Gruyere: Convert to the new system
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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gruyere.tex
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gruyere.tex
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@ -1,38 +1,40 @@
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%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[letterpaper]{article}
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\usepackage{cheese}
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\documentclass[rowheight=6pt]{cheese}
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\cheeseName{Gru\'{y}ere}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Thermo C}{\half teaspoon}{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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\cheeseRennet{\half teaspoon}
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\cheeseSetting{40 minutes}
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\cheeseFlocculation{2.5}
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\begin{document}
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\begin{cheese}{Gru\'{y}ere}{7pt}
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\begin{cheese}
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\StandardCheeseSetupSection
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\section{Curd Processing}{7}
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\cheeseStepTemp {Cutting }{\quarter inch cubes}{\gray }{ }
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\cheeseStepTemp {Resting 1}{5 minutes }{\gray }{ }
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\cheeseStepTemp {Cooking }{1 hour }{\gray }{Stir continuously.}
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\cheeseStepTemp {Stirring }{15 minutes }{\ftemp{122}}{ }
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\cheeseStepTemp {Resting 2}{20 minutes }{\gray }{ }
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\cheeseStepNoTemp{Molding }{8 inch tomme }{ }
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\cheeseStepNoTemp{Resting 3}{5 minutes }{ }
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\newsection{Acid}{2}
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& Thermo C & \half teaspoon & & \ftemp{85} & & & \_
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& Ripening & 30 minutes & & \ftemp{90} & & & \\
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\section{Press}{2}
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\cheeseStepNoTemp{8 pounds }{1 hour }{ }
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\cheeseStepNoTemp{10 pounds}{12 hours}{ }
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{2.5}
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\newsection{Curd Processing}{7}
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& Cutting & \quarter{1} inch cubes & & \gray & & & \_
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& Resting 1 & 5 minutes & & \gray & & & \_
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& Cooking & 1 hour & & \gray & & & Stir continuously. \_
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& Stirring & 15 minutes & & \ftemp{122} & & & \_
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& Resting 2 & 20 minutes & & \gray & & & \_
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& Molding & 8 inch tomme & & \gray & & & \_
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& Resting 3 & 5 minutes & & \gray & & & \\
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\newsection{Press}{2}
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\AddWeight{8 pounds}{1 hour} \_
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\AddWeight{10 pounds}{12 hours} \\
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\newsection{Rind}{4}
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& Brining & 12 hours & & \gray & & & Flip once. \_
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& Air Drying & 8 hours & & \gray & & & Flip once. \_
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& Ripening & 1 week & & \ftemp{54} & & & Flip daily. \_
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& Aging & 2 months & & \ftemp{54} & & & Brush with \simplebrine twice a week for first 3 weeks. \\
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\section{Rind}{4}
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\cheeseStepTemp{Brining }{12 hours}{Room }{Flip once. }
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\cheeseStepTemp{Air Drying}{8 hours }{Room }{Flip once. }
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\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
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\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
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{Brush with \simplebrine twice a week for first 3 weeks.}
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\end{cheese}
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\end{document}
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