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69 Commits
Author | SHA1 | Date |
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Anna Schumaker | 1e4ca0b5a1 | |
Anna Schumaker | 445d185ce9 | |
Anna Schumaker | 160ad2649c | |
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@ -0,0 +1,7 @@
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*.aux
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||||
*.fdb_latexmk
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||||
*.fls
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||||
*.log
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||||
*.pdf
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||||
*.sw*
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*.dvi
|
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@ -0,0 +1,11 @@
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|||
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stages:
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- build
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||||
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build:
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stage: build
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script:
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- make cheese
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||||
artifacts:
|
||||
paths:
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- cheese.pdf
|
|
@ -0,0 +1,17 @@
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|||
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OUTPUT = build
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TEX = latexmk --output-directory=$(OUTPUT)/
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SOURCES := $(shell find -name '*.tex' | sort)
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PDFS := $(shell find -name '*.tex' | sed 's/.tex$$/.pdf/' | sort)
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%.pdf: %.tex
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$(TEX) $<
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cheese:
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$(TEX) -recorder -pdf $(SOURCES)
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cp build/*.pdf .
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pdfjoin -o worksheets.pdf $(PDFS)
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||||
|
||||
clean:
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rm *.pdf
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rm -r $(OUTPUT)/
|
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@ -0,0 +1,38 @@
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%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=5pt]{cheese}
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\cheeseName{Asiago}
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\cheeseCulture{Thermophilic}{Single dose}{85}
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||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
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||||
\cheeseRipening{45 minutes}{92}
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||||
\cheeseRennet{Single dose}{1 hour}{2 - 2.5}
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||||
|
||||
\begin{document}
|
||||
\begin{cheese}
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||||
|
||||
\section{Curd Processing}{8}
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||||
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
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||||
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
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||||
\cheeseStepTemp{Cooking 1 }{40 minutes }{\gray }{Stir constantly.}
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||||
\cheeseStepTemp{Resting 2 }{15 minute }{\ftemp{104}}{ }
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||||
\cheeseStepTemp{Cooking 2 }{45 minutes }{\gray }{Stir constantly.}
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||||
\cheeseStepTemp{Resting 3 }{20 minutes }{\ftemp{118}}{ }
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||||
\cheeseStepNoTemp{Draining}{All the whey }{Keep curds in pot.}
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||||
\cheeseStepNoTemp{Peppercorns}{ }{\threequarter teaspoons / gallon.}
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||||
|
||||
\section{Pressing}{3}
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||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. }
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||||
\cheeseStepNoTemp{ }{6 hours}{4 pounds / gallon. }
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||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth for smooth rind.}
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||||
|
||||
\section{Rind}{4}
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||||
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
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||||
\cheeseStepTemp{Air Drying }{8 - 12 hours}{Room}{Flip at least once.}
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||||
\cheeseStepNoTemp{Ripening }{1 week}{Flip daily.}
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||||
\cheeseStepNoTemp{Aging }{3 - 52 weeks}
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||||
{Brush with \simplebrine twice a week for first 3 weeks.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,33 @@
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%
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||||
% Copyright 2016 (c) Anna Schumaker.
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||||
%
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||||
