I-cheese cheese, njengebhokhwe, ngumkhiqizo onobuchule obuncedo, ekusebenziseni kwayo kuya kunika umzimba umzimba ngeivithamini eziyimfuneko, izinto ezincinci kunye nezikhulu, amaminerali, ukuqinisa ukhuseleko kunye nokuphucula impilo.
Ushizi lweezimvu luyenziwa kubisi lwezimvu, into enomdla ngakumbi kunomdla kunemveliso yeenkomo neebhokhwe, kwaye ngoko ke ivumela i-taste yeyona nto yokuqala kunye nesityebi. Kodwa ezintle iimpawu azikhange zinikezelwe. Iigusha kufuneka zinikezelwe ngononophelo olukhethekileyo, ziqhuba imihla ngemihla emadlelweni kunye nemifuno enamanzi enemiphunga enomsoco, kunye nokuqwalasela ukubaluleka kwelo xesha. Ukongeza, izimvu zinika ubisi obuncinci ngaphezu kweebhokhwe ezifanayo, zingabi ziinkomo. Ukususela kwimvu eyodwa, nobuninzi beentlobo zobisi, kunokwenzeka ukuba angamkeli ngaphezu kweyitha enye nengxenye yesiqingatha semveliso ngosuku, kwaye ngokuphindaphindiweyo ubuninzi bayo buhluka ukusuka kwi-500 ukuya ku-1000 ml. Ngoko ke, njengomthetho, iitshizi ezisekelwe kubisi lwezimvu zinenani elixabisekileyo kwaye zibhekwa njengabantu abadala.
Iifama zeegusha ziyakulungiswa ekhaya. Ewe, kuba oku kuyimfuneko ukuba ube nefama yakho kwaye ubuncinci bezimvu kwifama. Kwaye ukuba unethamsanqa, ke ngokukhethekileyo kuwe sinikela iiresepe zalo mveliso ebalulekileyo ekhaya.
Ikhefu le-Sheep e-Homemade - Recipe
Izithako:
- ubisi lwezimvu - 4 ilitha;
- ivennet ye-rennet ye-liqunet - 0.25 weetapuni;
- amanzi abandayo - 25 ml;
- ityuwa nerorovannaya - ukunambitha;
- amanzi abilisiwe - 230 ml;
- elwandle ityuwa - 30 g.
Ukulungiselela
Ukulungiselela le ngxowa yezimvu, ubisi lwezimvu kuphela kunye ne-rennet zisetyenzisiweyo, ngoku zingathengwa kwi-pharmacy. Kwimizi, elo candelo liveliswa ngokuzimela ngaphandle kwenkomo yenkomo okanye isisu, kwaye kwezinye iimeko kuphela isisu somvana omncinane ongazi nawuphi na ukutya ngaphandle kobisi esetyenziselwa ukulungiselela.
Hlanganisa ubisi lwezimvu ezifudumele kunye ne-rennet, uhlanjululwa ngamanzi abandayo, kwaye ushiye iiyure ezimbalwa phantsi kweemeko zegumbi. Emva kwexesha elithile, nqunyulwa ngoncedo lwesu elibukhali ubisi olunotyiweyo ube ngamabhabhu kwaye masibeke enye imizuzu emihlanu ukuya kweyishumi ukuhlukanisa i-whey. Ngoku udibanisa i-sieve okanye i-colander nge-cut gauze-cut gauce, uthele i-bashi ye-cheese kuyo uze ushiye enye imizuzu elishumi. Ngoku uqokelele imida ye-gauze, cinezela kwi-cheese mass and coque a little. Yongeza ityuwa kwi-mass mass to taste and mix. Amanzi ishizi enomlinganiselo omncinci wamanzi afudumeleyo, udibanise uze uyifake kwakhona nge-gauze.
Ukomisa ishizi, sibopha i-gauze ngesaka, uyibeke kwi-grate efakwe kwisitya esifanelekileyo, faka umthwalo phezulu kwaye ushiye isakhiwo ngeeyure ezilishumi elinambini.
I-cheese cheese emva kokuba inokulutywa nge-brine, ukufumana uhlobo lweshizi . Ukuze senze oku, silungiselela i-brine, sichitha enye inxalenye yetyuwa kwiindawo ezinamanzi amahlanu, kwaye uqulethe umgca okhutshiwe kwi-liquid salted. Sigcina isiseko seshizi kwi-brine iiyure ezilishumi elinambini, kanye kanye ngeli xesha, ukuguqula.
Emva kwexeshana, susa intloko yeshizi ephuma kwi-grate uze uyomisa kancane. Ndingayisebenzisa phi i-soft salty soft
Ukuze senze i-cheese yegusha eyomeleleyo, emva kokuba sigxothise i-whey excess, sisasaza loo mveliso kwi-grate kwaye siyithumela kwiplastiki eyomileyo. Iqondo lokushisa kulo lifanele ligcinwe kuma-13 degrees. Sigcina le mveliso phantsi kweemeko ukususela kwiibhozo ezisibhozo ukuya kweyeshumi okanye kwiqondo elifunwayo lokumisa, ngokusula ngokukhawuleza intloko yentloko yeshizi kunye necobo elicocekileyo elixutywe kwisisombululo setyuwa lolwandle.