Indlela Ukupheka Amaketanga Uvumelana Nendlela Yokuhlola
Amagama athi "okuphekwe" nelithi "angabikho" angadideka, njengoba kokubili kuhilela ukushisa ama-curds. Ngakho-ke impela umehluko phakathi kweshizi ephekwe noma engaphekiwe?
Ukwenza Ushizi
Kokubili ushizi ophekiwe futhi ongadliwayo uqala ngendlela efanayo, njengobisi. I-cheeses engcono kakhulu ifika, ngokwemvelo, kusukela ebusini obuhle kakhulu, obuningi. Kuthatha cishe amakhilogremu ayishumi ebisi ukwenza i-1 pounds of ushizi, futhi umusiki uzolinganisa ngokucophelela futhi ahlole ubisi ngaphambi kokuba inqubo iqale.
Isinyathelo esilandelayo ukugcoba noma ukushisa ukwelapha ubisi oluhlaza ukuze kuqinisekiswe ikhwalithi, ukuphepha, nokufana. Ukupheka noma "ukupheka" kuhlukile kune- pasteurization, eyenzeka ekuqaleni kwenqubo yokuhlakulela nokushisa okuphezulu.
"Ama-bacteria" amahle, noma isiko sokuqala, bese wanezela ukuqala inqubo yokuhlola. Lawa ma-bacteria asiza ukuthola ukunambitheka nokuthungwa kweshizi eliphelile. Khona-ke, i-enzyme yokuvala ubisi ebizwa ngokuthi i-rennet isetshenziselwa, ehlanganisa ubisi, okwenza kube nesisindo esinjenge-custard.
I-cheesemaker izobe isinqume lokhu zibe yizicucu ezincane ukuqala inqubo yokwehlukanisa amasondo, noma amanzi, kusukela emanzini noma ubisi lwezinyosi. Khona-ke, ama-curds aphathwa ngezindlela ezimbalwa ezahlukene, kuye ngokuthi ushizi. Lona iphuzu lapho kusetshenziselwa khona ukushisa okwenzekayo futhi lapho inqubo ihlukanisa khona "eziphekwe" noma "ezingasusiwe".
Ushizi ophekwe
Ushizi ophekiwe wenziwa ngamakhadi amancane-anqunywe atshisa ekushiseni okuphakeme okuthinta ukuthungwa kweshizi.
Ukushisa amathanga kusiza ukuxosha amasondo amaningi (umswakama) ngangokunokwenzeka. Izinhlobo eziningi zezinyosi eziphekwe zinokubunjwa okuqinile noma okunamandla.
Izibonelo zezitshizi eziphekiwe:
- I-Parmigiano-Reggiano
- I-Gruyere kanye nezinye izinhlobo zokudla zaseSwitzerland
Amakhekhe we-pasta filata cheeses, afana ne-mozzarella ne-provolone, nawo aphekwe. Khona-ke, ama-curb we-rubber alula, ahanjiswa futhi ahlile emanzini.
I-Cheese engadliwa
Izinyosi ezinganambitheka zenziwe ngamakhadi amakhulu anqunywe kahle ngokushisa okuphansi. Lokhu kubuye kususe umswakama (whey) kusuka emalangeni, kodwa hhayi okuningi.
Izibonelo zezitshizi ezingcolile:
- I-Cheddar
- I-Spanish Manchego
- I-Morbier
- Tomme de Savoie
Ukuqhubeka nenqubo yokuhlaziya
Abakwa-Cheesemakers bapheka futhi bavusa ama-curves kanye ne-whey kuze kufike izinga lokushisa elifisa nokuqina, bese i-whey igxotshiwe, ishiya i-curd esakhiwe ngokuqinile. Yeka ukuthi i-curd isetshenziswa kanjani futhi usawoti uqobo oluthile oluqondene nezinhlobo ezahlukene ushizi.
Ukucindezela kusiza ukuqedela ukubunjwa kwe-curd kanye nemiphumela kusimo sesimo se-cheese. Ukucindezela kungenziwa ngokuzenzekelayo noma ngesisindo se-curd ngokwayo (isb. I-Colby ne-Feta). Ukucindezela kuthatha amahora amathathu nangu-12, kuye ngokuthi ubukhulu obufunwa bunjani beshizi.
Isinyathelo sokugcina siyaphulukisa, okucacile kohlobo kanye nesitayela seshizi eliphelile. Ukuphulukisa lapho ama-cheeses esekhulile. Yakha ukunambitheka ngokugcwele nokuthungwa kweshizi. Ukwelashwa kwenzeka endaweni ethile yokushisa kanye nomswakama olawulwayo futhi kungathatha amasonto noma ngisho neminyaka.