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44 lines
2.2 KiB
44 lines
2.2 KiB
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% Copyright 2016 (c) Anna Schumaker. |
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% |
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\documentclass[letterpaper]{article} |
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\usepackage{cheese} |
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\begin{document} |
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\begin{cheese}{Dry Jack}{3pt} |
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\StandardCheeseSetupSection |
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\newsection{Acid}{2} |
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& Mesophilic Starter & \half teaspoon & & \ftemp{80} & & & \_ |
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& Ripening & 1 hour & & \ftemp{86} & & & \\ |
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\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{45 minutes}{3.5} |
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\newsection{Curd Processing}{9} |
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& Cutting & \quarter{3} inch cubes & & \gray & & & \_ |
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& Resting 1 & 5 minutes & & \gray & & & \_ |
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& Cooking & 40 minutes & & \gray & & & Stir continuously. \_ |
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& Resting 2 & 30 minutes & & \ftemp{102} & & & \_ |
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& Draining 1 & To curd level & & \gray & & & \_ |
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& Stirring & 20 minutes & & \gray & & & Or until curds are matted. \_ |
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& Draining 2 & All Whey & & \gray & & & Catch curds in colander. \_ |
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& Resting 3 & 5 minutes & & \gray & & & \_ |
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& Salting & 1 tablespoon & & \gray & & & Mix thoroughly with hands. \\ |
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\newsection{Press}{2} |
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& Forming & \gray & & \gray & & & Roll curds into a ball and tie ends of cheesecloth together. \_ |
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& 8 pounds & 6 - 8 hours & & \gray & & & Sandwitched between cutting boards with knot on top. \\ |
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\newsection{Rind}{7} |
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& Salting & 1 tablespoon & & \gray & & & \_ |
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& Air Dryig & 8 hours & & \gray & & & \_ |
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& Brining & 8 hours & & \gray & & & Flip once. \_ |
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& Air Dryig & 24 hours & & \gray & & & Flip once. \_ |
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& Ripening & 1 week & & \ftemp{50} - \ftemp{55} & & & In ripening box. \_ |
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& Cocoa Rub\footnote{2 tablespoons cocoa powder, 2 teaspoons instant espresso, 1\half teaspoons ground black pepper, and 4\half teaspoons olive oil} |
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& \gray & & \gray & & & Use \quarter{1} of rub every day for 3 days. Dry and resume ripening. \_ |
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& Aging & 2 months & & \ftemp{50} - \ftemp{55} & & & \\ |
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\end{cheese} |
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\end{document}
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