Cov txiaj ntsim ntawm tsev neeg yogurt yog undeniable. Nws saj yog tiag tiag, tsis cloying, nyiam-nyiam, transfused. Lub xub ntiag ntawm tiag tiag nyob thiab kev microorganisms, thiab tsis dyes, thickeners thiab preservatives. Pasteurization, uas yog tsim nyog rau kev txuag ntawm cov khoom nyob rau hauv ib daim ntawv foos-ntim daim ntawv, los cuam tshuam cov kev ua si tseem ceeb ntawm cov kab mob lig, kom koj tsis pom muaj txiaj ntsig kom tau txais cov txiaj ntsim uas tau thov hauv daim ntawv.
Rau qhov kev npaj ntawm yogurt koj yuav tsum tau yuav ib cov kab mob ntawm cov kab mob probiotic kab mob hauv lub tsev muag tshuaj, cov hnab looj tes tsis huv thiab tus kabmob syringe kuj tseem ceeb. Qhia meej, seb cov kab mob no puas yog npaj rau kev haus mis hauv tsev. Koj tuaj yeem ua yog tsis yog yogurtnitsy - txhua qhov chaw sov so rau kev rhaub thiab kev loj hlob ntawm cov kab mob no kuj tsis haum, qee cov tau yoog mus ua noj hauv lub thawv, qhov cub. Los yog cia li kaw nws hauv ib daim pam thiab muab tso rau hauv lub roj teeb yog tias lub caij cua kub tsis tau dhau los. Ntawm txhua hom pib (lawv tuaj yeem hloov sijhawm) lub sijhawm pes tsawg ntawm txoj kev npaj.
Nws yog qhov tseem ceeb uas lub tsev ua yogurt yog ib yam khoom uas muaj acidity dua li, piv txwv li, kefir. Thiab nyob rau hauv domestic yoghurt nws yog tiag tiag pom, raws li tsis muaj ntxiv citric acid ntxiv los ntawm lub khw.
Mis nyuj rau cov hauv paus yogurt yuav tsum tau muab cov tshuaj pasteurized. Qee leej (tshwjxeeb yog cov niam cov menyuam yau) nyiam haus cov kua mis, qee leej hais tias nws yuav qaub ziab ntawm qhov khoom.
Tsis txhob ntxiv qab zib rau cov kua mis ua tsev. Qhov no yuav ua rau cov khoom degradation, vim cov kab mob yuav ntxim rau nws, thiab saj thiab zoo ntawm cov khoom yuav hloov.
Ib me ntsis ntawm kev mob siab thiab ua siab ntev - thiab ntawm koj pov tseg ib tug tseem ceeb, nplua nuj nyob rau hauv microflora, tseem ceeb hauv tsev ua yogurt rau cov me nyuam thiab cov laus. Nyob rau hauv yogurt, nws yog qhov tseem ceeb uas cov kab mob uas pab tau tawm cov kab mob pathogenic, yog li tiv thaiv qee yam mob. Thiab txawm, raws li ib co lus ceeb toom, yoghurt haiv neeg zoo dua kev tiv thaiv, pab nyob rau hauv kev tiv thaiv thiab kev kho mob ntawm kev tsis haum, qog.
Tsev cheese yog ib yam khoom uas muaj protein ntau. Thiab, ntawm lwm yam, muaj hlau, magnesium thiab phosphorus. Lipotropic tshuaj haumxeeb zoo rau lub siab. Chav tsev cheese yog pab tau rau txhua tus uas tsis muaj kev zam thiab tsis raug yuam kev txawm tias tseem ceeb hauv cov menyuam thiab kev noj zaubmov. Curd protein ntau competes nrog nqaij, tab sis nws yog qhov zoo, yooj yim dua thiab sai absorbed los ntawm lub cev.
