%
% Copyright 2016 (c) Anna Schumaker
%
\documentclass[rowheight=10pt]{cheese}

\cheeseName{Queso Fresco}
\cheeseMilk{2 gallons}
\cheeseCaCl{\half teaspoon}
\cheeseCulture{Mesophilic Starter}{1 packet}{85}{\packettsp.}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{\quarter teaspoon}
\cheeseSetting{45 minutes}
\cheeseFlocculation{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 }{2 tablespoons}{ }

\section{Press}{2}
\cheeseStepNoTemp{8 pounds}{5 hours}{ }
\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth.}

\section{Store}{1}
\cheeseStepNoTemp{Refrigerator}{2 weeks}{In a covered container.}

\end{cheese}
\end{document}