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Jack: Convert to using cheese documentclass 

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2016-07-05 11:01:48 -04:00
parent 71bebe4304
commit bc3fc67392
2 changed files with 34 additions and 30 deletions
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7
cheese.cls
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@ -21,9 +21,10 @@
\pagestyle{empty}
% Preformat some fractions
\newcommand{\half} {\(\frac{1}{2}\)}
\newcommand{\quarter} {\(\frac{1}{4}\)}
\newcommand{\eighth} {\(\frac{1}{8}\)}
\newcommand{\half} {\(\frac{1}{2}\)}
\newcommand{\quarter} {\(\frac{1}{4}\)}
\newcommand{\threequarter} {\(\frac{3}{4}\)}
\newcommand{\eighth} {\(\frac{1}{8}\)}
% Format a Fahrenheit temperature
\newcommand{\ftemp}[1] {#1\degree F}

57
jack.tex
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@ -1,39 +1,42 @@
%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}
\usepackage{cheese}
\documentclass[rowheight=6pt]{cheese}
\cheeseName{Jack}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Mesophilic Starter}{\quarter teaspoon}{80}{\packettsp.}
\cheeseRipening{1 hour}{86}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{3.5}
\begin{document}
\begin{cheese}{Jack}{6pt}
\begin{cheese}
\StandardCheeseSetupSection
\section{Curd Processing}{9}
\cheeseStepTemp{Cutting }{\threequarter inch cubes}{\gray}{ }
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray}{ }
\cheeseStepTemp{Cooking }{40 minutes }{\gray}{Stir continuously.}
\cheeseStepTemp{Resting 2 }{30 minutes }{\ftemp{102}}{ }
\cheeseStepTemp{Draining 1}{To curd level}{\gray}{ }
\cheeseStepTemp{Stirring }{20 minutes }{\gray}{Or until curds are matted.}
\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.}
\cheeseStepNoTemp{Resting 3 }{5 minutes }{ }
\cheeseStepNoTemp{Salting }{1 tablespoon}{Mix thoroughly with hands.}
\newsection{Acid}{2}
& Mesophilic Starter & \quarter{1} teaspoon & & \ftemp{80} & & & \_
& Ripening & 1 hour & & \ftemp{86} & & & \\
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
\section{Press}{2}
\cheeseStepNoTemp{Forming }{\gray }
{Roll curds into a ball and tie ends of cheesecloth together.}
\cheeseStepNoTemp{8 pounds}{6 - 8 hours}
{Sandwiched between cutting boards with knot on top.}
\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. \\
\section{Rind}{3}
\cheeseStepNoTemp{Salting }{1 tablespoon}{ }
\cheeseStepNoTemp{Air Drying}{24 hours }{Flip once.}
\cheeseStepTemp{Ripening}{2 - 6 weeks}{\ftemp{50} - \ftemp{55}}{In ripening box.}
\end{cheese}
\end{document}