Ukusesha nokuthengwa kwe- mozzarella okumnandi kungaba ukuhlolwa kwangempela, ngokulandelana kwayo, ukulungiswa kweshizi okuzenzela kuzobonakala sengathi kuyidlala yengane. Endabeni ye-mozzarella, isitatimende sokugcina sinesizathu, njengoba leli shizi lilungiswa kalula futhi ngokushesha.
Iresiphi ye mozzarella ekhaya
Ukuze silungise ushizi olunothile lwesiNtaliyane, ngeke sidinge izithako ezikhethekile, ngaphandle kwe-enzyme ye-rennet. Lezi zinsuku, zihileleke ekwakheni i-chea coma, ngakho-ke zithatha indawo, futhi ngisho nangaphezulu ukuze zikhishwe ohlwini, azifanele. Iresiphi yokupheka i-mozzarella eyenziwe yinto eyodwa futhi sizoyitshela kamuva.
Izithako:
- amanzi - 300ml;
- Ubisi (konke kusuka ku-2%, hhayi ama-ultra-pasteurized) - 3.7 amalitha;
- usawoti - 8 g;
- i-rennet enzyme - 1.2 ml;
- i-citric acid - 4 g.
Ukulungiselela
Ukukhiqizwa kwe- mozzarella ekhaya kuqala ngokulungisa izixazululo ze-citric acid ne-enzyme ye-rennet. Esikhathini esitsheni esisodwa silinganisa u-240 ml wamanzi bese sichitha kuyo i-citric acid. I-liquid esele i-rennet rennet.
Siphalazela ubisi singene esikhwameni esinamandla soqweqwe lwawo koqweqwe lwawo futhi, ngokusebenzisa isakhiwo sokushisa kwamakhemikhali, ulethe izinga lokushisa layo lingama-32 ° С. Ukusetshenziswa kwe-thermometer nokunamathela ngokuqinile emikhawulweni yokushisa ikakhulukazi, empeleni sisebenzisa ukulungiselela i-enzyme, umsebenzi okwenziwa yizibonakaliso ezishisayo ngqo. Ngemuva kokuba uphawu oludingekayo lufinyelelwe, susa isitsha emlilweni uphinde uthule i-enzyme, uvuselele ngobisi ubisi bese ubalekela ku-30. Ngenxa ye-30, yeka ukugubha, ukumboza i-pan nge-lid bese ushiya i-mozzarell eyokwenziwa esikhathini esizayo lapho uthola khona imizuzu emihlanu.
Ngemuva kokuthi isikhathi sesiphelile, susa isembozo bese uqaphela ngokucophelela ukufana kwe-ushi kuya ekuthinteni. Isisekelo se-mozzarella kufanele sibe buthaka, kodwa singenangqondo, uma kungenjalo, vumela ushizi ume isikhathi esithile, futhi uma konke kulungile, thatha ummese omkhulu futhi usike i-cube ushizi ube yi-cubes, uhamba phambili ujikeleze bese uhamba phambili. Ummese kumele uthinte ngezansi izitsha, ngakho-ke akukho sici esisodwa esivela kuso.
Ngemuva kokusika, buyela epanini emlilweni bese ushisa ushizi ufike ku-40 ° C. Ukufudumala kancane kancane, iziqhumane zama-cheese zizoqala ukunqanda, zikhulule i-serum ephuzi. Ukuze kufudumele ngisho nalesi sikhathi, ushizi lungathuthukiswa kahle. Ngemuva kokufinyelela ekushiseni okufunayo, susa ipani emlilweni bese uqhubeka uvuselela ushizi eminye imizuzu emihlanu. Ngemuva kwaloko, ubeke kahle ushizi epulazini elihlukile, uhlukanise namasondo, bese ubeka ama-clots afudumele emayini ye-microwave ngomzuzu, ngakho-ke iyoba nesisindo esikhulu, esizosiza kakhulu ekuxoxeni. Uma kungekho microwave, ukushisa ushizi esitsheni efakwe epanini yamanzi ashisayo.
Manje qala ukuxoxela ushizi ngendlela ozoyifaka ngayo inhlama. Kulesi sigaba, i-mozzarella izobukeka njenge-cottage ushizi, kodwa ungaphelelwa ithemba, faka ushizi ku-microwave ngomunye umzuzu wamaminithi noma uze ufinyelele ekushiseni kuka-57 ° C. Qhubeka nokwelula i-mozzarella bese uphinde uyiphinde
Kukhona i-mozzarella ongakwenza ngokushesha, futhi ungabeka esitsheni bese uthela isisombululo esisekelwe engxenyeni yeglasi le-whey ne-isipuni sosawoti. Esikhathini esilandelayo, sizogcinwa ngesonto esiqandisini.