Keiki - hōʻike huahana. 40 mau ʻano ʻakea i makemake nui ʻia

Description

ʻO ka paʻakai kahi huahana i hana mau ʻia e nā kānaka mai ka waiū a i ʻole ka whey. I ke kaʻina hana, hoʻohana ʻia nā enzymes a me ka bacteria lactic acid, e hāʻawi ana i nā huahana i kahi ʻono ʻawaʻawa.

ʻAneʻane ʻo nā ʻano pākaukau āpau i ʻike ʻia iā ʻoe mai ka wehewehe ʻana a i ʻole kiʻi paʻi ʻia e kahi mea protein kiʻekiʻe - a 25% a 60% no 100 g o ka huahana. Hoʻopomo wikiwiki ʻia nā protein mai ka tī a ʻoi aku ka maikaʻi o ke kino o ke kanaka ma mua o nā mea i loaʻa i ka waiū. He hopena maikaʻi kā lākou i ka metabolism a hoʻonui i ka makemake.

ʻO ka huahana waiū Fermented kahi kumu o microelements. Loaʻa iā ia nā huaora A, D, E, B1. ʻO B2, a me C. ʻO kēia mau mea ke kuleana o ka hana piha o nā ʻōnaehana nerve a me nā ʻōnaehana maʻi, ke kūpaʻa o ka pale ʻana i nā mea hoʻomaʻi a me nā bacteria. No laila, pono e hoʻokomo i ka tī i ka papaʻai mau.

Mōʻaukala tī

ʻAʻole hiki ke ʻōlelo pololei ma hea a i hea i puka mai ai ka tī. Akā ʻike maopopo ʻia ua iho mai kēia huahana kupaianaha iā mākou mai ka wā kahiko. Maliʻa paha, ua ʻike ʻia e ka nānā ʻana i ka wili ʻana o ka waiū i ka wela. Hōʻike nā kānaka hulikoehana i ka ʻike o ka poʻe pehea e hana ai i ka tī ma mua o ka Neolithic (ma kahi o 5000 BC). ʻO ka manaʻo o kēia ka moʻolelo o ka tī ma mua o 7000 mau makahiki.

Manaʻo ka poʻe noiʻi he nui ka ʻāina hānau o ka tī i ka Hikina Waena: ua hoʻohana nā Bedouins i mau ʻeke ʻili mai nā ʻōpū o ka hipa e halihali i ka waiū, a me ka lulu ʻana, ka wela a me nā enzyme i lilo i tī

Eia nō naʻe, ma ʻEulopa, ua ʻike ʻia ka tī mai ka wā kahiko.
No laila, haʻi mai ka mele a Homer "The Odyssey" pehea ʻo Odysseus a me kāna mau hoa hele, i ke komo ʻana i ke ana o ka Cyclops Polyphemus, ua loaʻa he nui nā paʻi waiū i loko o nā hīnaʻi, a me nā yogurt i loko o nā bākeke a me nā bola. Ma laila mākou e ʻike ai i kahi wehewehe o ka hoʻomākaukau ʻana o ka tī: “Ua waiū ʻo Polyphemus i nā kao a me nā hipa, e like me ka mea maʻamau no kēlā me kēia.

Lawe ʻo ia i ka hapalua o ka waiū keʻokeʻo, hū koke,
kaomi koke ʻia i waho a hahao i loko o nā hīnaʻi i ulana paʻa ʻia… “. No laila ua ʻike ka poʻe Helene kahiko e pili ana i ka hana tī ʻana ma lalo o mākou. Hōʻike ʻia kēia e ka ʻōlelo kuʻikahi a Aristotle (384-322 BC), e wehewehe nei i nā kaʻina hana o ka waiū curdling a me ke ʻano o ka hana ʻana i ka tī.

Nā ʻano o nā paʻi waiū me nā wehewehe a me nā kiʻi

Aia kekahi mau papa o nā paʻi waiū. Hoʻokumu ʻia lākou i nā ana aʻe:

• ʻano hana;
• e nā mea maka i hoʻohana ʻia;
• ma ka pākēneka o ka momona.

