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Cách làm phomai từ sữa mẹ
chỉ làm sữa chua, phomai bằng sữa mẹ ko thì ko được đâu. mình đã phải bỏ ra mấy lít sữa mẹ mới có cái kinh nghiệm này đấy.
trước tiên, các mẹ đầu tư mua máy làm sữa chua cho nó gọn nhẹ và chuẩn nhiệt độ nhé. tiếp đấy, nên có 1 ít sữa bột hoặc sữa đặc có đường để dung dịch có độ đặc thích hợp.
làm phomai thì trước tiên là phải làm thành công sữa chua đã. sau khi ủ xong, các mẹ ko cho ngay vào tủ lạnh mà nên dùng khăn xô của con lọc/chắt hết nước đi. cái nước ấy màu hơi vàng, chua chua ngọt ngọt uống ngon cực.
thành phẩm sau khi lọc hết nước sẽ sệt, dẻo, màu trắng, béo, chua cho con ăn ko cũng được mà chấm với bánh ăn dặm cho con đổi vị bữa sáng cũng tuyệt lắm
-----------------------------------
Mẹ ngobui oi! Cách làm thế nào , hướng dẫn cho mình với! Nhưng mà bé cón nhỏ quá, có thể dùng sữa đặc được chưa? Mình đã pha thêm sữa tươi tiệt trùng và sữa bột rồi, mà thấy cũng ko đông cho lắm, 500 ml sữa chỉ được 1 hũ nhỏ thành phẩm, sau khi ủ, phần nước lọc ra vẫn còn đục lắm, ko khác gì sữa ban đầu hết. Nên mình ko biết phần thànnh phẩm kia có được bao nhiêu sữa mẹ nữa, hay chi là phần sữa tươi/ sữa bột đông lại.
Bên dưới là công thức của đầu bếp Daniel (các mẹ có thể search thêm - vợ chồng anh ta cũng đang nuôi con nhỏ). Mình copy nguyên mẫu để các mẹ nghiên cứ luôn nha:
Step-by Step
My Spouse’s Mommy Milk Cheese Making Experiment
(basic recipe using 8 cups of any milk - yields about ½ pound cheese)
2 cups mother’s milk
2 cups milk (just about any animal milk will work)
1½-teaspoon yogurt (must be active cultured yogurt)
1/8-tablet rennet (buy from supermarket, usually located in pudding section)
1 teaspoon sea salt such as Baline
1. Inoculate milks by heating (68 degree Fahrenheit) then introduce starter bacteria (active yogurt) then let stand for 6 – 8 hours at room temperature, 68ºF covered with a lid. Bacteria will grow in this way and convert milk 1.
2. After inoculating the milk heat to 86 degrees Fahrenheit then add rennet (I use tablets which I dissolve in water) and stir throughout. Cover pot and don’t disturb for an hour until “clean break stage” is achieved, meaning with a clean spoon lift a small piece of curd out of the milk - if it is still soft and gel-like let pot stand for an hour longer. If curds “break clean” cut with a knife into a squares (cut inside the pot a ½-inch cube pattern).
3. Raise temperature slowly continuously stirring with a pastry spatula (this will prevent clumping of cut curd). This is what I call the “ricotta stage” if you like this kind of fresh cheese – here it is. For cheese with a little bit more of texture heat curds to 92 degree Fahrenheit - for soft curd cheese, or as high 102oF for very firm cheese. The heating of the curd makes all the difference in the consistency of the cheese. When heated the curd looks almost like scrambled eggs at this point (curd should be at bottom of pot in whey liquid).
4. Pour curd through a fine strainer (this will separate curd from whey) then transfer into a bowl and add salt and mix with a pastry spatula (this will prevent curd from spoiling). Whey can be drank - it is quite healthy and its protein is very efficiently absorbed into the blood stream making it a sought-after product in shakes for bodybuilders.
5. Give curd shape by lining a container with cheese cloth (allow any excess of cheese cloth to hang over edges of container). Transfer drained, warm curd in the cheese cloth lined container (I used a large plastic quart containers like a large Chinese take- out soup container and cut 4 holes in the bottom with the tip of my knife). Fold excess cheese cloth over top of cheese then weight curd down (with second container filled with water or such) then store in refrigerator (14 hours or so – put container into a second larger container – this will catch draining whey liquid).
6. Take pressed curd out of container (flip container upside-down then unwrap carefully not to damage structure of pressed curd). Rewrap pressed curd with new cheese cloth then age in refrigerator for several weeks (cheese will form a light brown skin around week two – this is normal). Age cheese longer for a more pronounced/sharper cheese flavor.
Chef’s Note: Cheese has to be rewrapped daily as long cheese cloth feels wet.
Chef’s Note: Curdling is the process when milk is separated into solid (curds) and liquid which is done by introducing acids such as vinegar or a starter bacteria commonly found in yogurts. Rennet (enzymes from the fourth stomach from young calves stomach which breaks down mother milk) is added too so that milk develops strong curds in the cheese making process.
(mommy's milk cheese rolled in dehydrated porcini mushroom powder with burned onion chutney)
Is it OK
I was concerned a little bit with the thought of making cheese out of mother’s milk. I wondered if it was ethical - since I haven’t seen it on any restaurant menu yet.
Conclusion – my spouse agreed -- our baby has plenty back-up mother’s milk in the freezer so whoever wants to try it is welcome to try it as long as supply lasts (please consider cheese aging time).
