American Brick: Updates for a generic worksheet
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
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@ -20,11 +20,11 @@
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\cheeseStepTemp{Resting 3}{5 minutes }{\gray }{ }
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\cheeseStepTemp{Resting 3}{5 minutes }{\gray }{ }
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\section{Press}{2}
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\section{Press}{2}
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\cheeseStepNoTemp{5 pounds }{15 minutes}{ }
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\cheeseStepNoTemp{ }{15 minutes}{2.5 pounds / gallon.}
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\cheeseStepNoTemp{10 pounds}{12 hours }{ }
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\cheeseStepNoTemp{ }{12 hours }{5 pounds / gallon. }
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\section{Rind}{4}
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\section{Rind}{4}
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\cheeseStepTemp{Brining }{2 hours }{Room}{ }
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\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
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\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
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\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepNoTemp{Aging }{4 months}{Turn once each week.}
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\cheeseStepNoTemp{Aging }{4 months}{Turn once each week.}
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