Koj tuaj yeem ua cheese yooj yim siv cov khoom xyaw thiab cov khoom siv muaj nyob hauv ntau chav ua noj. "Cheese yogurt" yog hom cheese yooj yim uas koj tuaj yeem ua rau pib. Txawm hais tias nws tsis yog hom cheese uas koj ib txwm siv, tsis muaj ib qho ntxiv, nws qab heev li zoo li qab zib cheese lossis neufchatel. Xwb, mis thiab tamarind yuav ua cov cheese yooj yim uas koj tuaj yeem kis tau, zoo ib yam li ricotta cheese. Thaum koj tau txais qhov dai ntawm nws, sim siv koj txhais tes hauv cov txheej txheem siv rau feem ntau cov cheese, uas yog hom cheese nyuaj ua thiab koom nrog cov khoom xyaw tshwj xeeb xws li rennet.
Cov khoom xyaw
Yogurt Cheese (Labneh)
- Yogurt yam tsis muaj saj
- Los yog 1 liter mis nyuj thiab ib pob ntawm cov kab mob fermented
Ricotta
- 2 khob 480 ml mis nyuj tag nrho (tsis yog mis nyuj UHT)
- 4 teaspoons 20 ml distilled vinegar, kua txiv qaub lossis citric acid
- Ntsev kom saj (tsis teb los tau)
Rennet Cheese
- 3.8 litres mis nyuj (tsis yog mis UHT)
- 4 tee rennet, dilute hauv khob (60 ml) dej txias
- 1/32 tsp (0.15 ml) ntawm mesophilic kab lis kev cai
- diav (11 ml) ntsev tsis yog iodized
Kauj ruam
Txoj Kev 1 ntawm 3: Cheese Yogurt (Yooj Yim)
Kauj Ruam 1. Ua koj tus kheej yogurt (yeem)
Koj tuaj yeem hla cov kauj ruam no thiab pib nrog khw-yuav yogurt los ua daim ntawv qhia yooj yim dua. Tab sis yog tias koj xav tau daim ntawv qhia uas cuam tshuam nrog fermentation, koj tuaj yeem ua tuab tuab yogurt cheese los ntawm kos. Txhawm rau ua qhov no, ntxiv cov theem hauv qab no rau hauv daim ntawv qhia:
- Tshav kub (1 litres) ntawm mis kom sov li ntawm 43ºC nrog kev ntsuas kub. Tsis txhob siv mis UHT kom tau txais txiaj ntsig zoo tshaj plaws.
- Suav nrog pob ntawm cov kab mob fermented kab mob, uas koj tuaj yeem tau txais los ntawm cov khw muag khoom noj thiab khw muag cheese hauv online. Xwb, siv 2 diav (30 ml) ntawm cov kua mis uas tsis nyiam uas twb muaj cov kev coj noj coj ua lawm.
- Hloov chaw ntawm lim cov kua mis nyeem qaub hauv lub tub yees raws li tau piav qhia hauv qab no, lim cov kua mis nyeem qaub hauv cov kua mis nyeem qaub rau 12 - 16 teev. Qhov no yuav ua kom qhov kub ntawm cov kua mis nyeem qaub nyob ib puag ncig 38 C, uas txhawb nqa cov kab mob fermentation.
Kauj Ruam 2. Npaj cov ntaub ntawv lim
Muab tsawg kawg 4 txheej ntawm cheesecloth rau hauv qab ntawm tus colander, thiab tso tus colander hla lub lauj kaub loj. Diav ntau npaum li yogurt yog koj nyiam rau hauv daim ntaub.
Xwb, koj tuaj yeem khi cov kua mis nyeem qaub rau hauv cheesecloth thiab dai nws hla lub lauj kaub
Kauj Ruam 3. Txias rau 12 - 48 teev
Cov kua hauv cov kua mis yuav tawm mus txog thaum koj tau txais ib qho du, cream cheese zoo li ua tiav. Ntev dua koj cia cov kua mis nyeem qaub, cov tuab thiab ntau dua cov cheese yuav dhau los.
- Xwb, koj tuaj yeem qee zaum muag cov cheese nrog rab diav kom tau txais kev ntxhib los mos ntau dua.
- Tso cai cov kua mis nyeem qaub kom ntws tawm ntawm chav sov yuav ua rau cov txheej txheem nrawm dua, tab sis kev pheej hmoo kis tau cov kab mob phem.
