove cheesecloth.}
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Brining }{\brining}{Room}{ }
|
||||
\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
|
||||
\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
||||
|
|
19
gouda.tex
19
gouda.tex
|
@ -4,14 +4,10 @@
|
|||
\documentclass[rowheight=3pt]{cheese}
|
||||
|
||||
\cheeseName{Gouda}
|
||||
\cheeseMilk{2 gallons}
|
||||
\cheeseCaCl{\half teaspoon}
|
||||
\cheeseCulture{MM100}{\quarter teaspoon}{83}{\packettsp.}
|
||||
\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{83}{(Optional)}
|
||||
\cheeseCulture{MM100}{Single dose}{83}
|
||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
|
||||
\cheeseRipening{45 minutes}{88}
|
||||
\cheeseRennet{\half teaspoon}
|
||||
\cheeseSetting{45 minutes}
|
||||
\cheeseFlocculation{3 - 3.5}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -35,11 +31,10 @@
|
|||
\cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }
|
||||
|
||||
\section{Rind}{5}
|
||||
\cheeseStepTemp{Brining }{8 hours }{Room }{ }
|
||||
\cheeseStepTemp{Air Drying}{1 - 2 days }{Room }{Turn twice daily.}
|
||||
\cheeseStepTemp{Ripening }{1 week }{\ftemp{50}}{In ripening box, turning daily.}
|
||||
\cheeseStepTemp{Waxing }{\gray }{\gray }{ }
|
||||
\cheeseStepTemp{Aging }{3 - 9 months}{\ftemp{50}}{Turn 3 - 4 times each week}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room }{1 tablespoon / gallon.}
|
||||
\cheeseStepTemp{Air Drying }{1 - 2 days }{Room }{Turn twice daily.}
|
||||
\cheeseStepTemp{Ripening }{1 week }{\ftemp{50}}{In ripening box, turning daily.}
|
||||
\cheeseStepTemp{Aging }{3 - 9 months}{\ftemp{50}}{Brush with \simplebrine twice a week for one month.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
||||
|
|
25
gruyere.tex
25
gruyere.tex
|
@ -4,14 +4,10 @@
|
|||
\documentclass[rowheight=6pt]{cheese}
|
||||
|
||||
\cheeseName{Gru\'{y}ere}
|
||||
\cheeseMilk{2 gallons}
|
||||
\cheeseCaCl{\half teaspoon}
|
||||
\cheeseCulture{Thermo C}{\half teaspoon}{85}{\packettsp.}
|
||||
\cheeseSecondary{FLAV 54}{\sixteenth\ -\ \eighth tsp.}{81}{(Optional)}
|
||||
\cheeseCulture{Thermophilic}{Single dose}{85}
|
||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
|
||||
\cheeseRipening{30 minutes}{90}
|
||||
\cheeseRennet{\half teaspoon}
|
||||
\cheeseSetting{40 minutes}
|
||||
\cheeseFlocculation{2.5}
|
||||
\cheeseRennet{Single dose}{40 minutes}{2.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -25,15 +21,16 @@
|
|||
\cheeseStepNoTemp{Molding }{8 inch tomme }{ }
|
||||
\cheeseStepNoTemp{Resting 3}{5 minutes }{ }
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{8 pounds }{1 hour }{ }
|
||||
\cheeseStepNoTemp{10 pounds}{12 hours}{ }
|
||||
\section{Press}{3}
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{1 hour }{5 pounds / gallon. }
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Brining }{12 hours}{Room }{Flip once. }
|
||||
\cheeseStepTemp{Air Drying}{8 hours }{Room }{Flip once. }
|
||||
\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
|
||||
\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room }{1 tablespoon / gallon. }
|
||||
\cheeseStepTemp{Air Drying }{8 hours }{Room }{Flip once. }
|
||||
\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
|
||||
\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
|
||||
{Brush with \simplebrine twice a week for first 3 weeks.}
|
||||
|
||||
\end{cheese}
|
||||
|
|
|
@ -3,37 +3,15 @@
|
