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42 lines
1.7 KiB
42 lines
1.7 KiB
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% Copyright 2017 (c) Anna Schumaker. |
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\documentclass[rowheight=5pt]{cheese} |
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\cheeseName{Yorkshire} |
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\cheeseCulture{Mesophilic}{Half dose}{86} |
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\cheeseRipening{60 minutes}{86} |
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\cheeseRennet{Half dose}{45 minutes} |
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\newcommand{\tempRange}{\ftemp{85} -- \ftemp{90}} |
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\begin{document} |
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\begin{cheese} |
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\section{Curd Processing}{6} |
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\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ } |
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\cheeseStepTemp{Resting }{5 minutes }{\gray }{ } |
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\cheeseStepTemp{Stirring 1}{30 minutes }{\gray }{Stir gently every 3 - 5 minutes.} |
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\cheeseStepTemp{Stirring 2}{90 minutes }{\tempRange}{Slow stir.} |
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\cheeseStepTemp{Settling }{5 minutes }{\gray }{ } |
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\cheeseStepTemp{Draining }{All whey }{\gray }{Into colander lined with cheesecloth.} |
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\section{Bundling}{5} |
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\cheeseStepTemp {Consolidating }{30 minutes }{\tempRange}{Tie cheesecloth and turn over onto knot.} |
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\cheeseStepNoTemp{Cutting into Blocks}{2 inch blocks}{Return to cheesecloth afterwards.} |
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\cheeseStepTemp {Halving Blocks }{2 hours }{\tempRange}{Every 30 minutes. Return to cheesecloth afterwards.} |
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\cheeseStepNoTemp{Salting 1 }{ }{1\quarter teaspoons / gallon. Mix well.} |
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\cheeseStepNoTemp{Salting 2 }{ }{1\quarter teaspoons / gallon. Mix well.} |
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\section{Pressing}{3} |
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\cheeseStepNoTemp{ }{15 minutes}{ 5 pounds / gallon.} |
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\cheeseStepNoTemp{ }{12 hours }{10 pounds / gallon.} |
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\cheeseStepNoTemp{ }{12 hours }{25 pounds / gallon.} |
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\section{Rind}{3} |
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\cheeseStepTemp {Air Drying }{2 - 5 days}{Room}{ } |
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\cheeseStepNoTemp{Bandage Wrapping}{ }{ } |
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\cheeseStepTemp {Aging }{2 - 4 months}{\ftemp{50} - \ftemp{55}}{ } |
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\end{cheese} |
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\end{document}
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