I-Cheese Kaimak - indlela yokupheka, into oyidlayo kunye nendlela yokugcina loo mveliso

I-Cheese Kaimak ngumkhiqizo onobisi oyingqayizivele ofunyenwe ngeendlela ezahlukeneyo zokwenza ukhenkco we-fatty, kuba awunalo ukulingana okuqhelekileyo kwaye unokufana ne-cottage ushizi, ibhotela okanye ukhilimu omuncu, kunye nombala wayo wokubala kunye nombala ngokuxhomekeke ngqo kumgangatho wobunjani obubonakalayo, ixesha lokuguga kunye nokugcinwa kweemeko .

Ukupheka i-kaimak?

I-Cheese Kaimak, okubunjwa kwayo kubandakanya ukhilimu, ulungiswe ngokuqokelela kwiinkomo okanye kubisi lwezimvu. I-Kaimak ngumkhiqizo welizwe jikelele kunye neendlela zokupheka ezahlukeneyo. Abanye abantu bayayenza ubisi obunzima, kodwa, ngokukodwa, ubisi lulethwa emathunjini, lukhuhlile, lususwe kuwo ngo-ukhilimu, lufakwe emacaleni kwaye lufake kwiintsuku ezimbalwa.

  1. Ukumnandi kaimak ekhaya kunokwenzeka kuphela kwisiseko esixhasayo. Ukwenza oku, khetha ubisi olwenziwe ngamanzi kunye nepesenti ephezulu yeoli okanye ukhilimu enomxholo weoli u-33%.
  2. Khangela ukulungelelaniswa kwemveliso ngale ndlela ilandelayo: i-drop of kaimak iyancipha emanzini abandayo xa kuthatha ukuvumelanisa ukhilimu omuncu - i-kaimak ithathwa njengekulungele.
  3. Ukupheka i-kaymak encinci 2 iintsuku ezaneleyo, ngelixa umkhiqizo uphelile, unomdla ococekileyo.

Udla ntoni ngeakimak?

I-kaimak eyenziwe ngekhaya yithuba lokufakela ukutya okuqhelekileyo kwintetho ekhethekileyo. Inyaniso kukuba kwimveliso kukho izigaba zibini: xa iqhwa, liba luhlobo lwebhotela, kwaye xa luchukunyiswa, lubuyela kummandla wamanzi, ovumela ukuwusebenzisa kumasiksi okanye ukhonjiswe ngamapakeki okanye i-porridge.

  1. Ngokuqhelekileyo i-cheese ifakwe ngekhekhe elitshisayo okanye isonka sesonka. Kule meko, isebenza njengeoli, igalela isinkwa ngesinambitheko esinomdla.
  2. I-Kaimak inokudliwa kwindlela yayo ecocekileyo, yenze i-honey and jam ityeke kwaye iyisebenzele indebe yehayi okanye ikhofi. Omnye u-kaimak wasebenzisa ukupheka inkukhu okanye imvana. Eyona nto ibumnandi ijika i-buckwheat porridge, igqoke nge-kaimak.

I-Serbian cheese kaymak

I-serbian kaymak yenye yezinto zokugcoba zaseBalkan. Le mveliso ibonakaliswe ngcamango enobumnene kunye nokunyaniseka okubambileyo, kuba yenziwe kuphela kubisi lweenkomo, echithwa kuma-degrees angama-94, igcinwe ekubileni, ithululelwe kwii swabs (izitsha zokhuni) kwaye emva kokupholisa, kwiiyure ezingama-12 ukuya ku-24 ziqokelela i-kaimak.

Izithako:

Ukulungiselela

  1. Nika ubisi ekubiliseni.
  2. Ngoxa ubambe iqondo lokushisa 94 degrees, ubushushu emlilweni imizuzu eyi-15, ivuselela rhoqo.
  3. Dlulisa ubisi phezu kweebhotile zokhuni uze usuke kwiqondo lokushisa ngamahora angama-15.
  4. Susa utyumba obuninzi kunye nesipuni sokhuni uze ufefe ngetyuwa.
  5. I-Cheese yaseSerbia kaymak inokudliwa ngokukhawuleza, kodwa kungcono ukuyivumela ukuba ityhuse iintsuku eziliqela.

I-cheese curd cheese

I-soft cheese kaimak-ihluke ngokukhetha okupheka. Oku kufakazela le recipe, apho abathandi be-cheese curd bebenokukwazi ukungena ngaphandle kwezithako ezibizayo kunye nezakhono ezizodwa zokutya zenza umveliso oyifunayo. Ukwenza oku, umxube wobisi, ukhilimu omuncu kunye nejisi lemon ehlaselwa emlilweni, uhlala kwi-cheesecloth kwaye emva kwemizuzu engama-30 i-kaimak isondliwa kwitheyibhile.

