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Add make sheet for Colby-Jack

Colby jack is interesting because it involves making two cheeses at the
same time.  I've had to adjust for this by creating a double width table
for tracking Colby and Jack separately, followed by a combined table
once the curds are mixed.

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
master
Anna Schumaker 5 years ago
parent
commit
30ea5f09e4
  1. 5
      cheese.cls
  2. 115
      colby-jack.tex

5
cheese.cls

@ -99,9 +99,8 @@ @@ -99,9 +99,8 @@
\newcommand{\section}[2]
{
\thickline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
%\global\setboolean{cheeseFirstStep}{true}
\thickline
\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
}
% Extend the \begin{document} command

115
colby-jack.tex

@ -0,0 +1,115 @@ @@ -0,0 +1,115 @@
%
% Copyright 2017 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}
\cheeseName{Colby Jack}
\def\washing{14 cups}
\newcolumntype{D}{>{\centering\arraybackslash}p{0.38in}}
\newcolumntype{N}{>{\centering\arraybackslash}p{0.92in}}
\newcommand{\cj}{\\ \hhline{~------~~------}}
\newcommand{\cjthickline}{\hhline{-------~-------}
\hhline{-------~-------}}
\newcommand{\cjStepTemp}[9] { & #1 & #2 & & #3 & & #4 &
& #5 & #6 & #7 & & #8 & & #9 \cj }
\newcommand{\cStepTemp}[4] { & #1 & #2 & & #3 & & #4 &
& & \gray & \gray & \gray & \gray & \gray & \cj }
\newcommand{\cjStepNoTemp}[6] { & #1 & #2 & & \gray & \gray & #3 &
& & #4 & #5 & & \gray & \gray & #6 \cj }
\newcommand{\cStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & #3 &
& & \gray & \gray & \gray & \gray & \gray & \cj }
\newcommand{\cjSectionStepTemp}[9]
{
\cjthickline
\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
& #3 & #4 & & #5 & & #6 & &
\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
& #3 & #7 & & #8 & & #9 \cj
}
\begin{document}
\setlength{\tabcolsep}{3pt}
\setlength{\extrarowheight}{4pt}
\begin{tabularx}{\textwidth}{ 'c'c|c|D|D|D|N'X'c'c|c|D|D|D|N' }
\cjthickline
\tbhead{C} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
& \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} & &
\tbhead{J} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
& \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} \\
\cjSectionStepTemp{Setup}{3}
{Prepare Milk}{2 gallons}{\gray}{ }
{2 gallons}{\gray}{ }
\cjStepNoTemp{Begin Heating}{ }{ }
{Begin Heating}{ }{ }
\cjStepTemp{Stop Heating}{\gray}{ }{ }
{ }{Stop Heating}{\gray}{ }{ }
\cjSectionStepTemp{Acid}{4}
{Mesophilic}{\quarter teaspoon}{\ftemp{81}}{ }
{\quarter teaspoon}{\ftemp{80}}{ }
\cjStepTemp{FLAV 54}{\sixteenth teaspoon}{\ftemp{81}}{ }
{ }{FLAV 54}{\sixteenth teaspoon}{\ftemp{80}}{ }
\cjStepTemp{Ripening}{1 hour}{\ftemp{86}}{ }
{ }{Ripening}{1 hour}{\ftemp{86}}{ }
\cStepNoTemp{Cheese Color}{10 drops}{Dilute (milk).}
\cjSectionStepTemp{Gel Devel}{4}
{Rennet}{\half teaspoon}{\gray}{Dilute (water).}
{\half teaspoon}{\gray}{Dilute (water).}
\cjStepNoTemp{Setting }{45 minutes}{ }
{Setting }{45 minutes}{ }
\cjStepNoTemp{Flocculation}{3 - 3.5}{ }
{Flocculation}{3.5 }{ }
\cjStepNoTemp{Clean Break}{\gray}{ }
{Clean Break}{\gray}{ }
\cjSectionStepTemp{Curd Processing}{8}
{Cutting}{\half inch cubes }{\gray}{ }
{\threequarter inch cubes}{\gray}{ }
\cjStepTemp{Resting 1}{5 minutes}{\gray}{ }
{ }{Resting 1}{5 minutes}{\gray}{ }
\cjStepTemp{Cooking}{50 minutes}{\gray}{Stir constantly.}
{ }{Cooking}{40 minutes}{\gray}{Stir constantly.}
\cjStepTemp{Resting 2}{15 minutes}{\ftemp{104}}{ }
{ }{Resting 2}{30 minutes}{\ftemp{102}}{ }
\cjStepTemp{Draining}{\washing }{\gray }{ }
{ }{Draining}{To curd level}{\gray}{ }
\cjStepTemp{Washing }{\washing }{\gray}{\ftemp{104} water.}
{ }{Stirring}{20 minutes}{\gray}{ }
\cStepTemp{Stirring }{2 minutes }{\gray}{ }
\cStepTemp{Resting 3}{10 minutes}{\gray}{ }
\cjthickline
\end{tabularx}
\begin{tabularx}{\textwidth}{ 'c'c|C|C|C|C|c|X' }
\thickline
\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
& \tbhead{Goal Temp} & \tbhead{Actual Temp}
& \tbhead{\ Ph\ } & `\tbhead{Comments And Notes} \\
\section{Mix}{2}
\cheeseStepTemp{Draining}{All Whey }{\gray}{Combine curds.}
\cheeseStepTemp{Resting} {5 minutes}{\gray}{ }
\section{Press}{2}
\cheeseStepNoTemp{15 pounds}{1 hour }{ }
\cheeseStepNoTemp{25 pounds}{12 hours}{ }
\section{Rind}{4}
\cheeseStepTemp{Brining }{16 hours}{Room}{ }
\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
\cheeseStepNoTemp{Waxing }{\gray }{ }
\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
\thickline
\end{tabularx}
\end{document}
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