I-Cachotta - ithebula lase-Italy eliphakathi kwetafula elithambile. Amathiphu wokupheka

Igama elithi "cachotta" (Caciotta) E-Italy Ubizwa ngokuthi yiqembu lonke lezinyosi ezinomsoco ezincane, ezenziwa ngobisi lwezinkomo, izimbuzi, izimvu nezinyosi. Kuvela "kachola" yaseTuscan futhi ekuhunyushweni kusho "ushizi", okubangelwa usayizi omncane wamakhanda.

Umlando we-cottage shizi

Ukukhiqizwa kwe-kachot kwaqala ngekhulu le-9 futhi kwahlanganisa izingxenye ezisenyakatho naseningizimu ye-Apennine senhlonipho (Italy). Loluhlobo lwama-cheese ngokushesha lwathola ukuthandwa phakathi kwabelusi, abakwa-nomads nabasebenzi bezempi. Inhloko encane ye-cachotte yasetshenziselwa ukudla ngesikhathi sokuhamba okude. Ngesikhathi esifanayo, inzuzo yakhe enkulu ihlala esikhathini esifushane sokuvuthwa (hhayi ngaphezu kwenyanga eyodwa).

I-Cachotta ishizi ekhishwe iminyaka eminingi ezindaweni ezinjalo zase-Italy njenge-Umbria neTuscany. Lapha kulungiselelwe kusukela ubisi lwezimvu (iCaciotta Romana) kanye nezimvu ngokufaka inkomo (Caciotta Toscana).

Incazelo nokunambitha

Ushizi we-cachotte ubukeka njengamakhanda ase-cylindrical of size ezahlukene futhi ulinganisa kusuka ku-1 kuya ku-8 kg. Isisindo esilinganisweni siyi 700-1200 amagremu. Inhloko yendabuko isilinganiso esingu-20 cm ukuphakama futhi cishe u-8 cm ububanzi.

I-kachotta - ushizi ophuzi onqenqemeni omhlophe, obunokuthambisa okuthambile nokunambitheka okuncane. Ukunambitheka kwalo kuncike esikhathini sokuguga.

I-kachotta encane - ushizi onambitheka okumnandi kanye nephunga elincane le-nutty. Shiya i-aftertaste emnandi. Uma isikhathi eside sokuguga, i-piquant eyengeziwe ukunambitheka ushizi nombala ocebile.

Okuqukethwe komsoco nekhalori

I-kachotta yase-Italy - akuyona nje ishizi esiphundu futhi enempilo. Ngokungafani nezinye izinhlobonhlobo, kune-caloric encane. Ku amagremu angu-100 we-cachotte aqukethe u-228 kcal kuphela. Zonke izakhi, ikakhulukazi amaprotheni eziqukethe ushizi, zithathwa ngumzimba ngama-99%. Kubaluleke kakhulu ukuthi i-calcium ne-phosphorus kuyo kuyingxenye enhle kakhulu.

I-kachotta - ushizi, lapho kungekho khona ama-carbohydrate ayikho. Yingakho ngokuvamile kuhlanganiswa ekubunjweni kokudla okunempilo. Ngesikhathi esifanayo inani lokudla okunomsoco ushizi ngokwanele. Inani lamaprotheni eshizi lifinyelela amagremu angu-16, namafutha - i-18 g ngayinye isisindo somzimba esingu-100 g. Njengephesenti, lokhu kungu-24% wezinga lansuku zonke.

Ukukhetha ubisi

Ama-dairies ase-Italy alungiselela ama-kachotu ebisi lwezinhlobonhlobo: inkomo, izimvu, imbuzi, kanye nezikhathi zangaphambili ngisho nezinyosi. Ngezinye izikhathi kuhlanganiswe, bese kutholakala ushizi olusha ngokuphelele. I-kachotta enomsoco yenziwe ngobisi lwezimvu ngokungezwa kwenkomo (ayikho ngaphezu kwezingu-30% wevolumu).

Ukuze kulungiswe ushizi ekhaya , ubisi lwezinkomo luvame ukusetshenziswa. Kodwa okokuqala kudinga ukuhlanzwa, okungukuthi ukuphazamisa. Lokhu kuyimfuneko ebisi elenziwe ekhaya. Uma uthenga ubisi esitolo, kungcono ukukhetha i-ultrapasteurized, ehlanjululwe ngokusebenzisa ubuchwepheshe besimanje.

Ubuchwepheshe bokupheka

Umkhiqizo ukhiqizwa kokubili kuma-dairies angasese, nakwezimboni ezinkulu. Ubuchwepheshe buhlala bungashintshi futhi buqukethe izigaba eziningana.

1. Nciphisa ubisi imizuzwana engu-15 ngama-degree angu-75.
2. Ukupholisa ubisi ekushiseni kwama-38 degrees. Uma leli nani liphakeme, khona-ke amabhaktheriya aqukethe imvubelo azofa.
3. Esikhathini esilandelayo ubisi oluhlanzekile lufakwa ubisi olulungiselelwe. Lokhu yisiqalo esikhethekile se-thermophilic saseLactoferm ushizi . Kumele uhanjiswe ngobisi ngobisi bese ushiya imizuzu engu-40 ukuvuselela isiko.
4. Ngemuva kwesikhathi esibekiwe rennet rennet isethulwa. Isikhathi sokuqalisa siyimaminithi angu-20. Ngemva kwalokhu, i-clot kufanele ifake ebusweni bomzimba. I-Rennet, esetshenziswe kulesi sigaba, ingaba yimfuyo noma i-microbial Lactoferm.

