I also moved the peppercorns step into the Curd Processing section.
I've been having trouble getting a flat row of peppercorns, so it makes
sense just to mix them evenly into the curds.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
Then cheesemakers can look at their rennet to determine how much to use.
Additionally, I take this chance to combine together the various gel
development arguments into one function call.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
The ripening time and temperatures are a little different when making
cheese with natural cultures.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
Let cheesemakers fill in the amount of culture they actually use, rather
than needing to recompile with different values when changing the amount
of milk.
Additionally, mark that this field is optional for raw milk.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
While Calcium Chloride is useful, I haven't actually touched the stuff
in years. In general, if you're buying good milk then you shouldn't
need to add any CaCl for the milk to gel.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
My goal is to have generic worksheets for any amount of milk, so clear
this box so users can fill it in on their own.
Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
Anna Schumaker
Anna Schumaker