Add function for using secondary cultures
I've been using FLAV54 in various cheeses, so let's add an official way to record using this culture. Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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@ -25,6 +25,7 @@
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\cheeseMilk{\gallons}
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\cheeseMilk{\gallons}
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\cheeseCaCl{\cacl}
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\cheeseCaCl{\cacl}
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\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
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\cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
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\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
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\cheeseRipening{45 minutes}{92}
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\cheeseRipening{45 minutes}{92}
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\cheeseColor{\orange}
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\cheeseColor{\orange}
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\cheeseRennet{\rennet}
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\cheeseRennet{\rennet}
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26
cheese.cls
26
cheese.cls
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@ -26,6 +26,7 @@
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\newcommand{\quarter} {\(\frac{1}{4}\)}
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\newcommand{\quarter} {\(\frac{1}{4}\)}
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\newcommand{\threequarter} {\(\frac{3}{4}\)}
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\newcommand{\threequarter} {\(\frac{3}{4}\)}
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\newcommand{\eighth} {\(\frac{1}{8}\)}
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\newcommand{\eighth} {\(\frac{1}{8}\)}
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\newcommand{\sixteenth} {\(\frac{1}{16}\)}
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% Format a Fahrenheit temperature
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% Format a Fahrenheit temperature
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\newcommand{\ftemp}[1] {#1\degree F}
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\newcommand{\ftemp}[1] {#1\degree F}
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@ -37,10 +38,14 @@
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\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
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\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
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\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
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\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
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% Are we using cheese color?
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% Are we using cheese color or a secondary culture?
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\newif\ifcolor
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\newif\ifcolor
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\colorfalse
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\colorfalse
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\def\cheese@acid{2}
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\newif\ifsecondary
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\secondaryfalse
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\newcounter{cheese@acid}
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\stepcounter{cheese@acid}
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\stepcounter{cheese@acid}
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% Macros for setting cheese variables
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% Macros for setting cheese variables
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\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
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\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
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@ -53,6 +58,15 @@
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\def\cheese@cultureTemp{\ftemp{#3}}
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\def\cheese@cultureTemp{\ftemp{#3}}
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\def\cheese@cultureNote{#4}
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\def\cheese@cultureNote{#4}
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}
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}
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\newcommand{\cheeseSecondary}[4]
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{
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\secondarytrue
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\def\cheese@secondary{#1}
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\def\cheese@secondaryAmt{#2}
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\def\cheese@secondaryTemp{\ftemp{#3}}
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\def\cheese@secondaryNote{#4}
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\stepcounter{cheese@acid}
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}
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\newcommand{\cheeseRipening}[2]
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\newcommand{\cheeseRipening}[2]
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{
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{
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\def\cheese@ripening{#1}
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\def\cheese@ripening{#1}
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@ -61,8 +75,8 @@
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\newcommand{\cheeseColor}[1]
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\newcommand{\cheeseColor}[1]
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{
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{
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\colortrue
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\colortrue
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\def\cheese@acid{3}
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\def\cheese@color{#1}
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\def\cheese@color{#1}
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\stepcounter{cheese@acid}
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}
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}
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\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
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\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
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\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
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\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
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@ -119,9 +133,13 @@
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\cheeseStepNoTemp{Begin Heating }{ }{ }
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\cheeseStepNoTemp{Begin Heating }{ }{ }
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\cheeseStepTemp{Remove from Heat}{\gray}{ }
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\cheeseStepTemp{Remove from Heat}{\gray}{ }
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\section{Acid}{\cheese@acid}
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\section{Acid}{\thecheese@acid}
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\cheeseStepTemp{\cheese@culture }{\cheese@cultureAmt}
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\cheeseStepTemp{\cheese@culture }{\cheese@cultureAmt}
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{\cheese@cultureTemp}{\cheese@cultureNote}
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{\cheese@cultureTemp}{\cheese@cultureNote}
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\ifsecondary
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\cheeseStepTemp{\cheese@secondary }{\cheese@secondaryAmt}
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{\cheese@secondaryTemp}{\cheese@secondaryNote}
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\fi
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\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
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\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
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\ifcolor
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\ifcolor
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\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
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\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
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