I-Cachotta - i-Italian cheese itafile e-soft-soft. Iingcebiso zokupheka

Igama elithi "cachotta" (Caciotta) EItali Uthiwa iqela elipheleleyo leentshizi ezincinci, ezenziwe ngobisi lweenkomo, iibhokhwe, izimvu kunye nenkunzi. Ivela kwi-Tuscan "kachola" kwaye ekuguquleleni ithetha "i-cheese", efanelekileyo ngenxa yobukhulu becala beentloko.

Imbali ye-cottage cheese

Ukuveliswa kwe-kachot yaqala ngekhulu le-9 kwaye yahlanganisa indawo esemantla nasenzantsi ye-peninsula yase-Apennine (e-Italy). Olu hlobo lweentshizi lukhawuleza lwafumana ukuthandwa phakathi kwabalusi, abathathu kunye nabasemkhosini. Intloko encinci ye-cachotte yayisetyenziswe njengokutya ngexesha elide. Ngethuba elifanayo, inzuzo yakhe eyona nto ihlala ngexesha elifutshane lokuvuthwa (kungekho ngaphezu kweenyanga 1).

I-Cachotta yitshizi eye yaveliswa iminyaka emininzi kwimimandla yase-Italy njenge-Umbria neTuscany. Nanku kulungiselelwe ukusuka kubisi lwezimvu (iCaciotta Romana) kunye neegusha kunye nokongeza kweenkomo (iCaciotta Toscana).

Inkcazo kunye nentsingiselo

Ushizi lweCachotte lubukeka njengeentloko ze-cylindric of size size and weighs from 1 to 8 kg. Ubungakanani obunzima buyi 700-1200 amagremu. Intloko yendabuko inokulinganisa i-20 cm ukuphakama kunye no-8 cm ububanzi.

I-Kachotta - ushizi obomvu onomgca omhlophe, obunokuthambisa okuthambileyo kunye ne-flavour. Ingcamango yayo ixhomekeke kwixesha lokuguga.

I-kachotta encinci - ushizi enomdla ocoliweyo omnandi kunye nephunga elincinci le-nutty. Ushiya i-aftertaste emnandi. Xa sele igugile, ixesha eligqithiseleyo liyi-taste of cheese kunye nombala ocebileyo.

Umxholo wokutya kunye nekhalori

I-kachotta yesiNtaliyane - akusiyo nje isonka esinomsoco nesempilweni. Ngokungafani nezinye iindidi, i-caloric encinane. Kwi-100 gram ye-cachotte iqukethe i-228 kcal kuphela. Zonke izondlo, ingakumbi iiprotheni ezinokutshizi, zithathwa ngumzimba ngama-99%. Kubaluleke kakhulu ukuba i-calcium kunye ne-phosphorus kuyo inqanaba eliphezulu.

I-Kachotta - ushizi, apho kungekho nakwi-carbohydrate. Yingakho ihlala iqukwa kwizinto zokutya ezifanelekileyo. Ngaloo xesha ixabiso lesondlo seshizi liphezulu ngokwaneleyo. Isixa samaprotheni eshizi sifinyelela kuma-gram ayi-16, kunye namafutha - 18 g nge-100 g ubunzima bomyinge. Njengepesenti, oku ngu-24% wezinga lemihla ngemihla.

Ukhetho lobisi

Ama-dairies ase-Italiya alungiselela i-kachotu ebusini beentlobo ezahlukeneyo: inkomo, izimvu, ibhokhwe, kunye namaxesha angaphambili kwanezifu. Ngamanye amaxesha uxutywa, kwaye emva koko iifesi ezintsha zifumaneka. I-kachotta enonophelo yenziwe ngobisi bezimvu kunye nokongezwa kweenkomo (akukho ngaphaya kwe-30% yomsindo).

Ukulungiselela ishizi ekhaya , i-milk cow isetyenziswa rhoqo. Kodwa okokuqala kufuneka ihlambuluke, oko kukunqanda. Oku kuyimfuneko yokuba ubisi olwenziwe ekhaya. Ukuba uthenge ubisi kwisitoreji, kungcono ukhethe i-ultrapasteurized, ecocekileyo usebenzisa ubuchwephesha bezobugcisa.

Technology Cooking

Imveliso ikhiqizwa kokubili kwimizi yangasese, kunye nakwiimveliso ezinkulu. Itheknoloji ihlala ingatshintshi kwaye iqulethwe ngamanyathelo athile.

1. Ukunciphisa ubisi imizuzwana eyi-15 kuma-degrees angama-75.
2. Ukupholisa ubisi kwindawo yokushisa kwama-38 degrees. Ukuba le xabiso liphakamileyo, ke iibhaktheriya eziqulethwe yintlawu ziya kufa.
3. Kwisigaba esilandelayo ubisi olucocekileyo luqaliswa kubisi olulungiselelwe. Le nto ikhethekileyo ye-thermophilic starter yaseLactoferm ushizi . Kumele ukuba yenziwe ngobumnene ngobisi kwaye ihambe imizuzu engama-40 ukuba isebenze inkcubeko.
4. Emva kwexesha elichaziweyo i-rennet rennet ifakwe. Ixesha lokusebenza liyimitha engama-20. Emva koko, i-clot ifanele ibe kwifom yobunzima. I-Rennet, esetyenziswe kweli nqanaba, ingaba yimvelaphi yezilwanyana okanye i-microbial Lactoferm.

Ngoku i-clot eyiphumela kufuneka inqunywe kabini, ifakwe i-oxidized and salted. Kwaye emva koko oku kuza isigaba sokugqibela ekuvelweni kweeshizi - ukukhula komzimba.

