3 Secret Delights Of Milk Know Lembang

Who does not know the curd Lembang, Bandung? Its texture is dense at once tender. Additionally, savory and salty taste was evenly distributed in the outer layer and in the know. Therefore, no wonder if many tourists who hunt out the milk Lembang as a souvenir when they travel to Bandung. The high demand also makes Milk factory Know Lembang takes 4 tons of soybeans in every 10 days.

As it turned out, to produce curd delicious typical Lembang requires a long process. However, in spite of a long process, managers Know Lembang Dairy Rahmat Hidayat (42) reveals there are three main keys in producing a quality curd.

Twice Boiling
One of the keys to produce a delicious curd is twice the boiling process. Hidayat said basically manufacturing know only through one boiling process. But it does make sense possessed knows only stored on the inside only, while the outer tasted flat.

Through two times the boiling process, Hidayat said savory and salty flavor in tofu can be evenly distributed either inside or outside. At first boiling, Hidayat said it mix the dough out with milk, salt and margarine. The taste of the mixture will be stored inside out after out printed. Afterwards, Hidayat said second boiling process needs to be re-done so savory and salty flavors are also attached on the outside of the curd.

Soybean Quality
Hidayat added another major key in generating know that quality and delicious milk is soy beans. Soybean quality, Hidayat, can produce soya better and more. Each 13 kilogram-quality soybeans can produce five boards curd. However, if the soybeans are used poorly, the end result is likely below the board out of five for the same amount of soya beans.

Additionally, soybeans are poor quality tends to be present in more dirty conditions. This makes the process of soaking and laundering much longer and more time consuming. In fact, soybean quality only takes soaking for 4 hours only to be clean.

Clean water
Water plays a very important in making the curd. Because, almost 80 percent of the curd consists of water. Therefore, the condition of the water used in making the curd should not be compromised.

Hidayat said the water used in the process of making the curd should be of good quality clean water. Air too, said Hidayat, should not be smelled in the slightest, for example earthy. In making the curd, Hidayat choose to use water from the water company so that the quality of the water is guaranteed.

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