Kajmak shi ne wani sabon sabo ne wanda ba shi da tushe ko kuma "sabon cuku" da aka yi daga madarar da ba ta da ƙarfin jiki ba, wanda ba shi da alamu.
Yawanci ana yin amfani da burodi a matsayin appetizer ( lepinja sa kajmakom ), amma kuma a matsayin wani abincin da aka yi a kan Balkan na hamburger patty ( pljeskavica sa kajmakom ), kazalika da simmered nama nama (ribic u kajmaku), ko tucked a cikin gurasar pita tare da sausages cevapcici .
Idan ya bar zuwa gwaninta, shekarun kajmak yana da dandano mai karfi kuma yana rawaya a launi, kuma an buƙata don faski (pita) da ake kira gibanica.
Abin da Kayi Bukatar
- 2 ƙaddamar da ƙwayar maras nauyi, unhomogenized (raw) ko madara mai madara
- 1 teaspoon gishiri
Yadda za a yi shi
- A cikin matsakaici na saucepan, kawo madara zuwa tafkin tafasa. Kashe zafi kuma bari sanyi gaba daya ba tare da motsawa (4 zuwa 5 hours). Gudura daga cream wanda ya tara a sama da kuma firiji.
- Maimaita saurin tafasa da kuma sanyaya sau da yawa, skimming kashe cream kuma ƙara shi zuwa akwati a firiji. Ƙara gishiri da haɗuwa da kyau. Ajiye a cikin akwati mai kwantar da hankula don karewa har zuwa makonni 2.
Lura: An halicci kajmak na gargajiya ta hanyar rawaya kofa ko madara madara da kuma sanya shi a cikin fadi, basls da aka sani da karlice. Yayinda madara ya warke, kirim mai tsayi zuwa saman kuma ya kafa launi mai laushi a farfajiyar, wanda aka yayata shi kuma an sanya shi a cikin ɗakunan salted a cikin karamin katako wanda ake kira cabrica. An sake maimaita tafarkin tafasa da tsagewa sau da yawa har sai tuban ya cika.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 51 |
| Total Fat | 3 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 1 g |
| Cholesterol | 8 MG |
| Sodium | 35 MG |
| Carbohydrates | 4 g |
| Fiber na abinci | 0 g |
| Protein | 3 g |