Nā ʻano tīhi e ka hana hana

ʻO ke ʻano o ka paʻakai ʻaʻole i paʻi ʻia a pala ʻole ʻia. Hoʻohālikelike ka poʻe loea i kēia ʻano huahana waiu fermented i ka cottage cheese. Hiki ke hoʻohana ʻia ma ke ʻano he huahana kūʻokoʻa no ka ʻai ʻana, a no ka hoʻomākaukau ʻana i nā kīʻaha like ʻole: dumplings, cheesecakes, ice cream.

Nā ʻano tī palupalu

Hana ʻia lākou mai ka kirimalu a no laila loaʻa i kahi ʻono lahilahi a me ka palupalu. He paʻakikī loa kēlā ʻano ʻano e ʻokiʻoki me kahi pahi, akā mai kēia mea ʻaʻole lākou e nalowale i kā lākou ʻono ʻokoʻa.

ʻO nā ʻano ʻono o nā paʻi waiū palupalu me ka kirimalu a me ka curd. Mālama kēia mau laha i ka moʻolelo no ka amino acid a me ka protein i loko. ʻO nā ʻāpana kaulana loa o ka tī palupalu me nā kiʻi a me nā wehewehe:

ʻO Adyghe

He paʻakikī e hoʻokaʻawale iā ia mai ka tī tī e kona ʻono. A loaʻa iā ia ka palupalu a me ka palaoa ʻano like a loaʻa i loko o ka nui o ka maʻalahi o ke kalima.

Pāhi Almette

ʻO ka maʻamau, hele mai ia me nā ʻano mea hoʻohui, e like me nā mea kanu a i ʻole kālika. Kūpono no kahi ʻaina kakahiaka maikaʻi a olakino hoʻi.

ʻApelila

Ua like pū kona ʻano me ka curd. Kuai ʻia ka tī palupalu ma nā pōʻai, i mea hoʻohui i nā mea inu ʻona.

ʻO Gervais

Hoʻokuʻu ʻia i nā pūʻolo e like me ka bata. Loaʻa iā ia ka nui o ka kirimalu a me ka waiū.

Mīkini mascarpone

Hana maʻamau ʻia kēia tīhi mai ka momona momona. Hoʻohana nui ʻia ia e hana i nā mea ʻono, e like me Tiramisu.

ʻO ka moʻo Mozzarella

Hana ʻia ka lāhui kaulana mai ka waiū buffalo. Hoʻohana ʻia ka tīna e hana i ka pizza a ʻaʻole ʻai iki ʻia e like me kahi huahana i kū hoʻokahi.

Pāka Ricotta

ʻO kahi tīhi me ka ʻono momona momona a me kahi ʻano curdled.

Tofu

ʻO Tofu kahi tī i kūpono i nā mea ʻai. Ma kahi o ka protein holoholona, ​​loaʻa ka soy i loko.

Philadelphia

He uahi me ka ʻala palupalu a ʻono hoʻi. Hoʻohana ʻia ia e hana i nā lola o ka inoa like.

ʻO nā ʻano tī a paʻakikī a paʻakikī hoʻi

ʻOi aku ka lōʻihi o lākou ma mua o nā ʻano palupalu, no laila loaʻa iā lākou kahi hanana paʻa. Ma ka ʻāpono, nā ʻaka paakiki, nā kiʻi a me nā wehewehe, e hōʻike ʻia ma lalo, e māhele ʻia i loko o ka paila a moa ʻole ʻia, a me ka waiū ʻawaʻawa a me ka rennet.

Kūʻai nā kamaʻāina o ko mākou ʻāina i nā ʻano semi-paakiki a paʻakikī hoʻi ma mua o nā mea palupalu: laulaha lākou i ka hoʻohana. Hiki iā lākou ke ʻai ʻia me nā ʻāpana berena, hoʻohui ʻia i nā kīʻaha like ʻole: soups, salakeke, pā, etc.

ʻO nā ʻano tī nui kaulana loa:

Parmesan

ʻO kēia kahi tī me kahi ʻono paʻakai iki. He ʻano crumbly kona, no laila ʻaʻole kūpono ia no ka hana ʻana i nā sanwika.

Kedera

ʻO kēia kahi huahana waiū fermented me kahi melemele melemele a me kahi ʻono momona momona. ʻO Cheddar kahi ʻano lula.

