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選用乳酪的材料
牛奶
應該使用什麼牛奶?
所有食譜(除非特別指明)都是用牛奶製作。你亦可使用植物奶(例
如豆奶)或羊奶,然而這樣乳酪的結實程度會根據所用的奶而有所不
同。鮮奶或可長期保存的牛奶,以至所有下列牛奶都適合在這飯煲使
用﹕
可長期保存的牛奶﹕使用超高溫法處理(UHT)的全脂牛奶可令乳
酪更結實。半脫脂奶會降低所製乳酪的結實度。然而可在半脫脂奶
中加入兩湯匙奶粉。
經巴士德消毒的牛奶﹕ 這種奶所製的乳酪會有更多奶油;頂部會有
一層薄膜。
鮮奶(農場牛奶)﹕ 這種牛奶必須先煮沸。建議讓其沸騰一段長時
間。這種牛奶未經煮沸或會有危險。煮沸後必須放在飯煲內冷卻後
才使用。不建議使用由鮮奶製成的乳酪進行發酵。
奶粉沖成的牛奶﹕ 使用這種奶,所製成的乳酪奶油會非常多。遵守
製造商在包裝上所印的指引。
請選用全脂奶,最好是經高溫處理過、可長久保存的。
鮮奶或未經巴士德法消毒的牛奶必須先煮沸然後冷卻,再移除頂層薄
膜。
發酵劑
乳酪
獲得的方法有以下幾種﹕
市面有售的天然乳酪,盡量選最長的保鮮期;這樣乳酪會含有較多
發酵劑,可令乳酪更結實。
急凍乾發酵劑。請遵照說明所指示的時間喚醒發酵劑。這些發酵劑
可在超級市場、藥房、某些健康食品店購得。
近期自製的乳酪——必須是天然而且近期製作。這個過程稱為培養
(Culturing)。經過五道培養程序後,舊乳酪的有效發酵劑會流
失,因此有可能令新製成的乳酪不夠結實。因此你須要加入急凍乾
發酵劑再次啟動發酵程序。
如果牛奶已經煮沸,須在加入發酵劑前冷卻至室溫。
溫度太高會破壞發酵劑的性能。
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