Cheese Kaimak - ukupheka, ukuthi udle kanjani nokuthi ungayilondoloza kanjani umkhiqizo

I-Cheese Kaimak ngumkhiqizo wobisi oyingqayizivele otholwe ngezindlela ezehlukene zokwenza ukhilimu olunamafutha, ngoba awunakho ukuvumelana okujwayelekile futhi ungafana ne-cottage ushizi, ibhotela noma ukhilimu omuncu omuncu, futhi izici zalo zokunambitheka nombala ngokuqondile kuxhomeke kumgangatho wezinto ezibonakalayo, isikhathi sokuguga nezimo zokugcina .

Indlela yokupheka i-kaimak?

I-Kaimak yama-Cheese, okubunjwa kwayo kuhlanganisa ukhilimu, kulungiselelwe ngokuyiqoqa kusuka kubisi lwezinkomo noma zezimvu. I-Kaimak ngumkhiqizo wezwe jikelele onokupheka okuhlukahlukene. Abanye abantu bakwenza ubisi obumuncu, kodwa, ngokuyisisekelo, ubisi lulethwa ngamathumba, lukhuhliwe, lususwe kuwo ngo-ukhilimu, lufakwe emigqeni futhi lugcizelela ezinsukwini ezimbalwa.

1. I-kaimak enhle ekhaya iyatholakala kuphela kwisisekelo se-greasy. Ukuze wenze lokhu, khetha ubisi ozenzelayo ngamaphesenti aphezulu amafutha noma ukhilimu onomuthi okungenani u-33%.
2. Hlola ukulungela komkhiqizo ngalokhu okulandelayo: ukwehla kwe-kaimak kugwetshiwe emanzini abandayo uma kuthatha ukuhambisana kancisi omuncu - i-kaimak ithathwa njengokulungele.
3. Ukupheka i-kaymak encane kwezinsuku ezingu-2 kwanele, kanti umkhiqizo ulula, unambitheka obuncithakalo.

Uyidla ngani i-kaimak?

I-kaimak eyenziwe ekhaya yithuba lokungeza ukudla kwendabuko ukunambitheka okuyingqayizivele. Iqiniso liwukuthi kulo mkhiqizo kunezigaba ezimbili: uma iqhwa, liba uhlobo lwebhotela, futhi uma livutha, libuyela esimweni segazi, okuvumela ukuwasebenzisa ngamasoso noma ukukhonza nje ngama-pancake noma iphalishi.

1. Ngokuvamile ushizi uhlotshiswe ngekhekhe elishisayo noma ucezu lwesinkwa esisha. Kulesi simo, kusebenza njengamafutha, ukufaka isinkwa ngesinkwa esimnandi.
2. I-Kaimak ingadliwa ngendlela yayo ehlanzekile, yiphunga ngoju nojamu bese uyikhonza indebe yetiyi noma ikhofi. Enye i-kaimak esetshenziswa ekuphekeni inkukhu noma iwundlu. Okumnandi kakhulu kuphendulela iphariji ye-buckwheat, igqoke nge-kaimak.

I-serbian cheese kaymak

I-kaymak yaseSerbia ingenye yezindlela zokugcoba zaseBalkans. Lo mkhiqizo ubonakala ngokunambitheka komnene nokuhambisana okuncane, ngoba kwenziwa kuphela ubisi lwezinkomo, okushisa kuya kuma-degree angu-94, kugcinwa ekubileni, kuthululwa kwi-swabs (izitsha zokhuni) futhi emva kokupholisa, ngamahora angu-12-24 uqoqa i-kaimak.

Izithako:

• ubisi lwezinkomo 6% okuqukethwe fat - 4 amalitha;
• usawoti - 40 g.

Ukulungiselela

1. Letha ubisi ngamathumba.
2. Ngenkathi ubambe izinga lokushisa 94 degrees, ukushisa emlilweni imizuzu engu-15, kuvuselela njalo.
3. Thelela ubisi phezu kwezimbiza zokhuni bese ushiya ekamelweni lokushisa amahora angu-15.
4. Khipha ungqimba obukhulu obunziwe ngesipuni sokhuni bese ufafaza usawoti.
5. I-cheese kaymak yaseSerbia ingadliwa ngokushesha, kodwa kungcono ukuyivumela ukuba iphuze izinsuku ezimbalwa.

Ushizi we-curd ushizi

I-soft cheese kaimak - ihlukile ngezinketho zokupheka. Lokhu kuqinisekisa lokhu iresiphi, lapho abathandi be-cheese curd ukuvumelana kungahle kungabikho izithako ezibizayo namakhono akhethekile okucubungula enza umkhiqizo oyifunayo. Ukwenza lokhu, ingxube yobisi, ukhilimu omuncu kanye nejusi likalamula eliqhumisa ngomlilo, libuyele ku-cheesecloth futhi ngemva kwemizuzu engu-30 i-kaimak idliwe etafuleni.