Lūkia a i ʻole Kostroma

Pili ka huahana i nā ʻano semi-hard. He maka liʻiliʻi kona a me kahi ʻono paʻakai iki. ʻOi i ka koi kiʻekiʻe no ka mea inexpensive.

Gouda

Hana ʻia kēia tī ma Holland, akā aia kekahi mau ʻoihana hana i Rūsia e hāʻawi a kūʻai aku ana i kēia tī. He ʻono ʻoluʻolu maikaʻi ʻo Gouda a heheʻe maikaʻi loa.

Mimolet

ʻO kēia ka tīhi hoihoi loa e ka wehewehe. He kīʻaha ʻalani kona a me kahi tī hua momona. Makaʻu ka poʻe he nui e kūʻai iā Mimolet no ka mea hoʻohana ʻia nā mite microscopic e pala.

Kaulana

ʻO kēia kahi tī paʻakikī me kahi ʻono nīoi. ʻO ka lōʻihi o ka ʻelemakule o ka huahana, ʻoi aku ka mālamalama a me ka ʻoi o kāna ʻono. ʻO kahi hiʻohiʻona hiʻohiʻona o Cantal kāna haʻahaʻa haʻahaʻa haʻahaʻa. Makemake ʻia lākou e nā mea haʻuki a me ka wela. ka mea e ukali i ke kiʻi.

Parmigiano Reggiano

ʻO kēia ka tī Italia maʻalahi. Hiki ke hoʻohui ʻia i nā meaʻai māmā āpau, nā mea hoʻomoʻa, a me ka pasta. Kūpaʻa ʻo Parmigiano i nā mahana kiʻekiʻe a ʻaʻole hehee maikaʻi.

Palaoa Padano

ʻO kēia kahi tī mānoanoa grainy e oʻo no 1.5 a 2 mau makahiki. Manaʻo ʻia ka huahana he kalori kiʻekiʻe loa ma 100 g o ka tī - 383 Kcal, no laila ʻoi aku ka maikaʻi ʻaʻole e ʻai ia mea no ka poʻe me ke kaupaona nui a me ka atherosclerosis.

Poshekhonsky

Lawe ʻia kēia hana cheese i Belarus. No kona ulu ʻana, hoʻohana ʻia ka waiū pipi a pasteurized.

Nā ʻāpanaʻeleʻele

ʻO ka inoa ʻelua no ia huahana he polū a huahana paha me ka punahelu polū. Maʻalahi loa e hoʻokaʻawale i kahi huahana maikaʻi mai kahi mea i hōʻino ʻia. ʻO ka mea mua he ʻono ʻoluʻolu a me kahi punahelu ʻoluʻolu. ʻAʻole hana ʻia kēia ʻano ma Rūsia ma muli o ke kumu kūʻai kiʻekiʻe. I nā ʻāina ʻEulopa, kau ʻia ka hana ʻana o nā chees chefes ma kahawai a paʻakikī loa i kēia mau ʻoihana e hoʻokūkū.

Hiki i ka mould ke loaʻa i nā aka like ʻole, mai ka polū a me ka hina i ka ʻalani a me ka ʻulaʻula ʻulaʻula.

ʻO nā ʻano ʻalani polū kaulana loa:

ʻO Roquefort

ʻO kēia ka tī uliuli. ʻAʻole wale ia ma ka pā, akā i loko o ka huahana. I ka ʻōlelo o ka protein a me ka ʻike momona, ʻaʻole haʻahaʻa ʻo Roquefort i nā ʻiʻo pipiʻi. Mālama ʻia ia i loko o nā ana kūikawā ma lalo o kekahi mau ʻano mahana a me ka ea o ka lewa.

ʻO Dor Blue

Ua hana ʻia ka moʻo waiū ma ka waena o ke kenekulia 20 a ʻaʻole ʻike nui ʻia. Mālama ʻia ka papa kuhikuhi a Dor Blue me ka hilinaʻi ʻole. Hana ʻia ia mai ka waiū o ka bipi me ka hoʻohui o ka punahelu hanohano. ʻAʻole like me nā ʻano mōlina ʻē aʻe, he mea ʻono liʻiliʻi ko Dor Blue.

