31 lines
921 B
TeX
31 lines
921 B
TeX
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% Copyright 2016 (c) Anna Schumaker
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%
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\documentclass[rowheight=10pt]{cheese}
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\cheeseName{Queso Fresco}
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\cheeseCulture{Mesophilic}{Single dose}{85}
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\cheeseRipening{30 minutes}{90}
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\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
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\begin{document}
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\begin{cheese}
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\section{Curd Processing}{6}
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\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray}{ }
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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 }{ }{1 tablespoon / gallon. }
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\section{Press}{2}
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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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\end{cheese}
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\end{document}
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