Kauj Ruam 4. Txuag cov cheese
Thaum cov kua mis nyeem qaub tau ua kom nruj, hloov nws mus rau ramekin lossis lub tais, nrog daim ntaub huv hauv qab. Cov cheesecloth yuav tso tus qauv zoo nkauj luam tawm ntawm cov cheese, tab sis koj tuaj yeem siv txhua yam uas koj nyiam. Noj lawv ua ntej lawv rot, feem ntau yog li ntawm ib lub lim tiam.
- Xaiv tau, ntxiv ntsev thiab txuj lom ua kom kis tau ntawm cov ncuav, lossis qab zib rau cov khoom qab zib.
- Koj tuaj yeem pov tseg cov whey lossis siv nws tsis yog mis nyuj hauv ci.
Txoj Kev 2 ntawm 3: Ricotta nrog Zaub (Nruab Nrab)
Kauj Ruam 1. Ncuav tag nrho cov mis rau hauv lub lauj kaub
Koj yuav tsum siv mis nyuj tag nrho rau daim ntawv qhia no. Cov mis tsis sib xws yuav muab rau koj qhov muaj zog tshaj, tab sis homogenized mis yuav ua haujlwm ib yam. Tsis txhob siv mis nyuj sau tias UHT.
Kauj Ruam 2. Muab cov tshuaj tamarind tso rau hauv mis
Ntxiv cov kua qaub rau cov mis thaum kuaj xyuas cov kua qaub nrog siv lub ntsuas dej pH. Txuas ntxiv mus rau cov kauj ruam tom ntej thaum pH ntawm cov mis nyuj nce mus txog 5.9 - 6.0.
- Cov kua txiv qaub yuav ua rau citrus qaub. Cov kua txiv qaub tshiab yuav ua rau muaj qab ntxiag ntau dua li cov kua txiv hauv fwj.
- Distilled vinegar yog ib qho yooj yim los tswj qhov tseeb, muab cov txiaj ntsig kwv yees rau koj txhua lub sijhawm koj ua raws daim ntawv qhia.
- Cov citric acid muab saj me dua piv rau lwm txoj hauv kev, uas qee tus neeg nyiam. Nrhiav citric acid ntawm lub khw muag khoom lossis khw muag khoom noj.
Kauj Ruam 3. Ua kom sov mis nyuj sov
Maj mam ua kom sov cov kua qaub kom txog thaum nws nce mus txog qhov kub ntawm 80 - 85 ° C, thaum txuas ntxiv mus. Ua kom cov kua mis tas li yog qhov tseem ceeb heev lossis mis yuav kub hnyiab. Sov cov mis nyuj ntawm qhov kub no rau 15-30 feeb. Tsis txhob sib tov li cov mis sib cais ua cov curds thiab cov dej whey. Ceev faj tsis txhob zom cov curd ua tej daim me me.
Tus pas ntsuas kub infrared yog lub cuab yeej txhim khu kev qha los saib xyuas qhov kub ntawm mis
Kauj Ruam 4. Lim lub whey
Diav cov curds mus rau hauv tuab, nruj cheesecloth, lossis cov phuam qhwv caj dab. Nyem daim ntaub nyob ib ncig ntawm cov curd kom tshem tawm cov dej feem ntau.
- Koj tuaj yeem siv rab diav diav yog tias koj tsis muaj cheesecloth, tab sis koj yuav plam qee cov curd.
- Kev xaiv, koj tuaj yeem yaug cov curd nrog dej huv kom tau txais cov cheese uas sib zog.
Kauj Ruam 5. Txaus siab lossis khov
Tso cai rau cov cheese zom rau 5 feeb kom tau txais cov nplaum zoo li cov sib xws, 15-20 feeb kom tau txais kev sib kis, thiab 2-8 teev nyob rau hauv lub tub yees kom tau txais cov khov khov. Muab cov tub yees tso rau hauv ib lub thawv ntim kom khov thiab txaus siab ua ntej qhov saj dhau los ua qab zib, feem ntau tsis pub dhau 2-4 hnub.
- Txhawm rau txo qhov kev pheej hmoo ntawm kev kis kab mob txaus ntshai, tsis txhob tawm hauv ricotta ntawm chav sov ntau dua 20 feeb.
- Ntxiv ntsev ntxiv dag zog rau saj thiab nthuav me ntsis lub neej txee.
