Qhov tseeb hais tias tsis yog txhua yam yuav khoom siv yog sib npaug zos - qhov tseeb, qhov no yog qhov ua kom pom tau tias cov tub ntxhais hluas niaj hnub niam txiv nyiam cov khoom ua hauv tsev: tsev txiv qaub mayonnaise, cheese, kefir thiab tseem yoghurt. Cov chaw ntawm cov khoom siv hauv tsev tsis nyob hauv vain zoo li ntawd, vim tias qhov tsis muaj thickeners, dyes thiab preservatives plays rau peb kom zoo dua, thiab qhov siv thiab ua cov khoom siv hauv tsev, rau feem ntau yog, cheaper than buy it.
Nyob rau hauv tsab xov xwm no peb yuav kawm txog kev tsim cov kua mis nyeem qaub nyob hauv tsev, thiab xav txog txhua yam ntawm cov txheej txheem no.
Yuav ua li cas ua kom ntuj yogurt?
Npaj yogurt hauv tsev, thaum xub thawj, tsis yooj yim li, txawm li cas los xij, thaum to taub cov txheej txheem technology thiab microbiological ntawm cov txheej txheem no, nws yuav paub tseeb tias ua kua yogurt nrog koj tus kheej tes tsis yooj yim dua thaum muag nws hauv lub tsev loj.
Yog li, rau cov neeg pib, peb xaiv ib qho pib: lub tsev muag tshuaj los yog cov kua qaub, lossis cov hmoov xoos ntawm lactobacilli, lactococci, los yog thermophilic streptococci, ua ke - qhov xub thawj ntawm cov khoom muag yav tom ntej. Tsis muaj teeb meem npaum li cas koj sim, tab sis koj tsis tuaj yeem npaj yogurt pib koj tus kheej - nws yog tsis yooj yim sua, txawm li ntawd los, cov kab lis kev cai uas muaj peev xwm hloov tau nrog ob peb diav ntawm npaj yog-yoghurt, tsis muaj muab tub lim.
Qhov thib ob qho tseem ceeb rau kev ua noj ua haus yog ua kom lub tshuab ua noj ua haus. Ua ntej yuav ua noj ua haus, nws yog ib qhov tsim nyog rau kom tsis txhob siv cov tais diav siv: lub lauj kaub thiab ib rab diav, nrog kev pab los ntawm lub zog los tsuas yog ntim nrog cov dej npau npau. Nws yog qhov zoo dua los siv saucepan tuab-walled los yog nrog ib tug hauv qab ob qab kom zoo dua khaws cia cua sov. Los ntawm txoj kev, qhov zoo tshaj plaws kub rau yogurt fermentation lies nyob rau hauv thaj tsam ntawm 40 mus rau 44 degrees.
Kua mis nyeem qaub yogurt yog ib qho ua tau siav txog li 5-6 teev, ntev tshaj - cov hnyuv ntxwm yuav yog qhov khoom tiav, tab sis tsis dhau nws, txwv tsis pub nws tig mus rau hauv cov mis nyuj. Lub sib xws ntawm tiav lawm cov khoom yog moderately ntom thiab ntom, me ntsis khov, tab sis tsis cloddy.
Kom txhob ua noj, tom qab cov txheej txheem leaven, lub laujkaub nrog yoghurt muab tso rau hauv lub tub yees thiab noj kom txog li 4-5 hnub.
Yuav ua li cas ua kua mis nyeem qaub nyob hauv tsev?
Qhov no daim ntawv qhia piav txog kev npaj ntawm yogurt tsis muaj tshwj xeeb pib, tab sis nyob rau ntawm ib tug tau npaj txhij ua khoom. Thaum muas yogurt rau pib, nco ntsoov xyuam xim rau nws cov khoom xyaw: nws yuav tsum tsis txhob muaj cov additives thiab fillers (cov khoom muaj pes tsawg leeg tsuas yog mis nyuj thiab leaven), thiab lub neej yuav tsum tsis pub tshaj 1 hlis. Tsis tas li ntawd, zam qhov khoom ntawm kev kho mob thaum tshav kub los yog sau ua "yoghurt product".
Cov khoom xyaw:
- mis nyuj (rog) - 1 l;
- yogurt - 100 g.
Npaj
Mis nyuj coj mus rau ib tug boil, boil rau txog 5 feeb, thiab ces txias rau 40 degrees, tsis txhob hnov qab tshem tawm cov npuas tsim. Yogurt ncuav rau hauv cov mis txias thiab sib tov nrog kom huv si. Tsis tas li ntawd, peb txoj hauj lwm yog ua kom qhov kub ntawm 40 degrees. Qhov no tuaj yeem ua tiav ntau txoj hauv kev: ncuav qhov sib tov rau hauv ib lub thawv, yob nce lub lauj kaub nrog ib daim pam thiab muab tso rau hauv ib lub roj teeb los yog tso lub khob rau hauv qhov cub nrog 40 degrees. Nyob rau hauv txhua rooj plaub, fermentation lub sij hawm yuav siv sij hawm nruab nrab 5-6 teev, thaum lub sij hawm no lub sij hawm lub lauj kaub tsis tau qhib los yog tsiv! Tom qab lub fermentation, peb xyuas qhov sib xws - yog yogurt yog moderately kua, ces nws yuav tau muab rho thiab txias, raws li nws yuav thicken nrog lub sij hawm.
Daim ntawv qhia rau lub hauv tsev yog lub hauv cawv
Siv cov khoom noj sib tov xyaw npog yog yooj yim dua.
Cov khoom xyaw:
- mis nyuj - 1 l;
- sourdough - 1 hnab.
Npaj
Mis nyuj sov, da dej thiab txias raws li nyob rau hauv daim ntawv qhia tas los. Cov poov xab yog yaj hauv 2-3 tablespoons mis nyuj thiab tov nrog cov seem hauv seem. Tsis tas li ntawd xwb, peb sim ua kom sov, kub los yog roj teeb, peb paub tseeb tias qhov kub tsis txias hauv qab 40 degrees. Tom qab 5-6 teev cov khoom npaj rau kev siv.
Ib ob peb spoons ntawm tiav lawm yogurt yuav khaws cia rau 2-3 hnub, raws li ib tug pib rau ua noj ua tom ntej.