Cheese nyob rau hauv lub tsev rau ob los yog peb lub sij hawm

Tsev cheese khw los ntawm lub zoo tsiag ntawv, feem ntau yog tus nqi (20-40% txo), feem ntau zoo saj thiab paub tseeb txog cov khoom los ntawm uas nws yog npaj. Mus ua noj nws koj yuav tsum tau yuav ib tug tshwj xeeb oob khab, uas yuav ua tau pepsin, renin los yog chymosin. Nws yuav kom ntawm lub Internet thiab tau txais mail.

Nyob rau hauv thiaj li yuav tsim mos cheese nyob rau hauv lub tsev, nyob tom 1.1-1.2 kg ntawm cheese yuav tsum tau hais txog 7-8 gallons ntawm cov mis nyuj, 1/10 sachet poov xab, enameled yias, colander, tus pas ntsuas kub kua (roj, dej), gauze.

Ferment soluble nyob rau hauv txias boiled lub dej. Cov mis nyuj yog rhuab mus rau ib tug kub ntawm + 32-35 ° thiab poured rau hauv nws keeb sib tov yog meej tov thiab tso cai rau gel transformation ntawm cov mis nyuj (txog 40 feeb). Ces nrog ib tug ntev riam nws yuav tsum tau tusyees txiav.

Yuav kom npaj cheese nyob rau hauv lub tsev, ib lub taub ntim mis nyuj thauj mus rau hauv lub plhaub uas yog muab tso rau mus rau lwm lub thawv nrog ib tug dej kub ntawm txog 37 degrees. Ces, los ntawm kev ntxiv dej kub los ntawm tus kais dej kub nyob rau hauv lub hauv qab ntawm cov hlab yog tom kom 38-39 degrees thiab khaws cia nyob rau theem no. Tam sim no do sib tov yuav tsum yuav txhua txhua ib nrab teev. Qhov chaw cheesy tivthaiv nyob rau hauv ob teev mus elastic nyeem tas lub xeev. Cov uas ua whey yog drained, thiab qhov loj yog pw tawm nyob rau hauv ib tug colander. Mos cheese yuav tsum ntsev thiab tsau nyob rau hauv limbo rau tag tshem tawm ntawm ntshiab. Yog hais tias khaws cia rau hauv lub tub yees thiab yuav tsum tau consumed nyob rau hauv ob peb hnub.

Hard cheese nyob rau hauv tsev yog muab los ntawm cov mos mos cheese. Yuav kom qhov no kawg, lub hwv pub kom txias, txiav mus rau hauv me me pieces thiab ntxiv ntsev mus saj. Tom ntej no, koj yuav tsum coj ib lub taub ntim ntawm mayonnaise thiab ua ib tug ob peb lub qhov nyob rau hauv lub hauv qab. Lub thawv twb them tag huv si x \ b daim ntaub, thiab muab nws pw nyob rau hauv ib tug mos mos cheese. Muab tso rau sab saum toj ntawm lub saucer los yog hau uas load yog muab tso rau. Tom qab 6 teev, cov ntaub so ntswg nyob rau hauv lub cheese hloov, thiab luj ntawm lub load nce. Tom qab ib hnub, lub cheese mus thiab muab tso rau hauv ib pawg ntoo nyob rau hauv lub tub yees rau ripening thiab tsim los ntawm qhov kev 1-2 lub lis piam.

Cov uas ua cheese yog heev six tshiab, tab sis lub cheese nyob rau hauv breadcrumbs - qhov no yog tshwj xeeb yog qab phaj. Ua li no, siv sij hawm 0.2 kg ntawm cheese, mustard, 2 qe, khob cij tej yam khoom noj thiab hom qoob mog hmoov, 0.1 kg ntawm finely tws parsley, kua txob. Cov cheese yog txiav mus rau hauv nrog, txawm lig los plhws zaub txhwb qaib thiab mustard, muab ob npaug rau boned nyob rau hauv cov nram no ib theem zuj zus: biscuits, hmoov, qe, thiab ces kib nyob rau hauv zaub roj.

Rau cov neeg uas nyiam mus kis tau tus cheese on ib tug bun, mus tshaj tawm hais tias cov cheese nyob rau hauv tsev kuj yuav npaj, thiab sai sai heev. Ua li no, koj yuav tsum coj ib tug tsawg-rog los yog muaj rog tsawg tsev cheese (crumbled rau nplej). Lub txhuas lauj kaub heats ib tug me me npaum li cas ntawm butter, ntxiv cheese thiab ib tug me me hluav taws heats rau melting.

Cov sib tov yuav tsum tsis tu ncua thiab kwm stirring kom txog thaum tiav nyias mus nyias ntawm cov nplej. Ua cheese yog tau raws li ib tug yellowish loj, uas yuav ob leeg yeast su thiab ntsev, ntxiv mus rau nws tws nqaij npua thiab zaub ntsuab. Cov uas ua cov khoom no yog tej zaum yuav muaj superior-khw counterparts, thiab raug nqi ntau dua.