John Myers
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ʻO ka ʻokoʻa ma waena o ka ʻaila kawa a me ka crème Fraiche: Hoʻomaka ia me ka ʻaila
- I ka wā ma mua, waiho wale ʻia ka waiū waiu hou e kū no kekahi mau hola i mea e loaʻa ai ka ʻaila mai ka waiū. Ua hoʻopaʻa ʻia ka ʻaila i luna a ua ʻoki ʻia.
- I kēia mau lā, hoʻolei ʻia ka ʻaila mai loko mai o ka waiū me ka centrifuge. ʻO ka ʻaila ka mea hana kumu no ka ʻaila kawa a me ka crème fraîche.
Schmand: Pehea i hana ʻia ai?
- ʻO ka hopena, ʻo ka ʻaila kawa wale nō. No ka hoʻomaka ʻana i ke kaʻina hana acidification, hoʻohui ʻia ka bacteria lactic acid i ka cream.
- ʻO ka hopena o ka lactic acid ʻaʻole wale ia e ʻona i ka ʻaila akā hoʻololi hoʻi i kona kūlike. Ma muli o ka momona momona, hāʻawiʻia ka hua hope i kahi inoa'ē aʻe.
- He 10 pakeneka ka momona o ka ʻaila kawa, a no laila, ʻoi aku ka mānoanoa ma mua o ka ʻaila, akā e kahe iki ana. ʻO Schmand, ma kekahi ʻaoʻao, he 20 a 29 pakeneka ka momona a no laila ua paʻa.
- Hiki iā ʻoe ke loaʻa ka ʻaila kawa ma nā hale kūʻai nui. ʻO ka maʻamau ka ʻaila ʻawaʻawa me ka momona ma ka palena kiʻekiʻe o 29 pakeneka.
Creme fraiche: he aha ia?
- ʻO Creme fraiche ka mana Farani o ka ʻaila kawa. ʻOkoʻa me ka kirīmi kawa, akā naʻe, aia ka crème fraîche ma kahi o 30 pakeneka momona a hiki i ka 15 pakeneka kō.
- I ka wā o ka hana ʻana, mālama ʻia ka cream me ka bacteria lactic acid i loko o kahi pahu ma 20 a 40 degere no hoʻokahi a ʻelua lā. E like me ka ʻaila kawa, ua hoʻololi ʻia ka lactose i lactic acid.
