Txawm tias muaj ntau cov khoom noj siv mis hauv khw muag khoom, tsev cheese tsis zoo li tsis tshua nrov. Cov zaub mov ua nws tus kheej tuaj yeem saj cov zaub mov tsis txaus ntseeg, thiab nws yeej tsis muaj cov khoom phom sij ntxiv. Cov tsev ua tshiab tsev cheese tshiab yog ib qho tseem ceeb protein rau lub cev, muaj ntau cov calcium, phosphorus thiab lwm yam minerals. Tus tsim cov kua mis nyeem qaub yuav pab tus tswv tsev tsim cov khoom lag luam uas muaj txiaj ntsig thiab qab.
Yuav ua li cas ferment mis nyuj nyob rau hauv yogurt txiag
Ua kom muaj tsev nyob hauv tsev cheese, koj yuav tsum tau ua kom cov kua mis npuav. Cov mis zoo tshaj plaws, tuab tshaj plaws yog tau los ntawm cov khoom lag luam thoob teb chaws. Yuav nws los ntawm kev ua liaj ua teb los yog hauv khw los ntawm lub khw muag khoom muaj npe. Ua qhov kawg, koj tuaj yeem siv cov mis pasteurized hauv hnab. Ncuav nws rau hauv lub lauj kaub ua los ntawm cov zaub mov-qib hlau thiab kub rau 35-40 ° C, tab sis tsis txhob cia nws rhaub.
Tom qab ntawd, koj yuav tsum muab cov qaub tso rau hauv cov mis sov. Koj tuaj yeem siv lub tsev muag tshuaj calcium chloride (ntawm tus nqi ntawm 5 ml rau ib khob) lossis kab lis kev cai tshwj xeeb rau cov kab mob, piv txwv li VIVO (1 fwj rau 1-3 litres). Thaum siv cov khoom lag luam, thov nyeem cov lus qhia rau siv kom zoo. Ua kom sov npuav mis nyuj, qab zib los yog qab zib yog tsis muaj cov kua txiv ntxiv (0.5 khob rau ib 1 liter) tseem yuav ua haujlwm ua kab lis kev cai.
Yog tias koj tsis paub meej txog qhov zoo ntawm lub zos mis nyuj, thawj rhaub nws, tom qab ntawd txias txog 35-40 ° C. Tom qab ntawd, nws tuaj yeem siv los ua curd.
Do cov mis nyuj kom zoo thiab muab nchuav mus rau hauv cov ntim ntawm cov tsim yogurt. Kaw txhua cov ntim puv ntoob, muab tso rau hauv lub tshuab siv thiab kaw lub hau. Qhib lub tshuab mis nyuj yogurt rau 4 teev, tom qab ntawd cia nws sawv nrog cov ntim hauv qhov twb muab tua li 4-5 teev. Tom qab lub sijhawm no, qhib lub hau thiab qaij lub tshuab me me - qhov no yuav pab koj kom paub tseeb tias cov ntsiab lus ntawm lub khob tau tuab.
Tsev cheese nyob hauv cov kua mis nyeem qaub yogurt: theem kawg ntawm kev ua noj
Tom qab fermenting cov mis, koj yuav tsum cais cov fld flakes los ntawm whey. Ua li no, muab cov kua mis nyeem los tso rau hauv ib lub lauj kaub thiab kom sov hauv dej da dej kom txog 60-70 ° C (tsis txhob rhaub!). Koj tuaj yeem tso cov ntim rau lawv tus kheej hauv dej kub, yog tias qhov yooj yim. Nyob rau hauv cov txheej txheem ntawm kev ua kom sov cov khoom muaj mis ua kua, do nws tsawg kawg yog ob txog peb zaug.
Muab cov saucepan (lossis ntim) nrog cov kua mis los tov hauv dej txias kom txias sai. Yog tias koj tau ua txhua yam yog lawm, lub whey yuav tsum cais tawm sai ntawm qhov curd flakes. Muab ib lub strainer los yog colander tso rau hauv lub lauj kaub loj, kis tau ob txheej txheej huv ntawm cheesecloth thiab lim lub mis nyuj. Thaum cov kua dej tseem ceeb, koj yuav muaj qhov tsis yooj yim.
Yog tias koj xav tau, koj tuaj yeem ntxiv cov txiv ntoo, cov txiv ntoo ua kua, jam, puree lossis lwm yam tsw rau koj hom tsev cheese. Txawm li cas los xij, qhov no yuav tsum tau ua tam sim ntawd ua ntej siv cov khoom.
Rau cov khoom lag luam me me, tsim ib lub hnab hauv lub hnab thiab dai nws dhau lub thawv kom thim cov whey kom huv si. Koj tuaj yeem tso cov zaub mov tiav ua tiav rau kev siv yav tom ntej, tab sis cov khoom noj khoom haus tsuas pub nws khaws cia hauv tub yees qhov chaw rau ob hnub.