|||
%
|
||||
\documentclass[rowheight=4pt]{cheese}
|
||||
|
||||
%\def\gallons{2 gallons}
|
||||
%\def\cacl{\half teaspoon}
|
||||
%\def\starter{\half teaspoon}
|
||||
%\def\orange{8 drops}
|
||||
%\def\rennet{\half teaspoon}
|
||||
%\def\salt{1 tablespoon}
|
||||
%\def\whiskeyOne{\quarter cup}
|
||||
%\def\whiskeyTwo{1\threequarter cups}
|
||||
%\def\weightOne{10 pounds}
|
||||
%\def\weightTwo{15 pounds}
|
||||
|
||||
\def\gallons{4 gallons}
|
||||
\def\cacl{1 teaspoon}
|
||||
\def\starter{1 teaspoon}
|
||||
\def\orange{16 drops}
|
||||
\def\rennet{\threequarter teaspoon}
|
||||
\def\salt{2 tablespoons}
|
||||
\def\whiskeyOne{\half cup}
|
||||
\def\whiskeyTwo{3\half cups}
|
||||
\def\weightOne{20 pounds}
|
||||
\def\weightTwo{30 pounds}
|
||||
|
||||
\cheeseName{Irish Cheddar}
|
||||
\cheeseMilk{\gallons}
|
||||
\cheeseCaCl{\cacl}
|
||||
\cheeseCulture{Mesophilic Starter}{\starter}{83}{ }
|
||||
\cheeseCulture{Mesophilic}{Single dose}{83}
|
||||
\cheeseRipening{45 minutes}{88}
|
||||
\cheeseColor{\orange}
|
||||
\cheeseRennet{\rennet}
|
||||
\cheeseSetting{45 minutes}
|
||||
\cheeseFlocculation{3 - 3.5}
|
||||
\cheeseColor
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -51,15 +29,15 @@
|
|||
\cheeseStepNoTemp{Dripping }{10 minutes }{Place colander into pot.}
|
||||
\cheeseStepNoTemp{Flipping slab}{1 hour }{Every 15 minutes. }
|
||||
\cheeseStepNoTemp{Milling }{1 inch strips}{Put strips in a bowl. }
|
||||
\cheeseStepNoTemp{Salting }{\salt }{ }
|
||||
\cheeseStepNoTemp{Whiskey }{\whiskeyOne }{Toss gently with hands. }
|
||||
\cheeseStepNoTemp{Salting }{ }{\half tablespoon / gallon.}
|
||||
\cheeseStepNoTemp{Whiskey }{ }{\quarter cup / gallon. Toss gently with hands.}
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{\weightOne}{1 hour }{ }
|
||||
\cheeseStepNoTemp{\weightTwo}{12 hours}{ }
|
||||
\cheeseStepNoTemp{ }{1 hour }{5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours}{7.5 pounds / gallon.}
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp {Soaking }{8 hours }{Room}{\whiskeyTwo { whiskey.}}
|
||||
\cheeseStepTemp {Soaking }{8 hours }{Room}{\threequarter cups whiskey / gallon.}
|
||||
\cheeseStepTemp {Air Drying}{1 - 2 days}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepTemp {Aging }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }
|
||||
|
|
21
jack.tex
21
jack.tex
|
@ -4,13 +4,9 @@
|
|||
\documentclass[rowheight=6pt]{cheese}
|
||||
|
||||
\cheeseName{Jack}
|
||||
\cheeseMilk{2 gallons}
|
||||
\cheeseCaCl{\half teaspoon}
|
||||
\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{80}
|
||||
\cheeseRipening{1 hour}{86}
|
||||
\cheeseRennet{\half teaspoon}
|
||||
\cheeseSetting{45 minutes}
|
||||
\cheeseFlocculation{3.5}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -22,16 +18,15 @@
|
|||
\cheeseStepTemp{Resting 2 }{30 minutes }{\ftemp{102}}{ }
|
||||
\cheeseStepTemp{Draining 1}{To curd level}{\gray}{ }
|
||||
\cheeseStepTemp{Stirring }{20 minutes }{\gray}{Or until curds are matted.}
|
||||
\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.}
|
||||
\cheeseStepNoTemp{Resting 3 }{5 minutes }{ }
|
||||
\cheeseStepNoTemp{Salting }{1 tablespoon}{Mix thoroughly with hands.}
|
||||
\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.}
|
||||
\cheeseStepNoTemp{Resting 3 }{5 minutes }{ }
|
||||
\cheeseStepNoTemp{Salting }{ }
|
||||
{\half tablespoon / gallon. Mix thoroughly with hands.}
|
||||