\documentclass[rowheight=8pt]{cheese}
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||||
\cheeseName{American Brick}
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||||
\cheeseCulture{Mesophilic}{Double dose}{83}
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||||
\cheeseRipening{15 minutes}{88}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{6}
|
||||
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp{Resting 1}{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Cooking }{45 minutes }{\gray }{Stir constantly.}
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||||
\cheeseStepTemp{Resting 2}{25 minutes }{\ftemp{98}}{ }
|
||||
\cheeseStepTemp{Draining }{All whey }{\gray }{ }
|
||||
\cheeseStepTemp{Resting 3}{5 minutes }{\gray }{ }
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{ }{15 minutes}{2.5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{5 pounds / gallon. }
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
|
||||
\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepNoTemp{Aging }{4 months}{Turn once each week.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,43 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=3pt]{cheese}
|
||||
|
||||
\cheeseName{Cheddar}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{81}
|
||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
|
||||
\cheeseRipening{45 minutes}{86}
|
||||
\cheeseColor
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{6}
|
||||
\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Cooking }{35 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Stirring}{30 minutes }{\ftemp{100}}{ }
|
||||
\cheeseStepTemp{Setting }{20 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Draining}{All whey }{\gray }{Into colander.}
|
||||
|
||||
\section{Cheddaring}{6}
|
||||
\cheeseStepNoTemp{Dripping }{15 minutes }{Place colander into pot. }
|
||||
\cheeseStepNoTemp{Cutting into Slabs}{8 slabs }{ }
|
||||
\cheeseStepTemp {Flipping Slabs }{2 hours }{\ftemp{100}}{Every 15 minutes.}
|
||||
\cheeseStepNoTemp{Milling }{\half inch cubes}{ }
|
||||
\cheeseStepTemp {Stirring }{30 minutes }{\ftemp{100}}{Every 10 minutes.}
|
||||
\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon.}
|
||||
|
||||
\section{Pressing}{3}
|
||||
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{20 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{24 hours }{25 pounds / gallon.}
|
||||
|
||||
\section{Rind}{3}
|
||||
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
|
||||
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
|
||||
\cheeseStepTemp {Aging }{3 - 12 months}{\ftemp{50} - \ftemp{55}}{ }
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,40 @@
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|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[letterpaper]{article}
|
||||
\usepackage{cheese}
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||||
|
||||
\begin{document}
|
||||
\begin{cheese}{Cheddar-Jalapeno Curds}{4pt}
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||||
|
||||
\StandardCheeseSetupSection
|
||||
|
||||
\newsection{Acid}{2}
|
||||
& Mesophilic Starter & \eighth teaspoon & & \ftemp{83} & & & \_
|
||||
& Ripening & 45 minutes & & \ftemp{88} & & & \\
|
||||
|
||||
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{3 - 3.5}
|
||||
|
||||
\newsection{Curd Processing}{7}
|
||||
& Cutting & \half inch cubes & & \gray & & & \_
|
||||
& Resting & 5 minutes & & \gray & & & \_
|
||||
& Cooking & 30 minutes & & \gray & & & \_
|
||||
& Maintain Temperature & 30 minutes & & \ftemp{102} & & & Stir frequently. \_
|
||||
& Setting & 15 minutes & & \gray & & & \_
|
||||
& Draining & All whey & & \gray & & & Catch curds in colander. \_
|
||||
& Dripping & 10 minutes & & \gray & & & Catch whey in pot. \\
|
||||
|
||||
\newsection{Cheddaring}{3}
|
||||
& Dripping & 10 minutes & & \gray & \gray & & Place colander and whey in pot. \_
|
||||
& Flipping Slab & 1 hours & & \ftemp{102} & \gray & & Every 15 minutes. \_
|
||||
& Milling & 2 x \half inch & & \gray & \gray & & \\
|
||||
|
||||
\newsection{Flavoring}{5}
|
||||
& Salting 1 & 1 tablespoon & & \gray & \gray & & Mix with hands. \_
|
||||
& Drying & 12 - 24 hours & & Room & \gray & & \_
|
||||
& Salting 2 & \half teaspoon & & \gray & \gray & & \_
|
||||
& Diced Jalapenos & 4oz can & & \gray & \gray & & \_
|
||||
& Red Pepper Flakes & \half teaspoon & & \gray & \gray & & \\
|
||||
|
||||
\end{cheese}
|
||||
\end{document}1
|
|
@ -0,0 +1,154 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\ProvidesClass{cheese}
|
||||
|
||||
\RequirePackage{kvoptions}
|
||||
\DeclareStringOption[10pt]{rowheight}
|
||||
\ProcessKeyvalOptions*
|
||||
\LoadClass[letterpaper]{letter}
|
||||
|
||||
\RequirePackage{gensymb}
|
||||
\RequirePackage[landscape,top=0.8in,bottom=0.5in,left=0.7in,right=0.7in]{geometry}
|
||||
\RequirePackage{graphicx}
|
||||
\RequirePackage{hhline}
|
||||
\RequirePackage{ifthen}
|
||||
\RequirePackage{makecell}
|
||||
\RequirePackage{multirow}
|
||||
\RequirePackage{tabularx}
|
||||
\RequirePackage[table]{xcolor}
|
||||
|
||||
\pagestyle{empty}
|
||||
|
||||
% 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} {\(\frac{1}{8}\)}
|
||||
\newcommand{\sixteenth} {\(\frac{1}{16}\)}
|
||||
|
||||
% Format a Fahrenheit temperature
|
||||
\newcommand{\ftemp}[1] {#1\degree F}
|
||||
|
||||
% Make reusable messages for the notes section
|
||||
\newcommand{\diluted} {Diluted in \quarter cup distilled water}
|
||||
\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
|
||||
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water or whey.}}
|
||||
\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
|
||||
|
||||
% Are we using cheese color or a secondary culture?
