{"id":2449,"date":"2024-04-10T14:56:41","date_gmt":"2024-04-10T12:56:41","guid":{"rendered":"https:\/\/www.buchart.at\/?p=2449"},"modified":"2024-04-19T10:42:57","modified_gmt":"2024-04-19T08:42:57","slug":"3-wie-man-milch-in-kaese-verwandelt-teresa-hojas","status":"publish","type":"post","link":"https:\/\/www.buchart.at\/2024\/04\/10\/3-wie-man-milch-in-kaese-verwandelt-teresa-hojas\/","title":{"rendered":"#3 Wie man Milch in K\u00e4se verwandelt: Teresa Hojas"},"content":{"rendered":"

Klingt fast wie Zauberei, wenn Teresa Hojas \u00fcber die Herstellung von K\u00e4se spricht<\/strong>.<\/p>\n

Hier geht’s zu #3<\/a><\/p>\n

Die Lebensmitteltechnologin hat zwei Sommer auf der Litzlhofalm im Raurisertal verbracht und teilt mit den beiden Hosts Karin Buchart und Theresa Sommerbichler ihre Erfahrungen aus Industrie und Almidylle.<\/p>\n

In dieser Folge lernen wir ganz genau, wie Milch zu K\u00e4se wird und welche Rolle Mikroorganismen dabei spielen. Au\u00dferdem erz\u00e4hlt uns die Lebensmittel-Enthusiastin Teresa Hojas warum Milch nicht gleich Milch ist und, dass nicht nur die F\u00fctterung der „Kuh-Ladies“ dabei eine riesengro\u00dfe Rolle spielt, sondern auch die eigene Laune, das Klima und die Jahreszeit.<\/p>\n

Selbstverst\u00e4ndlich haben wir auch dieses Mal wieder eine Rezeptempfehlung von unserem Podcast-Gast Teresa Hojas f\u00fcr dich.<\/p>\n

Kaspresskn\u00f6del<\/strong>
\nf\u00fcr 6 Portionen
\n400 Gramm Kn\u00f6delbrot
\n380 ml warme Milch
\n140 Gramm Mondseer K\u00e4se (kr\u00e4ftiger Schnittk\u00e4se)
\n260 Gramm Emmentaler
\n1 Zwiebel
\n5 gro\u00dfe Eier
\netwas gehackte Petersilie
\n1 Teel\u00f6ffel Salz
\nPfeffer aus der M\u00fchle, frisch geriebene Muskatnuss
\nSemmelbr\u00f6sel nach Belieben
\nFett f\u00fcr das Blech<\/p>\n

Zum Anrichten:
\n1 1\/2 Liter Rindsbr\u00fche<\/p>\n

So geht’s:Das Kn\u00f6delbrot in 1 cm gro\u00dfe W\u00fcrfel schneiden, mit der warmen Milch \u00fcbergie\u00dfen und ungef\u00e4hr 20 Minuten ziehen lassen. Beide K\u00e4sesorten in W\u00fcrfel von 1\/2 cm Kantenl\u00e4nge schneiden. Die Zwiebel klein schneiden und in einer Pfanne and\u00fcnsten. Mit dem Brot, dem K\u00e4se, den Eiern und der frisch gehackten Petersilie vermischen. Mit Salz, Pfeffer und Muskat w\u00fcrzen. Falls der Teig zu weich ist, zus\u00e4tzlich Semmelbr\u00f6sel untermischen. Mit nassen H\u00e4nden 6 gleich gro\u00dfe Kn\u00f6del formen und diese auf ein gefettetes Backblech geben. 1\/2 Liter Wasser auf das Blech geben. Die Kn\u00f6del im Ofen bei 180 Grad Celsius ungef\u00e4hr 20 Minuten backen, bis sie eine sch\u00f6ne goldbraune Farbe haben. Die gebackenen Kn\u00f6del in hei\u00dfer Rindsbr\u00fche servieren. MAHLZEIT!<\/p>\n","protected":false},"excerpt":{"rendered":"

Klingt fast wie Zauberei, wenn Teresa Hojas \u00fcber die Herstellung von K\u00e4se spricht. Hier geht’s zu #3 Die Lebensmitteltechnologin hat zwei Sommer auf der Litzlhofalm im Raurisertal verbracht und teilt mit den beiden Hosts Karin Buchart und Theresa Sommerbichler ihre Erfahrungen aus Industrie und Almidylle. In dieser Folge lernen wir ganz genau, wie Milch zu […]<\/p>\n","protected":false},"author":2,"featured_media":2459,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein"],"yoast_head":"\n#3 Wie man Milch in K\u00e4se verwandelt: Teresa Hojas - Buchart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.buchart.at\/2024\/04\/10\/3-wie-man-milch-in-kaese-verwandelt-teresa-hojas\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"#3 Wie man Milch in K\u00e4se verwandelt: Teresa Hojas - Buchart\" \/>\n<meta property=\"og:description\" content=\"Klingt fast wie Zauberei, wenn Teresa Hojas \u00fcber die Herstellung von K\u00e4se spricht. Hier geht’s zu #3 Die Lebensmitteltechnologin hat zwei Sommer auf der Litzlhofalm im Raurisertal verbracht und teilt mit den beiden Hosts Karin Buchart und Theresa Sommerbichler ihre Erfahrungen aus Industrie und Almidylle. 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