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jack: Add recipe for Monterey Jack 

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2016-02-20 10:11:29 -05:00
parent c739fd997d
commit 3bc2fe625f
4 changed files with 54 additions and 15 deletions
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18
cheddar.tex
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@ -10,19 +10,19 @@
\StandardCheeseSetupSection
\newsection{Acid}{3}
& Mesophilic Starter & 1 packet & & \ftemp{81} & & & 1 packet = \quarter teaspoon. \_
& Ripening & 45 minutes & & \ftemp{86} & & & \_
& Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\
& Mesophilic Starter & 1 packet & & \ftemp{81} & & & 1 packet = \quarter{1} teaspoon. \_
& Ripening & 45 minutes & & \ftemp{86} & & & \_
& Cheese Color & 4 drops & & \gray & & & (Optional) \dilutemilk. \\
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3 - 3.5}
\newsection{Curd Processing}{6}
& Cutting & \quarter inch cubes & & \gray & & & \_
& Resting & 5 minutes & & \gray & & & \_
& Cooking & 35 minutes & & \gray & & & \_
& Maintain Temperature & 30 minutes & & \ftemp{100} & & & Stir frequently. \_
& Setting & 20 minutes & & \gray & & & \_
& Draining & All whey & & \gray & & & Catch curds in colander. \\
& Cutting & \quarter{1} inch cubes & & \gray & & & \_
& Resting & 5 minutes & & \gray & & & \_
& Cooking & 35 minutes & & \gray & & & \_
& Maintain Temperature & 30 minutes & & \ftemp{100} & & & Stir frequently. \_
& Setting & 20 minutes & & \gray & & & \_
& Draining & All whey & & \gray & & & Catch curds in colander. \\
\newsection{Cheddaring}{6}
& Dripping & 15 minutes & & \gray & \gray & & Place colander in pot. \_

8
cheese.sty
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@ -61,15 +61,15 @@
}
% Preformat some fractions
\newcommand{\half} {\(\frac{1}{2}\) }
\newcommand{\quarter} {\(\frac{1}{4}\) }
\newcommand{\half} {\(\frac{1}{2}\)}
\newcommand{\quarter}[1] {\(\frac{#1}{4}\)}
% Format a Fahrenheit temperature
\newcommand{\ftemp}[1] {#1\degree F}
% Make reusable diluted messages
\newcommand{\diluted} {Diluted in \quarter cup distilled water}
\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
\newcommand{\diluted} {Diluted in \quarter{1} cup distilled water}
\newcommand{\dilutemilk} {Diluted in \quarter{1} cup cheese milk}
% Use this command to start a new section
\newcommand{\newsection}[2]

4
gouda.tex
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@ -10,8 +10,8 @@
\StandardCheeseSetupSection
\newsection{Acid}{2}
& MM100 & \quarter teaspoon & & \ftemp{83} & & & \_
& Ripening & 45 minutes & & \ftemp{88} & & & \_
& MM100 & \quarter{1} teaspoon & & \ftemp{83} & & & \_
& Ripening & 45 minutes & & \ftemp{88} & & & \_
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}

39
jack.tex Normal file
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@ -0,0 +1,39 @@
%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}
\usepackage{cheese}
\begin{document}
\begin{cheese}{Jack}{6pt}
\StandardCheeseSetupSection
\newsection{Acid}{2}
& Mesophilic Starter & \quarter{1} teaspoon & & \ftemp{80} & & & \_
& Ripening & 1 hour & & \ftemp{86} & & & \\
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
\newsection{Curd Processing}{9}
& Cutting & \quarter{3} inch cubes & & \gray & & & \_
& Resting 1 & 5 minutes & & \gray & & & \_
& Cooking & 40 minutes & & \gray & & & Stir continuously. \_
& Resting 2 & 30 minutes & & \ftemp{102} & & & \_
& Draining 1 & To curd level & & \gray & & & \_
& Stirring & 20 minutes & & \gray & & & Or until curds are matted. \_
& Draining 2 & All Whey & & \gray & & & Catch curds in colander. \_
& Resting 3 & 5 minutes & & \gray & & & \_
& Salting & 1 tablespoon & & \gray & & & Mix thoroughly with hands. \\
\newsection{Press}{2}
& Forming & \gray & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
& 8 pounds & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\
\newsection{Rind}{3}
& Salting & 1 tablespoon & & \gray & & & \_
& Air Dryig & 24 hours & & \gray & & & Flip once. \_
& Ripening & 2 - 6 weeks & & \ftemp{50} - \ftemp{55} & & & In ripening box. \\
\end{cheese}
\end{document}