116 lines
3.8 KiB
TeX
116 lines
3.8 KiB
TeX
%
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% Copyright 2017 (c) Anna Schumaker.
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%
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\documentclass[rowheight=5pt]{cheese}
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\cheeseName{Colby Jack}
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\def\washing{14 cups}
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\newcolumntype{D}{>{\centering\arraybackslash}p{0.38in}}
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\newcolumntype{N}{>{\centering\arraybackslash}p{0.92in}}
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\newcommand{\cj}{\\ \hhline{~------~~------}}
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\newcommand{\cjthickline}{\hhline{-------~-------}
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\hhline{-------~-------}}
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\newcommand{\cjStepTemp}[9] { & #1 & #2 & & #3 & & #4 &
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& #5 & #6 & #7 & & #8 & & #9 \cj }
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\newcommand{\cStepTemp}[4] { & #1 & #2 & & #3 & & #4 &
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& & \gray & \gray & \gray & \gray & \gray & \cj }
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\newcommand{\cjStepNoTemp}[6] { & #1 & #2 & & \gray & \gray & #3 &
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& & #4 & #5 & & \gray & \gray & #6 \cj }
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\newcommand{\cStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & #3 &
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& & \gray & \gray & \gray & \gray & \gray & \cj }
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\newcommand{\cjSectionStepTemp}[9]
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{
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\cjthickline
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\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
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& #3 & #4 & & #5 & & #6 & &
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\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
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& #3 & #7 & & #8 & & #9 \cj
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}
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\begin{document}
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\setlength{\tabcolsep}{3pt}
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\setlength{\extrarowheight}{4pt}
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\begin{tabularx}{\textwidth}{ 'c'c|c|D|D|D|N'X'c'c|c|D|D|D|N' }
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\cjthickline
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\tbhead{C} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
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& \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} & &
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\tbhead{J} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
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& \tbhead{Goal} & \tbhead{Actual} & \tbhead{Notes} \\
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\cjSectionStepTemp{Setup}{3}
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{Prepare Milk}{2 gallons}{\gray}{ }
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{2 gallons}{\gray}{ }
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\cjStepNoTemp{Begin Heating}{ }{ }
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{Begin Heating}{ }{ }
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\cjStepTemp{Stop Heating}{\gray}{ }{ }
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{ }{Stop Heating}{\gray}{ }{ }
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\cjSectionStepTemp{Acid}{4}
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{Mesophilic}{\quarter teaspoon}{\ftemp{81}}{ }
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{\quarter teaspoon}{\ftemp{80}}{ }
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\cjStepTemp{FLAV 54}{\sixteenth teaspoon}{\ftemp{81}}{ }
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{ }{FLAV 54}{\sixteenth teaspoon}{\ftemp{80}}{ }
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\cjStepTemp{Ripening}{1 hour}{\ftemp{86}}{ }
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{ }{Ripening}{1 hour}{\ftemp{86}}{ }
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\cStepNoTemp{Cheese Color}{10 drops}{Dilute (milk).}
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\cjSectionStepTemp{Gel Devel}{4}
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{Rennet}{\half teaspoon}{\gray}{Dilute (water).}
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{\half teaspoon}{\gray}{Dilute (water).}
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\cjStepNoTemp{Setting }{45 minutes}{ }
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{Setting }{45 minutes}{ }
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\cjStepNoTemp{Flocculation}{3 - 3.5}{ }
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{Flocculation}{3.5 }{ }
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\cjStepNoTemp{Clean Break}{\gray}{ }
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{Clean Break}{\gray}{ }
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\cjSectionStepTemp{Curd Processing}{8}
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{Cutting}{\half inch cubes }{\gray}{ }
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{\threequarter inch cubes}{\gray}{ }
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\cjStepTemp{Resting 1}{5 minutes}{\gray}{ }
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{ }{Resting 1}{5 minutes}{\gray}{ }
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\cjStepTemp{Cooking}{50 minutes}{\gray}{Stir constantly.}
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{ }{Cooking}{40 minutes}{\gray}{Stir constantly.}
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\cjStepTemp{Resting 2}{15 minutes}{\ftemp{104}}{ }
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{ }{Resting 2}{30 minutes}{\ftemp{102}}{ }
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\cjStepTemp{Draining}{\washing }{\gray }{ }
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{ }{Draining}{To curd level}{\gray}{ }
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\cjStepTemp{Washing }{\washing }{\gray}{\ftemp{104} water.}
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{ }{Stirring}{20 minutes}{\gray}{ }
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\cStepTemp{Stirring }{2 minutes }{\gray}{ }
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\cStepTemp{Resting 3}{10 minutes}{\gray}{ }
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\cjthickline
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\end{tabularx}
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\begin{tabularx}{\textwidth}{ 'c'c|C|C|C|C|c|X' }
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\thickline
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\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
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& \tbhead{Goal Temp} & \tbhead{Actual Temp}
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& \tbhead{\ Ph\ } & `\tbhead{Comments And Notes} \\
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\section{Mix}{2}
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\cheeseStepTemp{Draining}{All Whey }{\gray}{Combine curds.}
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\cheeseStepTemp{Resting} {5 minutes}{\gray}{ }
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\section{Press}{2}
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\cheeseStepNoTemp{15 pounds}{1 hour }{ }
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\cheeseStepNoTemp{25 pounds}{12 hours}{ }
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\section{Rind}{4}
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\cheeseStepTemp{Brining }{16 hours}{Room}{ }
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\cheeseStepTemp{Air Drying}{24 hours}{Room}{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
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\thickline
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\end{tabularx}
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\end{document}
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