40 lines
1.7 KiB
TeX
40 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}{Jack}{6pt}
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\StandardCheeseSetupSection
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\newsection{Acid}{2}
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& Mesophilic Starter & \quarter{1} teaspoon & & \ftemp{80} & & & \_
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& Ripening & 1 hour & & \ftemp{86} & & & \\
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
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\newsection{Curd Processing}{9}
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& Cutting & \quarter{3} inch cubes & & \gray & & & \_
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& Resting 1 & 5 minutes & & \gray & & & \_
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& Cooking & 40 minutes & & \gray & & & Stir continuously. \_
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& Resting 2 & 30 minutes & & \ftemp{102} & & & \_
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& Draining 1 & To curd level & & \gray & & & \_
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& Stirring & 20 minutes & & \gray & & & Or until curds are matted. \_
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& Draining 2 & All Whey & & \gray & & & Catch curds in colander. \_
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& Resting 3 & 5 minutes & & \gray & & & \_
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& Salting & 1 tablespoon & & \gray & & & Mix thoroughly with hands. \\
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\newsection{Press}{2}
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& Forming & \gray & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
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& 8 pounds & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\
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\newsection{Rind}{3}
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& Salting & 1 tablespoon & & \gray & & & \_
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& Air Dryig & 24 hours & & \gray & & & Flip once. \_
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& Ripening & 2 - 6 weeks & & \ftemp{50} - \ftemp{55} & & & In ripening box. \\
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\end{cheese}
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\end{document}
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