ʻO Stilton

He kumu kūʻai ʻemi kēia na Dor Blue. Mālama ʻia ma kahi o 9 mau mahina. Ua mahalo nā Perfumers i ka ʻaʻala lua ʻole o ka huahana a hoʻomaka lākou e hoʻohui ia i kā lākou haku mele ʻala.

Livano

ʻO kēia kahi huahana waiū fermented me kahi moʻoʻulaʻula. Hoʻohana ʻia ka cider, nā hua waina a me ka penicillin no kona fermentation. Hana ʻia ʻo Livano mai ka waiū o ka bipi kiʻekiʻe, a mālama ʻia ia ma kahi o 6 mau mahina. He mea waiwai kēia ʻano me ka punahelu no ka mea haʻalele ia i kahi aftertaste hoihoi.

Luhi

Mālama ʻia ka tī i nā lumi kūikawā me nā papa latike lāʻau. Ma hope o ka hopena o ka ʻulaʻula e ʻike ʻia ma ka ʻili o ka huahana, mālama ʻia ia me kahi hopena saline. Kōkua kēia i ka pale ʻana i ka punahelu mai ke komo ʻana i loko.

Pāhi hoʻoheheʻe ʻia

ʻOi aku ka pololei o ke kapa ʻana he huahana cheese. ʻO ka ʻenehana no ka hana ʻana i nā huahana i hoʻopaʻa ʻia e like me nā hihia āpau. Nā mea hoʻohui. i hoʻohana ʻia i ke kaʻina hana: ke kō, ka paʻakai, ka pauka waiu, nā mea hoʻohui like ʻole. Aia kekahi mau ʻano o ka cheese i hana ʻia:

Pastes

He like ia me ka kirimaʻawaʻawa i ke kūlike a kiʻekiʻe i ka momona. Kūʻai maʻamau kēlā huahana i nā hue me ka uhi. Loaʻa me ka ʻole o nā mea hoʻohui (momona) a me nā mea ʻono.

ʻOli ʻia

Hiki keʻokiʻoki i kēia tī i nā ʻāpana no ka mea he ʻano paʻa kona. Hana ʻia nā chunks, ka mea maʻa mau i ka hoʻopili pepa. Loaʻa paha i ka 70% momona.

Sweet

He paʻakai maʻamau kēia, kahi e hoʻohui ʻia ai ke kō, koko, chicory a me ka syrup. He mea maʻalahi ke hoʻokaʻawale i kahi huahana maikaʻi mai kahi huahana haʻahaʻa. Loaʻa ka mua i nā huahana dairy, a ʻo ka lua nā aila meaʻai.

Pāhiwi uahi

Chechil a i ʻole pigtail

Hana ʻia ia mai ka waiū kao a hipa paha. Hoʻopili ʻia kahi ferment kūikawā a me nā enzyme iā ia. Hoʻomehana ʻia nā mea hoʻohui e wili a hana i nā pae maikaʻi mai iā lākou. Ma hope o ka kuke ʻana, hoʻāʻo ʻia ʻo Chechil no ka maikaʻi: inā kau ʻia kāna mau pae i ka maka o kahi nila, a laila hoʻomākaukau ka huahana e like me ka ʻenehana.

Pāhi sausage

Hana ʻia ia mai ka tī liʻiliʻi, ka tī paʻa, ka kirima, ka waiūpaka a me nā mea ʻala. Hoʻohana ʻia nā mea hana e hana i nā berena, i puhi ʻia i loko o nā umu kūikawā no kekahi mau hola.

Līkiʻi Gruyere

Hana ʻia ia ma Kuikilana. Loaʻa iā ia kahi ʻono momona.

Puhi pū ʻia nā ʻano palupalu - Gouda, Mozzarella., Cheddar.

Nā ʻano tī paʻakai

ʻO ka hiʻohiʻona o ka hana ʻana o nā huahana aia i ka mālama ʻia ʻana no 1 a 3 mau mahina i loko o kahi brine kūikawā no ka piha piha. ʻO ka paʻa ʻana o kēia mau cheeses e palupalu a palupalu.

Nā inoa o nā ʻano brynza:

ʻO Brynza

Hiki ke hoʻomākaukau ʻia mai nā ʻano mea like ʻole (bipi, waiū hipa, rennet). ʻO ka manawa hana ʻo Bryndza mai 20 a 60 mau lā. Ma mua o ka lawelawe ʻana, pono ia e holoi i ka huahana me ka wai i hoʻolapalapa ʻia, inā ʻaʻole ia he paʻakai.

