Cheese Making & Spanish dessert Quesada with plant enzyme artichoke 🥛 🧀 آموزش پنیر با آنزیم گیاهی скачать в хорошем качестве

Cheese Making & Spanish dessert Quesada with plant enzyme artichoke 🥛 🧀 آموزش پنیر با آنزیم گیاهی

❤️ Welcome to Shokolat Siah– your go-to place for the art of fermentation. Learn how to make amazing cheeses, probiotic yogurts, drinks, and also enjoy delicious meals, cakes, and sweets.” 🛑 This cheese is made using a plant-based enzyme called “Cynarin,” which is extracted from the flowers of artichoke, wild artichoke, or even milk thistle flowers. This enzyme has special properties that are beneficial for the digestive system, helping with fat digestion and detoxification. Compared to animal-based enzymes used in regular cheeses, this enzyme makes the cheese softer in texture and gives it a more delicious taste. Therefore, this cheese is not only tasty but also very healthy and beneficial. 🛑 The cheese made with artichoke enzyme, when it’s fresh, has a taste very similar to mozzarella cheese. However, when this cheese ages for several months, it develops a more complex flavor and moves toward the taste of aged cheeses. In other words, as it ages, its flavor becomes deeper and more intricate. “🛑 First, we need to activate the artichoke flower enzyme. For this, I used 8 grams of artichoke flowers and 100 grams of water at 40°C. Then, we let the enzyme activate at room temperature for 12 to 24 hours. With this enzyme, I made cheese and a Spanish dessert called Cuajada.” 🛑 you can use fresh artichoke flowers as well, but keep in mind that the enzyme and enzymatic strength found in dried artichoke flowers are not present in fresh ones. If someone is in a hurry and wants to use fresh artichoke, they will need to use a larger amount to achieve the same effect. 🛑 After the artichoke flowers have been soaked in water for twelve to twenty-four hours, they should be ground well in a mortar. The enzyme obtained should then be filtered through a sieve, separating the pulp. This enzyme liquid, which comes from the artichoke flowers, can be used as a plant-based enzyme for curdling milk. 🔖 Ingredients: • 4 liters of raw milk or milk that you have pasteurized at home. (Store-bought milk is usually pasteurized and homogenized, which is not ideal for making this cheese.) • 1 tablespoon of probiotic yogurt, kefir, or any other active fermented drink. (It needs to be active.) • 8 grams of dried artichoke flowers or dried milk thistle flowers. (For this recipe, you only need 70 grams of the activated enzyme mixture.) • 100 grams of warm water at 40°C. (For activating the enzymes, you’ll need to soak the flowers in this water.) 🛑 First, heat the milk to a temperature of 35 to 36°C. Then, add the activated starter and let it sit for one hour to allow the starter to do its work. After an hour, add 70 grams of the activated artichoke enzyme and let it sit for two hours for the milk to coagulate. During this time, I use a cooler and a warm water bag to maintain a stable warm temperature. If your environment is already warm, you don’t need to do this step. After the two hours, cut the curds, and after 15 minutes, pour the curds into a perforated mold. Then, place a weight of 2 kilograms on top of the cheese and after three hours, remove the weight. Sprinkle some salt on the cheese, and you can salt both the top and bottom if you like. Then, leave the cheese in the mold at room temperature for 24 hours. 🛑 After twelve hours, I used the cheese because I wanted to film. The longer the cheese ferments, the less moisture it retains. To let more moisture escape, it’s better to let it ferment a bit longer. Don’t worry, because we used an active starter, and the cheese will safely ferment at room temperature. If you want to use it fresh, it will be similar to mozzarella and can be enjoyed right away. 🛑This cheese is very delicious and has many health benefits. It’s great for digestion and detoxifying the body. You can use this cheese in dishes like lasagna, pizza, or toast. It has a lot of stretch, just like mozzarella. 📕 Quesada is a traditional Spanish dessert made with artichoke flower enzyme and typically served in clay cups. The difference between Quesada and the English dessert, Junket, lies in the type of enzyme used. In Junket, an animal enzyme is traditionally used. 🔖 Ingredients for Quajada Dessert: • 1 liter of raw milk or non-homogenized pasteurized milk • 25 grams of artichoke flower enzyme Instructions: 🛑To enhance the probiotic benefits, you can add one tablespoon of active starter, but I didn’t use it. This is optional based on your preference. 🛑 Heat the milk to 36°C and pour it into cups. Then, add the enzyme. I used five grams of enzyme for each cup, but you can use up to a teaspoon. Let it sit for two hours to let the milk coagulate. The dessert will be ready, and you can enjoy it either warm or cold. It’s also delicious when cold, and you can serve it with cinnamon and honey. This dessert is very beneficial for digestion and has detoxifying properties. ❤️“If you’re and like! And feel free to share it with your friends!”    • دسر سنتی و اصیل 😍یادگار شیرین گذشته🥛🐑Junke...