Tracking this was a good idea, but I haven't used it in over a year now.
Might as well remove it and get some space back.
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>
Different cheese colors have different strengths. It's best to have
cheesemakers refer to the bottle to determine how orange they want their
cheese to be.
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>
Colby jack is interesting because it involves making two cheeses at the
same time. I've had to adjust for this by creating a double width table
for tracking Colby and Jack separately, followed by a combined table
once the curds are mixed.
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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>
Anna Schumaker
Anna Schumaker