Peb ua yogurt lub tsev. daim ntawv qhia

Muaj koj puas tau xav txog vim li cas lub txee lub neej ntawm yogurt, uas yog muag nyob rau hauv khw muag khoom noj, yog li loj? Tab sis raws li muaj ntau yam nyob kab mob tsis nyob. Qhov no tag nrho qhia tau tias muas yogurt crammed nrog ntau yam additives: dyes thiab preservatives, uas yog tsis tseem ceeb heev. Tab sis tsis txhob txhawj txog nws, muaj yog ib txwm ib txoj kev tawm. Hnub no koj yuav kawm tau li cas yuav ua rau lawv tus kheej yogurt, qhob daim ntawv qhia yog yooj yim heev. Thiab yog hais tias koj tseem tsis tau dhau tub nkeeg ua noj, thiab ib yam khoom nrog koj ob txhais tes, ces koj mas nws yeej yuav tsis tsuas tau txais ib tug ntau Library los ntawm nws cov qab saj, tab sis kuj enrich koj lub cev nrog pab nyob kab mob.

Classic ntuj yoghurt. daim ntawv qhia

cov khoom xyaw:

• tag nrho cov mis nyuj (1.2 litres);
• yoghurt keeb (khw nyob yoghurt, uas yog lub expiry hnub tsis ntau tshaj 7 hnub, los yog qhuav poov xab, uas yog muag nyob rau hauv pharmacies).

Kev npaj:

1. Npaj yoghurt sai sai thiab yooj yim. Sov cov mis nyuj thiab simmer tsawg kawg yog 15 feeb. Qhov no yog ua nyob rau hauv thiaj li yuav tua tau tag nrho cov kab mob uas yog muaj, peb tsis tas yuav.
2. Cia kom txias mam mus 40-45 degrees kub. Nws yuav ntsuas koj tus ntiv tes, ntsw nws nyob rau hauv cov mis nyuj. Yog hais tias koj muaj peev xwm kom nws rau ib ntev lub sij hawm thiab tsis hlawv, nws txhais tau tias kub yog ib txwm.
3. Nyob rau hauv ib tug me me khob ncuav tawm ib tug me ntsis mis nyuj thiab ntxiv cov oob khab. Tag nrho cov sib tov zoo thiab ncuav rau hauv lub tshuav loj. Tam sim no sib tov tag nrho ua ke. Koj kuj yuav ntxiv muaj ib tug me ntsis piam thaj, tab sis nws yog ib tug teeb meem ntawm saj.
4. Ncuav tag nrho ntawm lub resulting luj ntawm lub lam fwj (lawv yuav tsum tau propasterizovany). Npog los yog lo zaj duab xis, qhwv nyob rau hauv ib tug phuam thiab muab tso rau hauv ib tug sov so qhov chaw, xws li ib lub roj teeb, los yog hais tias lub caij yog tsis ua cua sov, koj muaj peev xwm siv lub qhov cub. Cov yav tas yuav tsum tau sov txog li 50 degrees, tig tawm, thiab xwb ces muab tso rau yogurt, qhob daim ntawv qhia uas peb muaj tam sim no xav tias yuav nyob rau hauv kom meej. Nyob rau hauv lub roj teeb nws yog qhov zoo tshaj plaws kom 4-8 teev, thiab yog hais tias koj siv lub qhov cub - 3.5-4 lub sij hawm. Tag nrho cov thaum lub rhawv zeb yuav sov, nws yog ib qho zoo kom tsis txhob disturb. Txwv tsis pub cov yoghurt yuav delaminated.
5. Yog li ntawd, lub sij hawm tau dhau los, nws yog tam sim no tsim nyog los tshem tawm cov rhawv zeb nyob rau hauv lub tub yees. Qhov no yog ua li cas los xyuas kom meej tias cov kev loj hlob ntawm cov kab mob nyob rau hauv yogurt nres, txwv tsis pub nws cia li qaub.
6. Thiab tam sim no, bon appétit! Nyob rau hauv thaum sawv ntxov koj yuav saj tsis tau lub kua mis nyeem qaub, qhob daim ntawv qhia yog yooj yim heev.

Ib tug ob peb lub tswv yim

• Yog hais tias koj xav tau ntau tshaj lub sij hawm los npaj lub yogurt, ces nws yuav zoo yog hais tias koj tawm hauv ib lub me ntsis keeb (txog 100-150 gr.).
• Yog hais tias koj hlub tuab, cov mis nyuj yuav tsum tau hau li ntev (li hais tias nws yog evaporated) yuav ua tau. Taub hau yog tseem nyob yuav ua li cas muaj ntau yam yuav pab tau kom nws sov so. Yog hais tias koj noj ib lub sij hawm ntev, nws yuav tau txais nyob ze rau qhov curds. Thiab yog hais tias tsis txaus, koj yuav tau txais ib lub zoo haus yoghurt.
• Cia nws yuav tsuas yuav nyob rau hauv lub tub yees thiab tsis ntau tshaj li 5 hnub.

Yuav ua li cas yog pab tau yogurt qhob daim ntawv qhia yog yooj yim?

Qhov no allergen khoom. Nws ua tau thiab yuav tsum tau siv rau cov neeg kev txom nyem los ntawm dysbiosis thiab intolerance rau nyuj cov kua mis. Qhov no yogurt yog tag nrho ntawm pab lactobacilli thiab bifidobacteria, uas muaj ib tug nyhuv lig rau hauv lub plab hnyuv microflora thiab txhim kho kev tiv thaiv.