Njengomthetho, i-pickle cheeses ayifihli ubulumko obukhethekileyo kwi-teknoloji yokulungiselela, kodwa ngaphandle kwe-Georgian classic- suluguni . Ngokungafani ne-breine cousins, i-suluguni iyancibilika, amadolo aze adibanise kwi-brine. Ukuba yonke imiyalelo ilandelwa, umkhiqizo ucocekile ushizi olusityebileyo kunye nesakhiwo esiqingqiweyo, esinokudliwa ngokwahlukileyo, okanye usebenzise njengesithako esiyinhloko izitya ezininzi zaseGeorgia . Namhlanje sikubonelela ezimbini zokupheka kwe-suluguni, ngokubhekisele kuyo ukuba ungaphika ushizi.
Iresiphi yokupheka i-suluguni ushizi ekhaya
Umgaqo ophezulu wokupheka ushizi ekhaya kukusetyenziswa kwemveliso esemgangathweni kunye nobukho obunzima be-thermometer. Zonke ezinye iinkcukacha zokwenza ushizi, njengemikhono ekhethekileyo yokusika iibhanki, ukusika i-gauze kunye ne-molds yokucindezela, hlala ngokuqonda kwakho, njengoko zichithwa kalula zixhobo eziphuculweyo.
Izithako:
- lonke ubisi lweenkomo - 8 ilitha;
- amanzi 120 ml;
- i-pepsin eyomile - 0.1 g.
Ukulungiselela
Silinganisela i-0,1 g ye-pepsin eyomileyo okanye kweso sibeka isahlulo seshumi se-gram sachet kunye ne-enzyme. Dissolve pepsin kwisiqingatha seglasi yamanzi abandayo, uqinisekise ngokuqinisekileyo ukuba akukho zibane ezishiywe kwisisombululo.
Ubisi bubushushu kwi-eamel ware kwiqondo lokushisa malunga nama-degrees ama-35. Thela kwisicombululo se-enzyme yobisi uze udibanise kakuhle. Gubungela isitya kwaye ushiye iprotheni yobisi ukukhawulela iyure. Ukuphela kwe-enzyme kugqitywa ngeemeko ezahlukeneyo, kubandakanywa umgangatho wemveliso kunye nobushushu obuphezulu, kwaye ngoko ke inani elithe ngqo kulo mbandela alinakuthiwa igama: emva kokuba ubisi luboshwe kwi-clotatin-clot-ready. Isidishi esilandelayo esinekrele elide okanye i-skewer sinqunywe ngamacube kunye nomda we-3 cm. Sifaka isitya seeshiyi kwindawo yokuhlamba ngamanzi, iqondo lokushisa elifikelela kumadireji angama-36, kwaye ngokuthe ngcembe ivelise i-thermometer ukuya kwi-39, ngelixa ivuselela i-cubes yeeshizi yonke imizuzu engama-30 Iiyure ezingama-2.5. I-Serum igxothwa kwisitya esahlukileyo, kwaye i-cheese ihluthwe kwi-mold kwaye ifakwe phantsi kwe-press yeeyure ezingama-5.
Ngokwesikimu esichazwe ngasentla, phantse nawaphi na ushizi onzima ulungisiwe, ngoku siya kwi-specificity-recipe ye-suluguni cheese eyenziwe ekhaya. Buyisela intloko ye-cheese kwi-serum eyayiphiliwe ngaphambili, ifuthe ukuya kuma-degrees ama-27. Emva kweeyure ezingama-5, sinqumle i-suluguni zibe ziinqununu enye kunye nesigidi seyentimitha ubude kunye nendawo kwindawo efanayo, kodwa sele sele ifike kwi-degrees ezingama-70. Sishiya ushizi siyancibilika ngaphambi kokuba sibuye sibe yintsimbi ebonakalayo kunye ne-elastic clot. Sifaka i-clot kwi-liquide, uyikhuphe kwaye uyixoxe kathathu. Phinda kwakhona inkqubo kabini ngaphezulu, emva koko intloko yeshizi ijikelezwe kwaye ixiliswe kwi-brine. I-recipe ye-brine ye-suluguni yinto yokuqala: kwithayibhile yamanzi okanye i-whey ichithe i-tablespoon ityuwa kwaye ilungile!
Suluguni kubisi lweebhokhwe - iresiphi
Abenzi beeshizi zaseGeorgia abanakuze babone ukuba kukho i-recipe yokwenza i-suluguni esekelwe kubisi lweebhokhwe, kuba ubisi lweenkomo kuphela sisetyenziselwa ishizi. Ukuba ulungele ukulinga, ke thabatha iresiphi elandelayo yeSuluguni.
Izithako:
- Ubisi lwebhokhwe - 2.5 ilitha;
- Ubisi lweenkomo - 120 ml;
- i-pepsin eyomile - 0,5 g.
Ukulungiselela
Dissolve i-enzyme kwisiqingatha seglasi yobisi, ukufudumala ukuya kwi-degrees 28-30 ukuze usebenze. Ubisi lwebhokhwe ngokukhethekileyo ubisi lweebhokhwe ukuya kuma-38-40 degrees uze udibanise nembiliso. Sishiya kwisitya kunye nobisi kwindawo efudumeleyo malunga nesiqingatha seyure okanye iyure, unqumle i-clump, uyiphonse kwi-colander uze uyibeke phantsi kwe-press ukuze ubusuku. I-Sutra yahlula i-cheese ibe yizicucu kwaye iyatshisa kwi-serum engama-70. Gweba uze ubeke enye yeengcezu ngokwahlukileyo, uze udibanise ndawonye, yifake intloko ye-suluguni uze uyishiye kwi-brine, eyenziwe kumxube we-litre ye-whey kunye nepunipoyi yetyuwa.