Suluguni

ʻO ke kaumaha o hoʻokahi pā i hana ʻia a 4 kg. Loaʻa iā Suluguni ma kahi o 40% momona a me 5-7% paʻakai.

Pāhi Feta

I ke ʻano, like ia me ka tīhi momona. Mālama ʻo Feta mai 3 mau mahina a ʻoi.

Nā ʻano o nā paʻi waiū e nā mea maka i hoʻohana ʻia

ʻO nā ʻano cheeses, ka wehewehe a me ke kiʻi i hāʻawi ʻia ma mua, i hana ʻia mai ka waiū bipi. Akā hoʻohana ʻia nā mea maka ʻē aʻe no ka hana ʻana i nā huahana: kao, hipa a me ka waiū wahine.

Nā waiū waiū o ka kao:

Kahakalele

ʻO kona waena palupalu a palupalu, a ʻono ka ʻāpō e like me nā lau nahele.

E ala aʻe

He palupalu ia a hana ʻia ma Palani. Hana ʻia ʻo Bangon mai ka waiū kao kāne ʻole. ʻO kahi hiʻohiʻona kūikawā o kēia mea ʻono ka mālama ʻia i nā lau chestnut i ka wā oʻo.

ʻO Chece Sainte-Maur-de-Touraine

Aia nā mauʻu i loko o ka huahana, mahalo i ka ea i loko o ia huahana. ʻO Sainte-Maur-de-Touraine kahi ʻano mōlina.

Hana ʻia nā ʻano rarest loa mai nā kumis - ka waiū o ka wahine wahine. I Rūsia, ʻaʻole i hoʻokumu ʻia ka hana ʻana o ia mau mea ʻono. I nā kūlanakauhale nui o ka ʻāina - Moscow a me St. Petersburg, hele mai ia mai nā ʻāina ʻEulopa a me Kazakhstan.

Hana ʻia nā ʻaka waiū hipa ma ka hema o Lūkia. Nā ʻano kaulana: Tushinsky, Yerevan, suluguni, Chanakh, Brynza, Roquefort. He keʻokeʻo keʻokeʻo ko kēia mau ʻano ma mua o nā mea i hana ʻia mai ka waiū o ka bipi.

ʻOi aku ka maikaʻi o ka hoʻomohu ʻia ʻana o ka protein mai ke kao, hipa a me ka waiū wahine ma mua o ka pipi. No laila, ʻo nā huahana i hana ʻia mai kēia mau mea maka, he koho maikaʻi loa ia no ka poʻe i loaʻa i ka allergies.

Nā ʻano tīhi ma ka pākēneka o ka momona

ʻO kēia ka hoʻohālikelike ʻike hope loa. Wahi a ia, ua māhelehele ʻia nā tīhi āpau i:

• momona-momona - a i 10% (Tofu, Chechil, grained, pickled varieties);
• wiwo ʻole - mai 20% a 30% (Ricotta, Dzhugas);
• ka maʻiʻo momona waena - mai 30% a 40% (Grano Padano, Parmesan);
• momona - mai 40 a 45% (Suluguni, Feta, Brynza);
• momona loa - 45% - 60% (Gouda, Lūkia);
• kiʻekiʻe momona - ʻoi aku ma mua o 60% (Stilton, Roquefort).

He aha e lawelawe ai i ka tī me: ʻo wai ka mea ʻoi loa no ka salakeke, hoʻomoʻa ʻana

He aha nā ʻano mea maikaʻi loa no ka saladi a me nā kīʻaha wela - ua nīnau ʻia kēia nīnau e nā wahine hale. I kekahi manawa, nalowale ka ʻono ʻono i ka hui pū ʻana me nā huahana ʻē aʻe a hoʻopau i ka pā. No laila, pono ʻoe e ʻike i ka hui ʻana o kēlā me kēia ʻano a me ka maikaʻi o ka lawelawe ʻana.

ʻAi maikaʻi ʻia ʻo Creamy a curd (Brie, Camembert) me nā tortillas a i ʻole ka berena pita. Hoʻohui pū ʻia lākou me ka waina semi-ʻono a me nā hua: peach. nā hua waina, nā ʻāpala.

