Cheesemaking Worksheets
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%
% 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}