41 lines
1.7 KiB
TeX
41 lines
1.7 KiB
TeX
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[letterpaper]{article}
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\usepackage{cheese}
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\begin{document}
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\begin{cheese}{Cheddar-Jalapeno Curds}{4pt}
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\StandardCheeseSetupSection
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\newsection{Acid}{2}
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& Mesophilic Starter & \eighth teaspoon & & \ftemp{83} & & & \_
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& Ripening & 45 minutes & & \ftemp{88} & & & \\
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{3 - 3.5}
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\newsection{Curd Processing}{7}
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& Cutting & \half inch cubes & & \gray & & & \_
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& Resting & 5 minutes & & \gray & & & \_
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& Cooking & 30 minutes & & \gray & & & \_
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& Maintain Temperature & 30 minutes & & \ftemp{102} & & & Stir frequently. \_
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& Setting & 15 minutes & & \gray & & & \_
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& Draining & All whey & & \gray & & & Catch curds in colander. \_
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& Dripping & 10 minutes & & \gray & & & Catch whey in pot. \\
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\newsection{Cheddaring}{3}
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& Dripping & 10 minutes & & \gray & \gray & & Place colander and whey in pot. \_
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& Flipping Slab & 1 hours & & \ftemp{102} & \gray & & Every 15 minutes. \_
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& Milling & 2 x \half inch & & \gray & \gray & & \\
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\newsection{Flavoring}{5}
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& Salting 1 & 1 tablespoon & & \gray & \gray & & Mix with hands. \_
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& Drying & 12 - 24 hours & & Room & \gray & & \_
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& Salting 2 & \half teaspoon & & \gray & \gray & & \_
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& Diced Jalapenos & 4oz can & & \gray & \gray & & \_
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& Red Pepper Flakes & \half teaspoon & & \gray & \gray & & \\
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\end{cheese}
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\end{document}1
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