48 lines
2.1 KiB
TeX
48 lines
2.1 KiB
TeX
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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}{Havarti}{2pt}
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\StandardCheeseSetupSection
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\newsection{Acid}{4}
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& MM100 & \half teaspoon & & \ftemp{70} & & & \_
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& Ripening & 45 minutes & & \ftemp{70} & & & \_
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& Resume Heating & & & \gray & \gray & & \_
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& Remove From Heat & \gray & & & & & \\
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\StandardCheeseGelDevelSection{\half teaspoon}{\ftemp{86}}{45 minutes}{3.5}
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\newsection{Curd Processing}{13}
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& Cutting & \half inch cubes & & \gray & & & \_
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& Resting 1 & 5 minutes & & \gray & & & \_
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& Stirring 1 & 10 minutes & & \gray & & & \_
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& Resting 2 & 5 minutes & & \gray & & & \_
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& Draining 1 & 10 cups & & \gray & & & \_
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& Washing 1 & 3 cups & & \gray & & & \Wash{130}. \_
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& Washing 2 & 3 cups & & \ftemp{92} & & & \Wash{130}. \_
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& Stirring 2 & 5 minutes & & \gray & & & \_
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& Washing 3 & 2 cups & & \gray & & & \Wash{130}. \_
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& Salting & 4 teaspoons & & \ftemp{97} & & & Stir to dissolve. \_
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& Stirring 3 & 20 minutes & & \gray & & & \_
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& Draining 2 & To curd level & & \gray & & & \_
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& Dill & 1 teaspoon & & \gray & & & (Optional) \\
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\newsection{Pressing}{3}
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\AddWeight{8 pounds}{30 minutes} \_
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\AddWeight{8 pounds}{3 hours} \_
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& Leave in Mold & 3 hours & & \gray & \gray & & No pressure. \\
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\newsection{Rind}{4}
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& Refrigerate & 12 hours & & \gray & \gray & & \_
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& Brining & 8 hours & & \ftemp{50} & \gray & & (Optional) Results in stronger flavor. \_
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& Air Drying & 12 hours & & \gray & \gray & & (Optional) Turn twice. \_
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& Aging & 1 month & & \ftemp{50} & \gray & & (Optional) In ripening box. Turn daily. \\
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\end{cheese}
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\end{document}
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