Uma uke wathela ubisi lwesoya olubandayo enkomishini yekhofi elishisayo, cishe uye waqaphela ukuthi luyajiya lube amakhekhe ashona phansi enkomishini. Kungani lokhu kwenzeka futhi kungavinjelwa kanjani?
Izici ezimbili ezibangela ubisi lwesoya yizi acidity futhi i lokushisa. Ikhofi le-espresso line-asidi kakhulu kunobisi lwesoya futhi lingasebenza njenge-coagulant, lenze uhlobo oluthile lwe-tofu enkomishini yekhofi. Ukushisa kuyasheshisa inqubo; lapho ubisi lushisa kakhulu, kuthatha i-asidi encane ukuze lugobe, futhi i-curd ewumphumela izoqina.
Ubisi lwesoya luphenduka i-tofu
Inkomishi yekhofi ngokuyisisekelo iyimboni encane ye-tofu. Izinqubo ezifanayo ezishintsha ubisi lwesoya lube i-tofu emsebenzini wefekthri omncane enkomishini yekhofi.
Ikhofi line-acidic, ne-pH elinganiselwa ku-5, futhi "iphuzu le-curd" lalolu bisi lwesitshalo lilinganiselwa ku-pH 5,5, kuya ngezici ezifana nezinga lephrotheni lobisi nezinga lokushisa. Ngakho-ke lapho sixuba lezi zinto ezimbili, i-pH yobisi lwesoya iyehla futhi i-coagulation iyenzeka. Uma ikhofi line-asidi kakhulu, maningi amathuba okuthi ubisi lugobe.
Ukushisa kusebenza njenge-accelerator yenqubo ye-coagulation, ngakho lapho amanzi eshisa kakhulu, azogoba ngokushesha ubisi. Kungakho futhi ubisi lwesoya lwe-microwaving lungavimbi inqubo yokugoba; empeleni, kungenza kube kubi kakhulu.
Endabeni yetiye, ngokuvamile abukho ubungozi bokugoba. Ayina acid njengekhofi. Isikhathi esingagoba ngaso kuphela uma sifaka ulamula etiyeni, ngakho inkambiso iwukuba ulamula ngetiye elimnyama kuphela. Kuyathakazelisa ukuthi lokhu kungenzeka nangobisi lwenkomo, ikakhulukazi uma lungafakwanga i-pasteurized (amagciwane amaningi = i-lactic acid eyengeziwe).
Ungakugwema kanjani?
Uma sifuna ukubhekana nomsuka wenkinga, singazama ukuthola ikhofi eline-asidi encane. Ngakho-ke uma sivame ukusebenzisa ikhofi elitshalwe eKenya, sizozama ukushintshela kwelaseNingizimu Melika noma okuphambene nalokho. izinhlamvu ze Isi-Arabica zivame ukuba ne-asidi encane kune-Robusta. Futhi ubhontshisi wekhofi otshalwa ezindaweni ezipholile noma ezindaweni eziphakeme uvame ukuba ne-asidi ephezulu.
Ukushisisa kusengaphambili ubisi akusebenzi, futhi kungase kwenze amakhekhe abe mabi nakakhulu. Indlela enokwethenjelwa kakhulu uthele ikhofi obisini futhi hhayi ngenye indlela. Ngokwenza ngale ndlela futhi uthele ikhofi kancane kancane, ufudumeza ubisi kancane, okwenza kube lula ukugoba.
Singazama nokunye imifino yemifino. Futhi, uma sisebenzisa ubisi olungaqinisiwe, sizozama ukushintshela kumkhiqizo i-calcium eqinisiwe, njengoba ngokuvamile ingasebenza njengesilawuli se-acidity.
Uma kubonakala kungasebenzi kulokhu okungenhla, kungase kube ngenxa yokuthi amanzi “aqinile” noma “athambile” kangakanani. Uma sihlala endaweni enamanzi athambile, izinga le-pH lamanzi lingase libe phansi uma liqhathaniswa namanzi aqinile ane-pH ephakeme ngoba agcwele i-calcium ne-magnesium namanye amaminerali a-alkalizing. Futhi uma kungekho lutho oluthuthukisa ubisi lwesoya olugobile, singakwenza ikhofi elibandayo.