Ukusika, i-oxidation kunye ne-salting yeeshizi

I-clot efunyenwe ngenxa yokusebenza kwenkcubeko ye-thermophilic kunye ne- ennetme ye-rennet ihlaselwa kuqala. Kule nqanaba, ubunzima bunqunywe kwisithuba se-4-6 cm ngobukhulu, kwaye emva koko baxutywe ngokukhawuleza imizuzu emi-5.

Emva koko ukusikwa kwesibili kwenziwa, kunye nokufudumala okufanayo ngexesha lokushisa elingadluli kwi-degrees ezingama-42. Ubungakanani bokusanhlamvu obufunyenwe kweli nqanaba abukho ngaphaya kwe-1 cm. Ngoku i-cheese enqunyiweyo enonciweyo ibhalwe kwiibhokhwe ezikhethekileyo kunye nezimbobo zokucoca i-whey. Ixabiso lentloko yeshizi elizayo lixhomekeke ngokuthe ngqo kwisayizi ekhethiweyo yesimo.

Isinyathelo esilandelayo yi-oxidation ye-cachot. Iifom kunye neeshiyi zishiywe kwiiyure ezingama-4-6 kwigumbi elinamaqondo angama-36-38 degrees. Kule meko, maxesha kufuneka aphendulelwe kwaye ahlolwe i-acidity (ixabiso eliqhelekileyo lesalathisi akufanele lidlule inani le-5.25).

Iifom ezongezelelweyo kunye neeshizi zifakwe kwi-brine, apho zisebushushu bee-15 degrees ezili-10. Emva kwexesha elichaziweyo, lithathwa kwaye lithunyelwa ekuvuneni.

Inkqubo yokuvuthwa kweshizi

Isigaba sokugqibela semveliso yamacenge siyi-maturation. Ubungakanani bexesha, emva koko iifesi ezinothileyo ezincinci ezinokuthi ziqwalaselwe zilungele, okanye zivuthwe, zivela kwiintsuku eziyi-15 ukuya kwi-45. Kuxhomekeke kwimfuno yabakhiqizi okanye abathengi. Ixesha lokukhula komyinge liphakathi kweentsuku ezingama-30. Ukuba uyayinquma amaxesha ama-2, ufumana i-cachotte encane, emhlophe kunye nokuthungwa okuthambileyo.

Xa isonka sivuthwa, kubalulekile ukugcina ubushushu kunye nomswakama womoya. Ngaphandle koko ayikwazi ukusebenza. Iqondo lokushisa lomoya kwigumbi kufuneka libe ngama-degrees ama-5-6 kwi-humidity ye-80-90%.

Chechotta ushizi: iresiphi yokupheka ekhaya

Ezi zitshizi, ezithengiswa kakhulu kwiivenkile zasekhaya, azifaneli zifana ne-kachotu yangempela. Kodwa kukho indlela yokuphuma kwimeko. I-Chek ekhaya iyanandi kakhulu, kwaye akunzima ukuyipheka.

Ulandelelwano lokulungiselela luquka izigaba eziliqela.

1. Lungisa zonke izithako: 10 ilitha yobisi (i-ultra-pasteurized), ii-ampoules ze-calcium chloride nganye nge-10 ml (zingathengwa kwi-pharmacy), i-rennet, isonka se-thermophilic ushizi (ithengwa kwisitolo esithengiweyo kwi-intanethi), ityuwa.
2. Ubisi buvutha kwiqondo lokushisa kwama-38 degrees. Ukumboza nge-starmaker, udibanise ngobumnene uze ushiye phantsi kwengubo imizuzu engama-40.
3. Emva kolu xeshanye, nciphisa kwi-100 ml yamanzi afudumele (40 degrees) calcium chloride (1 ampoule). Kwesinye isitya, nciphisa i-rennet emanzini. Dlulisa iimbiliso zombini ubisi kwaye ushiye phantsi kwesiqhekeza imizuzu engama-30.
4. I-clot eyiphumela ichithwa kwiikwere ezincinci kwaye ihamba ishushu ngokukhawuleza kwiqondo lokushisa kwama-degrees angama-42.
5. Ngoku kufuneka udle i-serum. Kule nto, ubunzima beeshizi e-cottage kufuneka badluliselwe kwifom ekhethiweyo yeeshizi kunye nezimbobo. Beka isitya esisodwa sokuqokelela i-serum phantsi kwayo.
6. Inqanaba elilandelayo li-oxidation. Ngezantsi kwebhodeni, uthele amanzi amancinci uze uwushise kwiqondo lokushisa lama-degrees angama-60. Ukusuka ngentla kufaka isitya esiphezulu, kwaye kuso - umlo ngeeshizi. Gubungela ipenethi ngethawula
7. Emva kwemizuzu engama-40, i-cheese ifom iphetshiwe. Emva koko gubungela ibhodi ngeselula kwakhona. Phinda ulandelelanise iinkqubo ezimbini. Emva koko faka ishizi kwi-gauze eyomileyo, makumile kwaye upholile.
8. Ngeli xesha, lungiselela isisombululo sokususa i-salting. Ukwenza oku, yongeza ityuwa kunye ne-ampoule eseleyo ye-calcium chloride ukuya embizeni yamanzi. Beka ikachotte kwisisombululo seeyure ezingama-6.
9. Emva kwexesha elichaziweyo, ushizi ususwe kwi-brine, womile uze uthunyelwe kwiqrijini kwiiveki ezi-2-6 ukuvuthwa.
10. I-Italian kachotta ekhaya ikulungele. Bon appetit!