Tsev cheese khoom, muag nyob rau hauv khw, feem ntau yog ua nrog ib tug tseem ceeb sib ntxiv ntawm qab zib, thiab nws, nyob rau hauv lem, complicates qhov nqus ntawm calcium. Yog li ntawd, hauv tsev, koj tau siav tsev cheese tau thov ib qho txiaj ntsim tiag rau lub cev, thiab tsis yog lwm hom khoom noj qab zib.
Qaub mis nyuj rau tsev me nyuam (mis nyuj hau) tsis tuaj yeem raug hau. Nyob rau hauv ib saucepan, koj kub lub qhov hnyav rau ntawm ib da dej, los yog saib xyuas tias lub tsev cheese tsis kov cov phab ntsa thiab lo rau lawv. Koj yuav tsum tau kom meej meej tuav lub caij thaum lub curd loj pib cais los ntawm serum yellowish. Siv ib lub hnab gauze, cia lub resulting loj rau ntws - thiab tsev cheese yog npaj txhij.
Tshwj xeeb yog kev sib tw yog curd, yog hais tias cov mis nyuj yog ripened nrog txiv qaub kua txiv. Nws yog ua li no: nyob rau hauv lub twb heated mis nyuj, ncuav tawm ib tablespoon ntawm freshly squeezed txiv qaub kua txiv. Qhov nyhav yog hloov ua ntej koj lub qhov muag thiab koj tsuas tau txais los ntawm lub laujkaub, cais nws los ntawm cov whey thiab nyem nws zoo.
Nws yog txaus rau noj tsev cheese 2-3 zaug ib lub lim tiam.
Rau cov kua mis nyuj yog tsim tsis tsuas yog tag nrho, tab sis kuj pasteurized, melted, thiab txawm skim mis nyuj haus. Kefir siab nqaij yuav tau yog tias koj ntxiv qaub cream nrog cov keeb.
Cov leaven yuav pab 1-2 tablespoons ntawm kefir, yuav khoom hauv khw, tsuas yog qhov no yuav tsum yog ib yam khoom uas tsis muaj cov txiv hmab txiv ntoo sau. Ncuav nws mus rau hauv lub hau kub thiab txias rau 20-22 degrees mis nyuj. Yog hais tias qhov ntshaus yogurt tsis muaj, lub sourdough yuav yogurt los yog txawm ib crust ntawm dub ncuav mog qab zib. Lub chaw muag tshuaj muag ib lub txiv lactic ferment, piv txwv li, lactobacterin.
Tsis txhob hnov qab xyaw cov kua mis nrog cov keeb. Tom qab 12-24 xuab moos koj yuav xyuas qhov txiaj ntsig thiab tau cov khoom tiav. Yog hais tias koj kaw lub kefir loj nyob rau hauv ib lub thermos, npaj txhij kefir yuav tau tom qab 6-7 teev.
Kefir tsis tsuas yog ib tug tseem ceeb kev noj haus, tab sis kuj yog ib tug tiv thaiv thiab txawm curative khoom. Nws sim ua rau lub plab me me ntawm cov hnyuv, thiab lactic acidic kefiric nruab nrab txhawb kev haum xeeb ntawm lub cev ntawm calcium, phosphorus, vitamin D. Npaj tom tsev, kefir ntau ntse ua cov haujlwm no.
Qhob kefir, yog li ntom, pab tau thiab tshiab yuav txawm ntau tseem ceeb yog tias koj decorate nws nrog berries los yog jam, los yog ntxiv txiv hmab txiv ntoo kua txiv. Hauv tag nrho cov teeb meem, npaj cov khoom ua si hauv tsev rau koj tus kheej thiab koj tsev neeg, ua tib zoo mloog cov ntaub ntawv raw khoom qub. Nco ntsoov tias cov mis nyuj tseem rog, thiab cov khoom siv ntawm nws tsis haum rau cov me nyuam yaus thiab cov neeg uas saib lawv qhov nyhav. Mis, tsis pasteurized, nyiam dua hau. Tam sim no koj paub txog cov khoom siv hauv tsev yogurt, kefir, tsev cheese, uas yog li tsim nyog rau kev noj qab haus huv.