- Imikhiqizo engu-70% enegama elithi "kefir" emakethe, umkhiqizo ohlukile ngokuphelele. Iyini inkohliso? Ukuze wenze i-yogurt yangempela ye-classic, udinga ukusebenzisa imvubelo ku-kefir fungus (lena yonke i-micro-organisms: i-lactic acid stoutokoki, imvubelo, amabhaktheriya azuzayo, njll).
U-Irina Romanchuk, iphini lomqondisi emsebenzini wesayensi we-Technological Institute of Milk and Meat:
Kuphela kulesi simo, ungaqiniseka ukuthi umzimba wakho uzothola izinto eziwusizo ezikhethekile kwi-kefir.
Ubuchwepheshe beklasikhi yokwenza i-kefir bunzima. Abakhiqizi, ukuze benze umsebenzi wabo kube lula, bavame ukusebenzisa imvubelo hhayi kwi-fungi ye-kefir, kodwa ngamasiko ahlanzekile amabhaktheriya e-lactic acid, ngaleyo ndlela ayifinyelele ekubukeni okudingekayo kanye nokunambitheka okuvela ku-kefir.
Ungatshela kanjani ubisi olumuncu ngempela?
Indlela kuphela yokuthi umthengi athenge i-kefir yangempela, noma kunjalo, encane, ukuze ufunde ngokucophelela ilebula ephakheji.
Ekubunjweni kwalokhu kefir kuboniswa - ubisi (ubisi owomile uvunyelwe), imvubelo ye-kefir (yenziwa ngesisekelo se-kefir fungus).
Unganikeli ekukhangiseni amacebo. Uma ukwakhiwa esikhundleni se-fermentation ye-kefir kuboniswa- "amasiko ahlanzekile", kungaba khona ngokuqiniseka ukuthi lo mkhiqizo awuhlangene no-kefir.
Ngaphezu kwalokho, kunqatshelwe ukwengeza noma yimaphi ama-dyes, ama-preservatives noma ama-stabilizers ku-kefir.
Uma ukubunjwa kubonisa "amasiko ahlanzekile", lokhu akusiyo yogurt yangempela.
Kusukela entwasahlobo, thenga kefir kuphela ezitolo
Ngaphandle kwewindi ilanga libuhlungu, izinga lokushisa liphuma. Kodwa ngabe abathengisi bemikhiqizo yobisi sebekulungele ezimakethe zalokhu, aziwa. I-Kefir igcinwa ekushiseni kwe-0 ukuya ku -6. Noma yikuphi ukuphambuka kubangela ukwanda kwenani lemvubelo noma ama-microorganisms. Kunoma yikuphi, i-yogurt iyonakaliswa.
Indlela yokunquma amafutha okukhohlisa, i-ayisikhilimu nobisi oluncibilikile.
Ice cream kusuka kakhukhunathi
Wonke umuntu uyosho ukuthi i-plombir i-flavour ehlukile ngokuphelele e-ayisikhilimu, ehlukile ukunambitha. Kodwa ukuthola uphawu lwangempela kuyinkinga. Umehluko omkhulu phakathi kokugcwaliswa kanye nezinye izinhlobo ze-ayisikhilimu okuqukethwe kwawo okunamafutha, kufanele okungenani kube ngu-12%. Ngobuchwepheshe, la mafutha anikezwa ngamafutha obisi. Kodwa, ngokusho kocwaningo lwe-DC "UKRMETRTEST-STANDARD", ngokuvamile ekugcwaliseni ama-60% kuphela amafutha obisi, kanye nama-40% asele - imifino. Kodwa kunezimo ezihlukile uma i-ayisikhilimu ikhulu lamafutha kakhukhunathi angu-100.
"Ubisi oluncibilikile" ngaphandle kobisi
Ukwenza ubisi olunomsoco wangempela, udinga ubisi obuphezulu obuphezulu kanye nemishini enhle kakhulu. Kuyinto eshibhile kakhulu ukwenza "ubisi oluncibilikile" ngokuxuba ubisi oluyimpuphu noshukela namafutha yemifino. Yini, ngokuyisisekelo, eyenza abakhiqizi abaningi.
I-fat coconut yengezwe ekubunjweni. Ngokwevivinyo lokukhishwa kisi olukhishwe yi-SIC NPE TEST, ingxenye yamafutha emifino kwezinye izinhlobo ifika kuma-95%.
Amafutha - amafutha esundu
Butter futhi "izono" ngamafutha yemifino. Akubona bonke abakhiqizi abakhombise amalebula abo ukuthi kumkhiqizo, kanye namafutha obisi, kukhona nekakhukhunathi. Kodwa-ke, manje abalimi base-Ukraine, emzabalazweni womthengi, sebevele beqala ukukhombisa ukwakheka kweqiniso komkhiqizo odayiswayo.