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Yorkshire: Add instructions for a Yorkshire-style cheese

Because James Bottomley requested that I make a Wensleydale for the next
Linux conference.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
master
Anna 5 years ago
parent
commit
160ad2649c
  1. 42
      yorkshire.tex

42
yorkshire.tex

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%
% Copyright 2017 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}
\cheeseName{Yorkshire}
\cheeseCulture{Mesophilic}{Half dose}{86}
\cheeseRipening{60 minutes}{86}
\cheeseRennet{Half dose}{45 minutes}
\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}}
\begin{document}
\begin{cheese}
\section{Curd Processing}{6}
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
\cheeseStepTemp{Stirring 1}{30 minutes }{\gray }{Stir gently every 3 - 5 minutes.}
\cheeseStepTemp{Stirring 2}{90 minutes }{\tempRange}{Slow stir.}
\cheeseStepTemp{Settling }{5 minutes }{\gray }{ }
\cheeseStepTemp{Draining }{All whey }{\gray }{Into colander lined with cheesecloth.}
\section{Bundling}{5}
\cheeseStepTemp {Consolidating }{30 minutes }{\tempRange}{Tie cheesecloth and turn over onto knot.}
\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.}
\cheeseStepTemp {Halving Blocks }{2 hours }{\tempRange}{Every 30 minutes. Return to cheesecloth afterwards.}
\cheeseStepNoTemp{Salting 1 }{ }{1\quarter teaspoons / gallon. Mix well.}
\cheeseStepNoTemp{Salting 2 }{ }{1\quarter teaspoons / gallon. Mix well.}
\section{Pressing}{3}
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours }{10 pounds / gallon.}
\cheeseStepNoTemp{ }{12 hours }{25 pounds / gallon.}
\section{Rind}{3}
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
\cheeseStepTemp {Aging }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ }
\end{cheese}
\end{document}
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