I-cheem e-homemade ethambileyo evela eItaly Strakkino yi-cheese e-Italy epholileyo, eyenziwa ngobisi bonke, kwaye idibene neentshizi ezintsha. Ilizwe lalo kisikhilimu yiLombardy, indawo esenyakatho ye-alpine yaseItali. Igama elithi Strakkino livela kwigama elithi "ukhathele". Ngokomlando, iinkomo, emva komhla omude kwiidlophu ze-alpine, ukhathele ubuyele epulazini, ngoko ke kunika ubisi oluncinane apho kuveliswa khona ushizi. I-Strakkino isasazeka ngokusesikweni kwisonka, isithambile ekuhambeni kwayo, ngoko kuya kuba yintlanzi enkulu okanye isiseko sebruschetta. I-cheese ekhanyayo ayithengiswa eRashiya nakwiYurophu yaseMpuma, kodwa ngoku ungayipheka ekhaya kwaye ujabulise ikhaya lakho kunye neendwendwe! Bon appetit! Ukulungiselela ushizi kuya kuthatha iintsuku eziliqela. Emva kweentsuku ezingama-1-2, i-cheese iya kufumana i-taste acidic kwaye igcine ukulungelelanisa okukrakra, okuyiyona nto ibalulekileyo yeStrakkino. Gcina ishizi kwisitya kunye nesibhakabhaka esifakwe isikhumba. Ngenxa yokuba ushizi utsha, sebenzisa ngemihla embalwa. Ukususela kwi-2 ilitha yobisi, ndine-400 grams yeeshizi.
Izithako:- Ubisi 2 L
- Cream 100 ml
- 100 ml yogurt
- Ityuwa e-5
- I-Rennet enzyme 2 ml
- Inyathelo 1 Ukulungiselela iSkrakkino uza kuyidinga ubisi olungapheliyo, ukhilimu, i-yogurt epheleleyo, ityuwa kunye nembiliso (i-rennet enzyme).
- Inyathelo 2 Hlaba ubisi kwiqondo lokushisa kwama-35-40 degrees.
- Isinyathelo 3 Yongeza i-yogurt, xuba kakuhle.
- Inyathelo 4 Hlanganisa ukhilimu, gubungela. Vala ukushisa kwaye ushiye ukupholisa kancane. Ubushushu bebisi akufanele kube ngaphezu kwama-40 degrees. Ukuba awunayo i-thermometer, unokuvavanya "ngomunwe". Ubisi kufuneka bube sisimungulu eshushu ngaphezu kobushushu bomzimba.
- Inyathelo 5 Dab i-teaspoon ye-rennet, kwaye udibanise kakuhle. I-Rennet nayo ibizwa ngokuba yi-ferment, e-Italy ithengiswa kwikhemisi. Umthamo we-enzyme uxhomekeke ekugxininiseni kwawo.
- Inyathelo 6 Thela umxube kwisitya esicatyiweyo uze usibeke endaweni efudumele (kufuphi nebhetri okanye kwi-oven ngokukhanya). Ixesha lokubunjwa kweeshizi lingahluka ukusuka kwiyure ukuya kwiiyure eziliqela.
- Inyathelo lesi-7 I-Cheese kufuneka ihlukaniswe kwi-whey.
- Isinyathelo 8 Sika ubunzima beeshizi ngekrele elibukhali kwiingxube ezincinci (malunga no-4 x 6 cm). Hamba kwindawo efudumele enye imizuzu engama-30.
- Isinyathelo 9 Beka iinxalenye zeeshizi kwi-sautepan enezimbobo ezincinci, kwaye ushiye ukuhamba.
- Inyathelo 10 Xa uninzi lwamanzi amanzi, vula ishizi uze usityule ngetyuwa elihle, kuphela kwicala eliphezulu. Hamba ngeentsuku ezingama-1-2 kwiqondo lokushisa lokubanda, ukujikeleza ngokuphindaphindiweyo nokutshala phezulu. Isixa setyuwa sitshintshelwe ukunambitha, ngokukhawuleza sampula ishizi.