Pono e lawelawe ʻia ʻo Fetaxa me nā salakeke e pili ana i nā mea kanu a me nā mea kanu. ʻO ka salakeke i makemake nui ʻia me nā wahine hale, me Feta - "Greek".

ʻO nā ʻano semi-hard (Gouda, Edam, Lūkia) kahi mea hana maikaʻi loa no nā ipu wela. Hiki ke hoʻoheheʻe maikaʻi ʻo Cheese, no laila hoʻohana ʻia lākou no ka hoʻomoʻa ʻana, hana i ka lasagna, pasta. Hoʻohui maikaʻi ʻia nā ʻano semi-hard me nā waina a me nā hua.

Hiki ke hoʻohana ʻia i nā tīhi polū ma ke ʻano he mea hoʻohui i nā salakea huaʻai a mea ʻai paha. ʻAno lākou e ʻai pū me nā crouton a me nā pahū.

ʻOi aku ka maikaʻi o nā ʻano paʻakikī no nā sandwiches a me nā pā wela o Julien, Fondue. Kūpono ʻo Parmesan no pasta no ka mea ʻaʻole pālahalaha a hāʻawi i ka pasta i kahi ʻono kūikawā.

ʻO ka curd meled kahi huahana maʻalahi. Hiki ke hoʻohui ʻia i nā sopa a me nā mea i hoʻomoʻa ʻia, a i ʻole pālahalaha ʻia ma nā ʻāpana berena.

He aha nā huahana ʻaʻole pono e hui pū me ka cheese

ʻAʻole pono e hoʻohui ʻia nā ʻano pākaina āpau me nā hua citrus. Loaʻa kēia ma muli o ka hihia o kekahi huahana i ka ʻono o kekahi. Ma kahi o nā hua citrus ma kahi pā o ka tī, ʻoi aku ka maikaʻi o ka lawelawe ʻana i nā hua maloʻo a me kahi kīʻaha meli.

ʻOi aku ka maikaʻi ʻaʻole e ʻai i nā ʻōpio o nā paʻi waiū me nā inu inu tart - port a i ʻole cognac. No nā mea inu e like me kēia, ʻo ka tī paʻakikī, ʻo kahi laʻana, Roquefort, ʻoi aku ke kūpono. ʻAʻole holo maikaʻi nā paʻi ʻaina paʻakikī a paʻakikī hoʻi me ka champagne. ʻOi aku ka maikaʻi ke lawelawe i nā ʻano palupalu me kēia inu.

Ehia nā kumukūʻai o ke tī no 1 kg?

ʻOi aku ka maikaʻi ʻaʻole e ʻai i nā ʻōpio o nā paʻi waiū me nā inu inu tart - port a i ʻole cognac. No nā mea inu e like me kēia, ʻo ka tī paʻakikī, ʻo kahi laʻana, Roquefort, ʻoi aku ke kūpono. ʻAʻole holo maikaʻi nā paʻi ʻaina paʻakikī a paʻakikī hoʻi me ka champagne. ʻOi aku ka maikaʻi ke lawelawe i nā ʻano palupalu me kēia inu.

Hoʻopilikia kekahi mau mea i ke kumukūʻai o kahi huahana: ke ʻano o ka tī, ka mea hana a me ke kulekele kumukūʻai o ka puka. No laila, no ka laʻana, no 1 kg o Poshekhonsky a i ʻole Lūkini tī, e uku ka mea kūʻai mai i 7-8 euro, a no Roquefort - a i 800 euro.

Ka papa inoa o ke kumukūʻai kokoke o kēlā me kēia ʻano tī me ka 1 kg

• ʻO Mozzarella - 11 euro
• Parmesan - 14 euro
• Lila curd - 9 euro
• Hana ʻia - 4 euro
• Camembert - 15 euro
• ʻO Cheddar - 9 euro
• ʻO Dor Bru (me ka polū polū) - 22 euro
• Mascarpone - 17 euro
• Ricotta - 8 euro

ʻAʻohe mea hōʻoia ma ka hāʻawi ʻana i ke kālā he nui, e loaʻa iā ʻoe kahi huahana maikaʻi. ʻOi aku ka maikaʻi o ke kūʻai ʻana i nā kīʻaha mahiʻai ma mua o nā mea i hana ʻia e ka hale hana. Hana ʻia ka mea hope me ka hoʻohui ʻana i ka mea pani waiu a me nā aila meaʻai. No ka hoʻolōʻihi ʻana i ka paʻakai o ka hale hana, ua hoʻohui ʻia nā preservatives iā ia: potassium nitrate a me sodium nitrate. E ʻoi aku ka ʻino ma mua o ka maikaʻi mai ia mau huahana.