|
||||
\newif\ifcolor
|
||||
\colorfalse
|
||||
\newif\ifsecondary
|
||||
\secondaryfalse
|
||||
\newcounter{cheese@acid}
|
||||
\stepcounter{cheese@acid}
|
||||
\stepcounter{cheese@acid}
|
||||
|
||||
% Macros for setting cheese variables
|
||||
\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
|
||||
\newcommand{\cheeseCulture}[3]
|
||||
{
|
||||
\def\cheese@culture{#1}
|
||||
\def\cheese@cultureTemp{\ftemp{#3}}
|
||||
\def\cheese@cultureAmount{#2}
|
||||
}
|
||||
\newcommand{\cheeseSecondary}[3]
|
||||
{
|
||||
\secondarytrue
|
||||
\def\cheese@secondary{#1}
|
||||
\def\cheese@secondaryTemp{\ftemp{#3}}
|
||||
\def\cheese@secondaryAmount{#2}
|
||||
\stepcounter{cheese@acid}
|
||||
}
|
||||
\newcommand{\cheeseRipening}[2]
|
||||
{
|
||||
\def\cheese@ripening{#1/\ftemp{#2}}
|
||||
}
|
||||
\newcommand{\cheeseColor}
|
||||
{
|
||||
\colortrue
|
||||
\stepcounter{cheese@acid}
|
||||
}
|
||||
\newcommand{\cheeseRennet}[3]
|
||||
{
|
||||
\def\cheese@rennet{#1}
|
||||
\def\cheese@setting{#2}
|
||||
\def\cheese@flocculation{#3}
|
||||
}
|
||||
|
||||
\renewcommand{\_}{ \\ \hhline{|~*{6}{|-}|}}
|
||||
|
||||
\newcommand{\cheeseStep}[5] { & #1 & #2 & & #3 & #4 & #5 \_ }
|
||||
\newcommand{\cheeseStepTemp}[4] { & #1 & #2 & & #3 & & #4 \_ }
|
||||
\newcommand{\cheeseStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & #3 \_ }
|
||||
|
||||
% Create some useful table formatting macros
|
||||
\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
|
||||
\newcommand{\tbhead}[1]{\bfseries\centering\arraybackslash\footnotesize{#1}}
|
||||
\newcommand{\gray}{\cellcolor{gray!30}}
|
||||
|
||||
\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
|
||||
\newcolumntype{'}{!{\vrule width 1pt}}
|
||||
|
||||
|
||||
\newcommand{\section}[2]
|
||||
{
|
||||
\thickline
|
||||
\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
|
||||
}
|
||||
|
||||
% Extend the \begin{document} command
|
||||
\AtBeginDocument
|
||||
{
|
||||
\setlength{\extrarowheight}{2pt}
|
||||
\begin{tabularx}{\textwidth}{ p{2.5in}lllX }
|
||||
Cheese: \textbf{\cheese@name} & Flavors: \hfill & Date: & Yield: & Age Until: \\
|
||||
Milk Brand: \hfill & Type: ( Whole / \hspace{0.5in} )
|
||||
& Homogenized: ( Y / N )
|
||||
& Pastuerized: ( Y / N )
|
||||
& Milked On: \\
|
||||
\end{tabularx}
|
||||
}
|
||||
|
||||
\newenvironment{cheese}
|
||||
{
|
||||
\setlength{\tabcolsep}{3pt}
|
||||
\setlength{\extrarowheight}{\cheese@rowheight}
|
||||
\tabularx{\textwidth}{ 'c'c|C|C|C|C|X' }
|
||||
\thickline
|
||||
\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
|
||||
& \tbhead{Goal Temp} & \tbhead{Actual Temp}
|
||||
& \tbhead{Comments And Notes} \\
|
||||
|
||||
\section{Setup}{3}
|
||||
\cheeseStepTemp{Prepare Milk }{ }{\gray}{ }
|
||||
\cheeseStepNoTemp{Begin Heating }{ }{ }
|
||||
\cheeseStepTemp{Remove from Heat}{\gray}{ }
|
||||
|
||||
\section{Acid}{\thecheese@acid}
|
||||
\cheeseStepTemp{\cheese@culture}{ }{\cheese@cultureTemp}
|
||||
{(Optional for raw milk) \cheese@cultureAmount.}
|
||||
\ifsecondary
|
||||
\cheeseStepTemp{\cheese@secondary}{ }{\cheese@secondaryTemp}
|
||||
{\cheese@secondaryAmount.}
|
||||
\fi
|
||||
\cheeseStepTemp{Ripening}{ }{ }
|
||||
{Natural: 1 hour/\ftemp{90}, \cheese@culture: \cheese@ripening.}
|
||||
\ifcolor
|
||||
\cheeseStepNoTemp{Cheese Color}{ }{(Optional) Follow directions on bottle.}
|
||||
\fi
|
||||
|
||||
\section{Gel Devel}{4}
|
||||
\cheeseStepTemp{Rennet }{ }{\gray}{\cheese@rennet. Stir 1 minute.}
|
||||
\cheeseStepNoTemp{Setting }{ }{Natural: 1 hour, \cheese@culture: \cheese@setting.}
|
||||
\cheeseStepNoTemp{Onset of Flocculation}{\cheese@flocculation}{ }
|
||||
\cheeseStepNoTemp{Clean Break}{\gray}{ }
|
||||
}
|
||||
{
|
||||
\thickline
|
||||
\endtabularx
|
||||
|
||||
% FIXME: A newline was required for the \thickline to show up?
|
||||
}
|
|
@ -0,0 +1,111 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
|
||||
\usepackage{gensymb}
|
||||
\usepackage[landscape, top=0.8in, bottom=0.5in, left=0.7in, right=0.7in]{geometry}
|
||||
\usepackage{graphicx}
|
||||
\usepackage{hhline}
|
||||
\usepackage{makecell}
|
||||
\usepackage{multirow}
|
||||
\usepackage{tabularx}
|
||||
\usepackage[table]{xcolor}
|
||||
|
||||
% Create a thick line for table borders
|
||||
\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
|
||||
|
||||
% Create a thinner line for separating steps
|
||||
\renewcommand{\_} {\\ \hhline{|~*{7}{|-}|}}
|
||||
|
||||
% Turn a table cell gray
|
||||
\newcommand{\gray}{\cellcolor{gray!30}}
|
||||
|
||||
% Set up a common table header style
|
||||
\newcommand{\tbhead}[1]{\bfseries\centering\arraybackslash\footnotesize{#1}}
|
||||
|
||||
% Add a new column type for centered columns of specified width
|
||||
\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
|
||||
|
||||
% ... and a new column type for thick vertical lines
|
||||
\newcolumntype{'}{!{\vrule width 1pt}}
|
||||
|
||||
% Create a new environment that sets up everything we need to make cheese
|
||||
\newenvironment{cheese}[2]
|
||||
{
|
||||
\thispagestyle{empty}
|
||||
|
||||
\noindent
|
||||
\setlength{\extrarowheight}{2pt}
|
||||
\begin{tabularx}{\textwidth}{ p{2.5in}lllX }
|
||||
Cheese: \textbf{#1} & Flavors: \hfill & & Date: & Age Until: \\
|
||||
Milk Brand: \hfill & Type: ( Whole / \hspace{4em} )
|
||||
& Homogenized: (Y / N )
|
||||
& Pastuerized: ( Y / N )
|
||||
& Milked On: \\
|
||||
\end{tabularx}
|
||||
|
||||
\noindent
|
||||
\setlength{\tabcolsep}{3pt}
|
||||
\setlength{\extrarowheight}{#2}
|
||||
\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
|
||||
\thickline
|
||||
\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
|
||||
& \tbhead{Goal Temp} & \tbhead{Actual Temp}
|
||||
& \tbhead{\ pH\ } & \tbhead{Comments And Notes} \\
|
||||
}
|
||||
{
|
||||
\thickline
|
||||
\endtabularx
|
||||
|
||||
% FIXME: A newline was required for the \thickline to show up?
