Koukku 1: Zohrievanie mlieka \ud83e\udd5b\ud83d\udd25
\nNalejte litra mlieka do v\u00e9ch\u00e9ho hrnca (n\u00e4p\u00e4stspie s hrub\u00fdm dnom, aby sa neprilepilo). Hrniec postavte na spor\u00e1k na stredn\u00fd plame\u0148 a necheht milieko dobre zohria\u0165, ale nenecht ho zovr\u0119t. Ihanteellinen l\u00e4mp\u00f6tila, kun sa na okreji hrnca za\u010dn\u016f tvomir mal\u00e9 bulbnky a vyjde prvva para. Laskimet ja viitety\u00f6kalut<\/p>\n
Koukku 2: Pridanie yogurtu ja citr\u00f3nu \ud83c\udf4b\ud83e\udd63
\nKa\u010du je milioje dobre zohriate, zn\u00ed\u017ete plame\u0148 na minimum. Pridajte 150 g bieleho yogurtua ja jemne premeje\u0161te ly\u017eicou. Ihne\u010f potom tadvane prilejte oxaku z halfe citr\u00f3na.<\/p>\n
Koukku 3: K\u00fazlo koagul\u00e1cie (Oddelenie srv\u00e1tky) \ud83d\udd2e\ud83e\uddc0
\nJatka sekoittamista varovasti 2-3 minuuttia. V\u0161imnete si, ako kyslos\u0165 citr\u00f3na a fermenty yogurtu v\u00e4litt\u00f6m\u00e4sti vykonaj\u00fa svoju pr\u00e1b\u00fa: milieco sa za\u010dena zr\u00e1\u017ea\u0165, tvoria sa nad\u00fdchan\u00e9 hrudky bieleho syra a okolit\u00e1 fluida sa zmen\u00ed na gelbenkasto-priehladn\u00fa srv\u00e1tku. Vypnite po\u017ee, prikryte pokrievkou a necht hrniec odst\u00e1\u0165 5-10 minuuttia, aby sa syr t\u00e4ysin oddelil. Maitotuotteet ja munat<\/p>\n
Koukku 4: Leikkaa ommel \ud83d\udd78\ufe0f\ud83e\uded7
\nNa hlbok\u00fa misu polo\u017ete big cedn\u00edk a vyste\u013ete ho kusom \u010distej gasy (prelo\u017eenej na halfa\u010dno). Opatrne nalejte obsah hrnca do cedn\u00edka. Tekutina (srv\u00e1tka) odte\u010die do misky a v\u00e1\u0161 golny dom\u00e1\u010di syr zostane v gase.<\/p>\n
Vinkki: Srv\u00e1tku nevyhadzujte! Je vynikaj\u00faca na utilizado chlebov\u00e9ho cesta, pi\u0161k\u00f3tov\u00e9ho cesta alebo palaciniek. \ud83e\udd70<\/p>\n
Koukku 5: Tvarovanie a chladenie \ud83c\udfac\u2744\ufe0f<\/p>\n
Ak chuchte kr\u00e9movej\u0161\u00ed, roztieratell\u00fdn syr, necht ho odkvapka\u0165 iba 15\u201320 minuuttia. Ak uprednostnu\u017eate tuh\u0161\u00ed syr (ako otsima tvaroh), paina rohy g\u00e1zy, pevne ich zavia\u017ete a na 1-2 hodiny na \u0148u polo\u017ete zvoderie. Lis\u00e4\u00e4 lopuksi ripaus suolaa, laita halutessasi ilmatiiviiseen astiaan ennen tarjoilua. Meijeri<\/p>\n
\ud83d\udca1 Zlat\u00e9 tipy pre perfect ompelu
\nTajomstvo tuku: \u010c\u00edmo paksu nej\u0161\u00ed milioje a jogurtti \u00fad\u00e1cete, t\u00edm kr\u00e9movej\u0161\u00ed, hlad\u0161\u00ed a bohat\u0161\u00ed bude syr! \ud83d\udc04\ud83d\udcaf
\nPrisp\u00f3bste si ch\u00fast: Po seden\u00ed pom\u011bst\u00ed tento simple syr premen\u00ed na luxusn\u00fd predjedlo pridan\u00edm \u010derstvo nasekan\u00e9ho k\u00f4pru, trochy zelenej cibu\u013eky, \u010dili vlo\u010diek alebo su\u0161en\u00fdch bylin aromaticek\u00fdch. \ud83c\udf3f\ud83c\udf36\ufe0f<\/p>\n
\u23f1\ufe0f Aika valmistaa mnojstv\u00e1
\nValmistusaika: 10 minuuttia
\nK\u00e4ytetty aika: 15 minuuttia \u23f3
\nAika: 1-2 tuntia<\/p>\n
V\u00fdt\u011b\u017eok: Pribli\u017ene 200 \u2013 250 g pr\u00e1\u0161eho syra (riippuen tuku v mliekun sis\u00e4ll\u00f6st\u00e4)<\/p>\n
\ud83d\uded2 Ainekset<\/p>\n
1 litra tuoretta maitoa (mieluiten 3,5 % tuku alebo kravsk\u00e9 milieko z farmov\u00e9ho chovu) \ud83e\udd5b<\/p>\n
1 pieni valkoinen jogurtti (140 g \u2013 150 g, mieluiten t\u00e4ysrasvainen tai kreikkalainen) \ud83e\udd5b\ud83e\udd63<\/p>\n
Polovica citr\u00f3na (\u010der\u0161tvo vylisovan\u00e1, noin 2-3 soupov\u00e9 ly\u017eice oxaky) \ud83c\udf4b<\/p>\n
\u0160tipka soli (valinnainen, podla chuti) \ud83e\uddc2<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73 Julkaisu<\/p>\n","protected":false},"excerpt":{"rendered":"
Koukku 1: Zohrievanie mlieka \ud83e\udd5b\ud83d\udd25 Nalejte litra mlieka do v\u00e9ch\u00e9ho hrnca (n\u00e4p\u00e4stspie s hrub\u00fdm dnom, aby sa neprilepilo). Hrniec postavte…<\/p>\n","protected":false},"author":2,"featured_media":6171,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=6170"}],"version-history":[{"count":1,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6170\/revisions"}],"predecessor-version":[{"id":6172,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/6170\/revisions\/6172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/6171"}],"wp:attachment":[{"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=6170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=6170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/keittioni.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=6170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}