Akā ma hea ʻoe e kūʻai ai i ka tī maikaʻi ma Moscow? ʻOi aku ka maikaʻi e kauoha i ka huahana mai nā mahiʻai a me nā mahiʻai. Hana wale ʻia ia mai ka waiū maoli e hoʻohana ana i nā enzymes a me nā bacteria bacteria lactic acid pono. Nui ka waiū tī i nā kumuwaiwai, nā protein a me nā huaora.

Ka meaʻai no ka hana ʻana i ka tī ma ka home mai ka waiū a me ka tī liʻiliʻi

No ka poʻe hoʻomaka, paipai nā mea hana tī e lawe i ka waiū o ka bipi i mea e hoʻāʻo ai e hana i ka waiū no ka manawa mua. He mea maʻalahi ka papa hana no ka hoʻomākaukau ʻana o ka huahana a e wehewehe ʻia i kēlā me kēia kau

nā mea hoʻohui:

• waiū waiu ʻole (ka māla ʻoi aku ka maikaʻi) - 5 liters;
• rennet - ¼ tsp;
• moʻomeheu hoʻomaka mesophilic - 1 packet me 0.1 EA.

Nā ʻenehana no ka hana ʻana i nā mea pono ma ka home:

1. Hahana i ka waiū i 36 kekelē. E hoʻoholo i ka mahana, e hoʻohana i kahi thermometer, no ka mea hiki i nā hemahema ke hōʻino i ka huahana.
2. E ninini i ka mea hū i loko o ka waiū mehana a e kū no 30 mau minuke.
3. E hoʻonā ¼ tsp rennet i 30 ml o ka wai anuanu. Pono e kāwili pono ʻia ka hopena a ninini ʻia i loko o ka waiū.
4. E waiho i ka waiū a ʻike ʻia nā ʻōpū (ma ka awelika 20-30 mau minuke). ʻAʻole ʻae ʻia e hoʻonāukiuki iā ia, a i ʻole e hoʻopili ʻia nā hana fermentation nui.
5. E hōʻoia i ka mea hoʻomaka tī no ka hoʻomaʻemaʻe. E hana i kēia, e hoʻū i kahi pahi 10 cm i loko o ka waiū. Inā ʻaʻohe mea e koe ma ka pahi, a laila mākaukau ka mea hū.
6. E hoʻoulu i ka nui a pau no 3-5 mau minuke e hoʻokaʻawale i ka whey. ʻO kahi spatula lāʻau a i ʻole puna nui ka mea kūpono no ka hoʻohuihui curd.
7. Ma hope o ka hoʻoulu ʻana, e puʻunaue i nā mea o ka pā i loko o ka palaoa kāwili ʻia a me ka whey. E hana i kēia, ua hoʻoneʻe ʻia ka nuipaʻa āpau i kahi moʻa waiū no laila he aniani ka whey, a koe nō ka nui curd. ʻAʻole pono e ninini ʻia ka whey; hiki ke waiho ʻia e kuke i ka Ricotta.
8. I ke ʻano, huli ka tī i kēlā me kēia 30 mau minuke. Inā hana pono ʻia nā mea āpau, a laila ʻaʻole ia e hāʻule a haʻalele ʻole i kona kinona. I ka huina, huli ke poʻo ma luna o 6-8 manawa. I kēia manawa, paʻakai ʻia i kēlā me kēia ʻaoʻao.
9. Lawe ʻia ka nui hopena i loko o ka pahu hau no 6-10 mau hola ma ka palapala.
10. Hiki ke ʻoki ʻia ka tī me ka waiū homemade i loko o nā cubes a lawelawe ʻia me nā mea kanu a me nā mea kanu. ʻO kēia ka meaʻai māmā homemade maikaʻi loa.