|
||||
}
|
||||
|
||||
% Preformat some fractions
|
||||
\newcommand{\half} {\(\frac{1}{2}\)}
|
||||
\newcommand{\quarter}[1] {\(\frac{#1}{4}\)}
|
||||
\newcommand{\eighth} {\(\frac{1}{8}\)}
|
||||
|
||||
% Format a Fahrenheit temperature
|
||||
\newcommand{\ftemp}[1] {#1\degree F}
|
||||
|
||||
% Make reusable diluted messages
|
||||
\newcommand{\diluted} {Diluted in \quarter{1} cup distilled water}
|
||||
\newcommand{\dilutemilk} {Diluted in \quarter{1} cup cheese milk}
|
||||
|
||||
% Make reusable simple brine message
|
||||
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
|
||||
|
||||
% Use this command to start a new section
|
||||
\newcommand{\newsection}[2]
|
||||
{
|
||||
\thickline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
|
||||
}
|
||||
|
||||
% Standard setup section used by most cheeses
|
||||
\newcommand{\StandardCheeseSetupSection}
|
||||
{
|
||||
\newsection{Setup}{4}
|
||||
& Prepare Milk & 2 gallons & & \gray & & & \_
|
||||
& Calcium Chloride & \half teaspoon & & \gray & \gray & & (Optional) \diluted. \_
|
||||
& Begin Heating & & & \gray & \gray & & \_
|
||||
& Remove from Heat & \gray & & & & & \\
|
||||
}
|
||||
|
||||
% Standard gel development section used by most cheeses
|
||||
\newcommand{\StandardCheeseGelDevelSection}[4]
|
||||
{
|
||||
\newsection{Gel Devel}{4}
|
||||
& Rennet & #1 & & #2 & & & \diluted. Stir 1 minute. \_
|
||||
& Setting & #3 & & \gray & & & \_
|
||||
& Onset of Flocculation & #4 & & \gray & \gray & & \_
|
||||
& Clean Break & \gray & & \gray & \gray & & \\
|
||||
}
|
||||
|
||||
% Standard curd-washing instructions
|
||||
\newcommand{\Wash}[1]{Slowly add \ftemp{#1} water. Stir continuously}
|
||||
|
||||
% Easy way to add weights to the Pressing section
|
||||
\newcommand{\AddWeight}[2]
|
||||
{
|
||||
& #1 & #2 & & \gray & \gray & &
|
||||
}
|
|
@ -0,0 +1,115 @@
|
|||
%
|
||||
% Copyright 2017 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=5pt]{cheese}
|
||||
|
||||
\cheeseName{Colby Jack}
|
||||
\def\washing{14 cups}
|
||||
|
||||
\newcolumntype{D}{>{\centering\arraybackslash}p{0.38in}}
|
||||
\newcolumntype{N}{>{\centering\arraybackslash}p{0.92in}}
|
||||
|
||||
\newcommand{\cj}{\\ \hhline{~------~~------}}
|
||||
\newcommand{\cjthickline}{\hhline{-------~-------}
|
||||
\hhline{-------~-------}}
|
||||
|
||||
\newcommand{\cjStepTemp}[9] { & #1 & #2 & & #3 & & #4 &
|
||||
& #5 & #6 & #7 & & #8 & & #9 \cj }
|
||||
\newcommand{\cStepTemp}[4] { & #1 & #2 & & #3 & & #4 &
|
||||
& & \gray & \gray & \gray & \gray & \gray & \cj }
|
||||
\newcommand{\cjStepNoTemp}[6] { & #1 & #2 & & \gray & \gray & #3 &
|
||||
& & #4 & #5 & & \gray & \gray & #6 \cj }
|
||||
\newcommand{\cStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & #3 &
|
||||
& & \gray & \gray & \gray & \gray & \gray & \cj }
|
||||
|
||||
\newcommand{\cjSectionStepTemp}[9]
|
||||
{
|
||||
\cjthickline
|
||||
\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
|
||||
& #3 & #4 & & #5 & & #6 & &
|
||||
\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
|
||||
& #3 & #7 & & #8 & & #9 \cj
|
||||
}
|
||||
|
||||
|
||||
\begin{document}
|
||||
\setlength{\tabcolsep}{3pt}
|
||||
\setlength{\extrarowheight}{4pt}
|
||||
\begin{tabularx}{\textwidth}{ 'c'c|c|D|D|D|N'X'c'c|c|D|D|D|N' }
|
||||
\cjthickline
|
||||
\tbhead{C} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
|
||||
& \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} & &
|
||||
\tbhead{J} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
|
||||
& \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} \\
|
||||
|
||||
\cjSectionStepTemp{Setup}{3}
|
||||
{Prepare Milk}{2 gallons}{\gray}{ }
|
||||
{2 gallons}{\gray}{ }
|
||||
\cjStepNoTemp{Begin Heating}{ }{ }
|
||||
{Begin Heating}{ }{ }
|
||||
\cjStepTemp{Stop Heating}{\gray}{ }{ }
|
||||
{ }{Stop Heating}{\gray}{ }{ }
|
||||
|
||||
\cjSectionStepTemp{Acid}{4}
|
||||
{Mesophilic}{\quarter teaspoon}{\ftemp{81}}{ }
|
||||
{\quarter teaspoon}{\ftemp{80}}{ }
|
||||
\cjStepTemp{FLAV 54}{\sixteenth teaspoon}{\ftemp{81}}{ }
|
