Ukukhangela kunye nokuthengwa kwe- mozzarella okumnandi kunokuba luvavanyo lwangempela, malunga nemvelaphi yaloo nto, ukulungiswa kweshizi eyenziwe ngokwabo kuya kufana nokudlala komntwana. Kwimeko ye-mozzarella, isitatimende sokugqibela sinesizathu, njengoko le cheese isilungele ngokukhawuleza kwaye ngokukhawuleza.
I-Recipe ye-mozzarella ekhaya
Ukulungiselela isonka esithambile saseNtaliyane, asiyi kufuna iziphiko ezikhethekileyo, ngaphandle kwe-enzyme ye-rennet. Okukugqibela, kubandakanyeka ekwakheni i-chea chea, kwaye ngoko-ke indawo, kwaye nangaphezulu ukukhuphela ngaphandle kwoluhlu, alufanelekanga. I-recipe yokupheka i-mozzarella eyenziwe yinto enye kwaye siza kuxela ngayo emva koko.
Izithako:
- amanzi - 300 ml;
- Ubisi (okuvela kwi-2%, engekho i-ultra-pasteurized) - 3.7 ilitha;
- ityuwa - 8 g;
- i-rennet enzyme - 1.2 ml;
- i-citric acid - 4 g.
Ukulungiselela
Imveliso ye mozzarella ekhaya iqala ngokulungiselela izicombululo ze-citric acid kunye ne-enzyme ye-rennet. Kwisitya esisodwa silinganisa i-240 ml yamanzi kwaye siyichithe kuyo i-citric acid. Umsele oseleyo urennet rennet.
Siphalazela ubisi kwi-saucepan e-deep eamel, kwaye usebenzisa i-thermometer yokutya, ukuletha ubushushu bayo kwi-32 ° С. Ukusetyenziswa kwe-thermometer kunye nokunamathela ngokuthe ngqo kumda wokushisa ngokuyinhloko, eqinisweni sisisebenzisa ekulungiseleleni i-enzyme, umsebenzi apho izibonakaliso zethempile zichaphazela ngqo. Emva kokuba uphawu olufunekayo lufikeleleke, susa isitya kwindawo yomlilo uze uthele i-enzyme, uvuselele ngobumnandi ubisi uze ubalekele kwi-30. Ngenxa ye-30, yeka ukuphazamisa, ukumboza i-pan kunye nesiqhekeza uze ushiye i-mozzarell ezayo eyokuhlala imizuzu emi-5.
Emva kokuba ixesha lidlulile, susa isiqhekeza kwaye uqaphelisise ukuchaneka kweeshizi ukuya kwinqanaba. Isiseko se-mozzarella sifanele sibe buthambile, kodwa singenangqungquthela, ukuba kungenjalo, ke ke mayeke i-cheese imele ixesha elithile, kwaye ukuba konke kulungile, thabatha ikrele elikhulu uze uthathe i-cube yetshizi ibe yi-cubes, uhamba phambili uze ujikeleze. Ummese kufuneka uthintele ezantsi kweesitya, ukuze kungabi nanye iqhekeza elitshiweyo.
Emva kokusika, buyela kwisikhwama kumlilo kwaye ushushu ufike kwi-40 ° C. Ngokufudumala ukufudumala, iifuni zesezi ziya kuqala ukukhupha, ukukhulula i-serum ephuzi. Ukuze kube nokufudumala okwangoku ngeli xesha, ushizi lunokunyanzeliswa. Emva kokufikelela kwiqondo lokushisa elifunayo, susa ipenki emlilweni uze uqhube ukuqhubela ishizi enye imizuzu emihlanu. Emva koko, faka ngesantya i-cheese kwisiqhekeza esahlukileyo, uhlahlule kwi-whey, uze ubeke ii-clots ukufudumala kwi-microwave ngomzuzu, ngoko baya kuba ne-elastically, eya kuba negalelo elikhulu ekuxoxeni. Ukuba akukho i-microwave, ukutshisa ishizi kwisitya esibekwe epenini yamanzi ashushu.
Ngoku qalisa ukuxoka ushizi ngendlela oya kuyenza ngayo intlama. Kule nqanaba, i-mozzarella iya kubonakala ngathi i-cottage cheese, kodwa ungaphelelwa yithemba, faka ushizi kwi-microwave enye enye isigamu somzuzu okanye ide ifike kwiqondo lokushisa lika-57 ° C. Qhubeka ululalisa i-mozzarella uze uyilonge kwakhona
Kukho i-mozzarella onokukhawuleza, kwaye unokufaka kwisitya kwaye uthele isisombululo esisekelwe kumxube we-whey ne-teaspoon ityuwa. Kwimeko yokugqibela, iya kugcinwa iiveki kwiqrijini.