Hauv tsev mos cheese muag los ntawm ltalis Strakkino yog Italian cheese cheese, ua los ntawm cov mis nyuj tseem, thiab muaj feem xyuam rau cov cheese tshiab. Lub teb chaw ntawm no cheese yog Lombardy, thaj tsam Alpine sab qaum teb ntawm ltalis. Lub npe Strakkino los ntawm lo lus "nkees". Raws li Legend, cov nyuj, tom qab ib ntev hnub nyob rau hauv lub alpine meadows, lub nkees rov qab mus rau lub ua liaj ua teb, thiab yog li ntawd muab me ntsis mis nyuj los ntawm uas tsim no cheese. Strakkino yog kis tau zoo nyob rau hauv qhob cij, ua mos muag, vim li ntawd nws yog ib qho khoom noj zoo heev los yog hauv paus rau bruschetta. Qhov no lub teeb cheese tsis muag nyob rau hauv Russia thiab Eastern Europe, tab sis tam sim no koj tau noj nws nyob rau hauv tsev thiab pleasantly surprise koj lub tsev thiab cov qhua! Bon appetit! Kev npaj ntawm cheese yuav siv sij hawm li ob peb hnub. Tom qab 1-2 hnub, lub cheese yuav kis tau acidic saj thiab khaws cia creamy sib xws, uas yog lub ntsiab ntawm Strakkino. Khaws cov cheese rau hauv ib lub taub ntim uas muaj lub hau khi nrog lub cev. Vim hais tias lub cheese yog tshiab, siv nws nyob rau hauv ob peb hnub. Los ntawm 2 liters ntawm mis nyuj, kuv tau txais txog 400 grams cheese.
Cov khoom xyaw:- Mis 2 L
- Lee 100 ml
- 100 ml yogurt
- Ntsev 5 pinch
- Rennet enzyme 2 ml
- Kauj Ruam 1 Los npaj Strakkino koj yuav tsum muaj mis nyuj tsis tau lim, mis nyuj, kua yogurt, ntsev thiab cov keeb (rennet enzyme).
- Kauj Ruam 2 Kub lub hau kom sov li ntawm 35-40 degrees.
- Kauj Ruam 3 Ntxiv cov kua mis nyeem qaub, sib tov zoo.
- Kauj ruam 4 Ntxiv cov qab zib, do. Tig lub cua sov thiab tawm kom txias me ntsis. Lub mis nyuj kub yuav tsum tsis txhob ntau tshaj 40 degrees. Yog tias koj tsis muaj tus pas ntsuas kub, koj tuaj yeem kuaj nrog "ntiv tes". Mis nyuj haus yuav tsum muaj lub hwj chim kom sov dua lub cev kub.
- Kauj ruam 5 Dab ib teaspoon ntawm rennet, thiab sib tov zoo. Rennet tseem hu ua ferment, nyob rau hauv ltalis nws yog muag nyob rau hauv ib lub tsev muag tshuaj. Cov koob ntawm qhov enzyme nyob ntawm nws cov concentration.
- Kauj Ruam 6 Nqa cov dej sib tov rau hauv lub txaj thiab muab tso rau hauv qhov chaw sov (ze lub roj teeb lossis hauv qhov cub nrog lub teeb ci). Lub sij hawm rau tsim ntawm cheese loj yuav txawv ntawm ib teev mus rau ob peb xuab moos.
- Kauj Ruam 7 Cheese yuav tsum tau sib cais los ntawm whey.
- Kauj Ruam 8 Hlais cov cheese ua ke nrog rab riam rau hauv voj voog tsis dhau me me (li 4 x 6 cm). Tso tawm hauv qhov chaw sov so rau 30 feeb ntxiv.
- Kauj Ruam 9 Muab cov khoom noj ntawm cov cheese ua ke nrog sautepan nrog qhov me me, thiab tawm mus ntws.
- Kauj Ruam 10 Thaum feem ntau cov kua dej ntshiab, rov qab rau cov cheese thiab ntsev nws nrog ib nplua ntsev, tsuas yog sab qaum. Sau ntawv cia rau 1-2 hnub ntawm chav tsev sov, ncua sij hawm xa thiab cog rau saum toj. Tus nqi ntawm ntsev yog hloov mus saj, periodically sampling lub cheese.