Manje i-clot eyalandela kufanele ikhwekwe kabili, ixutshwe futhi ifakwe usawoti. Futhi emva kwalokhu lokhu kuza isigaba sokugcina ekukhiqizeni ushizi - ukuvuthwa.

Ukusika, ukusiketshezi nokusawoti ushizi

I-clot etholakala ngenxa yokusebenza komkhuba we-thermophilic ne- ennetme ye-rennet iqala ukusika. Kulesi sigaba, ubukhulu bunqunywa ngezikwele 4-6 cm usayizi, bese uxubana kancane kancane imizuzu engu-5.

Khona-ke ukusika kwesibili kwenziwa, ngokushisa okukodwa ngesikhathi sezinga lokushisa elingadluli ama-degrees angu-42. Ubuningi bokusanhlamvu obuthole kulesi sigaba awukho ngaphezu kwe-1 cm. Manje isisisi esisikiwe esilisiwe senziwe ngezibunjwa ezikhethekile nezimbobo zokugcoba amasondo. Inani lekhanda le-cheese elizayo lixhomeke ngokuqondile esiteshini sesimo esikhethiwe.

Isinyathelo esilandelayo yi-oxidation yendawo. Amafomu ane shizi asele amahora angu-4-6 ekamelweni elinokushisa kwama-degree angama-36-38. Kulesi simo, kufanele ziguqulwe njalo futhi zihlolwe i-asidi (inani elijwayelekile le-indicator akumele lidlule inani le-5.25).

Amafomu engeziwe afakwe ushizi, lapho asezingeni lokushisa amahora angu-15 degrees. Ngemuva kwesikhathi esibekiwe, ikhishwa futhi ithunyelwe ekuvuthweni.

Inqubo yokuvuthwa ushizi

Isigaba sokugcina sokukhiqizwa kwamakhanti ukuvuthwa. Ubude besikhathi, emva kwalokho izinhlayiya ezinomsoco ezincane ezibhekwayo zingacatshangwa zilungele, noma zivuthwe, zivela ezinsukwini ezingu-15 kuya kwezingu-45. Kuxhomeke kuzidingo zabakhiqizi noma amakhasimende. Isikhathi sokuvuthwa esiphakathi izinsuku ezingu-30. Uma uyisika izikhathi ezimbili, uthola i-cachotte encane, emhlophe futhi ngokuthungwa okuncane.

Uma ushizi uvuthwa, kubalulekile ukulondoloza izinga lokushisa nomswakama emoyeni. Uma kungenjalo kungase kungasebenzi. Ukushisa kwemoya ekamelweni kufanele kube ngaphakathi kwama-5-6 degrees kumswakama we-80-90%.

Chechotta ushizi: iresiphi yokupheka ekhaya

Lezo zitshalo, ezithengiswa kakhulu ezitolo zasendlini, azifani neze ne-kachotu yangempela. Kodwa kukhona indlela yokuphuma kweso simo. Chek ekhaya lihle kakhulu, futhi akulula ukulipheka.

Ukulandelana kokulungiselela kuhlanganisa izigaba eziningana.

1. Lungiselela zonke izithako: amalitha ayi-10 yobisi (ama-ultra-pasteurized), ama-ampoules amabili e-calcium chloride nge-10 ml (angathengwa ekhemisi), i-rennet, imvubelo ye-thermophilic ye-ushizi (ithengwe esitolo esithile se-intanethi), usawoti.
2. Ubisi buvutha ukushisa kwama-38 degrees. Simboze ngeqalayo ye-thermophilic, hlanganisa ngobumnene bese ushiya ngaphansi kwekhava imizuzu engu-40.
3. Ngemuva kwalesi sikhathi, hlaziya ku-100 ml yamanzi afudumele (40 degrees) calcium chloride (1 ampoule). Esinye isitsha, hlaziya i-rennet emanzini. Thela imvubelo yonke ebisini bese uyishiya ngaphansi kwesiqubu semaminithi angu-30.
4. I-clot ephumela ekugcineni yenziwa emakwere amancane futhi ishisa kancane kancane ukushisa kwama-degrees angu-42.
5. Manje udinga ukususa i-serum. Ngenxa yalokhu, ubukhulu be-cottage cheese kufanele buhanjiswe kwifomu elikhethekile leshizi ngezimbobo. Beka isitsha esihlukile sokuqoqa i-serum ngaphansi kwayo.
6. Isigaba esilandelayo yisi-oxidation. Ngaphansi kwesibindi, uthele amanzi amancane bese uwushisa ekushiseni kwama-degree angu-60. Ukusuka phezulu ubeke ipuleti phansi, futhi kuyo - umumo noshizi. Vala i-pan ngethawula
7. Ngemuva kwemizuzu engama-40, ushizi efomini uphendulelwa. Bese umboza ibhodlela ngethawula futhi. Phinda inqubo izikhathi ezimbili ngaphezulu. Bese ubeka ushizi emgqeni owomile, ake usomile futhi uphole.
8. Ngalesi sikhathi, lungiselela isisombululo salting. Ukuze wenze lokhu, engeza usawoti kanye ne-ampoule esele ye-calcium chloride embizeni yamanzi. Beka ikachotte kusixazululo samahora angu-6.
9. Ngemuva kwesikhathi esibekiwe, ushizi ususwe ku-brine, omisiwe futhi uthunyelwe esiqandisini amaviki angu-2-6 ukuze uvuthwe.
10. I-kachotta yase-Italy ekhaya isilungile. Bon appetit!