Nnyocha na ịzụta ihe dị ụtọ mozzarella nwere ike ịbụ ezigbo ule, megide ndabere ya, nkwadebe nke cheese chiri anya ga-eyi ka egwuregwu nwatakịrị. N'ihe banyere mozzarella, nkwupụta ikpeazụ nwere ihe kpatara ya, ebe a kwadebere cheese a ngwa ngwa na ngwa ngwa.
Ntụziaka maka mozzarella n'ụlọ
Maka nkwadebe nke cheese cheese Italian, anyị agaghị achọ ihe ọ bụla pụrụ iche, ma e wezụga maka renzy enzyme. Nke ikpeazụ, na-etinye aka na ịmepụta cheese cheese, ya mere dochie, na ọbụna karịa iji wepụ ya site na listi, ọ bụghị ọnụ ahịa ya. Ntụziaka maka isi nri nke ulo oru mozzarella bụ otu na anyị ga-akọ banyere ya mgbe e mesịrị.
Efrata:
- mmiri - 300 ml;
- Mmiri ara (dum site na 2%, ọ bụghị ultra-pasteurized) - 3,7 lita;
- nnu - 8 g;
- rennet enzyme - 1.2 ml;
- citric acid - 4 g.
Nkwadebe
Mmepụta nke mozzarella n'ụlọ na-amalite site na nkwadebe ngwọta nke citric acid na rennet enzyme. Na akpa dị iche iche, anyị na-atụle mmiri 240 ml ma gbasaa n'ime ya citric acid. Mmiri fọdụrụnụ bụ rennet rennet.
Anyị na-awụnye mmiri ara ehi n'ime mmiri nke enamel miri emi na, na-eji ihe ọkụkụ na-emepụta nri, na-eme ka ọnọdụ okpomọkụ ya ruo 32 Celsius. Ojiji nke temometa na irube isi na oke okpomọkụ bụ n'ụzọ bụ isi, n'eziokwu anyị na-eji maka nkwadebe nke enzyme, ọrụ nke ihe ngosi ọkụ na-emetụta kpọmkwem. Mgbe achọtachara akara ahụ, wepụ akpa ahụ na ọkụ ma wụsa enzyme, jiri nwayọọ na-akpali mmiri ara ehi ma gụọ ya na 30. Na ntinye nke 30, kwụsị ntụgharị ahụ, kpuchie pan na mkpuchi ma hapụ ebe obibi nke mozzarell n'ọdịnihu na ezumike maka nkeji 5.
Mgbe oge ahụ gafere, wepụ mkpuchi ma jiri nlezianya lelee nhazi nke cheese ahụ na aka. Ihe ndabere maka mozzarella kwesịrị ịdị nro, ma ọ bụrụ na ọ bụghị otú ahụ, ka chiiz na-eguzo ruo oge ụfọdụ, ma ọ bụrụ na ihe niile dị mma, buru nnukwu mma ma gbutuo cube cheese ahụ n'ime cubes, na-ebugharị na-aga n'ihu na mgbe ahụ. Mma ga-emetụkwa ala nke efere ahụ, nke mere na ọ bụghị otu mpempe akwụkwọ na-esi na ya.
Mgbe e bechaa, weghachi ọkụ ahụ na ọkụ ma kpoo cheese ahụ na 40 Celsius. N'iji nwayọọ nwayọọ na-enwu, ọkụ lumịl ga-amalite ịmalite, na-atọhapụ ọbara ọbara. Ọbụna na-ekpo ọkụ n'oge a, a pụrụ iji nwayọọ kpalie cheese ahụ. Mgbe ị na-erute okpomọkụ ahụ achọrọ, wepụ pan ahụ site na ọkụ ma nọgide na-eme ka cheese ahụ ruo minit ise ọzọ. Mgbe nke ahụ gasịrị, jiri nwayọọ tinye cheese ahụ na efere dị iche iche, kewaa ya site na whey, wee tinye akwa ahụ ọkụ na ngwa ndakwa nri ruo otu nkeji, ya mere, ha ga-abụ ndị ọzọ na-agbanwe, nke ga-enye ụtụ na nsị. Ọ bụrụ na enweghi igwe onyonyo, kpoo cheese ahụ n'ime akpa na-etinye n'ime pan nke mmiri ọkụ.
Ugbu a, amalite ikpocha chiiz ahụ ka ị ga-ejicha ya. N'oge a, mozzarella ga-ele anya dị ka cheese cheese, ma enwela obi nkoropụ, tinye cheese na microwave maka ọkara ọzọ nkeji maọbụ ruo mgbe ọ ga-eru na okpomọkụ nke 57 ° C. Gaa n'ihu gbasaa mozzarella ma weghachite ya ọzọ
E nwere mozzarella ị nwere ike ozugbo, ị nwere ike itinye ya na akpa ma wụsa ngwọta dabere na ngwakọta nke whey na teaspoon nke nnu. Na ikpe ikpe a, a ga-echekwa ya otu izu na friji.