||||
{ }{FLAV 54}{\sixteenth teaspoon}{\ftemp{80}}{ }
|
||||
\cjStepTemp{Ripening}{1 hour}{\ftemp{86}}{ }
|
||||
{ }{Ripening}{1 hour}{\ftemp{86}}{ }
|
||||
\cStepNoTemp{Cheese Color}{10 drops}{Dilute (milk).}
|
||||
|
||||
\cjSectionStepTemp{Gel Devel}{4}
|
||||
{Rennet}{\half teaspoon}{\gray}{Dilute (water).}
|
||||
{\half teaspoon}{\gray}{Dilute (water).}
|
||||
\cjStepNoTemp{Setting }{45 minutes}{ }
|
||||
{Setting }{45 minutes}{ }
|
||||
\cjStepNoTemp{Flocculation}{3 - 3.5}{ }
|
||||
{Flocculation}{3.5 }{ }
|
||||
\cjStepNoTemp{Clean Break}{\gray}{ }
|
||||
{Clean Break}{\gray}{ }
|
||||
|
||||
\cjSectionStepTemp{Curd Processing}{8}
|
||||
{Cutting}{\half inch cubes }{\gray}{ }
|
||||
{\threequarter inch cubes}{\gray}{ }
|
||||
\cjStepTemp{Resting 1}{5 minutes}{\gray}{ }
|
||||
{ }{Resting 1}{5 minutes}{\gray}{ }
|
||||
\cjStepTemp{Cooking}{50 minutes}{\gray}{Stir constantly.}
|
||||
{ }{Cooking}{40 minutes}{\gray}{Stir constantly.}
|
||||
\cjStepTemp{Resting 2}{15 minutes}{\ftemp{104}}{ }
|
||||
{ }{Resting 2}{30 minutes}{\ftemp{102}}{ }
|
||||
\cjStepTemp{Draining}{\washing }{\gray }{ }
|
||||
{ }{Draining}{To curd level}{\gray}{ }
|
||||
\cjStepTemp{Washing }{\washing }{\gray}{\ftemp{104} water.}
|
||||
{ }{Stirring}{20 minutes}{\gray}{ }
|
||||
\cStepTemp{Stirring }{2 minutes }{\gray}{ }
|
||||
\cStepTemp{Resting 3}{10 minutes}{\gray}{ }
|
||||
|
||||
\cjthickline
|
||||
\end{tabularx}
|
||||
|
||||
|
||||
|
||||
\begin{tabularx}{\textwidth}{ 'c'c|C|C|C|C|c|X' }
|
||||
\thickline
|
||||
\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
|
||||
& \tbhead{Goal Temp} & \tbhead{Actual Temp}
|
||||
& \tbhead{\ Ph\ } & `\tbhead{Comments And Notes} \\
|
||||
|
||||
\section{Mix}{2}
|
||||
\cheeseStepTemp{Draining}{All Whey }{\gray}{Combine curds.}
|
||||
\cheeseStepTemp{Resting} {5 minutes}{\gray}{ }
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{15 pounds}{1 hour }{ }
|
||||
\cheeseStepNoTemp{25 pounds}{12 hours}{ }
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Brining }{16 hours}{Room}{ }
|
||||
\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
|
||||
|
||||
\thickline
|
||||
\end{tabularx}
|
||||
\end{document}
|
|
@ -0,0 +1,39 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=5pt]{cheese}
|
||||
|
||||
\cheeseName{Colby}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{81}
|
||||
\cheeseRipening{1 hour}{86}
|
||||
\cheeseColor
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{10}
|
||||
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Cooking }{50 minutes }{\gray }{Stir constantly.}
|
||||
\cheeseStepTemp{Resting 2 }{15 minutes }{\ftemp{104}}{ }
|
||||
\cheeseStepTemp{Draining 1}{ }{\gray }{7 cups / gallon.}
|
||||
\cheeseStepTemp{Washing }{ }{\gray }{7 cups / gallon at \ftemp{104}.}
|
||||
\cheeseStepTemp{Stirring }{2 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Resting 3 }{10 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Draining 2}{All whey }{\gray }{ }
|
||||
\cheeseStepTemp{Sitting }{5 minutes }{\gray }{ }
|
||||
|
||||
\section{Press}{3}
|
||||
\cheeseStepNoTemp{ }{1 hour }{2.5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon. }
|
||||
\cheeseStepNoTemp{ }{1 hour }{6 pounds / gallon. Remove cheesecloth.}
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
|
||||
\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,44 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[letterpaper]{article}
|
||||
\usepackage{cheese}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}{Dry Jack}{3pt}
|
||||
|
||||
\StandardCheeseSetupSection
|
||||
|
||||
\newsection{Acid}{2}
|
||||
& Mesophilic Starter & \half teaspoon & & \ftemp{80} & & & \_
|
||||
& Ripening & 1 hour & & \ftemp{86} & & & \\
|
||||
|
||||
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5}
|
||||
|
||||
\newsection{Curd Processing}{9}
|
||||
& Cutting & \quarter{3} inch cubes & & \gray & & & \_
|
||||
& Resting 1 & 5 minutes & & \gray & & & \_
|
||||
& Cooking & 40 minutes & & \gray & & & Stir continuously. \_
|
||||
