Sourdough kefir tom tsev: daim ntawv qhia thiab cov qauv ntawm cov kev npaj. Sourdough kefir nyob rau hauv ib tug muag tshuaj

"Koj xav kom ua ib yam dab tsi zoo, ua koj tus kheej" - nco ntsoov nej feem coob tau swept xav txog qhov no, thaum koj raug coj los ntawm lub tsev loj rhawv ib yam khoom thiab nyeem cov muaj pes tsawg leeg. Tseeb, feem ntau cov zaub mov niaj hnub no muaj ib tug ntau ntawm tag nrho cov hom ntawm additives. Tej zaum tsuas muaj ob peb tug tswj kom nrhiav tau ib tug ntau dua los yog tsawg to taub lub Cheebtsam, thiab txhua tsav txhua yam: hloov, stabilizers thiab lwm yam intricate Cheebtsam. Qhov ntawd yog vim li cas nws yuav ua rau koj noj qab haus huv? Tu siab, peb yuav tsum lees hais tias feem ntau ntawm cov manufacturers yog tsis yog li ntawd kev txhawj xeeb txog cov kev kho mob ntawm lawv cov neeg muas zaub. Cov ntau yam yog no lub npe rau cov niam txiv tshiab, vim hais tias xws "Modernization" tau ntev tau kov thiab khoom noj siv mis. Niaj hnub no peb mam li tham txog ib qho ntawm no. Yog nws tau mus ua noj nyob rau hauv tsev yogurt uas yog leaven rau lub yogurt thiab yuav ua li cas siv nws.

Hais txog khoom noj siv mis

Cia tus thawj txhais li cas xyov yog yogurt thiab dab tsi yog nws muaj nqis rau peb lub cev. Npaj ib tug haus dej ntawm cov mis nyuj. Nws qhia ib tug tshwj xeeb oob khab rau yogurt - kab mob haiv neeg thiab cov pwm, uas, ib zaug nyob rau hauv dej siab tej yam kev mob, pib loj hlob sai heev thiab faib rau cov mis nyuj cov khoom ntawm lawv lub neej. Yog li, haus kis tej fermentation, uas hloov thiab nyeem pab tau rau tib neeg cov ntsiab ntawm nws cov qauv. Cov kab mob uas yog siv rau ferment, thiab nyob rau hauv lawv tus kheej yog zoo rau koj - lawv ua si lub luag hauj lwm ntawm probiotics, uas muaj ib tug zoo ntxim rau cov plab hnyuv microflora thiab li teeb meem rau pathogenic cov kab mob. Uas yog vim li cas nyob rau hauv cov ntaub ntawv ntawm kev qaug tshuaj lom uas tsis muaj-cov khoom uas zoo pom zoo kom haus dej haus kefir. Nyob rau hauv tas li ntawd, cov dej haus muaj ib tug ntau ntawm cov as-ham, seb puas tsimnyog tau kev tiv thaiv, ntxuav lub cev thiab yuav pab kom zoo dua assimilate lactose.

txog cov keeb

Niaj hnub no muag ferment rau yogurt nyob rau hauv ib tug muag tshuaj, tsev muag khoom noj thiab tshwj xeeb khw muag khoom noj. Ib tug yuav tsum tau tsuas ua raws li cov lus qhia rau hauv lub ntim - thiab npaj noj qab nyob zoo hauv tsev yogurt yog tsis yooj yim. Tab sis lub ferment yog cov sib txawv. Koj muaj peev xwm yuav ib tug oob khab qhuav, tab sis koj muaj peev xwm ua rau koj tus kheej. Muas keeb muaj ob peb hom kab mob, lawv muaj peev xwm yuav siv tau los npaj tsis tau tsuas yog lub kua mis nyeem qaub, tab sis kuj lwm leej lwm tus ib tug ntau yam uas pab tau cov mis nyuj cov khoom, siv lawv yooj yim dua.

Koj muaj lub tsev npaj kefir?

Sourdough kefir - ib tug colony ntawm cov kab mob, thiab yog hais tias muaj yog yogurt nyob rau hauv koj lub fridge, koj yuav xyuam xim siv nws los npaj ib tug tshiab feem. Koj tsuas yuav tau tsim ib tug dej siab ib puag ncig rau txoj kev loj hlob ntawm fungi, tiam sis ua nws tsis yog yooj yim. Boil liter ntawm tshiab mis nyuj, thiab ces txias rau 40 degrees. Mis yuav tsum coj mus tsev los yog mus kav khw, nws tsis yog li ntawd ib qho tseem ceeb. Tom qab ntxiv 5-6 dia ntawm buttermilk tiav lawm, kaw lub thawv hau, qhwv ib phuam thiab cia nyob rau hauv ib tug sov so qhov chaw rau 12 xuab moos. Qhov no ferment rau yogurt yuav cia koj mus tau ib tug hluas ib hnub tsev yogurt. Haus nruab nrab thickness yuav ib hnub tom qab, tab sis ib tug paub tab thiab khoom yogurt yuav npaj tsuas yog tom qab 2-3 hnub. Npaj kom txhij los siv yogurt raws li ib tug keeb li sai tau tsis pub dhau ib lub lim tiam.

