Iinkcukacha ze-Mozzarella ushizi

Kwiminyaka yakutshanje, lethu ilizwe lifakwe yi-mozzarelomania yangempela! Iibhola ezinobisi ezitsha zifakwa kwiladidi kunye ne-rucola, zenziwa nge-cherry utamatisi kunye neminquma, i-mozzarella enomdaka osebenzayo i-lasagna kunye ne-pizza, kwaye i-sandwiches ecocekileyo yenziwe nge-smoking.

I-Mozzarella ibhekisela kwiitshizi ezithambileyo ezikhawulezayo ngokukhawuleza. Imveliso yayo ifana nokuveliswa kwe-feta, i-brynza kunye nezinye iintlobo ze-pickle, kodwa lo mveliso ohluke ngokupheleleyo. Ukuze i-mozzarella echanekileyo, isetyenziselwa kuphela ubisi lwe-buffalo, olugqithiselwa kuma-dairies ngaphaya kweeyure ezili-12 emva kokubamba. Yinyameko kwaye ikhuphe ngaphezu kwenkomo, ngoko ishizi yenziwe kuyo ngokugqithisileyo, esityebileyo kunye nosawoti omncinci. Okokuqala, i-enzyme ye-rennet yongezwa kubisi, ngoko-ferment yi -90 ° C kwaye ixutywe de ibe umxube uphenduka ube ngumthamo obanzi. Emva koko, unqumle iziqwenga uze ubumba ngesandla ishizi yobunjwa ezahlukeneyo - iibhola kunye neefinki. Ukuba ufuna ukuthenga i-mozzarella, jonga umbhalo othi "Mozzarella di Bufala" (i-mozzarella evela kubisi lwebhokhwe) kwipakethe. Nangona kunjalo, ezinye zeziphoso zethu zididekile kwiintlobo zeeshizi ezifashiniweyo kwaye, ngokungafani nabasetyhini baseItali, abazi indlela yokukhetha umgangatho ofanelekileyo kwisitorethi; i-mozzarella enomsila ifumana imveliso engavinjelwe, njengeboya bekoton. Ngendlela yokuyiqonda intlanzi ye-cheese, siya kuthetha. Iinkcukacha ze-mozzarella ushizi-funda kwaye ugcine.

Gcina kwi-brine

Naliphi i-mozzarella oyikhethayo, yabona ukuba umhla walo wokuphelelwa yisikhathi uphele. Le shizi ayigcinwanga ixesha elide, ngoko ke iivenkile azihlali zisoloko zithengisa. Ukuba i-mozzarella iyajika ibe yinto eqhelekileyo, iya kuba yintsholongwane, iya kuba novumba lobisi obunzima kwaye iqalise ukunambitha ubunzima. Esinye isibonakaliso sokulondolozwa kakuhle kwalo mveliso kukunyaniseka kokupakishwa kwayo kunye nobukho be-pickle kwiphakethi okanye ibhokisi. Kwi-stale mozzarella, iphunga eliphuzi, iphunga lobisi lobunzima kunye nekrakra elikrakra ngaphandle, kunye ne-tubercle ebonakalayo kwindawo apho ikhanda laqothulwa khona. Xa uyinqumle ibhola, umbane omhlophe omhlophe kufuneka ugijime kuwo. Hayi, akusiyo yonke i-mozzarella ethengiswayo kwiishefu zethu ezinjalo. Ngokuqhelekileyo kufumaneka ushizi ngokukrakra, kanzima, ngokugqithiseleyo kunene okanye kumile. Ukuziqhelanisa kubonisa ukuba i-mozzarella yangempela yenziwa kuphela ezweni lakubo, e-Italy. Abavelisi abaninzi basekhaya, kunye nabavelisi beeshizi abasuka phesheya kwamanye amazwe, banikezela ngexabiso elincinci, kodwa iimveliso ezingaphantsi. Oku akusiyo i-mozzarella, - bathi abapheki base-Italy bazama umveliso wendawo. I-taste and texture of cheese ihluke kakhulu kwiItaliyane. Inokwenzeka ukuba, isizathu sihlala kwesinye isonka kunye nomgangatho ophantsi wobisi lweenkomo. Nangona kunjalo, unelungelo lokulungiselela ukutya, uqhathanise imikhiqizo yasekhaya kunye neYurophu kwaye ukhethe into oyithandayo.

Ukuba iphuma, i-mozzarella iya kufuma ngokukhawuleza kwaye iphantsi. Ngendlela, emva kokuvula isikhwama, musa ukuthululela i-serum, uyithulule, kunye neebhola ezingadliyo kwi-jar kwaye uzame ukuyisebenzisa kwiintsuku ezimbalwa ezilandelayo. Gcina imveliso engcono kwiindawo ezifudumele zefriji. Kodwa i-friji mozzarella ayinyamezeli - emva kokuphazamiseka uya kufumana i-curric mass, kwaye ingabi iibhola ze-cheese ezinomhlaza.