Ngelixa iCamembert okanye iParmigiano-Reggiano yakho izakwenza kakuhle ixesha elide kwidrowa yeshizi yefriji yakho, kukho uhlobo olunye lweshizi (kwaye luthandwa kakhulu) ekufuneka ligcinwe ngokwahlukileyo. I-mozzarella entsha, ethandwayo njengesaladi yokuthambisa okanye yokutya isitayile se-caprese kunye neetumato ezivuthiweyo kunye nebasil, zihlala zifumaneka kwizikhongozeli zeplastiki ezizele lulwelo. Olu lwelo lunokuba ngamanzi, i-brine brine, okanye i-whey, eyimveliso yenkqubo yokhangelo.
Kodwa kutheni i-mozzarella entsha kufuneka igcinwe kulwelo ngokungafaniyo nezinye iitshizi? IMozzarella iveliswa ngokwendlela yebhola. Ngenxa yomxholo wamanzi aphezulu kunye nokuthamba kwawo, ukuba igcinwe ngendlela efanayo nolunye uhlobo lweshizi, iya kuphulukana nobume bayo kwaye icabalele ngokuhamba kwexesha. Ukugcina i-mozzarella kulwelo kunceda ukugcina ukumila kunye nokufuma kwayo (nge Cheese.com ).
Zeziphi ezinye iintlobo zemozzarella ezikhoyo?
Ifoto ngu-Mario Laporta / Getty Izithombe Ngokwesiko, i-mozzarella yenziwa kuphela ngobisi olusuka kwinyathi yamanzi, enobisi oluncinci. Ezi ntsuku, nangona kunjalo, ngokubanzi zenziwe ngobisi lweenkomo (nge Ngobungangamsha ). Kukho abavelisi e-Itali nase-United States bayenza indlela yakudala, kwaye uya kuba nakho ukuchaza umahluko kuba ubisi lwenyathi i-mozzarella (mozzarella di bufala) ine-telltale tang kuyo.
Unako kwakhona ukuthenga mozzarella ukufuma esezantsi eza kugcina ixesha elide. Oku kuhlala kuthengiswa kubiwe, kwiingxowa, endaweni yezingxobo zeplastiki ezingamanzi. Ukuba ujonga i-mozzarella ekufutshane ne-ooey, gooey burrata, kuyakufuneka uprintele izinto ezintle ekufuneka uzigcinile emanzini. Kwelinye icala, ukuba uthenga nje itshizi yokwenza ipitsa ekhaya, mozzarella enomswakama omncinci iya kwenza kakuhle (nge IKitchn ).
