%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Vegan Cream Cheese}
\recipeMakes{8 ounces}{cream cheese}
\recipeSourceWeb{Soy ``Cheese'' with Louise Dutton}{Blog.Cheesemaking.com}

\begin{document}
\begin{ingredients}
\addIngredient{1 quart}{plain soy milk}
\addIngredient{1 packet}{vegan yogurt starter}
\addIngredient{2 tablespoons}{canola oil}
\addIngredient{\half teaspoon}{sugar}
\addIngredient{\eighth teaspoon}{salt}
\end{ingredients}

\begin{steps}
\addStep{Bring \ingredient{milk} to a boil, stirring constantly.
	 Pour into a sterile jar and cool, covered, to \textbf{\ftemp{110}}.}
\addStep{Add \ingredient{yogurt starter} and stir until dissolved.  Cover and
	 incubate for \textbf{2 -- 8 hours} in a warm place, such as an oven
	 with the oven light on.}
\addStep{Pour yogurt into a cheesecloth bag and hang for
	 \textbf{6 - 12 hours}, or until whey drains completely.}
\addStep{Transfer \ingredient{cheese} to a blender or food processor and
	 add \ingredient{oil}, \ingredient{sugar}, and \ingredient{salt}.
	 Process until smooth.}
\addStep{Transfer to a container and refrigerate until firm.}
\end{steps}
\end{document}