Qhuav poov shoplifting

Qhuav poov rau yogurt yog nyob rau hauv ib tug ntau yam, koj tsuas yuav tsum tau xaiv lub feem ntau haum rau koj. Yuav ua li cas puas xws li ib tug khoom, vim hais tias nws yog ciaj sia nrog cov pom tsis zoo li yuav hais tias koj yuav tso siab rau nws? Cov kab mob uas koj xav tau, nyob rau hauv qhov tseeb, ciaj sia, tab sis qhuav nyob rau hauv ib tug tshwj xeeb txoj kev. Chaw tsim tshuaj paus txo nws hwj nws nyob rau hauv ib yam ntawm cov "hibernation", ua txee lub neej. Thaum cov pwm tau mus rau hauv ib tug dej siab ib puag ncig, lawv yog tshuab txais thiab tsis ntev yuav muab rau koj ib tug qab thiab noj qab nyob zoo haus. Siv no yooj yim cov khoom, thiab nws yeej ib txwm ua hauj lwm flawlessly, cia li xav mus ua raws li cov tswv yim pom zoo. Yuav kom ib tug ntawm cov feem ntau nrov hnub no muaj xws li qhuav poov «Vivo yogurt." Cov lus qhia yuav ua li cas kom zoo zoo siv nws, yog txuas mus rau txhua pob. Ib tug minyuam lam fwj tshuaj ntawm cov kab mob txaus rau 3 litres ntawm cov mis nyuj. Nws yog thawj tsim nyog los rhaub, txias rau 40 degrees, thiab ces ntxiv oob khab. Kaw yuav tsum yuav muab tso rau hauv lub tshav kub rau 8-10 hom sij hawm. Pab rau qhov kev npaj ntawm yogurt los yog ib tug dog dig thermos, tshwj xeeb tshaj yog tias koj lub tsev txias. Yog hais tias nws thiaj li tshwm sim hais tias cov mis nyuj tau txias, thiab lub fermentation txheej txheem tsis muab qhov chaw, tsis txhob maj mus tau tshem ntawm nws. Sov lub mis nyuj rau lub yam kub, thiab pab tau microflora pib los tsim dua. Thaum lub yogurt yog npaj txhij, muab tso rau nws nyob rau hauv ib qhov chaw txias kom qeeb lub fermentation txheej txheem.

rau txhua leej txhua tus

Muaj ntau manufacturers sim ua rau ntawm kev muag tshwj xeeb hom ntawm starters. Nyob rau hauv txhua xws khoom optimally combines ntau hom ntawm fungi thiab cov kab mob uas muab qhov kawg khoom ntawm precisely cov qualities uas tsim nyog rau tus neeg. Yog li ntawd, rau qhov keeb ntawm yogurt nyob rau hauv tsev yuav tsum npaj kom txhij rau cov neeg uas ua raws li ib tug tej yam khoom noj los yog niaj kev kho mob. Muaj leaven rau cov neeg ua si nawv txoj kev ua neej, rau cev xeeb tub cov poj niam los yog cov neeg uas muaj hnub nyoog. Txhua qeb ntawm cov neeg muas zaub xav tau kev pab nyob rau hauv lawv cov tshuav nyiaj li cas ntawm cov as-ham, thiab niaj hnub no kev ua lag luam yog ua kom tau raws li lawv xav tau. Tej zaum peb txhua tus yuav nrhiav tau raws nraim li cas suits nws zoo tshaj plaws.

Rau cov me nyuam

Nws yog zoo hais tias cov producers muaj npaum li cas kev saib xyuas ntawm qhov tsawg tshaj plaws ntawm nws cov neeg. Muaj muag nyob poov rau yogurt rau cov me nyuam nyob rau hauv ib lub xyoos. Cov haus dej muaj ib tug me me thiab maj, tab sis nws yuav muab rau koj tus me nyuam txhua tus tsim nyog micro thiab macro hais, tshem tawm cov teeb meem nrog lub plab thiab nqa kev tiv thaiv. Yog li ntawd, Vito tuam txhab muaj nyob rau hauv nws pov tseg ob peb zoo xws li cov. Keeb "Bififit" txhim kho lub hauj lwm ntawm lub digestive system, pab kom tshem tau ntawm kev ua xua thiab stabilizes lub metabolism hauv lub cev. "Atsidolakt" yuav noj noj qab nyob zoo khoom noj siv mis haus uas yuav pab tau rov qab los ntawm tus kab mob thiab restore lub cev, yog tias koj tus me nyuam yog mob thiab noj tshuaj. Nyob rau lub hauv paus ntawm lactic acid cov kab mob yuav tsum npaj kom txhij thiab tej yam ntuj tso tsev cheese, uas yog li ntawd tsim nyog rau ib tug zuj zus kab mob.

Yuav kom saib lub ntsab lug

Nws yuav tsum tau muab sau tseg tias nws yog heev tsim nyog thiab pab tau cov khoom nyob rau hauv cov khoom ua lag luam. Conveniently, uas muag no ferment rau yogurt nyob rau hauv lub tsev muag tshuaj, nyob rau hauv Internet thiab txawm nyob rau hauv tsev muag khoom noj khw muag khoom noj nyob rau hauv lub tsev sau, thiab txhua tus ntawm peb muaj peev xwm tam sim no noj qab, thiab tseem ceeb tshaj ib tug tseem ceeb khoom. Nws yuav tau yam xyuam xim muab rau cov me nyuam yaus, vim hais tias koj tam sim no paub raws nraim ntawm yog dab tsi koj lub tsev yog npaj yogurt.

Nyob twj ywm noj qab nyob zoo!