Saveti za pravljenje domaceg kajmaka
Sastojci: 1 litra punomasnog mleka (svežeg, najbolje nepasterizovanog), so po ukusu.
Priprema:
1. Mleko kuvajte srednjoj temperaturi (4) pazeći da ne provri, dok se na površini ne stvori gusta bela pena (kajmak).
2. Kada se formira, pažljivo kašikom skidajte kajmak i stavljajte u čist sud.
3. Posolite po ukusu i ostavite da se ohladi. Pokrijte.
4. Ostavite u frižideru nekoliko sati da se stegne i razvije aroma.
Napomena:
Za bogatiji ukus, mleko možete držati nekoliko sati na sobnoj temperaturi pre kuvanja da se prirodno zgusne.
Cuvanje
Može se čuvati u frižideru do 2–3 dana.
Gusti starinski kajmak
Sastojci: 1 litra svežeg punomasnog mleka (najbolje nepasterizovanog), so po ukusu (kasnije, nakon formiranja kajmaka)
Priprema:
1. Sipaj mleko u širu šerpu da se debelo dno ravnomerno zagreje.
2. Zagrevaj na nisku-srednju do srednju temperaturu (3 ili 4 na skali 1–6) polako, da mleko skoro dostigne ključanje, oko 20-25 minuta.
3. Povremeno promešaj samo dno šerpe da se mleko ne zalepi, ali ne mešaj površinu – “film” je ono što postaje kajmak. Blago i lagano promešati, ne jako i energicno.
4. Kada se na površini stvori “film” od mleka, smanji temperaturu na minimum (1) i ostavi da se polako hladi.
5. “Film” će se zgusnuti i lagano zadebljati, odvajace se od ivica serpe.
6. Posle 2–3 sata, kajmak pažljivo kašikom prebaci u drugu posudu. Ostavi da se ohladi.
7. Pokrij kajmak poklopcem ili gazom i ostavi u frižideru 12–24 sata.
8. Za zreliji kajmak, ostavi ga 2–3 dana; on postaje punijeg, lagano kiselkastog ukusa i masniji.
9. So dodaj tek nakon formiranja kajmaka, po ukusu.
10. Za starinski ukus koristi minimalno soli, tek da naglasi prirodnu aromu mleka.
Koliko se dobije kajmaka od 1 litre mleka?
Od 1 litra punomasnog mleka obično se dobije približno:
- oko 80–150 g kajmaka.
Količina može dosta da varira jer zavisi od:
- masnoće mleka – što je mleko masnije, dobićeš više kajmaka.
- da li je mleko domaće ili industrijsko – domaće, nepasterizovano mleko daje znatno više.
- dužine zagrevanja i hlađenja – sporije hlađenje pomaže formiranju debljeg sloja
- koliko puta skidaš kajmak – može se skidati u više slojeva tokom hlađenja
Ako koristiš baš masno domaće mleko, nekad može da se dobije čak i do 180 g.
Ingredients: 1 liter of whole milk (fresh, preferably unpasteurized), salt to taste.
Preparation:
1. Cook the milk at a medium temperature (4), making sure it does not boil, until a thick white foam (cream) forms on the surface.
2. When it forms, carefully remove the cream with a spoon and put it in a clean dish.
3. Add salt to taste and leave to cool. Cover.
4. Leave in the fridge for a few hours to set and develop the aroma.
Note:
For a richer taste, you can keep the milk for several hours at room temperature before cooking so that it thickens naturally.
Keeping
It can be stored in the fridge for up to 2-3 days.
Thick old-fashioned kaymak
Ingredients: 1 liter of fresh whole milk (preferably unpasteurized), salt to taste (later, after the cream has formed)
Preparation:
1. Pour the milk into a wide pot so that the thick bottom is heated evenly.
2. Heat to a medium-low to medium temperature (3 or 4 on a scale of 1-6) slowly, so that the milk almost reaches boiling point, about 20-25 minutes.
3. Occasionally stir only the bottom of the pan so that the milk does not stick, but do not stir the surface - the "film" is what becomes the cream. Stir gently and lightly, not strongly and energetically.
4. When a "film" of milk forms on the surface, reduce the temperature to minimum (1) and let it cool slowly.
5. The "film" will thicken and slightly thicken, it will separate from the edges of the pot.
6. After 2-3 hours, carefully transfer the top cream with a spoon to another container. Leave to cool.
7. Cover the cream with a lid or cheesecloth and refrigerate for 12–24 hours.
8. For a more mature kaymak, leave it for 2–3 days; it will become fuller, slightly sourer in taste, and fattier.
9. Add salt to taste, only after the kaymak (cream) has formed.
10. For an old-fashioned taste, use minimal salt, just to emphasize the natural flavor of the milk.
How much kaymak is obtained from 1 liter of milk?
From 1 liter of whole milk, you usually get approximately:
- about 80–150 g of kaymak.
The amount can vary a lot because it depends on:
- milk fat - the fatter the milk, the more kaymak you will get.
- whether the milk is domestic or industrial - domestic, unpasteurized milk yields significantly more.
- length of heating and cooling - slower cooling helps the formation of a thicker layer
- how many times do you remove the kaymak - it can be removed in several layers during cooling
If you use really fatty homemade milk, sometimes you can get up to 180 g.
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