Npaj yogurt nyob rau hauv tsev

Cov feem nrov (ntau ntawm khoom noj siv mis) yog yogurts ntawm cov pejxeem. Tuab kev ntxhib los mos, ntshiab fermented saj, muaj peev xwm nkag mus rau ntau yam additives, ib tug nyhuv lig rau tus mob huam, muaj protein ntau cov ntsiab lus - tag nrho cov undeniable zoo ntawm cov khoom ua nws ib tug nyiam kho cov me nyuam thiab cov neeg laus.

Kua Mis Nyeem Qaub yog ua rau ib lub mis nyuj nyob rau hauv loj qhov ntau kom tau raws li lub hauj tej yam kev mob. Kua Mis Nyeem Qaub ua yuav tsum tau ua raws li lub xeev cov qauv tsim thiab kev pom zoo, thiab yuav zoo kiag li rau cov neeg siv. Qhov no yog qhov yogurt hits lub txee. Ib qho ntxiv uas yog hais tias kom cov txee lub neej, rau ntau tuab thiab "zoo nkauj" taub hau, ua kom palatability rau cov khoom thaum lub sij hawm tsim txoj kev yuav ntxiv undesirable rau tej pab pawg ntawm cov neeg cov khoom xyaw: preservatives, dyes, stabilizers, flavorings. Cia li yogurt yuav sterilized, ces nyob rau ntawm tej pab tsis hais lus rau cov microflora ntawm lub plab, tom qab ib tug thaum tshav kub kub kev kho mob, nws yuav tsis ciaj sia.

Tej zaum nws yuav ua rau kev nkag siab rau kawm tau li cas los npaj yogurt nyob rau hauv tsev. Qhov ntau uas tau cov khoom no nyob rau hauv koj chav ua noj yooj yim. Tag nrho cov zaub mov txawv kua mis nyeem qaub nyob rau hauv tsev raws li tus pib lub Cheebtsam muaj coj haus mis nyuj thiab ntim ntawm lub tiav fermented mis nyuj los ntawm lub khw. Nyias, stipulated hais tias cov kua mis nyeem qaub los ntawm lub khw yuav tsum "nyob" (cia lub sij hawm ntawm 4-5 hnub, muab lub xov tooj ntawm kab mob nyob rau hauv cov khoom), koj xav tau tus saj thiab tsos. Yuav kom ua tus tsim nyog thickness uas yuav tsum tau ntau mis nyuj, tab sis koj muaj peev xwm ua tsis muaj nws.

Yuav kom npaj ib tug zoo yogurt nyob rau hauv tsev yog tsim nyog ua raws li ob peb yam kev mob:

• · Mis yuav tsum muaj menyuam tsis taus;
• · Tais, tus pas ntsuas kub, ob txhais tes huv si;
• · Kua mis nyeem qaub los ntawm lub khw tshiab;
• · Tsis Txav Chaw mis nyuj kub (40-45 degrees) rau 5-7 teev;
• · Ceev ceev txias fermented khoom.

Yog hais tias thawj peb cov ntsiab lus no kuj yooj yim ua, qhov ob yuav tsum tau muaj cov kua mis nyeem qaub thiab ib tug tub yees los yog lwm yam khoom siv (tricks), aimed ntawm kev txuag ntawm tshav kub, thaum cov khoom no fermented thiab ceev ceev txias tom qab nws npaj. Ua yogurt nyob rau hauv tsev yuav nyob rau hauv ib tug thermos los yog ib lub txhab nyiaj, ib saucepan, teem tom ntej no mus rau lub roj teeb, los yog qhwv nyob rau hauv ib tug sov so daim pam. Cool cov hlab yuav muab nws txo qis nws tag nrho muaj peev xwm nyob rau hauv dej txias.

Cov lus qhia uas tso cai rau kom npaj yogurt nyob rau hauv tsev:

1. yaj nyob rau hauv cov mis nyuj (kub) ib tug ob peb dia hmoov mis nyuj, qab zib (rau 1 liter ntawm 2 dia ntawm hmoov mis nyuj thiab qab zib kom saj).

2. Muab ib lub "tuab sib tov" nyob rau hauv lub tub yees rau 2 chasa (mis nyuj protein hmoov yuav tsum swell).

3. Cov li no-npaj cov mis nyuj coj rau ib tug boil thiab boiled rau 5-10 feeb.

4. Sai txias rau 40-45 degrees (cov ntiv tes yuav tsum tau kub, tab sis tolerable).

5. Nyob rau hauv ib tug me me huv si thawv, sib tov ib tug me ntsis mis nyuj thiab kua mis nyeem qaub los ntawm lub khw, uas yuav tsum tau 5-10 lub sij hawm tsawg tshaj li tag nrho cov ntim ntawm cov mis nyuj npaj rau fermentation. Peb tau txais ib tug oob khab.

6. ua leaven nyob rau hauv seem mis nyuj thiab do zoo rau 1-2 feeb.

7. iridescent sib tov ntawm yogurt mus rau lwm lub thawv rau yogurt khob, thermos, yog tias muaj.

8. By kom ntseeg tau kub stability ntawm sib tov, tawm hauv nws mus so rau 5-7 teev. Kam yogurt soj ntsuam txog kev taub hau ceev. Tseem Ceeb! Ua ntej mus rau tag nrho siav khoom noj yuav tsis do, co, co.

9. nyeem tas yogurt yog txias sai.

10. Siav yoghurt cia 3-5 hnub nyob rau ib tug kub ntawm 2-4 degrees nyob rau hauv tsev.

Ua ntej siv nyob rau hauv cov khoom muaj peev xwm yuav ntxiv tau ntau yam fillers saj ntawm txiv hmab txiv ntoo puree rau zaub txhwb qaib.

Bon Appetit!