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