& Resting 2 & 30 minutes & & \ftemp{102} & & & \_
|
||||
& Draining 1 & To curd level & & \gray & & & \_
|
||||
& Stirring & 20 minutes & & \gray & & & Or until curds are matted. \_
|
||||
& Draining 2 & All Whey & & \gray & & & Catch curds in colander. \_
|
||||
& Resting 3 & 5 minutes & & \gray & & & \_
|
||||
& Salting & 1 tablespoon & & \gray & & & Mix thoroughly with hands. \\
|
||||
|
||||
\newsection{Press}{2}
|
||||
& Forming & \gray & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_
|
||||
& 8 pounds & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\
|
||||
|
||||
\newsection{Rind}{7}
|
||||
& Salting & 1 tablespoon & & \gray & & & \_
|
||||
& Air Dryig & 8 hours & & \gray & & & \_
|
||||
& Brining & 8 hours & & \gray & & & Flip once. \_
|
||||
& Air Dryig & 24 hours & & \gray & & & Flip once. \_
|
||||
& Ripening & 1 week & & \ftemp{50} - \ftemp{55} & & & In ripening box. \_
|
||||
& Cocoa Rub\footnote{2 tablespoons cocoa powder, 2 teaspoons instant espresso, 1\half teaspoons ground black pepper, and 4\half teaspoons olive oil}
|
||||
& \gray & & \gray & & & Use \quarter{1} of rub every day for 3 days. Dry and resume ripening. \_
|
||||
& Aging & 2 months & & \ftemp{50} - \ftemp{55} & & & \\
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,40 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=3pt]{cheese}
|
||||
|
||||
\cheeseName{Gouda}
|
||||
\cheeseCulture{MM100}{Single dose}{83}
|
||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
|
||||
\cheeseRipening{45 minutes}{88}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{12}
|
||||
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray}{ }
|
||||
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Stirring 1}{5 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Resting 2 }{5 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Draining 1}{2 cups }{\gray}{ }
|
||||
\cheeseStepTemp{Washing 1 }{2 cups }{\gray}{\wash{140}.}
|
||||
\cheeseStepTemp{Resting 3 }{10 minutes }{\ftemp{92}}{ }
|
||||
\cheeseStepTemp{Draining 2}{10 cups }{\gray}{ }
|
||||
\cheeseStepTemp{Washing 2 }{10 cups }{\gray}{\wash{140}.}
|
||||
\cheeseStepTemp{Stirring 2}{20 minutes }{\ftemp{100}}{ }
|
||||
\cheeseStepTemp{Resting 3 }{10 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Draining 3}{All whey }{\gray}{Catch curds in colander}
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{10 pounds}{30 minutes }{ }
|
||||
\cheeseStepNoTemp{15 pounds}{6 - 8 hours}{ }
|
||||
|
||||
\section{Rind}{5}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room }{1 tablespoon / gallon.}
|
||||
\cheeseStepTemp{Air Drying }{1 - 2 days }{Room }{Turn twice daily.}
|
||||
\cheeseStepTemp{Ripening }{1 week }{\ftemp{50}}{In ripening box, turning daily.}
|
||||
\cheeseStepTemp{Aging }{3 - 9 months}{\ftemp{50}}{Brush with \simplebrine twice a week for one month.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,37 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=6pt]{cheese}
|
||||
|
||||
\cheeseName{Gru\'{y}ere}
|
||||
\cheeseCulture{Thermophilic}{Single dose}{85}
|
||||
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
|
||||
\cheeseRipening{30 minutes}{90}
|
||||
\cheeseRennet{Single dose}{40 minutes}{2.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{7}
|
||||
\cheeseStepTemp {Cutting }{\quarter inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp {Resting 1}{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp {Cooking }{1 hour }{\gray }{Stir continuously.}
|
||||
\cheeseStepTemp {Stirring }{15 minutes }{\ftemp{122}}{ }
|
||||
\cheeseStepTemp {Resting 2}{20 minutes }{\gray }{ }
|
||||
\cheeseStepNoTemp{Molding }{8 inch tomme }{ }
|
||||
\cheeseStepNoTemp{Resting 3}{5 minutes }{ }
|
||||
|
||||
\section{Press}{3}
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours}{5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{1 hour }{5 pounds / gallon. }
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp{Dry Salting}{ }{Room }{1 tablespoon / gallon. }
|
||||
\cheeseStepTemp{Air Drying }{8 hours }{Room }{Flip once. }
