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Various fixes for cheeses

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
master
Anna 4 years ago
parent
commit
445d185ce9
  1. 2
      asiago.tex
  2. 2
      cheddar.tex
  3. 2
      cheese.cls

2
asiago.tex

@ -29,7 +29,7 @@ @@ -29,7 +29,7 @@
\section{Rind}{4}
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{\drying }{Room}{Flip at least once.}
\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
\cheeseStepNoTemp{Aging }{3 - 52 weeks}
{Brush with \simplebrine twice a week for first 3 weeks.}

2
cheddar.tex

@ -34,7 +34,7 @@ @@ -34,7 +34,7 @@
\cheeseStepNoTemp{ }{12 hours }{20 pounds / gallon.}
\cheeseStepNoTemp{ }{24 hours }{25 pounds / gallon.}
\section{Rind}{4}
\section{Rind}{3}
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }

2
cheese.cls

@ -34,7 +34,7 @@ @@ -34,7 +34,7 @@
% Make reusable messages for the notes section
\newcommand{\diluted} {Diluted in \quarter cup distilled water}
\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water or whey.}}
\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
% Are we using cheese color or a secondary culture?

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