Bincike da sayan kayan dadi na mozzarella na iya zama gwajin ainihin, wanda baya baya, shiri na cuku na gida zai zama kamar wasa na yaro. A game da mozzarella, bayanin da ya gabata ya samo asali, yayin da aka shirya wannan cuku da sauri.
Recipe ga mozzarella a gida
Don shirye-shiryen mai yalwaci na Italiyanci, ba za mu bukaci wani nau'i na musamman ba, sai dai inganci. A ƙarshe, yana da hannu wajen kafa cakuda, sabili da haka maye gurbin, kuma mafi mahimmanci don ware shi daga jerin, ba shi da daraja. Tsarin girke-girke na dafa na mozzarella gida yana daya kuma zamu fada game da shi daga baya.
Sinadaran:
- ruwa - 300 ml;
- Milk (duka daga 2%, ba ultra-pasteurized) - 3.7 lita;
- gishiri - 8 g;
- rennet enzyme - 1.2 ml;
- citric acid - 4 g.
Shiri
Samar da mozzarella a gida ya fara tare da shirye-shiryen maganin citric acid da rennet enzyme. A cikin wani akwati dabam mun auna nauyin ruwa 240 na ruwa kuma ta rushe shi citric acid. Sauran ruwa ya sake rennet rennet.
Mun zuba madara a cikin zurfin sauƙi na enamel kuma, ta yin amfani da ma'aunin zafi mai nisa, ya kawo yawan zafin jiki zuwa 32 ° C. Yin amfani da ma'aunin ma'aunin zafi da kuma tsayayyar yanayin iyakokin zafin jiki shine ainihin, a gaskiya muna amfani dashi don shirye-shirye na enzyme, aikin da alamar ma'aunin zafi ke shafar kai tsaye. Bayan an samo alamar da ake buƙata, cire akwati daga wuta kuma ku zub da enzyme, a hankali a shayar da madara da kuma kirgawa zuwa 30. A kan asusun 30, dakatar da motsawa, rufe murfin kwanon rufi tare da murfi kuma barin gidauniyar gida na gaba don hutawa na minti 5.
Bayan lokaci ya ɓace, cire murfin kuma duba a hankali duba daidaito na cuku zuwa taɓawa. Dalili don mozzarella ya kamata ya zama taushi, amma ba dadi ba, idan ba haka ba, to, bari cuku ta tsaya har wani lokaci, kuma idan komai yana da kyau, to, dauki babban wuka kuma yanke cuku cizon cikin cubes, motsawa farko a tsaye sannan kuma a fili. Dole dole ne wuka ya taɓa tushe na jita-jita, don haka ba wani yanki guda ɗaya ba daga yankan.
Bayan yankan, sake dawowa da baya zuwa wuta kuma zafin cuku zuwa 40 ° C. Sannu a hankali warming up, cuku lumps zai fara thicken, sakewa yellowish magani. Don har ma da dumi a wannan lokaci, cuku zai iya zuga da hankali. Bayan kai yawan zafin jiki da ake buƙata, cire kwanon rufi daga wuta kuma ci gaba da motsa cuku don karin minti 5. Bayan haka, a hankali sanya cuku a cikin farantin da aka raba, ya raba shi daga taura, sa'an nan kuma a saka murfin a cikin microwave na minti daya, don haka za su zama mafi magungunan, wanda zai taimaka sosai wajen rushewa. Idan babu microwave, zafi cuku a cikin akwati sanya a cikin kwanon rufi na ruwan zafi.
Yanzu fara kneading cuku da hanyar da za ku mash da kullu. A wannan mataki, mozzarella zai yi kama da cukuran kwalliya, amma kada ka yanke ƙauna, saka cuku a cikin injin na lantarki don rabin rabin minti daya ko kuma har sai ta isa yawan zafin jiki na 57 ° C. Ci gaba da shimfiɗa mozzarella da sake sake shi
Akwai raguwa da za ku iya nan da nan, kuma za ku iya saka a cikin akwati kuma ku zub da wani bayani bisa kan cakuda gilashin whey da teaspoon na gishiri. A wannan yanayin, za'a ajiye shi a cikin sati daya a cikin firiji.