Mee onwe gi nke ozo na creamy mascarpone cheese na ulo Italian. Mee atụmatụ n'ihu dịka nhazi a ga-achọ refrigeration ọ dịkarịa ala awa 12 tupu i jiri ya. Jiri n'ime izu 1.
Ihe Ị Ga-achọ
- 1 quart
- arọ ude
- 1/4 teaspoon tartaric acid
Otu esi eme ya
Lee ihe ndeputa n'okpuru banyere ihe ndi ozo.
- Wuo ude n'ime ihe ndo ogwu ma tinye ya n'osisi ozo, na-emeputa ihe ndi ozo. Weta ude ahụ na okpomọkụ nke 180 degrees F. ma wepụ ya na ọkụ. Jigide ya na teepu osisi maka sekọnd 30 wee wepụ Pyrex site na ịchọta ma nọgide na-akpali akpali maka nkeji 2. Tinye ọgwụ tartaric.
- Ejiri otu nkata na HECHY cheesecloth ma wụsa na ude. Ka mascarpone guzoro maka awa iri na abụọ n'ebe dị jụụ ma ọ bụ ọkwa ala nke friji gị. Bee ihe nkedo iru uzo nke di nari ato n'obosara. Mepee otu na tebụl.
- Na nnukwu ngaji, nyefee 1/4 nke mascarpone ahụ n'etiti etiti. Na-atụgharị otu akụkụ n'elu ma mesịa tụgharịa n'elu akụkụ nke ọzọ, mgbe ahụ, na-etinyere n'akụkụ abụọ ahụ. Tinye ngwugwu mascarpone, na-efegharị n'akụkụ, na efere nri. Kwadebe ihe ndị ọzọ fọdụrụ n'ime atọ n'otu ụzọ ahụ. Refrigerate maka ọ dịkarịa ala awa 12 tupu i jiri ya. Jiri n'ime otu izu.
Ihe ndetu:
A na-eme ka ude ahụ dị arọ, ma ọ bụghị "ultra-pasteurized." Ultra-pasteurized nwere "apụ" uto ya ma nwee ike ibibi ọtụtụ efere. Enwere ike ịchọta onye na-azụghị ihe na ụlọ ahịa ahụ ike, yana tartaric acid.
Ntuziaka Isi: Giuliano Bugialli's Classic Techniques of Italian Cooking by Giuliano Bugialli (Fireside)
Edeghachiri ya na ikike.