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Whiskey Cheddar: Add values for making a 4 gallon batch 

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2017-01-29 10:39:16 -05:00
parent 2c255ea6f2
commit 5eb2b333b2
1 changed files with 32 additions and 10 deletions
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42
irish_cheddar.tex
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@ -3,13 +3,35 @@
% %
\documentclass[rowheight=4pt]{cheese} \documentclass[rowheight=4pt]{cheese}
%\def\gallons{2 gallons}
%\def\cacl{\half teaspoon}
%\def\starter{\half teaspoon}
%\def\orange{8 drops}
%\def\rennet{\half teaspoon}
%\def\salt{1 tablespoon}
%\def\whiskeyOne{\quarter cup}
%\def\whiskeyTwo{1\threequarter cups}
%\def\weightOne{10 pounds}
%\def\weightTwo{15 pounds}
\def\gallons{4 gallons}
\def\cacl{1 teaspoon}
\def\starter{1 teaspoon}
\def\orange{16 drops}
\def\rennet{\threequarter teaspoon}
\def\salt{2 tablespoons}
\def\whiskeyOne{\half cup}
\def\whiskeyTwo{3\half cups}
\def\weightOne{20 pounds}
\def\weightTwo{30 pounds}
\cheeseName{Irish Cheddar} \cheeseName{Irish Cheddar}
\cheeseMilk{2 gallons} \cheeseMilk{\gallons}
\cheeseCaCl{\half teaspoon} \cheeseCaCl{\cacl}
\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{ } \cheeseCulture{Mesophilic Starter}{\starter}{83}{ }
\cheeseRipening{45 minutes}{88} \cheeseRipening{45 minutes}{88}
\cheeseColor{8 drops} \cheeseColor{\orange}
\cheeseRennet{\half teaspoon} \cheeseRennet{\rennet}
\cheeseSetting{45 minutes} \cheeseSetting{45 minutes}
\cheeseFlocculation{3 - 3.5} \cheeseFlocculation{3 - 3.5}
@ -29,15 +51,15 @@
\cheeseStepNoTemp{Dripping }{10 minutes }{Place colander into pot.} \cheeseStepNoTemp{Dripping }{10 minutes }{Place colander into pot.}
\cheeseStepNoTemp{Flipping slab}{1 hour }{Every 15 minutes. } \cheeseStepNoTemp{Flipping slab}{1 hour }{Every 15 minutes. }
\cheeseStepNoTemp{Milling }{1 inch strips}{Put strips in a bowl. } \cheeseStepNoTemp{Milling }{1 inch strips}{Put strips in a bowl. }
\cheeseStepNoTemp{Salting }{1 tablespoon }{ } \cheeseStepNoTemp{Salting }{\salt }{ }
\cheeseStepNoTemp{Whiskey }{\quarter cup }{Toss gently with hands. } \cheeseStepNoTemp{Whiskey }{\whiskeyOne }{Toss gently with hands. }
\section{Press}{2} \section{Press}{2}
\cheeseStepNoTemp{10 pounds}{1 hour }{ } \cheeseStepNoTemp{\weightOne}{1 hour }{ }
\cheeseStepNoTemp{15 pounds}{12 hours}{ } \cheeseStepNoTemp{\weightTwo}{12 hours}{ }
\section{Rind}{4} \section{Rind}{4}
\cheeseStepTemp {Soaking }{8 hours }{Room}{1\threequarter cups whiskey.} \cheeseStepTemp {Soaking }{8 hours }{Room}{\whiskeyTwo { whiskey.}}
\cheeseStepTemp {Air Drying}{1 - 2 days}{Room}{ } \cheeseStepTemp {Air Drying}{1 - 2 days}{Room}{ }
\cheeseStepNoTemp{Waxing }{\gray }{ } \cheeseStepNoTemp{Waxing }{\gray }{ }
\cheeseStepTemp {Aging }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ } \cheeseStepTemp {Aging }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }