Cheesemaking Worksheets
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%
% 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}