47 lines
1.6 KiB
TeX
47 lines
1.6 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass[rowheight=4pt]{cheese}
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\cheeseName{Irish Cheddar}
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\cheeseMilk{2 gallons}
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\cheeseCaCl{\half teaspoon}
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\cheeseCulture{Mesophilic Starter}{\half teaspoon}{83}{ }
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\cheeseRipening{45 minutes}{88}
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\cheeseColor{8 drops}
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\cheeseRennet{\half teaspoon}
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\cheeseSetting{45 minutes}
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\cheeseFlocculation{3 - 3.5}
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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 1}{5 minutes }{\gray }{ }
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\cheeseStepTemp {Cooking }{40 minutes }{\gray }{Stir continuously.}
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\cheeseStepTemp {Resting 2}{30 minutes }{\ftemp{102}}{ }
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\cheeseStepTemp {Draining }{All whey }{\gray }
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{Into colander. Return whey to pot and bring to \ftemp{102}.}
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\cheeseStepNoTemp{Resting 3}{15 minutes }{ }
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\section{Cheddaring}{5}
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\cheeseStepNoTemp{Dripping }{10 minutes }{Place colander into pot.}
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\cheeseStepNoTemp{Flipping slab}{1 hour }{Every 15 minutes. }
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\cheeseStepNoTemp{Milling }{1 inch strips}{Put strips in a bowl. }
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\cheeseStepNoTemp{Salting }{1 tablespoon }{ }
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\cheeseStepNoTemp{Whiskey }{\quarter cup }{Toss gently with hands. }
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\section{Press}{2}
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\cheeseStepNoTemp{10 pounds}{1 hour }{ }
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\cheeseStepNoTemp{15 pounds}{12 hours}{ }
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\section{Rind}{4}
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\cheeseStepTemp {Soaking }{8 hours }{Room}{1\threequarter cups whiskey.}
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\cheeseStepTemp {Air Drying}{1 - 2 days}{Room}{ }
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\cheeseStepNoTemp{Waxing }{\gray }{ }
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\cheeseStepTemp {Aging }{2 - 3 months}{\ftemp{50} - \ftemp{55}}{ }
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\end{cheese}
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\end{document}
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