Izithako:

• ukhilimu omuncu - 800 g;
• ubisi - 1.2 amalitha;
• usawoti - 10 g;
• ijusi kalamula - 60 ml.

Ukulungiselela

1. Hlanganisa ukhilimu omuncu, ubisi, usawoti kanye nejusi lemon.
2. Letha ingxube kumathumba bese ususa ekushiseni.
3. Shiya ungqimba obuncane kwi-gauze, bese ucindezela i-whey.
4. Hlanganisa ushizi we- curd imizuzu engama-30, bese ukhonza ngokushesha itafula.

I-Cream ushizi

I-Kaimak kusuka kukhilimu - kulabo abafuna ukwenza umkhiqizo omnandi futhi wangempela okwesikhashana. Ukusetshenziswa kokhilimu okwenziwe ngomumo kusiza ukulungisa umkhiqizo wamarekhodi ama-5, zama ukunambitheka futhi usebenzise inqwaba ehambisanayo, ebushelelezi, e-airy, e-creamy, esetshenziselwa ukhilimu wamaqebelengwane kanye nokugcwaliswa kwama-dessert ahlukahlukene.

Izithako:

• ukhilimu 33% - 750 ml;
• ushukela - 250 g;
• ijusi kalamula - 80 ml.

Ukulungiselela

1. Xhuma 500 ml ukhilimu ushukela bese ubeka ubukhulu emlilweni obuthakathaka imizuzu engu-10.
2. Kulula, engeza ijusi kalamula kanye nekhilimu esele.
3. Hlanganisa ne-mixer bese uthumela i-kaimak enomkhiqizo amahora angu-5 esiqandisini.

Uzbek kaymak ekhaya

U-kaymak u-Uzbek uhlukaniswa nobuchwepheshe bokupheka. U-Ube ubilise ubisi olusanda kubisiwe, uthele ngamaphesenti, emva kwamahora angu-15, uqoqe ungqimba lwekhilimu, olushaywa phansi, amaminithi ambalwa afudumele futhi aphelile ngokushesha. Lokhu kusebenza kungenziwa ekhaya, ikakhulukazi uma une-mixer nobisi obuseduze obuncane.

Izithako:

• ubisi oluzenzela - amalitha angu-5.

Ukulungiselela

1. Ubilise ubilongo, futhi uthele ingxenye nge-tank, usethe eceleni amahora angu-15.
2. Qoqa ungqimba owakhiwe bese uwushaya nge-mixer.
3. Ukufudumala imizuzu embalwa esitofu bese uhlanza u-kaimak ushizi esiqandisini.

UKaymak kuhhavini

I-Kaimak, iresiphi yokupheka okuyinto, ngezindlela eziningi, ingenziwa ehhavini. Ku-Don, i-kaimak yenziwe ubisi froth etholakala ngokuthosa ukhilimu kuhhavini. I-foam ebhulabhu isakazeka emigqeni, ixutshwe ukhilimu omusha kanye nosawoti omuncu futhi ishiya ubusuku obubili ukuze kusetshenzwe ukuze kukhishwe i-kaimak esilungisiwe ekuseni.

Izithako:

• ukhilimu 33% - 750 ml;
• ukhilimu omuncu - 60 g.

Ukulungiselela

1. 500 ml ukhilimu ebhaini ku-180 degrees.
2. Njalo emaminithi angu-20, susa isikhunta esibucayi bese usibeka emigqeni.
3. Inqubo yonke ngeke ithathe isikhathi esingaphezu kwamahora angu-1.5.
4. Ngemuva kwalokho, shaya ukhilimu osele ukhilimu omuncu bese ufaka u-foam.
5. Shiya amahora angu-12 kumfudumalo.

Ingakanani i-kaimak egcinwe?

Akufanele likhohlwe ukuthi i-kaimak, isitoreji sayo esibonakala ngekhwalithi kanye nokunambitheka komkhiqizo, ibhekisela kumikhiqizo yobisi obubi obudinga izimo ezikhethekile. E-Balkans, i-kaimak igcinwa emavinini akhethekile ekushiseni kwe-degrees Celsius kuya ezinyangeni ezimbili. Ezimweni zasemadolobheni, kungcono ukugcina i-kaimak engapheli kwezinsuku ezimbili esiqandisini.

1. I-Kaymak inhle futhi ilungele ukusetshenziswa ngosuku. Kulesi simo, ungakwazi ukujabulela i-kaimak "encane", ekhonjiswe ngokunciphisa okunamathelayo nokunambitheka okunomusa.
2. Abanikazi bama-cellars bangakwazi ukulondoloza ngokuphepha i-kaimak ekushiseni kwama-15 degrees ngezinsuku ezingu-4. Leli thuba lokuthola i-kaimak "ejwayelekile", ekhonjiswe ukunambitheka kancane okusawoti kanye ne-tinge ephuzi.