Txoj Kev 3 ntawm 3: Cheese nrog Rennet (Nyuaj)
Kauj Ruam 1. Yuav ib lub tsev tsim cov cheese
Koj tuaj yeem tuaj yeem nrhiav lawv ntawm lub khw muag khoom noj, tab sis koj yuav pom nws yooj yim dua los yuav lawv los ntawm kev xaj lawv online ntawm lub khw muag khoom cheese. Rau daim ntawv qhia no, thiab qee lwm cov cheese, siv "mesophilic kab lis kev cai." Cov kab mob no yuav loj hlob sai ntawm qhov kub qis dua 39 C. Txoj haujlwm ntawm cov kab mob no yog ua kom acidify cov kua mis thiab npaj nws rau rennet. Cov kab mob "zoo" no tseem yuav ua rau nyuaj rau cov kab mob muaj teeb meem loj hlob hauv cov mis.
Raws li qhov chaw kawg, koj tuaj yeem siv me ntsis buttermilk hloov. Txawm li cas los xij, ntim cov buttermilk yog qhov tsis txaus ntseeg ntawm kev coj noj coj ua. Koj cov cheese yuav ua tsis tiav, lossis nws yuav saj txawv
Kauj Ruam 2. Yuav rennet
Rennet, ib txwm muab rho tawm los ntawm lub plab tsiaj, tam sim no muaj nyob hauv cov zaub mov xaiv ib yam. Koj tuaj yeem siv txhua hom rennet los hloov koj cov cheese. Rennet yuav cais cov kua mis ua kua rau hauv curds thiab dej.
- Rennet kuj tseem muaj nyob ntawm cov khw muag khoom cheese.
- Yog tias siv cov rennet qhuav, ua raws cov lus qhia ntawm pob kom hloov cov kua rennet poob rau hauv cov ntsiav tshuaj. Nco ntsoov tias lub ntsiav tshuaj muaj 100% rennet.
Kauj Ruam 3. Ua kom sov cov mis nyuj hauv lub lauj kaub uas tsis muaj tshuaj tiv thaiv
Siv tus pas ntsuas kub infrared los ntsuas qhov kub ntawm cov mis, ua kom sov txog 30 C. Cov lauj kaub tais diav lossis cov hlau tsis huv yog qhov kev xaiv zoo tshaj plaws. Tsis txhob siv tooj liab lossis txhuas lauj kaub, uas tuaj yeem tso tshuaj lom rau hauv koj cov cheese vim nws cov acidity.
- Koj tuaj yeem siv cov mis nyuj los yog pasteurized, txawm hais tias cheese ua los ntawm cov mis nyuj pasteurized yuav nyuaj rau sib xyaw. UHT mis koj siv tsis tau.
- Koj tuaj yeem siv mis nrog cov ntsiab lus rog. Cov mis tag nrho feem ntau muaj qhov tsw qab zoo dua li cov rog tsawg lossis mis nyuj.
Kauj Ruam 4. Nkag mus rau kab lis kev cai kab mob
Cia nws ob feeb. Tom qab ob feeb, ua kom nce thiab nqis kom sib tov nws rau hauv cov mis.
Kauj Ruam 5. Kaw thiab tawm mus
Muab cov mis tso rau hauv chav sov kom deb ntawm lub teeb. Daim ntawv lo ntawm koj pob kab mob tej zaum yuav qhia meej txog lub sijhawm ntev rau cov kauj ruam no. Txwv tsis pub, lossis yog tias koj siv buttermilk, txuas ntxiv tom qab ob txog plaub teev.
Cov mis yuav tsum tseem zoo li cov mis tsis tu ncua. Yog tias nws tuab, tom qab ntawd koj tau ntxiv cov kua qaub ntau dhau, lossis tau tso nws ntev dhau lawm. (Qhov no yooj yim ua, vim nws nyuaj rau kwv yees qib kev ua haujlwm ntawm cov kab mob.) Koj tseem tuaj yeem siv nws ua cheese, tab sis nws yuav nyuaj rau muab tso ua ke
Kauj Ruam 6. Ua kom sov mis thiab ntxiv cov rennet
Reheat cov mis nyuj rau 30 C. Dilute rennet hauv khob (60 ml) dej txias, lossis yaj cov rennet qhuav hauv dej txias raws li cov lus qhia ntawm pob. Sib tov nws nrog cov mis li koj xav tau kab mob kab mob, hauv kev nce thiab nqis.
Cov dej lim tau qis dua txoj hauv kev cuam tshuam nrog ua cheese
Kauj Ruam 7. Npog thiab tawm mus rau 4-12 teev
Cia nws nyob ntawm chav sov, thiab tsis muaj kev cuam tshuam dab tsi hlo li. Koj yuav npaj txav mus ntxiv thaum cov cheese tau tsim ua tuab, zoo li cov curd. Qhov zoo tshaj plaws, tus ntiv tes huv hauv qab mis yuav tawm huv dua, thiab cov kua mis ntshiab yuav puv lub qhov uas tsim. Yog tias cov curd tseem tab tom ua rau koj tus ntiv tes, npog nws thiab sim dua hauv 30-60 feeb.
