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UREMBO NA USTAWI
UJANJA
UTAMADUNI NA HISTORIA
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SAYANSI
MICHEZO
TEKNOLOJIA
VAZI

Calf Rennet Steeped from Dried Stomach
Traditional rennet is steeped from the stomachs of young calves. The dried, cleaned stomach is sliced, soaked in salt water with a little vinegar for a night to several days, and strained. The liquid curdles milk for cheese. Test each batch, as the strength varies.
The picture: our diagram, slices soaking, straining and the bottled rennet.
Mwanzo
A few days
Maagizo
1
1
Slice the stomach
Slice the stomach
Cut the dried, cleaned stomach into small pieces on a clean board.
Vifaa kwa hatua hii:
Matumbo ya ndama (yaliyokaushwa)1 kipandeZana zinazohitajika:
Kisu cha jikoni
Ubao wa Kukatia2
2
Steep
Steep
Dissolve salt in water in a jar, add a little wine vinegar, put in the pieces and cover. Leave it in a cool place for one to several days, shaking it now and then.
Vifaa kwa hatua hii:
Maji1 lita
Chumvi50 g
Siki ya divai0.05 litaZana zinazohitajika:
Chupa ya Kioo
Mizani ya mizani-mbili3
3
Strain and bottle
Strain and bottle
Strain the liquid through cloth into a stoppered bottle. Keep it cool and label it with the date.
Zana zinazohitajika:
Kitambaa cha jibini
Faneli ya Kioo Yenye Bomba
Chupa za kioo zenye vizibo4
4
Test the strength
Test the strength
Inapakia daftari la Jupyter…
Vifaa
4- 1 kipandeKishikilia Nafasi
- 1 litaKishikilia Nafasi
- 50 gKishikilia Nafasi
- 0.05 litaKishikilia Nafasi
Zana Zinazohitajika
7- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
Mchoro huu unatengeneza
CC0 Umma Wote
Mchoro huu umetolewa chini ya CC0. Uko huru kunakili, kubadilisha, kusambaza, na kutumia kazi hii kwa madhumuni yoyote, bila kuomba ruhusa.
Saidia Mtengenezaji kwa kununua bidhaa kupitia Mchoro wao ambapo wanapata Kamisheni ya Mtengenezaji iliyowekwa na Wachuuzi, au unda marudio mapya ya Mchoro huu na uiunganishe kama kiungo katika Mchoro wako kuchangia mapato.
