Yenza ushizi we-mascarpone wakho fresh futhi ocolile ekhaya ngendlela yase-Italy. Hlela phambili njengoba le recipe izodinga isiqandisini okungenani amahora angu-12 ngaphambi kokusebenzisa. Sebenzisa ngaphakathi kweviki elilodwa.
Okuzokwenza
- I-quart eyi-1
- ukhilimu onzima
- 1/4 isipuni se-tartaric acid
Indlela Yokwenza
Bheka amanothi ngezansi mayelana nezithako.
- Thela ukhilimu epanini lasePyrex futhi ulungele ngaphezu komunye ummbila, udale i-bagnomaria ( i-boiler kabili ). Letha ukhilimu ekushiseni kuka-180 degrees F. bese ususa ekushiseni. Hlanganisa nge-spoon yamapulangwe ngamasekhondi angu-30 bese ususa i-Pyrex ku-bagnomaria bese uqhubeka uvuselela imizuzu engu-2 ngaphezulu. Engeza i-acart tartaric.
- Dweba ibhasikidi nge-HEAVY cheesecloth uphinde uthele ukhilimu. Vumela i-mascarpone ima amahora angu-12 endaweni epholile noma ezingeni eliphansi lesiqandisini sakho. Sika izikwele ezine zamasentimitha angu-9 we-cheesecloth enzima. Vula eyodwa etafuleni.
- Ngesipuni esikhulu, thumela u-1/4 we-mascarpone phakathi kwesikwele. Gweba uhlangothi olulodwa phezulu bese ugoqa ngaphesheya, bese ugoqa kokubili kokuphela. Beka iphakheji le-mascarpone, elihlangene phansi, esitsheni sokukhonza. Lungiselela izikwele ezintathu ezisele ngendlela efanayo. Ifriji okungenani amahora angu-12 ngaphambi kokusebenzisa. Sebenzisa ngaphakathi kwesonto elilodwa.
Amanothi:
Ikhrimu enzima kufanele ibe ne-pasteurized, kodwa hhayi "i-ultra-pasteurized." I-Ultra-pasteurized "isuke" ilalele futhi ingaphazamisa izitsha eziningi. I-pasteurized ingatholakala ezitolo zezokudla, kanye ne-acart tartaric.
Umthombo We- Recipe: Izindlela Zokuqala Zika-Giuliano Bugialli Zokupheka Kwase-Italy zikaGiuliano Bugialli (Umlilo)
Iphrintshwe ngemvume.