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{Forming }{\gray }
|
||||
{Roll curds into a ball and tie ends of cheesecloth together.}
|
||||
\cheeseStepNoTemp{8 pounds}{6 - 8 hours}
|
||||
{Sandwiched between cutting boards with knot on top.}
|
||||
\cheeseStepNoTemp{ }{5 - 7 hours}{4 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth.}
|
||||
|
||||
\section{Rind}{3}
|
||||
\cheeseStepNoTemp{Salting }{1 tablespoon}{ }
|
||||
|
|
|
@ -4,13 +4,9 @@
|
|||
\documentclass[rowheight=10pt]{cheese}
|
||||
|
||||
\cheeseName{Queso Fresco}
|
||||
\cheeseMilk{2 gallons}
|
||||
\cheeseCaCl{\half teaspoon}
|
||||
\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{85}
|
||||
\cheeseRipening{30 minutes}{90}
|
||||
\cheeseRennet{\quarter teaspoon}
|
||||
\cheeseSetting{45 minutes}
|
||||
\cheeseFlocculation{3 - 3.5}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
@ -20,12 +16,12 @@
|
|||
\cheeseStepTemp{Resting }{10 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Cooking }{20 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Settling }{5 minutes }{\ftemp{95}}{ }
|
||||
\cheeseStepNoTemp{Draining}{All whey }{Catch curds in a colander.}
|
||||
\cheeseStepNoTemp{Salting }{2 tablespoons}{ }
|
||||
\cheeseStepNoTemp{Draining}{All whey}{Catch curds in a colander.}
|
||||
\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon. }
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{8 pounds}{5 hours}{ }
|
||||
\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth.}
|
||||
\cheeseStepNoTemp{ }{5 hours}{4 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 ponuds / gallon. Remove cheesecloth.}
|
||||
|
||||
\section{Store}{1}
|
||||
\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}
|
||||
|
|
|
@ -0,0 +1,42 @@
|
|||
%
|
||||
% Copyright 2017 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=5pt]{cheese}
|
||||
|
||||
\cheeseName{Yorkshire}
|
||||
\cheeseCulture{Mesophilic}{Half dose}{86}
|
||||
\cheeseRipening{60 minutes}{86}
|
||||
\cheeseRennet{Half dose}{45 minutes}
|
||||
|
||||
\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{6}
|
||||
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Stirring 1}{30 minutes }{\gray }{Stir gently every 3 - 5 minutes.}
|
||||
\cheeseStepTemp{Stirring 2}{90 minutes }{\tempRange}{Slow stir.}
|
||||
\cheeseStepTemp{Settling }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Draining }{All whey }{\gray }{Into colander lined with cheesecloth.}
|
||||
|
||||
\section{Bundling}{5}
|
||||
\cheeseStepTemp {Consolidating }{30 minutes }{\tempRange}{Tie cheesecloth and turn over onto knot.}
|
||||
\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.}
|
||||
\cheeseStepTemp {Halving Blocks }{2 hours }{\tempRange}{Every 30 minutes. Return to cheesecloth afterwards.}
|
||||
\cheeseStepNoTemp{Salting 1 }{ }{1\quarter teaspoons / gallon. Mix well.}
|
||||
\cheeseStepNoTemp{Salting 2 }{ }{1\quarter teaspoons / gallon. Mix well.}
|
||||
|
||||
\section{Pressing}{3}
|
||||
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{10 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{25 pounds / gallon.}
|
||||
|
||||
\section{Rind}{3}
|
||||
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
|
||||
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
|
||||
\cheeseStepTemp {Aging }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ }
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
Loading…
Reference in New Issue