|
||||
\cheeseStepTemp{Ripening }{1 week }{\ftemp{54}}{Flip daily.}
|
||||
\cheeseStepTemp{Aging }{2 months}{\ftemp{54}}
|
||||
{Brush with \simplebrine twice a week for first 3 weeks.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,47 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[letterpaper]{article}
|
||||
\usepackage{cheese}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}{Havarti}{2pt}
|
||||
|
||||
\StandardCheeseSetupSection
|
||||
|
||||
\newsection{Acid}{4}
|
||||
& MM100 & \half teaspoon & & \ftemp{70} & & & \_
|
||||
& Ripening & 45 minutes & & \ftemp{70} & & & \_
|
||||
& Resume Heating & & & \gray & \gray & & \_
|
||||
& Remove From Heat & \gray & & & & & \\
|
||||
|
||||
\StandardCheeseGelDevelSection{\half teaspoon}{\ftemp{86}}{45 minutes}{3.5}
|
||||
|
||||
\newsection{Curd Processing}{13}
|
||||
& Cutting & \half inch cubes & & \gray & & & \_
|
||||
& Resting 1 & 5 minutes & & \gray & & & \_
|
||||
& Stirring 1 & 10 minutes & & \gray & & & \_
|
||||
& Resting 2 & 5 minutes & & \gray & & & \_
|
||||
& Draining 1 & 10 cups & & \gray & & & \_
|
||||
& Washing 1 & 3 cups & & \gray & & & \Wash{130}. \_
|
||||
& Washing 2 & 3 cups & & \ftemp{92} & & & \Wash{130}. \_
|
||||
& Stirring 2 & 5 minutes & & \gray & & & \_
|
||||
& Washing 3 & 2 cups & & \gray & & & \Wash{130}. \_
|
||||
& Salting & 4 teaspoons & & \ftemp{97} & & & Stir to dissolve. \_
|
||||
& Stirring 3 & 20 minutes & & \gray & & & \_
|
||||
& Draining 2 & To curd level & & \gray & & & \_
|
||||
& Dill & 1 teaspoon & & \gray & & & (Optional) \\
|
||||
|
||||
\newsection{Pressing}{3}
|
||||
\AddWeight{8 pounds}{30 minutes} \_
|
||||
\AddWeight{8 pounds}{3 hours} \_
|
||||
& Leave in Mold & 3 hours & & \gray & \gray & & No pressure. \\
|
||||
|
||||
\newsection{Rind}{4}
|
||||
& Refrigerate & 12 hours & & \gray & \gray & & \_
|
||||
& Brining & 8 hours & & \ftemp{50} & \gray & & (Optional) Results in stronger flavor. \_
|
||||
& Air Drying & 12 hours & & \gray & \gray & & (Optional) Turn twice. \_
|
||||
& Aging & 1 month & & \ftemp{50} & \gray & & (Optional) In ripening box. Turn daily. \\
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,46 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=4pt]{cheese}
|
||||
|
||||
%\def\whiskeyTwo{1\threequarter cups}
|
||||
|
||||
\def\whiskeyTwo{3\half cups}
|
||||
|
||||
\cheeseName{Irish Cheddar}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{83}
|
||||
\cheeseRipening{45 minutes}{88}
|
||||
\cheeseColor
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{6}
|
||||
\cheeseStepTemp {Cutting }{\half inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp {Resting 1}{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp {Cooking }{40 minutes }{\gray }{Stir continuously.}
|
||||
\cheeseStepTemp {Resting 2}{30 minutes }{\ftemp{102}}{ }
|
||||
\cheeseStepTemp {Draining }{All whey }{\gray }
|
||||
{Into colander. Return whey to pot and bring to \ftemp{102}.}
|
||||
\cheeseStepNoTemp{Resting 3}{15 minutes }{ }
|
||||
|
||||
\section{Cheddaring}{5}
|
||||
\cheeseStepNoTemp{Dripping }{10 minutes }{Place colander into pot.}
|
||||
\cheeseStepNoTemp{Flipping slab}{1 hour }{Every 15 minutes. }
|
||||
\cheeseStepNoTemp{Milling }{1 inch strips}{Put strips in a bowl. }
|
||||
\cheeseStepNoTemp{Salting }{ }{\half tablespoon / gallon.}
|
||||
\cheeseStepNoTemp{Whiskey }{ }{\quarter cup / gallon. Toss gently with hands.}
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{ }{1 hour }{5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours}{7.5 pounds / gallon.}
|
||||
|
||||
\section{Rind}{4}
|
||||
\cheeseStepTemp {Soaking }{8 hours }{Room}{\threequarter cups whiskey / gallon.}
|
||||
\cheeseStepTemp {Air Drying}{1 - 2 days}{Room}{ }
|
||||
\cheeseStepNoTemp{Waxing }{\gray }{ }
|
||||
\cheeseStepTemp {Aging }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,37 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=6pt]{cheese}
|
||||
|
||||
\cheeseName{Jack}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{80}
|
||||