Izithako:

Ukulungiselela

  1. Hlanganisa ukhilimu omuncu, ubisi, ityuwa kunye nejisi lemon.
  2. Misela umxube ekubiliseni uze ususe ekushiseni.
  3. Shiya uluhlu obuninzi kwi-gauze, uze ucindezele i-whey.
  4. Hlanganisa i- curd cheese imizuzu engama-30, ngoko nangoko makhonze itafile.

Ikhefu

I-Kaimak esuka kwikhilimu - kulabo abafuna ukwenza umkhiqizo ocolileyo kunye nentsusa yoqobo ubuncinci bexesha. Ukusetyenziswa kancinci eyenziwe ngokulungeleyo kunceda ukulungiselela imveliso kwiirekhodi ezingama-5, vavanya ukunambitha kunye nokusebenzisa ubunzima obuqhekezayo, obubushelelekileyo, obunomoya obuncwane, obusetyenziswe njenge-ukhilimu weebhaki kunye nokuzaliswa kwezidyuli ezahlukeneyo.

Izithako:

Ukulungiselela

  1. Xhuma i-500 ml ye-ukhilimu ngoshukela uze ubeke ubunzima emlilweni obuthathaka kwiminqaku engama-10.
  2. Kopa, yongeza ijusi yemonom kunye nekhefu esele.
  3. Whisk kunye nomxube kwaye uthumele i-kaimak ecocekileyo ngeeyure ezingama-5 kwiqrijini.

Uzbek kaymak ekhaya

U-kaymak u-Uzbek uhlukaniswe ngeteknoloji yokupheka. Ube ubilise ubisi olusandul 'ubisi olutsha, uthele ngamacandelo, emva kweeyure eziyi-15, uqokelele uluhlu lwekrimu, olubethelwa, imizuzu emibini ifudumele kwaye ikhuphe ngokukhawuleza. Lo msebenzi ungenziwa ekhaya, ingakumbi ukuba unomxube kunye nobisi oluncinane kwizandla zakho.

Izithako:

Ukulungiselela

  1. Ubilisa ubisi kwaye, uchithe isabelo ngetanki, ubeke eceleni ngeeyure eziyi-15.
  2. Ukuqokelela umgca obunqambileyo kwaye uyibethe ngomxube.
  3. Ukufudumala imizuzu emibini kwisitofu kwaye uhlambulule i-kaimak yeshiyi kwifriji.

Kaymak kwiziko

I-Kaimak, iresiphi yokupheka apho, ngeendlela ezininzi, inokwenziwa kwihovini. KuDon, i-kaimak yenziwe ngubisi obisiweyo obunokukhenkceza kwi-oven. I-blubbered foam isasazeka kwizahlulo, ixutywe kunye nekhilimu enomhlaza kunye nekhrimu enomuncu kwaye ishiye ubusuku obuncenkceshelweyo ukuze kulungiselelwe i-kaimak eyenziwe ngokusa.

Izithako:

Ukulungiselela

  1. 500 ml ye-ukhiliki ebhaka ehovini kwi-degrees ezingama-180.
  2. Yonke imizuzu engama-20, susa i-foam enobuqili kwaye uyibeke kwiziqendu.
  3. Inkqubo yonke ayiyi kuthatha iiyure ezingama-1.5.
  4. Emva koko, shaya ikhefu eseleyo ngekhilimu omuncu uze ungene kwi-foam.
  5. Shiya ngeeyure ezingama-12 kwifudumala.

Ingakanani i-kaimak igcinwe?

Akufanele lilibale ukuba i-kaimak, ukugcinwa kwayo kubonakaliswa kumgangatho kunye nomnatha wemveliso, ibhekisela kwimveliso yobisi emuncu efuna iimfuno ezikhethekileyo. E-Balkan, i-kaimak igcinwe kwiwayini ezikhethekileyo kwiqondo lokushisa lama-14 degrees Celsius ukuya kwiinyanga ezimbini. Kwiimeko zasezidolophini, kungcono ukugcina i-kaimak kungekho ngaphezu kweentsuku ezimbini kwiqrijini.

  1. UKaymak ulungile kwaye ulungele ukusetyenziswa ngosuku. Kule meko, unokonwabela i-kaimak "encinane", ebonakaliswa ngolu hlobo oluthambileyo nolunomdla.
  2. Abanikazi beendawo zokugcina izinto bangakwazi ukugcina i-kaimak ngokukhuselekileyo ekushiseni kwama-15 degrees iintsuku ezine. Leli thuba lokufumana "umyinge" we-kaimak, obonakaliswe ngunambitha onosawoti kunye ne-tinge ephuzi.