I-queso fresco ushizi ushizi omnandi (ongeyena ubudala), owenziwe ngobisi obomvu noma obomvu. Akukhona ngaso sonke isikhathi lula ukuthola ukuthengwa enyakatho ye-equator, kodwa, njengoba kungeyona eyinhloko yokudla eNyakatho Melika. Kodwa kulula ukwenza ekhaya, asikho isizathu sokuyithenga.
Lolu hlobo lweshizi lwenziwa ebusweni obufudumele oluhambisana ne-asidi. Asikho isidingo se-rennet noma ezinye izithako - uviniga noma ijusi lemon uyokwenza leli qhinga. Uma ifomu lithengiswa, i- whey ihlukumezekile futhi ama-curds angacindezelwa ibe ushizi oqhamukayo, noma asetshenziswe kwifomu ekhanda, ehlakazekayo. (Ngokuqinisekile, kwezinye izindawo, i- queso fresco ilungiselelwe nge-rennet, futhi i- queso blanco yili gama laleli shizi elenziwe nge-asidi).
Enye inzuzo yokwenza lokhu ushizi uqobo ukuthi ungakwazi ukulawula ukusika kwawo. I-Queso fresco curds ingaba "icindezelwe" ibe ushizi oqhamukayo ongasulwa, odilikayo, noma othosiwe (lokhu ushizi awuncibiliki). Noma ungamane uhlukane ne-cheesecloth futhi ujabulele i-creamier, ukuthungwa okuningi okusabalalisa. I-Queso fresco iyathandwa kukho konke kusuka kuma-aspas kuya kumazambane kuya emasimini futhi isetshenziswe ngisho nasezinqeni nasezimpahla ezibhaka .
Okuzokwenza
- 1/2 amalitha ubisi lonke
- 1/2 indebe egaxa ukhilimu
- 1 inkomishi ibhotela
- 1 isipuni usawoti
- 4p wezipuni uviniga (apple cider noma white distilled
- uviniga )
Indlela Yokwenza
- Beka ubisi, ukhilimu, i-buttermilk, nosawoti ebhodweni elikhulu, nokushisa phezu kokushisa okuphakathi.
- Ukushisa, ukuvuthisa, kuze kufike izinga lokushisa lifinyelela kuma-degrees angu-190 (Fahrenheit) (noma cishe kuya emathumba). Susa ekushiseni.
- Faka uviniga, isipuni esisodwa ngesikhathi. Amakhredithi amancane azoqala ukwakha. Hlanganisa ngobumnandi imizuzu emihlanu noma ngaphezulu, bese uvumela ingxube ipholile imizuzu engu-10 ngaphezulu.
- Khombisa i-colander enkulu enezingxenye ezintathu ze-cheesecloth. Geza ingxube yobisi kancane kancane e-colander, uvumele i- whey (i-liquid ecacile) idle. (Ungagcina amasondo futhi uwasebenzise ezitokisini zokubhaka, esikhundleni sebhomishri noma i-yogurt. Noma uyondle ezimpilweni zakho!).
- Lapho iningi le-whey liyekile futhi ushizi lipholile ngokwanele lokusingatha, phakamisa izingxenyeni ze-cheesecloth uphinde uphazamise, uhlanganise ushizi ngokuphepha ngaphakathi kwe-cheesecloth. Cindezela i-whey excess. I-hang cheesecloth "isikhwama" esikhwameni (sebenzisa isiqeshana ukuze uyisuse kusuka ebhokisini, isibonelo) futhi uvumele i-whey idle cishe ihora.
- Kuleli phuzu, uma ushizi usulungisiwe kahle, ungagcina ushizi esiqandisini, esitsheni esingenalutho.
- Indlela yokucindezela ama-curds ukwenza i-firmer, ushizi obunjiwe: Beka isikhunta sendandatho (noma ihlanzekile, insimbi engenalutho ingakwazi ukukhishwa ngamabhodlela) ebhodini lokubhaka noma isitsheni esiphezulu. Amathanga we-spoon ngaphakathi kwendandatho. Bamboze ngephepha le-wax, bese usebenzisa enye ingakwazi noma into enzima ukuyicindezela. Kulungile uma ungathola okuthile okuzofanela ngaphakathi kwendandatho yendandatho noma iyakwazi. Isixazululo esisodwa ukusika umjikelezo wekhadibhodi elindayo elincane kakhulu kune-circumference ye-ring / can. Beka umbuthano wekhadibhodi phezulu kwephepha le-wax, bese usebenzisa into efana ne-canon encane ukuze unike isisindo phezulu. (Umbuthano wekhadibhodi uzokusiza ukusakaza isisindo ngokulinganayo).
- Faka ushizi esiqandisini bese ucindezela amahora angu-3-4, noma ubusuku bonke. Susa isikhunta bese ugoqa ushizi ngokugoqa i-saran noma indawo esitsheni esingenalutho. Gcina ushizi kuze kube yiviki eli-1 esiqandisini.