Yi kyawawan cakuda mascarpone da ke cikin gidan Italiya. Yi shirin gaba kamar yadda wannan girke-girke zai buƙatar refrigeration akalla sa'o'i 12 kafin amfani. Yi amfani cikin mako guda.
Abin da Kayi Bukatar
- 1 quart
- nauyi cream
- 1/4 teaspoon tartaric acid
Yadda za a yi shi
Dubi bayanin kula da ke ƙasa game da sinadaran.
- Ciyar da kirka a cikin wani dabarar daji kuma ya dace da wani tukunya, samar da bagnomaria ( biyu mai tukuna ). Ku zo da cream zuwa zafin jiki na digiri na 180 da kuma cire daga zafin rana. Jira tare da cokali na katako na 30 seconds sannan ka cire Pyrex daga bagnomaria kuma ci gaba da motsawa don karin minti 2. Ƙara tartaric acid.
- Kayan kwandon kwandon tare da shayar da takarda ta HEAVY da kuma zuba a cikin kirim. Bari mascarpone ta tsaya a cikin wani wuri mai sanyi ko kuma ƙananan firiji. Yanke kaso 9-inch na nauyi cheesecloth. Bude daya a kan tebur.
- Tare da babban cokali, canja wurin 1/4 na mascarpone zuwa tsakiya na square. Gyara daya gefe a sama sannan ka ninka a gefe ɗaya, sannan ka ninka duka biyu. Saka kunshin mascarpone, gefe gefen ƙasa, a kan wani kayan aiki. Shirya sauran murabba'ai 3 a daidai wannan hanya. Refrigerate na akalla sa'o'i 12 kafin amfani. Yi amfani cikin mako guda.
Bayanan kula:
Ya kamata a yi pasteurized nauyi, amma ba "ultra-pasteurized" ba. Ultra-pasteurized yana da "kashe" dandano zuwa gare shi kuma zai iya halaka mai yawa yi jita-jita. Za a iya samun masu baza a cikin shaguna na abinci, tare da acid tartaric.
Bayanin girke-girke: Ayyukan gargajiya na Girka ta Girka ta Giuliano Bugialli (Fireside)
Rubuta tare da izini.