Kodi kukonza mascarpone kunyumba

Mascarpone - mtundu wa tchizi Italy ali wosaoneka ndi wosakhwima amakambirana, ndipo izi isiyana ndi zina zambiri mitundu ya tchizi. Mwa njira, ndi kusiyana kumodzi ndi kugwirizana ake, Zikungokhala ngati mafuta kanyumba tchizi: yofewa ndipo ductile. Ambiri anali mwina chidwi kufunsa ngati n'zotheka kukonzekera mascarpone kunyumba, chifukwa mu sitolo si wotchipa. Panali nthawi imene tchizi anali mmodzi wa zakudya, kuti akadzigulire zingakhale yekha m'malo ena. Lero ndi mankhwala mosavuta, pambali, ndi n'zotheka kuphika kunyumba.

Ngati ife kulankhula za pano Italy mascarpone, ndiye kukonza kuchokera kirimu wa njati kapena mkaka wa ng'ombe. Pakati pa Milan, ndipo anali kumeneko pokonzekera mascarpone kwambiri zokoma, kawirikawiri amagwiritsidwa ntchito njati mkaka. Italy okha chinkhoswe kupanga tchizi izi, amanena kuti kupanga mascarpone anatengedwa njati mkaka wapadera ndi amene, Akubisa. Ngakhale, mwina chabe nthano zabwino, zimene zimapangitsa mankhwala abwino msika.

Tsopano ine ndikufuna kunena mawu ochepa za sayansi ya mascarpone. Pofuna kupeza tchizi izi zofewa, kirimu ayenera kutenthetsa kwa 80-850S. Kwa thickens kirimu ndi chithupsa, kuwonjezera pang'ono mandimu kapena zoyera vinyo wosasa. Koma kodi chinanso anawaonjezera Italy tchizi, akhala chinsinsi kwa ife. Ndipo komabe, ngakhale izi zokwanira kuti akonze mascarpone kunyumba. Masiku ano, pali maphikidwe angapo a tchizi izi, mmodzi amene ali chimodzimodzi, ndiponso litsatira luso Italy.

Home mascarpone ndi luso Chitaliyana

Kukonzekera tchizi kwa Chinsinsi ichi tiyenera zotsatirazi:

• Kirimu, iwo ayenera kukhala pafupifupi 15% mafuta (ichi okwana mafuta okhutira, zidzakhala penapake apamwamba pa nkhani youma). Ngati inu kutenga kirimu awiri, iwo ayenera kuchepetsedwa ndi mkaka pasteurized. Mwachitsanzo, ngati ife kutenga 125 ml ya kirimu 38% mafuta, m'pofunika kuchepetsa mpaka 250 ml ya 3% mkaka. Ngati tchizi wapangidwa ntchito kirimu wolemera, ndiye zidzawayendera zoipa, kwa chomwecho - izo sizidzatero viscous misa, ndipo tsopano batala. Inde, mafuta zili kirimu amadalira mafuta zili tchizi. Apa, ndipo ayenera kukhala pafupifupi 40-45% Choncho, mafuta zili kirimu ayenera kukhala laling'ono.
• Mandimu, n'zotheka m'malo woyera vinyo wosasa. Iwo zofunika zimene chichitike clotting kirimu.
• Wothandiza zinthu: colander gauze (kapena mwana thewera) thermometer kwa kuyeza kutentha kwa madzi.

Tsopano, nthawi yomweyo, tiyeni tikambirane za momwe kuti mascarpone kunyumba. Tengani chiwaya ndi kutsanulira kirimu mu izo. Moto ndi thermometer ndi kutenthetsa kirimu mpaka 850S kutentha, osati ndikuiwala kusonkhezera nthawi zonse. Pamene chofunika kutentha ndi anaimba, kuchotsa kirimu kutentha ndi kuwonjezera 1-2 teaspoons mandimu. Pamene kutentha akutsikira ku 820C, poto kachiwiri kuvala moto pokhalabe kutentha pa mlingo chomwecho. Kirimu amakonda kulowerera. Choyamba, iwo adzakhala apezeka yaing'ono, ndiye kulemera adzakhala ofanana yogurt, kenako ndipamene kugwirizana wandiweyani ofanana kirimu. Zimenezi zikusonyeza kuti zimene zinachitika kuti m'pofunika. Chotsani kirimu kutentha.

Tsopano tiyenera kudutsa gawo lotsiriza la yokonza mascarpone tchizi kunyumba. Pambuyo kuchotsedwa kwa mbale, kirimu ayenera utakhazikika ndi kutentha 40-500S. Ndiye amatenga colander ndi blanketed ndi cheesecloth, apangidwe mu zigawo zingapo. Gauze anaika pa kirimu ndi galasi seramu. Pamene otsiriza bwino chatsanulidwa, gauze ndipo ayenera zogwirizana ndi chinachake anapachika galasi kuti madontho otsala a seramu. Mudzabwerera thumba mu colander, ndi kukanikizana, kuika pamwamba ndi wolemera kwambiri katundu. Timaika firiji kwa maola 10-12. Ndizo zonse, mascarpone tchizi kunyumba ndi wokonzeka!