Remove Calcium Chloride from the standard worksheet
While Calcium Chloride is useful, I haven't actually touched the stuff in years. In general, if you're buying good milk then you shouldn't need to add any CaCl for the milk to gel. Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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@ -3,7 +3,6 @@
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%
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\documentclass[rowheight=2pt]{cheese}
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\def\cacl{\half teaspoon}
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\def\starter{\quarter teaspoon}
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\def\secondary{\sixteenth\ - \eighth tsp.}
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\def\rennet{\half teaspoon}
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@ -11,7 +10,6 @@
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\def\brining{12 hours}
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\def\drying{8 hours}
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%\def\cacl{1 teaspoon}
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%\def\starter{\half teaspoon}
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%\def\secondary{\eighth\ - \quarter tsp.}
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%\def\rennet{\threequarter teaspoon}
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@ -20,7 +18,6 @@
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%\def\drying {12 hours}
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\cheeseName{Asiago}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
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\cheeseSecondary{FLAV 54}{\secondary}{85}{(Optional)}
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\cheeseRipening{45 minutes}{92}
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@ -4,7 +4,6 @@
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\documentclass[rowheight=8pt]{cheese}
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\cheeseName{American Brick}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{\packettsp.}
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\cheeseRipening{15 minutes}{88}
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\cheeseRennet{\half teaspoon}
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@ -3,7 +3,6 @@
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%
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\documentclass[rowheight=3pt]{cheese}
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\def\cacl{\half teaspoon}
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\def\starter{1 packet}
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\def\secondary{\sixteenth\ - \eigtht tsp.}
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\def\orange{4 drops}
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@ -12,7 +11,6 @@
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\def\weightTwo{40 pounds}
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\def\weightThree{50 pounds}
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%\def\cacl{1 teaspoon}
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%\def\starter{1 packets}
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%\def\secondary{\eighth\ -\ quarter tsp.}
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%\def\orange{8 drops}
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@ -22,7 +20,6 @@
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%\def\weightThree{100 pounds}
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\cheeseName{Cheddar}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
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\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
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\cheeseRipening{45 minutes}{92}
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@ -49,7 +49,6 @@
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% Macros for setting cheese variables
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\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
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\newcommand{\cheeseCaCl}[1]{\def\cheese@CaCl{#1}}
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\newcommand{\cheeseCulture}[4]
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{
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\def\cheese@culture{#1}
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@ -125,10 +124,9 @@
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& \tbhead{Goal Temp} & \tbhead{Actual Temp}
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& \tbhead{\ pH\ } & \tbhead{Comments And Notes} \\
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\section{Setup}{4}
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\section{Setup}{3}
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\cheeseStepTemp{Prepare Milk }{ }{\gray}{ }
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\cheeseStepNoTemp{Calcium Chloride}{\cheese@CaCl}{(Optional) \diluted.}
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\cheeseStepNoTemp{Begin Heating }{ }{ }
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\cheeseStepNoTemp{Begin Heating }{ }{ }
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\cheeseStepTemp{Remove from Heat}{\gray}{ }
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\section{Acid}{\thecheese@acid}
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@ -3,14 +3,12 @@
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%
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\documentclass[rowheight=5pt]{cheese}
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\def\cacl{\half teaspoon}
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\def\starter{\quarter teaspoon}
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\def\orange{10 drops}
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\def\rennet{\half teaspoon}
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\def\washing{14 cups}
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\def\brining{8 hours}
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%\def\cacl{\half teaspoon}
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%\def\starter{\half teaspoon}
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%\def\orange{20 drops}
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%\def\rennet{\threequarter teaspoon}
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@ -18,7 +16,6 @@
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%\def\brining{16 hours}
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\cheeseName{Colby}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
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\cheeseRipening{1 hour}{86}
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\cheeseColor{\orange}
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@ -4,7 +4,6 @@
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\documentclass[rowheight=3pt]{cheese}
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\cheeseName{Gouda}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{MM100}{\quarter teaspoon}{83}{\packettsp.}
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\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{83}{(Optional)}
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\cheeseRipening{45 minutes}{88}
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@ -3,15 +3,10 @@
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%
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\documentclass[rowheight=6pt]{cheese}
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\def\cacl{\half teaspoon}
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\def\starter{\half teaspoon}
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%\def\cacl{1 teaspoon}
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%\def\starter{1 teaspoon}
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\cheeseName{Gru\'{y}ere}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Thermo C}{\starter}{85}{\packettsp.}
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\cheeseSecondary{FLAV 54}{\sixteenth\ -\ \eighth tsp.}{81}{(Optional)}
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\cheeseRipening{30 minutes}{90}
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@ -3,7 +3,6 @@
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%
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\documentclass[rowheight=4pt]{cheese}
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%\def\cacl{\half teaspoon}
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%\def\starter{\half teaspoon}
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%\def\orange{8 drops}
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%\def\rennet{\half teaspoon}
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@ -13,7 +12,6 @@
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%\def\weightOne{10 pounds}
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%\def\weightTwo{15 pounds}
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\def\cacl{1 teaspoon}
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\def\starter{1 teaspoon}
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\def\orange{16 drops}
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\def\rennet{\threequarter teaspoon}
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@ -24,7 +22,6 @@
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\def\weightTwo{30 pounds}
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\cheeseName{Irish Cheddar}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Mesophilic Starter}{\starter}{83}{ }
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\cheeseRipening{45 minutes}{88}
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\cheeseColor{\orange}
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1
jack.tex
1
jack.tex
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@ -4,7 +4,6 @@
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\documentclass[rowheight=6pt]{cheese}
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\cheeseName{Jack}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
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\cheeseRipening{1 hour}{86}
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\cheeseRennet{\half teaspoon}
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@ -4,7 +4,6 @@
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\documentclass[rowheight=10pt]{cheese}
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\cheeseName{Queso Fresco}
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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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