\cheeseRipening{1 hour}{86}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{9}
|
||||
\cheeseStepTemp{Cutting }{\threequarter inch cubes}{\gray}{ }
|
||||
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Cooking }{40 minutes }{\gray}{Stir continuously.}
|
||||
\cheeseStepTemp{Resting 2 }{30 minutes }{\ftemp{102}}{ }
|
||||
\cheeseStepTemp{Draining 1}{To curd level}{\gray}{ }
|
||||
\cheeseStepTemp{Stirring }{20 minutes }{\gray}{Or until curds are matted.}
|
||||
\cheeseStepNoTemp{Draining 2}{All Whey }{Catch curds in colander.}
|
||||
\cheeseStepNoTemp{Resting 3 }{5 minutes }{ }
|
||||
\cheeseStepNoTemp{Salting }{ }
|
||||
{\half tablespoon / gallon. Mix thoroughly with hands.}
|
||||
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{ }{5 - 7 hours}{4 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 pounds / gallon. Remove cheesecloth.}
|
||||
|
||||
\section{Rind}{3}
|
||||
\cheeseStepNoTemp{Salting }{1 tablespoon}{ }
|
||||
\cheeseStepNoTemp{Air Drying}{24 hours }{Flip once.}
|
||||
\cheeseStepTemp{Ripening}{2 - 6 weeks}{\ftemp{50} - \ftemp{55}}{In ripening box.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
|
@ -0,0 +1,30 @@
|
|||
%
|
||||
% Copyright 2016 (c) Anna Schumaker
|
||||
%
|
||||
\documentclass[rowheight=10pt]{cheese}
|
||||
|
||||
\cheeseName{Queso Fresco}
|
||||
\cheeseCulture{Mesophilic}{Single dose}{85}
|
||||
\cheeseRipening{30 minutes}{90}
|
||||
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{6}
|
||||
\cheeseStepTemp{Cutting }{\quarter inch cubes}{\gray}{ }
|
||||
\cheeseStepTemp{Resting }{10 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Cooking }{20 minutes }{\gray}{ }
|
||||
\cheeseStepTemp{Settling }{5 minutes }{\ftemp{95}}{ }
|
||||
\cheeseStepNoTemp{Draining}{All whey}{Catch curds in a colander.}
|
||||
\cheeseStepNoTemp{Salting }{ }{1 tablespoon / gallon. }
|
||||
|
||||
\section{Press}{2}
|
||||
\cheeseStepNoTemp{ }{5 hours}{4 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{1 hour }{4 ponuds / gallon. Remove cheesecloth.}
|
||||
|
||||
\section{Store}{1}
|
||||
\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
BIN
worksheet.ods
BIN
worksheet.ods
Binary file not shown.
|
@ -0,0 +1,42 @@
|
|||
%
|
||||
% Copyright 2017 (c) Anna Schumaker.
|
||||
%
|
||||
\documentclass[rowheight=5pt]{cheese}
|
||||
|
||||
\cheeseName{Yorkshire}
|
||||
\cheeseCulture{Mesophilic}{Half dose}{86}
|
||||
\cheeseRipening{60 minutes}{86}
|
||||
\cheeseRennet{Half dose}{45 minutes}
|
||||
|
||||
\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}}
|
||||
|
||||
\begin{document}
|
||||
\begin{cheese}
|
||||
|
||||
\section{Curd Processing}{6}
|
||||
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
|
||||
\cheeseStepTemp{Resting }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Stirring 1}{30 minutes }{\gray }{Stir gently every 3 - 5 minutes.}
|
||||
\cheeseStepTemp{Stirring 2}{90 minutes }{\tempRange}{Slow stir.}
|
||||
\cheeseStepTemp{Settling }{5 minutes }{\gray }{ }
|
||||
\cheeseStepTemp{Draining }{All whey }{\gray }{Into colander lined with cheesecloth.}
|
||||
|
||||
\section{Bundling}{5}
|
||||
\cheeseStepTemp {Consolidating }{30 minutes }{\tempRange}{Tie cheesecloth and turn over onto knot.}
|
||||
\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.}
|
||||
\cheeseStepTemp {Halving Blocks }{2 hours }{\tempRange}{Every 30 minutes. Return to cheesecloth afterwards.}
|
||||
\cheeseStepNoTemp{Salting 1 }{ }{1\quarter teaspoons / gallon. Mix well.}
|
||||
\cheeseStepNoTemp{Salting 2 }{ }{1\quarter teaspoons / gallon. Mix well.}
|
||||
|
||||
\section{Pressing}{3}
|
||||
\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{10 pounds / gallon.}
|
||||
\cheeseStepNoTemp{ }{12 hours }{25 pounds / gallon.}
|
||||
|
||||
\section{Rind}{3}
|
||||
\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ }
|
||||
\cheeseStepNoTemp{Bandage Wrapping}{ }{ }
|
||||
\cheeseStepTemp {Aging }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ }
|
||||
|
||||
\end{cheese}
|
||||
\end{document}
|
Loading…
Reference in New Issue