I want to make it perfectly clear: The mommy's milk cheese was not produced in my restaurant nor was it sold or offered there - as misstated in some media
06:11 CH 14/05/2013
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trước tiên, các mẹ đầu tư mua máy làm sữa chua cho nó gọn nhẹ và chuẩn nhiệt độ nhé. tiếp đấy, nên có 1 ít sữa bột hoặc sữa đặc có đường để dung dịch có độ đặc thích hợp.
làm phomai thì trước tiên là phải làm thành công sữa chua đã. sau khi ủ xong, các mẹ ko cho ngay vào tủ lạnh mà nên dùng khăn xô của con lọc/chắt hết nước đi. cái nước ấy màu hơi vàng, chua chua ngọt ngọt uống ngon cực.
thành phẩm sau khi lọc hết nước sẽ sệt, dẻo, màu trắng, béo, chua cho con ăn ko cũng được mà chấm với bánh ăn dặm cho con đổi vị bữa sáng cũng tuyệt lắm
-----------------------------------
Mẹ ngobui oi! Cách làm thế nào , hướng dẫn cho mình với! Nhưng mà bé cón nhỏ quá, có thể dùng sữa đặc được chưa? Mình đã pha thêm sữa tươi tiệt trùng và sữa bột rồi, mà thấy cũng ko đông cho lắm, 500 ml sữa chỉ được 1 hũ nhỏ thành phẩm, sau khi ủ, phần nước lọc ra vẫn còn đục lắm, ko khác gì sữa ban đầu hết. Nên mình ko biết phần thànnh phẩm kia có được bao nhiêu sữa mẹ nữa, hay chi là phần sữa tươi/ sữa bột đông lại.
Bên dưới là công thức của đầu bếp Daniel (các mẹ có thể search thêm - vợ chồng anh ta cũng đang nuôi con nhỏ). Mình copy nguyên mẫu để các mẹ nghiên cứ luôn nha:
Step-by Step
My Spouse’s Mommy Milk Cheese Making Experiment
(basic recipe using 8 cups of any milk - yields about ½ pound cheese)
2 cups mother’s milk
2 cups milk (just about any animal milk will work)
1½-teaspoon yogurt (must be active cultured yogurt)
1/8-tablet rennet (buy from supermarket, usually located in pudding section)
1 teaspoon sea salt such as Baline
1. Inoculate milks by heating (68 degree Fahrenheit) then introduce starter bacteria (active yogurt) then let stand for 6 – 8 hours at room temperature, 68ºF covered with a lid. Bacteria will grow in this way and convert milk 1.
2. After inoculating the milk heat to 86 degrees Fahrenheit then add rennet (I use tablets which I dissolve in water) and stir throughout. Cover pot and don’t disturb for an hour until “clean break stage” is achieved, meaning with a clean spoon lift a small piece of curd out of the milk - if it is still soft and gel-like let pot stand for an hour longer. If curds “break clean” cut with a knife into a squares (cut inside the pot a ½-inch cube pattern).
3. Raise temperature slowly continuously stirring with a pastry spatula (this will prevent clumping of cut curd). This is what I call the “ricotta stage” if you like this kind of fresh cheese – here it is. For cheese with a little bit more of texture heat curds to 92 degree Fahrenheit - for soft curd cheese, or as high 102oF for very firm cheese. The heating of the curd makes all the difference in the consistency of the cheese. When heated the curd looks almost like scrambled eggs at this point (curd should be at bottom of pot in whey liquid).
4. Pour curd through a fine strainer (this will separate curd from whey) then transfer into a bowl and add salt and mix with a pastry spatula (this will prevent curd from spoiling). Whey can be drank - it is quite healthy and its protein is very efficiently absorbed into the blood stream making it a sought-after product in shakes for bodybuilders.
5. Give curd shape by lining a container with cheese cloth (allow any excess of cheese cloth to hang over edges of container). Transfer drained, warm curd in the cheese cloth lined container (I used a large plastic quart containers like a large Chinese take- out soup container and cut 4 holes in the bottom with the tip of my knife). Fold excess cheese cloth over top of cheese then weight curd down (with second container filled with water or such) then store in refrigerator (14 hours or so – put container into a second larger container – this will catch draining whey liquid).
6. Take pressed curd out of container (flip container upside-down then unwrap carefully not to damage structure of pressed curd). Rewrap pressed curd with new cheese cloth then age in refrigerator for several weeks (cheese will form a light brown skin around week two – this is normal). Age cheese longer for a more pronounced/sharper cheese flavor.
Chef’s Note: Cheese has to be rewrapped daily as long cheese cloth feels wet.
Chef’s Note: Curdling is the process when milk is separated into solid (curds) and liquid which is done by introducing acids such as vinegar or a starter bacteria commonly found in yogurts. Rennet (enzymes from the fourth stomach from young calves stomach which breaks down mother milk) is added too so that milk develops strong curds in the cheese making process.
(mommy's milk cheese rolled in dehydrated porcini mushroom powder with burned onion chutney)
Is it OK
I was concerned a little bit with the thought of making cheese out of mother’s milk. I wondered if it was ethical - since I haven’t seen it on any restaurant menu yet.
Conclusion – my spouse agreed -- our baby has plenty back-up mother’s milk in the freezer so whoever wants to try it is welcome to try it as long as supply lasts (please consider cheese aging time).
I want to make it perfectly clear: The mommy's milk cheese was not produced in my restaurant nor was it sold or offered there - as misstated in some media