Akuyona imfihlo ukuthi i-yogurt yemvelo inezindawo eziningana eziwusizo. Kunomthelela omuhle ekugayeni emathunjini, kuyinto enesizathu sokubangela umzimba, okungabazeki ukuthi kunomthelela ekusimeni kwesisindo. Ukusetshenziswa kwansuku zonke kwe-yogurt kunciphisa ingozi yokuthuthukisa amagciwane, ukuvimbela izinhlobo ezahlukene zezifo zamathumbu, futhi kwandise ukuzivikela kanye nokuqina.
I-yogurt ewusizo kakhulu ingalungiswa ekhaya kusuka ebusini bekhwalithi kanye ne-starter ekhethekile. Lezi zinsuku zingatholakala kunoma iyiphi ikhemisi noma isitolo esikhethekile. Kukhona ama-sourdoughs we-yogurt naphakathi kokuhlanganiswa okubanzi kwemikhiqizo yezimakethe ezinkulu.
Uhlobo olunjani lobisi oluzokhetha i-yogurt? Into esemqoka ukuthi umkhiqizo ube nekhwalithi ephakeme, eqinisekisiwe. Ubisi olwenziwe ngamakhemikhali nolunamakhemikhali kufanele lubiliswe ngaphambi kokusetshenziswa, futhi ubisi olunama-ultra-pasteurized lungasetshenziswa ngokushesha.
Indlela yokwenza i-yogurt eyenziwe ngokomama ngemvubelo?
Noma yikuphi okuqalayo kwe-yogurt kuyisethi ye-bifido ebalulekile- ne-lactobacilli, lapho, lapho uxhumana nemvelo yobisi, uthuthuke kulo, uguqula ubisi ube yi-yogurt. Ukuvimbela ukukhula kwama-microorganisms kanye nama-bacteria azuzayo ekukhiqizeni i-yoghurt, kubalulekile ukuqinisekisa ukuthi ubuningi bezitsha ezisetshenziswayo. Ngenhloso efanayo, kubalulekile ukulungiselela ubisi olufakwe okwenziwe futhi olujwayelekile.
Ngakho ungayenza kanjani ukuqala i-yogurt ekhaya? Ukudala izimo ezifanele zomsebenzi wama-bacteria anenzuzo yenkambiso yokuqala, ubisi kumele luvutha noma lukhuhlile (emva kokubilisa) ekushiseni okuphakathi kwamazinga angu-38 kuya kwangu-42. Akunandaba ukuthi kunconywa ukuthi lolu hlobo lokushisa lungadluliwe, ngaphandle kwalokho amabhaktheriya emvubelo ayophela nje ashabalale futhi inqubo yokwenza i-yogurt izobe ichitheka ngokungenathemba.
Ngakho-ke, uma ukushisa okudingekayo kobisi kufinyelelwe, yigcwalise ngokuqala kwe-yoghurt ngokuhambisana nezincomo zomkhiqizi bese uxubanise kahle nge-spoon, umboze isitsha ngesembozo bese uyigubungisisa ngokuthile okufudumele. Ukuze inqubo esebenzayo yokuguqula ubisi ibe yogurt, kubalulekile ukugcina izinga lokushisa lokuqala. Ngakho-ke sigqoka isitsha esihlanganisiwe ngendawo yokusebenza endaweni efudumele bese siyishiya amahora ayisishiyagalolunye noma ngokuvumelana nezincomo zomkhiqizi we-starter. Siyakhumbula lokho
Ingxenye yesithathu ye yogurt elungiselelwe ingasetshenziswa njengesiqalo sesigaba esilandelayo somkhiqizo. Kulesi samba kuzodinga ubunikazi obuningi obulungisiwe. Kunconywa ukusebenzisa imvubelo amasonto amabili uma igcinwe esiqandisini.
I-yoghurt eyenziwe ngemvubelo - iresiphi ku-yogurtnut
Inqubo yokupheka i-yogurt eyenziwe nge-yogurt yenziwe lula, ngoba leli gadget lingakwazi ukugcina izimo zokushisa ezifanele zokuthola umphumela wokugcina omuhle. Ukwanele kuphela ubisi oyinyumba, ukufudumala noma ubisihlile ekushiseni kwama-38-40 degrees exutshwe nemvubelo, uthele phezu kwezinkomishi zedivaysi uphinde uyivule ngokuya imiyalelo nezincomo ekufakweni kwe-starter ne yogurt.