Yuav ua li cas yogurt hauv tsev

Yuav ua li cas yogurt hauv tsev
Yuav ua li cas yogurt hauv tsev
Anonim

Yogurt feem ntau hais hauv cov zaub mov noj. Muaj ntau tshaj li qhov txaus ntawm cov khoom no nyob rau hauv lub rhawv ntawm peb lub khw, tab sis yog hais tias peb nqa lub ntim thiab nyeem cov muaj pes tsawg leeg, peb yuav pom tau hais tias muaj ob peb yam tseem ceeb rau peb lub cev: emulsifiers, dyes, preservatives thiab tsw hloov " nyob ze rau ntuj". Yog li ntawd, ntau tus neeg xav paub yuav ua li cas ua yogurt lawv tus kheej. Ntxiv mus, qee zaum peb xav tau cov khoom lag luam ntuj yam tsis muaj txiv hmab txiv ntoo lossis txiv hmab txiv ntoo ntxiv (piv txwv li, ua zaub xam lav hnav khaub ncaws).

Yuav ua li cas ua yogurt
Yuav ua li cas ua yogurt

Tsis txhob xav tias koj ua tsis tau dab tsi yam tsis muaj lub tshuab yogurt. Cov cuab yeej no yooj yim dua vim nws tswj thiab tswj qhov kub thiab txias rau lub sijhawm ntev. Ntau lub npe muaj lub sijhawm uas tua hluav taws kub, yog li koj tsis tas yuav teeb tsa lub tswb kom nres cov txheej txheem fermentation. Tab sis cov cuab yeej no tsis yog qhov tseem ceeb. Yuav ua li cas ua yogurt tsis muaj nws? Ib lub thermos zoo los yog tsuas yog sov yog txausplaid.

Yuav ua kom cov khoom lag luam zoo, peb yuav tsum muaj tsawg kawg yog kev nkag siab yooj yim ntawm cov yogurt yog ua los ntawm thiab dab tsi ua rau nws zoo rau peb kev noj qab haus huv. Cov khoom tseem ceeb yog cov mis nyuj tag nrho. Tab sis lub ntsiab lus zais ntawm cov khoom tsis yog nyob rau hauv nws, tab sis nyob rau hauv ob hom kab mob muaj txiaj ntsig - Bulgarian kab mob thiab thermophilic lactic streptococcus. Nws yog cov tsiaj me me uas rhuav tshem cov kab mob pathogenic thiab putrefactive microflora, thiab tseem txhawb kev nqus ntawm cov vitamins, minerals thiab amino acids. Yog li peb yuav tsum tau txais cov kab mob no. Lawv raug muag hauv khw muag tshuaj thiab hu ua "yogurt starters". Lawv tuaj yeem ua kua lossis hmoov.

Pib kab lis kev cai rau yogurt
Pib kab lis kev cai rau yogurt

Nyob rau hauv cov kua txiv hmab txiv ntoo, cov kab mob "doze", tab sis nkag mus rau hauv ib puag ncig zoo - tag nrho cov mis nyuj ntawm qhov kub ntawm +40 C - lawv pib loj hlob sai. Yog li, cov txheej txheem fermentation tshwm sim. Txhawm rau nres nws, koj tsuas yog yuav tsum muab lub thawv tso rau hauv lub tub yees. Tau teeb tsa koj tus kheej txoj haujlwm ntawm kev txheeb xyuas seb yuav ua li cas yogurt, koj yuav tsum tau ua lub luag haujlwm rau kev xaiv mis nyuj. Ib yam khoom tsis muaj menyuam nrog lub txee lub neej ntev tsis haum! Nws muaj ntsev thiab stabilizers, uas muaj kev cuam tshuam rau cov kab mob pib. Koj tuaj yeem noj 10% qab zib, thiab cov mis nyuj ci yuav muab cov khoom tiav ib qho tsw qab ntawm caramel.

Yog li, peb yuav mis nyuj thiab qaub. Yuav ua li cas ua yogurt hauv tsev? Peb boil ib liter ntawm mis nyuj, txias rau +45 C. Yuav ua li cas los xyuas qhov kub thiab txias - tom qab tag nrho cov, cov kab mob yuav tsuas tuag nyob rau hauv cov mis nyuj kub heev, thiab lawv yuav tsis muab ntau nyob rau hauv cov mis nyuj txias? Tsis txhob sim nrog koj tus ntiv tescoj nyob rau hauv tag nrho cov tsis pab microbes. Nias lub tais mis rau koj lub plhu: yog tias daim tawv nqaij kub, tab sis zam tau, ces qhov no yog qhov koj xav tau. Ncuav rau hauv cov poov xab. Yog hais tias koj muaj nws nyob rau hauv hmoov, ncuav ib co mis nyuj rau hauv ib khob, ncuav lub oob khab rau hauv nws, sib tov zoo kom txog thaum lub lumps yaj thiab sib tov nrog rau cov mis nyuj.

Yuav ua li cas ua yogurt
Yuav ua li cas ua yogurt

Yog tias koj yog tus tswv zoo siab ntawm lub tshuab yogurt, ncuav cov khoom rau hauv hub, kaw lub hau thiab teem sijhawm rau 5-8 teev. Yuav ua li cas ua yogurt yam tsis muaj cov cuab yeej siv no? Zoo, koj puas muaj lub thermos ntawm lub teb? Ncuav cov mis nyuj nrog lub oob khab rau hauv nws, kaw lub hau kom nruj thiab tawm mus rau ferment ib yam nkaus. Tsis muaj thermos? Nws tsis muaj teeb meem: qhwv lub lauj kaub nrog daim pam sov lossis hauv ncoo kom qhov kub xav tau ntev dua.

Tsis txhob xav tias qhov ntev ntawm peb cov khoom noj mis nyuj fermented zaum, nws yuav zoo dua. Cov kab mob overabundance kuj tsis muaj txiaj ntsig rau peb. Yog li ntawd, tom qab lub sijhawm teev tseg, cov txheej txheem fermentation yuav tsum tau nres thiab cov khoom yuav tsum tau nchuav rau hauv jars. Tsis txhob ntim cov hnab yas - lawv tso cov phenol-formaldehyde resins rau hauv cov mis nyuj, uas muaj cov carcinogens. Koj tuaj yeem ntxiv berries, txiv hmab txiv ntoo, jam rau lub resulting yogurt.

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