Cheesemaking Worksheets
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 %  % Copyright 2016 (c) Anna Schumaker.  %  \documentclass[letterpaper]{article}  \usepackage{cheese}    \begin{document}  \begin{cheese}{Dry Jack}{3pt}    \StandardCheeseSetupSection    \newsection{Acid}{2}   & Mesophilic Starter & \half teaspoon & & \ftemp{80} & & & \_   & Ripening & 1 hour & & \ftemp{86} & & & \\    \StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}    \newsection{Curd Processing}{9}   & Cutting & \quarter{3} inch cubes & & \gray & & & \_   & Resting 1 & 5 minutes & & \gray & & & \_   & Cooking & 40 minutes & & \gray & & & Stir continuously. \_   & Resting 2 & 30 minutes & & \ftemp{102} & & & \_   & Draining 1 & To curd level & & \gray & & & \_   & Stirring & 20 minutes & & \gray & & & Or until curds are matted. \_   & Draining 2 & All Whey & & \gray & & & Catch curds in colander. \_   & Resting 3 & 5 minutes & & \gray & & & \_   & Salting & 1 tablespoon & & \gray & & & Mix thoroughly with hands. \\    \newsection{Press}{2}   & Forming & \gray & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_   & 8 pounds & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\     \newsection{Rind}{7}   & Salting & 1 tablespoon & & \gray & & & \_   & Air Dryig & 8 hours & & \gray & & & \_   & Brining & 8 hours & & \gray & & & Flip once. \_   & Air Dryig & 24 hours & & \gray & & & Flip once. \_   & Ripening & 1 week & & \ftemp{50} - \ftemp{55} & & & In ripening box. \_   & Cocoa Rub\footnote{2 tablespoons cocoa powder, 2 teaspoons instant espresso, 1\half teaspoons ground black pepper, and 4\half teaspoons olive oil}   & \gray & & \gray & & & Use \quarter{1} of rub every day for 3 days. Dry and resume ripening. \_   & Aging & 2 months & & \ftemp{50} - \ftemp{55} & & & \\    \end{cheese}  \end{document}