Yog tias cov curd tsis tau khov ua ntej 12 teev, txuas ntxiv. Koj cov cheese tej zaum yuav muaj teeb meem sib cais, ua rau soggy, mos curd
Kauj Ruam 8. Lim lub whey
Kab ib lub lauj kaub tais diav nrog daim ntaub moslin cheese. Muab tus neeg lim dej hla lub lauj kaub kom ntes cov whey uas tawm los. Diav cov kua txiv hmab txiv ntoo khov rau hauv lub colander. Ua kom maj mam ua ntev, ua kom qeeb li ntawm 15 feeb, kom txog thaum whey tawm los.
Cov ntaub muag raws li cheesecloths tsis yog ib txwm nruj thiab tuab txaus kom sift los ntawm cov cheese. Koj tuaj yeem sim lwm txoj kev xaiv, tab sis butter muslin yog qhov zoo tshaj plaws
Kauj Ruam 9. Txiav rau hauv cubes thiab cua sov
Maj mam txiav cov cheese rau hauv qhov ntsuas qhov sib npaug, tsis muaj qhov tawg. Muab cov khoom no tso rau hauv pab pawg lauj kaub (lauj kaub hla lub lauj kaub dej kub). Tshav kub tshaj qhov cua sov tsawg heev, nplawm tas li, kom txog thaum curd nce mus txog 38 C. Lub sijhawm xav tau tuaj yeem mus txog ib teev.
Tsis txhob tso cua sov kom txog thaum cov kua feem ntau evaporated. Cov curd yuav tsum tuav nws cov duab, tab sis tawg hauv koj txhais tes thaum koj nqa nws
Kauj Ruam 10. Ua kom tiav cov cheese
Thaum koj txaus siab nrog qhov sib xws, ntxiv ntsev kom nres qhov txheej txheem acidification thiab khaws cia cov cheese. Xaiv tau, koj tuaj yeem tsim cov cheese, thiab/lossis ntxiv tshuaj ntsuab, txiv hmab txiv ntoo, lossis txiv ntoo. Koj tuaj yeem txaus siab rau lawv muag muag, lossis cia lawv qhuav yog tias koj xav tau.
Khaws cov cheese hauv lub tub yees, lossis lwm qhov chaw txias, tsaus
Kauj Ruam 11. Kawm lwm yam zaub mov txawv
Koj tuaj yeem ua ntau pua hom cheese uas siv cov kab mob sib txawv, yaug curds, lim ntau dua lossis tsawg dua whey, hnub nyoog cheese, thiab ntau lwm yam kev hloov pauv. Sim ua koj tus kheej mozzarella thiab cheddar cheese, lossis tham nrog koj tus kws tsim mis nyuj hauv zos kom kawm paub ntau ntxiv.
Lub tswv yim
- Tsis txhob siv daim ntaub cheese txhawm rau txhawm rau hla cov cheese mos, vim tias lub qhov yuav loj, thiab cov cheese muag yuav ploj mus. Butter muslin muaj qhov me me.
- Qee cov zaub mov txawv hu rau kev coj noj coj ua ntawm cov kab mob thermophilic, uas nyiam sov dua. Koj tsis tuaj yeem siv cov kab lis kev cai no hauv cov zaub mov uas hu rau cov kab mob mesophilic, thiab hloov pauv.
- Txhua tus cheese, txawm tias cheddar lossis mozzarella, lossis Colby, siv kev coj noj coj ua sib txawv, thiab muaj qib sib txawv hauv kev ua cov cheese. Piv txwv li, hauv kev ua cheddar cheese, cov curd tau hloov pauv (ntawm 80-degree lub kaum sab xis) tom qab raug lim los tsim cov kua qaub. Cov txheej txheem no hu ua cheddaring. Colby cheese, ntawm qhov tod tes, raug lim, thiab tom qab ntawd muab rov qab rau hauv lub lauj kaub thiab tsau rau hauv dej. Qhov no yog txheej txheem yaug cov cheese curds.
- Txoj hauv kev ua cov kua qaub no yuav tsim cov cheese zoo ib yam li ricotta, tab sis hauv cov qib uas yooj yim ua hauv tsev. Lub sij hawm meej dua yog "curd cheese."
