2016-04-29 15:57:34 -04:00
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% Copyright 2016 (c) Anna Schumaker
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2016-07-05 10:38:51 -04:00
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\documentclass[rowheight=10pt]{cheese}
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2016-04-29 15:57:34 -04:00
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2016-07-05 10:38:51 -04:00
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\cheeseName{Queso Fresco}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
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\cheeseRipening{30 minutes}{90}
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\cheeseRennet{\quarter teaspoon}
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\cheeseSetting{45 minutes}
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\cheeseFlocculation{3 - 3.5}
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2016-04-29 15:57:34 -04:00
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2016-07-05 10:38:51 -04:00
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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 }{2 tablespoons}{ }
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\section{Press}{2}
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\cheeseStepNoTemp{8 pounds}{5 hours}{ }
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\cheeseStepNoTemp{8 pounds}{1 hour }{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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2016-04-29 15:57:34 -04:00
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\end{cheese}
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\end{document}
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