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Asiago: Add options for a 4 gallon batch 

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
Anna Schumaker 2016-07-24 09:07:25 -04:00
parent 5e1f72caeb
commit df6c4eb60f
2 changed files with 41 additions and 14 deletions
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54
asiago.tex
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@ -3,12 +3,28 @@
%
\documentclass[rowheight=3pt]{cheese}
%\def\gallons{2 gallons}
%\def\cacl{\half teaspoon}
%\def\starter{\quarter teaspoon}
%\def\rennet{\half teaspoon}
%\def\press{6 hours}
%\def\brining{12 hours}
%\def\drying{8 hours}
\def\gallons{4 gallons}
\def\cacl{1 teaspoon}
\def\starter{\half teaspoon}
\def\rennet{\threequarter teaspoon}
\def\press{14 hours}
\def\brining{24 hours}
\def\drying {12 hours}
\cheeseName{Asiago}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Thermophilic Starter}{\half teaspoon}{85}{\packettsp.}
\cheeseMilk{\gallons}
\cheeseCaCl{\cacl}
\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{\half teaspoon}
\cheeseRennet{\rennet}
\cheeseSetting{1 hour}
\cheeseFlocculation{2 - 2.5}
@ -24,21 +40,31 @@
\cheeseStepTemp{Resting 3 }{20 minutes }{\ftemp{118}}{ }
\cheeseStepNoTemp{Draining}{All the whey }{Keep curds in pot.}
% 2 gallon Forming section
%\cheeseStepNoTemp{Molding 1 }{Half of curds}{ }
%\cheeseStepNoTemp{Draining }{5 minutes }{ }
%\cheeseStepNoTemp{Compacting }{\gray }{Use cheese press to even out curds.}
%\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
%\cheeseStepNoTemp{Molding 2 }{Rest of curds}{ }
% 4 gallon forming section
\section{Forming}{5}
\cheeseStepNoTemp{Molding 1 }{Half of curds}{ }
\cheeseStepNoTemp{Draining }{5 minutes }{ }
\cheeseStepNoTemp{Compacting }{\gray }{Use cheese press to even out curds.}
\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
\cheeseStepNoTemp{Molding 2 }{Rest of curds}{ }
\cheeseStepNoTemp{Molding 1 }{\third of curds}{Even out curds.}
\cheeseStepNoTemp{Peppercorns 1}{1\half teaspoons}{Sprinkle over compressed curds.}
\cheeseStepNoTemp{Molding 2 }{\third of curds}{Even out curds.}
\cheeseStepNoTemp{Peppercorns 2}{1\half teaspoons}{Sprinkle over compressed curds.}
\cheeseStepNoTemp{Molding 3 }{Rest of curds}{ }
\section{Pressing}{3}
\cheeseStepNoTemp{8 pounds}{1 hour }{ }
\cheeseStepNoTemp{8 pounds}{6 hours}{ }
\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth for smooth rind.}
\cheeseStepNoTemp{8 pounds}{1 hour}{ }
\cheeseStepNoTemp{8 pounds}{\press}{ }
\cheeseStepNoTemp{8 pounds}{1 hour}{Remove cheesecloth for smooth rind.}
\section{Rind}{4}
\cheeseStepTemp{Brining }{12 hours}{Room}{Flip once.}
\cheeseStepTemp{Air Drying}{8 hours }{Room}{Flip at least once.}
\cheeseStepTemp{Brining }{\brining}{Room}{Flip once.}
\cheeseStepTemp{Air Drying}{\drying }{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.}

1
cheese.cls
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@ -22,6 +22,7 @@
% Preformat some fractions
\newcommand{\half} {\(\frac{1}{2}\)}
\newcommand{\third} {\(\frac{1}{3}\)}
\newcommand{\quarter} {\(\frac{1}{4}\)}
\newcommand{\threequarter} {\(\frac{3}{4}\)}
\newcommand{\eighth} {\(\frac{1}{8}\)}