水切優格和乳清的保存期限

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發表者:陳茵綿
來源:布布優格社團討論連結

關於水切優格和乳清的保存期限

必須視水切工具的衛生清潔程度。

1.容器都必須洗淨晾乾,晾到全乾,不能有任何水氣。
2.製作前熱水蒸燙過(不鏽鋼或陶瓷玻璃容器),或噴酒精消毒(塑膠容器)。
3.低溫冷藏狀態進行水切。
4.水切容器要密封好,收成的水切優格也要容器密封保存,取用的湯匙必須乾燥不能有水。

確實注意上述細節,水切可以保存約10-14天喔!

我4/7日辦優格生活分享課,4/5日發酵收成的優格,4/6日水切4公升的優格,收集2公升多的乳清,4/21還拿來沖泡飲料,今天4/22還剩300ml,剩下的這些已經第16天了,風味還很好。

我目前使用的是這款日本水切容器。
這款容器的優點:
1.水切過程可以密封,可以收納在冰箱裡,不沾空間,大小適當。
2.一次可以倒入約500公克優格,可以收成約200-250水切優格,簡便省時省力。
3.濾網是18/8食用級不鏽鋼材。

這款水切容器的缺點:
1.濾孔不夠細,少量優格會跟著過濾出來。
2.價錢偏高。

缺點的破解方法:
使用1-2張咖啡濾紙鋪在不鏽鋼濾網上(咖啡濾紙請先用滾燙開水川燙過)

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布布優格: 水切優格和乳清的保存期限
水切優格和乳清的保存期限
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