Indlela Yokwenza Ushizi, Isinyathelo Ngesinyathelo
Ukwenza ushizi kokubili ubuciko nesayensi. Ababazi bezinsimbi baxhomeke kakhulu ekulinganiseni kwamazinga e-pH kanye nezinambuzane ze-molds ezithile njengoba benza izinzwa zabo zokubona, ukuthinta, nokuphunga.
Kunezinyathelo eziyisithupha ezibalulekile ekuhloliseni: i-acidification, i-coagulation, ukuhlukanisa amakhanda kanye ne-whey, i-salting, ukubunjwa nokuvuthwa. Nakuba izindlela zokupheka zazo zonke izinhlobo zezinyosi zihluka, lezi zinyathelo eziyisithupha ezilandelayo zichaza inqubo eyisisekelo yokuguqula ubisi ube ushizi.
Uma ungathanda ukwenza izindlela zokupheka ezilula ekhaya, hlola lezi zokupheka ngokwenza ushizi ekhaya .
Izinyathelo Eziyisithupha Zokukhanda
- I-Acidification: Isiko sokuqala senziwa ubisi ukuze sishintshe i-lactose (ushukela lobisi) ibe i-lactic acid. Le nqubo ishintsha izinga le-acidity yobisi futhi iqala inqubo yokuguqula ubisi kusuka ketshezi kuze kube eqinile.
- Ukuhlanganisa: I- Rennet yengezwa ukuqhubeka nokukhuthaza ubisi ukuze kuqiniswe.
- Amakhondomu noGrey: Amakhodi anqunywa esebenzisa ummese noma ithuluzi elifana ne-rake. Ukusika ama-curds kukhuthaza ukuba baxoshe amanzi noma amasondo. Ngokuvamile, amancane amathanga ayanqunywa, kakhudlwana ushizi ozobe usuzoba khona. Izinyosi ezinobuthi ezifana ne- Camembert noma i-Brie azikwazanga neze. Izinhlanzi ezinzima ezifana ne-Cheddar ne-Gruyere zithathwa kahle kakhulu. Ngenxa yalezi zitshalo ezikhuni, izikhwama ziqhutshwa phambili yi- cheddaring kanye / noma ukupheka. Ukupheka i-curd kushintshe ukuthungwa kwayo, okwenza ithenda kunokuba igumbly.
- I-Salting: Usawoti uneza ukunambitheka futhi usebenze njengomlondolozi ukuze ushizi ungaphazamisi phakathi nezinyanga ezide noma iminyaka yokuguga futhi kusiza isilwane esingokwemvelo ukuba senze ushizi. Kunezindlela eziningana zokusebenzisa usawoti. Usawoti ungangeniswa ngokuqondile kwi-curd njengoba ushizi lwenziwa. Ngaphandle kwesondo leshizi kungashukwa ngosawoti noma ngendwangu ebomvu ebiye yafakwa embhedeni. I-cheese nayo ingahlamba ngqo ku-vat of brine .
- Ukwakheka: Ushizi ufakwa ebhasikisini noma isikhunta ukuze uyifake ngesimo esithile. Phakathi nale nqubo, ushizi uphinde ucindezelwe ngezici noma umshini ukuxosha noma yikuphi uketshezi olusele.
- Ukuvuthwa: Okubhekwa njengokucwiliswa, le nqubo idala ushizi ize ifinyelele kahle. Phakathi nale nqubo, izinga lokushisa nomswakama emhumeni noma ekamelweni lapho iminyaka yama-cheese ihlolwe ngokucophelela. U- affineur onolwazi owaziyo ukuphatha ngendlela efanele kahle ushizi ngamunye ukuze kutholakale ukunambitheka okufanele nokuthungwa. Kwezinye izikhumba, ukubunjwa okwenziwe umoya emoyeni kunikeza ushizi ukunambitheka okuhlukile. Kwabanye, isikhunta sitholwa ngokusifiphaza ku-ushizi (brie) noma ukuyijova ibe ushizi (i-blue cheese). Amanye amachizi kumele aphendulwe, amanye kumele agcozwe ngamafutha, kanti amanye kumele ahlanzwe nge-brine noma utshwala.