Yuav ua li cas yuav ua rau yogurt nyob rau hauv tsev

Cov pluas noj feem ntau xa mus yogurt. Ntawm cov khoom rau hauv txee ntawm peb cov khw galore, tab sis yog hais tias peb coj lub hnab thiab nyeem cov muaj pes tsawg leeg, peb yuav pom hais tias muaj kev pab rau peb lub cev yog tus me me, emulsifiers, colorants, preservatives thiab saj hloov, "ze rau tej yam ntuj tso." Yog li ntawd, muaj coob tus neeg xav li cas los ua yogurt koj tus kheej. Tshwj xeeb tshaj yog hais tias tej zaum peb yuav tsum tau ib tug tej yam ntuj tso khoom uas tsis muaj txiv hmab txiv ntoo los yog txiv hmab txiv ntoo tshuaj (xws li nyias cov ntaub qhwv).

Tsis txhob xav tias koj tsis muaj kua mis nyeem qaub tsis muaj dab tsi. Qhov no ntaus ntawv yog ntau yooj yim, vim nws stores thiab koom tes rau qhov kev kawm kub rau ib ntev lub sij hawm. Muaj ntau hom muaj ib tug timer uas puv tawm ntawm lub cua sov, yog li ntawd koj tsis tas yuav teem lub tswb kom txhob fermentation txheej txheem. Tab sis qhov no ntaus ntawv yog tsis irreplaceable. Yuav ua li cas mus ua noj yogurt tsis muaj nws? Txaus zoo thermos los yog ib tug sov so daim pam.

Yuav kom npaj high-quality khoom, peb yuav tsum muaj tsawg kawg yog ib tug tswv yim dab tsi nws muaj yogurt, thiab cov uas ua li ntawd, zoo rau peb noj qab haus huv. Cov yooj yim qauv - yog tag nrho cov mis nyuj. Tab sis lub ntsiab pub leejtwg ntawm cov khoom no yog tsis nyob rau hauv nws, thiab ob daim ntawv ntawm kab lig - Lactobacillus bulgaricus thiab thermophilic lactic streptococci. Nws yog ib cov me me creatures puas pathogenic thiab putrefactive microflora thiab tsim kho lub nqus ntawm cov vitamins, minerals thiab cov amino acids. Yog li ntawd peb yuav tsum tau cov kab mob no. Lawv muag nyob rau hauv pharmacies thiab no hu ua "leaven rau lub yogurt." Tej zaum lawv yuav kua thiab nyob rau hauv cov hmoov daim ntawv no.

Lub Sourdough kab mob "pw tsaug zog", tab sis tau txais nyob rau hauv ib tug txhawb ib puag ncig - tag nrho cov mis nyuj kub ntawm 40 C - pib mus muab sai heev. Yog li lub fermentation txheej txheem no tshwm sim. Yuav ua kom nws, koj yuav tsum cia li muab tso rau lub thawv nyob rau hauv lub tub yees. Teem ib lub hom phiaj kom paub tseeb yuav ua li cas yuav ua rau yoghurt, koj yuav tsum coj lub luag hauj lwm rau cov kev xaiv ntawm cov mis nyuj. Lub sterilized cov khoom no yog long-term cia yog tsis haum! Nws muaj ntsev thiab stabilizers uas yog detrimental rau oob khab cov kab mob. Koj muaj peev xwm siv 10% -s 'cream, thiab ci mis nyuj yuav muab cov khoom tiav ib tug me saj ntawm caramel.

Yog li ntawd, cov mis nyuj thiab keeb peb muas. Yuav ua li cas yuav ua rau yogurt nyob rau hauv tsev? Rhaub ib tug liter ntawm mis nyuj, txias mus rau 45 C. Yuav ua li cas mus xyuas qhov kub thiab txias - nyob rau hauv qhov tseeb ib yam nkaus thiab mis nyuj kub cov kab mob tsuas tuag thiab dhau txias yuav tsis yug? Ntiv sim tsis - qhia cov lis dej num hauv yog tsis pab microbes. Thawb lub lauj kaub nrog rau mis nyuj rau lub sab plhu yog hais tias tus tawv nqaij yim kub, tab sis bearable, yog li no yog dab tsi koj xav tau. Ncuav oob khab. Yog hais tias koj ua nws lub hmoov, ncuav ib co mis nyuj rau hauv ib lub khob, nphoo rau hauv leaven, sib tov zoo yaj nais thiab sib tov nrog rau tus so ntawm lub mis nyuj.

Yog hais tias koj - zoo siab tswv ntawm yogurt, ncuav lub khoom rau lub thawv, kaw lub hau thiab muab lub timer rau 5-8 teev. Yuav ua li cas yuav ua rau yogurt tsis muaj no pab tau ntaus ntawv? Zoo, koj muaj ib tug thermos nyob rau hauv kev khwv nyiaj txiag muaj? Ncuav lub mis nyuj nrog poov xab nyob rau hauv nws, kaw lub hau thiab tawm mus rau acidify cov tib. Tsis thermos? Nws tsis: qhwv lub lauj kaub sov daim pam los yog propped li los ntawm tog hauv ncoo kom cov yam kub lawm.

Tsis txhob xav hais tias ntev peb sawv ntsug ib tug fermented mis nyuj cov khoom, qhov zoo nws yuav raug tso tawm. Ib overabundance ntawm cov kab mob rau peb heev rau dab tsi. Yog li ntawd, tom qab ib tug kev cai tswjhwm lub sij hawm yuav tsum muaj cai ripening thiab khoom ncuav rau lub tsev txhab nyiaj. Tsis txhob yas ntim - nws secretes rau hauv cov mis nyuj phenol formaldehyde resins, uas muaj carcinogens. Koj muaj peev xwm ntxiv lub resulting kua mis nyeem qaub berries, txiv hmab txiv ntoo, jam.