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>

asiago.tex

@@ -3,7 +3,6 @@
 %
 \documentclass[rowheight=2pt]{cheese}
 
-\def\cacl{\half teaspoon}
 \def\starter{\quarter teaspoon}
 \def\secondary{\sixteenth\ - \eighth tsp.}
 \def\rennet{\half teaspoon}
@@ -11,7 +10,6 @@
 \def\brining{12 hours}
 \def\drying{8 hours}
 
-%\def\cacl{1 teaspoon}
 %\def\starter{\half teaspoon}
 %\def\secondary{\eighth\ - \quarter tsp.}
 %\def\rennet{\threequarter teaspoon}
@@ -20,7 +18,6 @@
 %\def\drying {12 hours}
 
 \cheeseName{Asiago}
-\cheeseCaCl{\cacl}
 \cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
 \cheeseSecondary{FLAV 54}{\secondary}{85}{(Optional)}
 \cheeseRipening{45 minutes}{92}

brick.tex

@@ -4,7 +4,6 @@
 \documentclass[rowheight=8pt]{cheese}
 
 \cheeseName{American Brick}
-\cheeseCaCl{\half teaspoon}
 \cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{\packettsp.}
 \cheeseRipening{15 minutes}{88}
 \cheeseRennet{\half teaspoon}

cheddar.tex

@@ -3,7 +3,6 @@
 %
 \documentclass[rowheight=3pt]{cheese}
 
-\def\cacl{\half teaspoon}
 \def\starter{1 packet}
 \def\secondary{\sixteenth\ - \eigtht tsp.}
 \def\orange{4 drops}
@@ -12,7 +11,6 @@
 \def\weightTwo{40 pounds}
 \def\weightThree{50 pounds}
 
-%\def\cacl{1 teaspoon}
 %\def\starter{1 packets}
 %\def\secondary{\eighth\ -\ quarter tsp.}
 %\def\orange{8 drops}
@@ -22,7 +20,6 @@
 %\def\weightThree{100 pounds}
 
 \cheeseName{Cheddar}
-\cheeseCaCl{\cacl}
 \cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
 \cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
 \cheeseRipening{45 minutes}{92}

cheese.cls

@@ -49,7 +49,6 @@
 
 % Macros for setting cheese variables
 \newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
-\newcommand{\cheeseCaCl}[1]{\def\cheese@CaCl{#1}}
 \newcommand{\cheeseCulture}[4]
 {
 	\def\cheese@culture{#1}
@@ -125,10 +124,9 @@
 			  & \tbhead{Goal Temp} & \tbhead{Actual Temp}
 			  & \tbhead{\ pH\ }    & \tbhead{Comments And Notes} \\
 
-	\section{Setup}{4}
+	\section{Setup}{3}
 	\cheeseStepTemp{Prepare Milk }{ }{\gray}{ }
-	\cheeseStepNoTemp{Calcium Chloride}{\cheese@CaCl}{(Optional) \diluted.}
+	\cheeseStepNoTemp{Begin Heating }{ }{ }
-	\cheeseStepNoTemp{Begin Heating   }{ }{ }
 	\cheeseStepTemp{Remove from Heat}{\gray}{ }
 
 	\section{Acid}{\thecheese@acid}

colby.tex

@@ -3,14 +3,12 @@
 %
 \documentclass[rowheight=5pt]{cheese}
 
-\def\cacl{\half teaspoon}
 \def\starter{\quarter teaspoon}
 \def\orange{10 drops}
 \def\rennet{\half teaspoon}
 \def\washing{14 cups}
 \def\brining{8 hours}
 
-%\def\cacl{\half teaspoon}
 %\def\starter{\half teaspoon}
 %\def\orange{20 drops}
 %\def\rennet{\threequarter teaspoon}
@@ -18,7 +16,6 @@
 %\def\brining{16 hours}
 
 \cheeseName{Colby}
-\cheeseCaCl{\cacl}
 \cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
 \cheeseRipening{1 hour}{86}
 \cheeseColor{\orange}

gouda.tex

@@ -4,7 +4,6 @@
 \documentclass[rowheight=3pt]{cheese}
 
 \cheeseName{Gouda}
-\cheeseCaCl{\half teaspoon}
 \cheeseCulture{MM100}{\quarter teaspoon}{83}{\packettsp.}
 \cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{83}{(Optional)}
 \cheeseRipening{45 minutes}{88}

gruyere.tex

@@ -3,15 +3,10 @@
 %
 \documentclass[rowheight=6pt]{cheese}
 
-\def\cacl{\half teaspoon}
 \def\starter{\half teaspoon}
-
-
-%\def\cacl{1 teaspoon}
 %\def\starter{1 teaspoon}
 
 \cheeseName{Gru\'{y}ere}
-\cheeseCaCl{\cacl}
 \cheeseCulture{Thermo C}{\starter}{85}{\packettsp.}
 \cheeseSecondary{FLAV 54}{\sixteenth\ -\ \eighth tsp.}{81}{(Optional)}
 \cheeseRipening{30 minutes}{90}

irish_cheddar.tex

@@ -3,7 +3,6 @@
 %
 \documentclass[rowheight=4pt]{cheese}
 
-%\def\cacl{\half teaspoon}
 %\def\starter{\half teaspoon}
 %\def\orange{8 drops}
 %\def\rennet{\half teaspoon}
@@ -13,7 +12,6 @@
 %\def\weightOne{10 pounds}
 %\def\weightTwo{15 pounds}
 
-\def\cacl{1 teaspoon}
 \def\starter{1 teaspoon}
 \def\orange{16 drops}
 \def\rennet{\threequarter teaspoon}
@@ -24,7 +22,6 @@
 \def\weightTwo{30 pounds}
 
 \cheeseName{Irish Cheddar}
-\cheeseCaCl{\cacl}
 \cheeseCulture{Mesophilic Starter}{\starter}{83}{ }
 \cheeseRipening{45 minutes}{88}
 \cheeseColor{\orange}

jack.tex

@@ -4,7 +4,6 @@
 \documentclass[rowheight=6pt]{cheese}
 
 \cheeseName{Jack}
-\cheeseCaCl{\half teaspoon}
 \cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
 \cheeseRipening{1 hour}{86}
 \cheeseRennet{\half teaspoon}

queso_fresco.tex

@@ -4,7 +4,6 @@
 \documentclass[rowheight=10pt]{cheese}
 
 \cheeseName{Queso Fresco}
-\cheeseCaCl{\half teaspoon}
 \cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
 \cheeseRipening{30 minutes}{90}
 \cheeseRennet{\quarter teaspoon}