by Nikolay Mehandjiev, Rumi Radenska,
1) Boil the milk!
2) Use only: a) yogurt with LIVE "Lactobacillus Bulgaricus" or b) dried "Lactobacillus Bulgaricus
1 gallon of milk (1%, 2% or whole milk) 1 lb. plain yogurt (make sure that the label says "with active bacteria", no guarantee for success otherwise) Put milk in large saucepan and heat it over medium heat till boiling. Put the milk aside and let cool for about 35-45 min. You can check the milk with pinky. The milk should be warm, but not very hot (If you wish you can use thermometer: 43-45 C). Beat yogurt with fork or steel whisk in a bowl. Add 1 cup warm milk, mix well. Little by little add yogurt-milk mixture to the rest of the milk. Mix again. Pour milk into glass jars or ceramic bowls with lids. Put jars on a flat surface. Cover with something that will keep it warm, as a folded blanket or a sleeping bag (I am using a sleeping bag). Let it stay for 2 hours and 30 min. Check "kiselo mlyako" - it should be thick. Let stay uncovered at room temperature for 30 min. Put in the refrigerator for 3-4 hours. Enjoy the results. Makes 8 lb. Do not forget to save 1 lb. to make next portion of "kiselo mlyako".
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Boil the milk
Cool down to 60 C and pour into jars.
When around 50 C cover with towels.
When 41-44 C (warm but not very hot for your small finger), put 1 (heaped) tablespoon of yogurt (with live bacteria) per jar (0.5-1 litre). Mix well using a fork. *) Wrap with a woolen pullover and a woolen blanket and put in a warm cupboard.
Leave for approx 8 hours.
Uncover. If OK, put in cold water and later in the fridge (do not eat it straight away - it is not very tasty warm
If for some reason not ready yet :
Put 1 or 2 more tablespoons of yogurt
Put the jar in 60 C warm water for 30-40 min to warm it up
Wrap it well again. .) After 6 hours it will be OK (95% of the cases).
Yoghourt (by Veselin Miladinov),
Kiseloto mlyako se polutcava ot fermentaciyata na laktoza ot dva vida mletcno kiseli bakterii (MKB) _Lactobacillus bulgaricus_ i _Streptococcus thermophilus_ Dali kiseloto mlyako shte bqde bqlgarsko ili kakvoto i da tova sa mikroorganizm ite koito fermentirat lactozata. Za tova vsyako kiselo mlyako (yogurt) shte svqrshi rabota dori i tova s plodovete. Nyakoi (moje bi povetceto) vidove yogurt v USA imat dobaveni _L. acidophilus_ MKB koito _ne_ utcastvat vqv fermentaciyat a se dobavyat sled tova zashtoto nyakoi hora vyarvat tce te pomagat za predotvratyavaneto na razlitcni bolesti. Razbira se tova ne e dokazano no prodava mlaykoto dobre. Misqlta mi e tce ne bih go preporqtcal za prigotvyane na yogurt. Shte stane s po-razlitcen vkus. Edin drug vajen moment e temperaturata. Kolkoto e po-visoka tolkova povetce _St. therm_ shte preobladava i rezultata e po-kiselo mlyako i shte ima synerisis (shte ima voda nad mlyakoto tcesto se slutcva v bg ne se nahvqrlyate patrioti vsitcki sme bili tam i znaem). Pri po-niska temperatura shte se polutci obratnoto yavlenie i mlyakoto nyama da e kiselo i shte prilitca na pryasno mlyako. Po princip za industrialno proizvodstvo se incubira 4-8 tcasa pri temperatura 40-45 C. Za praktitceski nujdi az bih probval po-niska temperatura okolo 40 C i po dqlgo vreme (e moite dumi ne tryabva da se vzemat mnogo na seriozno zashtoto mlyakoto koeto sa sqm pravil e mnogo po skapano ot tova v supera ne bqlgarski obatce) okolo 8 do 10 tcasa. Ami obshto vzeto dobre e da se experimentira dokato se polutci gore dolu jelaniya vkus. Kupuvayte edna i sqshta marka mlyako i varirayte vremeto i temperaturata. Kakto nyakoy spomena za bg vkus da se dqrji v hladilnik e mnogo dobra ideya. Tova shte pomogne mlyakoto da ne stane mnogo kiselo. Kolkoto do bg vkus az ne znam kakvo e tova v bg vseki den mlyako ima razlitcen vkus. Nyakoy spomena da se vari mlyakoto. Tova ne e neobhodimo. Mlyakoto koeto se kupuva ot supera e pastyorizirano. Kato se dqrji na toplo sqs MKB te shte podtisnat vsyakakvi drugi gadove. Zdraviya razum vse pak izikva nyakakva toplinna obrabotka. Az bih go nagryal do okolo temperatura 90 C i bih go dqrjal taka okolo 10 min. Pova e napqlno dostatqtcno. Industriayata izpolzuva okolo 60 C za 30 min. Bez mnogo podrobnostti tova shte pomogne i da se namali syneresis-a na yogurta. Nyakoy drug sqsto beshe spomenal tce slaga 1 and 1/2 tova sqshto e dobra ideya. Za da stane dobro mlyako tvqrdite veshtestva tryabva da sa povetce ot 15%. E ako iskate po dietitcno mojete da dobavite kqm skim milk suho skim milk (ako mojete da ponasyate leko gortciviya vkus koyto se polutcava kogato mlyakoto pregori). Ako go varite bqdete vnimatelni da ne zagori osobeno ako ste dobavili neshto. Drug trik e da se dobavi malko nisheste i togava da se podgree do okolo 80- 90 C dokato zapotcne da se sgqstyava. Po-dobre spored men e da se izpolzuva microwave i mnogo bqrkane otkolkoto normalna petcka zashtoto na normalno petcka potcti sigurno shte zagori. Industrialno se izpolzuvat modificirani nishesteta i/ili gums (bg ???) koyto sqzdavat viskozna masa pri niski temperaturi. Moje bi v supera moje da se nameri pregelatini zed starch koeto shte svqrshi dobra rabota i ne modificirano po himitcen natcin (za lyubitelite na prirodna hrana :)). S normalno pryasno mlyako se sqmnyavam tce moje da se polutci kiselo mlyako s dobra gqstota. Drug defekt osven izbroenite po gore e da se polutci mlyako koeto e slimmy (bg ??) togava tryabva da se tqrsi pritcinata ili v staro kiselo mlyako ili v zamqrsyvane s drojdi ili golym broy "divi" MKB. Ili v ne mnogo tcist sqd. Ako nishto ne se polutcava moje da sa i bakteriofagi (mnogo malko veroyano pri kiseloto mlyako). Obshto vzeto sled takqv slutcay dobro tcistene i izvaryavane na sqdovete e mnogo dobra ideya Sqshto i tezi 8 uncii mi se struvat malko mnogo obiknoveno se izpolzuva 1%. Na edin galon edna supena lqjica e dostatqtcna (a i baba mi slagashe po tolkova :) hip hip ura sqglasie mejdu industr. i babina recepta) inatce riskuvate da polutcite neshto mnogo kiselo. Ako se polutci neshto takova prosto go svarete i shte polutcite izvara koyato mojete da polzuvate bez nikakvi zdravni problemi za direktna konsumaciya ili za banica, tolumbi i tn. Taka shte imate shans za uspeh 100% samo ne kazvayte predvaritelno kakvo shte pravite izvara ili mlyako. Vinagi mojete da se izmqknete s opravdanieto tce tova ste iskali da napravite.
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