Hais txog cua thiab noj qab nyob zoo khoom noj khoom haus los yog yuav ua li cas ua cheese nyob rau hauv tsev

Tsev cheese (nyuaj) los yog cheese (mos cheese) muaj rau pem hauv ntej ntawm lub khw, piv txwv li Hoobkas, ib tug xov tooj ntawm zoo thiab cov kev pab. Yog koj ua nws, koj yog guaranteed siv tsuas ntuj thiab organic khoom, tshwj xeeb tshaj yog yog tias koj muaj muaj ib tug nyuj los yog ib tug tshis. Koj yuav txawv cov roj cov ntsiab lus ntawm cov khoom, xyaum nrog nws saj, tau raws li nyob rau hauv lub kawg, nws yog ib lub version uas yuav nplua koj tshaj.

ntau yam ntawm cheese

Ua ntej peb yuav tham txog yuav ua li cas ua cheese nyob rau hauv tsev, qhia hais tias nrog cov khoom nws tus kheej. Firstly, raws li twb tau hais, nws yuav ua tau mos mos, honeycombed. Xws li ib tug khoom peb hu lub tsev cheese los yog tsev cheese. Secondly, qhov cheese tej zaum yuav ua tau ib tug tau, nrog rau qhov muag-qhov. Nws yog ib qho tseem ceeb kom nkag siab txog cov neeg uas xav paub yuav ua li cas ua cheese nyob rau hauv tsev. Tab sis lub theoretical ib feem lawm. Nyob ntawm seb lub hom nyoos khoom yuav ua los ntawm nyuj cov mis nyuj, tshis, yaj mixed hom. Rau cheese qhov zoo tshaj plaws kev xaiv - tus nyuj. Rau ib qho nyuaj - so. Txawm hais tias nws yog tsim los ntawm nyuj lub cheese "nrog qhov" yog tau zoo heev. Tab sis tseem tov rau no ce lawm.

Cheese thiab hwv

Tam sim no, yeej yuav ua li cas yuav ua rau cheese tom tsev los ntawm nyuj lub mis nyuj. Nws yog li cas tig qaub - los yog kom txog thaum tuab, los yog mus rau tsim ntawm daim thiab whey sib cais. Thaum qhov kev thov ntawm saum (qab zib, qaub cream) yuav raug tshem tawm, thiab ces tus muaj roj cov ntsiab lus ntawm cheese yuav tsis muaj. Los yog tawm - tsev cheese tau roj, cua, noj.

Rag ntawm cov mis nyuj (3 litres los yog ntau tshaj - yuav ua li cas muaj ntau yam koj muaj) ua tib zoo ncuav rau hauv ib saucepan thiab muab tso rau hauv hluav taws. Saib kom zoo zoo rau kev kub taub hau. Mis nyob rau hauv txhua rooj plaub yuav tsum tsis txhob rhaub - cheese, ces tau tawv, ntxhib, zoo li roj hmab. Yog hais tias koj xav mus saj qab ntsev - podsolite, ntxiv ib nyias thiab txuj lom. Qab zib - ntxiv ib me ntsis piam thaj thiab vanilla. Piv txwv hais tias cov kub nyob rau hauv lub lauj kaub nce mus txog li 35 degrees. Thiab tsis tau, mus saib qhov no: sun'te rau brew ntiv tes. Yog hais tias zam - txawm kub. Loj hlob cus plaws - tag nrho cov, tshem tawm los ntawm tshav kub. Mis twb rhaub tsev cheese. Nyob rau hauv ib tug colander los yog sieve, kis nyob rau hauv ob peb txheej ntawm ib daim ntawm gauze, yog mounted rau ib lub taub ntim (Yog hais tias koj xav mus sau cov ntshiab) thiab maj mam poured tus txheem ntawm lub lauj kaub. Ces tus npoo yog dov gauze, ottsezhivaya curds thiab muab nws ib puag ncig puab. Post ntawm ib nras nrog cov khoom muaj peev xwm tau muab dai rau drained tshaj kua, los yog muab nyob rau hauv xovxwm. Ntawm no yog yuav ua li cas ua cheese nyob rau hauv tsev - nyob rau hauv ib teev koj yuav txaus siab rau ib tug zoo kawg nkaus qhob noj mov, noj nws nrog qaub cream. Ib tug whey mus rau ib tug ci los yog ua noj ua haus hash.

nyuaj cheese

Tam sim no tig "Dutch" qhob. Yuav ua li cas yuav ua rau cheese nyob rau hauv tsev, ces nws yog ib yam li nyob rau hauv lub taub hau ntawm lub khw? Yuav kom qhov no kawg, nyob rau hauv tas li ntawd mus rau mis nyuj, koj xav tau ib tug "linkage" - pais plab enzyme rennet los yog ib tug hluas yaj los yog tshis (tua tau koj tus kheej, yuav nrog nws nyob rau hauv kev ua lag luam los yog nyob rau hauv ib lub khw). Tsis tas li ntawd nyob rau hauv kev yog zoo tuaj rennet hloov. Xav txog cov kev xaiv ntawm yuav ua li cas yuav ua rau tshis cheese nyob rau hauv tsev. Txawm li cas los, qhov no kev txhawj xeeb tej cov mis nyuj. 100 grams ntawm txias boiled lub dej yaj daim enzyme los yog ib feem kaum ntawm ib tug hloov pob ntawv. Ces muab lub tshiab tag nrho cov mis nyuj (kwv yees li 7.5-8 litres) muab tso rau hauv cov roj, sov mus txog + 35-40 degrees. Ncuav lub neej enzyme. Ob los sis peb feeb lub resulting khoom yuav tsum tau ua tib zoo zuaj. Tom qab 40 feeb los yog ib teev mis nyuj thooj tshwm sim, nws yuav pib mus li ib tug jelly. Koj ua tau tawm nws, thiab yuav txiav mus rau hauv kev loj ntsuas. Nyob rau hauv cov mis nyuj kom txog thaum nws thickens, ntxiv yam txuj lom.

Ntawm no yog yuav ua li cas koj yuav npaj tau ib tug heev nrov cheese ntau yam - tsev cheese. Mis yuav txoj kev leej twg koj muaj dab tsi, tsuas yog tshiab. Volume - ob thiab ib tug ib nrab liters. Enzyme - ib tug peb lub hlis twg teaspoon. Txuj Lom - xaiv (koj ua tau tsis). Lub enzyme yaj nyob rau hauv ib tug me me npaum li cas ntawm cov dej, mis nyuj, sov mus txog + 45-50. Ncuav lub enzyme mix. Cia configure lawv tus kheej rau txog 20 feeb. Ces txog ib nrab whipping whisk ua loj. Los yog ib tug tov khoom, tab sis tsis txhob muab ib tug ntau ntawm koj lem. Maj mam tus loj thickens, hardens. Nws yog tsim nyog los muab pov tseg rau hauv ib lub colander, tsim rau hauv ib lub pob los yog "lub taub hau", tawm rau 20 feeb. Cov khoom uas koj mus nrog yog hu ua "Woerden". Nws yog siv rau dumplings, pies, cheesecakes, etc. Thiab rau nws transformation mus rau hauv cheese npaj brine los ntawm cov nram qab no muab xam: ib liter ntawm dej yog coj 2-3 dia ntsev. Yuav kom muab tso rau ntawm lub hnub lub cheese uas twb them tag.

Sim, sim, thiab qhia rau koj tag nrho koj lem tawm!