Ticari ve hobi amaçlı tüm peynir yapımı bilgileri
Every household has it. It is in every living thing. Life started in salty water. We don’t know much about it but we use it everywhere. It opens up our taste buds and then the aromas flow into our brain in a better way. It is called NaCl, Sodium Chloride by scientists. We call it […]
The very first ingredient in your cheese making is rennet. As you may already know, there are recipes using lemon juice, tartaric acid, citric acid but those recipes are not for real cheeses. They are usually made fresh and consumed straight away. Rennet is an enzyme or actually couple of enzymes. It is secreted from […]
When I have received a phone call from Canberra Environment Center’s Ryan, to do a cheese making workshop, I didn’t know what was I signing up for :-). When he asked “can you do a second one the same day” I said why not. Luckily, cheese making is something I love. Apparently, there were a […]
The answer should be quite straightforward: “Cheese is milk which has been concentrated and preserved.” Preservation is, in a nutshell, the slowing down of the natural progression of putrefying organisms. In natural cheese-making one uses the following scientifically and historically sound methods of preservation: Extraction of Moisture All organisms have a minimum required moisture intake […]
The basic principle involved in making all natural cheese is to coagulate or curdle the milk so that it forms into curds and whey. As anyone knows who has left milk un-refrigerated for a period, milk will curdle quite naturally. The milk sours and forms into an acid curd. Today’s methods help the curdling process […]
If you have a house cow or participating at a herd share program, you may be getting more than you can drink. I highly recommend 10 litres batches. Anything less than this will tire you and the yield will be small that as soon as you make some cheese, it will be consumed and finished. […]
It is easier than you think. Many people I talked to thinks that cheese making is like rocket science and can only be done at dedicated cheese factories. That is not true. All you need is good quality milk, rennet and salt. The rest is detail. I have started making cheeses at around 2009 and […]
Kuzey yarımküre perspektifinden konuyu ele alacak olursak: Peynir her mevsimde yapılmamalıdır. Sadece Mart, Nisan ve Ağustos, Eylül aylarında yapılmalıdır. En kötü peynirler Mayıs ayında ortaya çıkar çünkü Mayıs ayında otlaktaki otlar henüz olgunlaşmamış, tadı acı ve ekşi, koruk haldedirler.(Demarco, 1988) Otlağın durumu artizan peynirler üzerinde ne kadar etkili oluyor değil mi?
Avustralya’da yaşayan ve peynir yapımı ile ilgili podcast yayını yapan Gavin Webber geçtiğimiz hafta ki yayınında benimle yaptığı röportaja yer verdi. Gavin sürdürülebilir bir yaşam için yola çıkmış. Güneş enerjisi, sebze meyve yetiştirme, yağmur suyu kullanmak, tavuklar, peynir yapımı, gibi konularda blogunda yazıyor. Amacı ailesinin karbon üretimini azaltmak. Bir kaç adet yayınladığı elektronik kitabı da […]
Dikkat: Ağzınızın suyu feci şekilde akabilir, klavyenizi koruyun. Eğer perhiz filan yapıyorsanız resimlere bakmayı tavsiye etmiyorum. :-)) Yaptığımız hellimler tavada kızarmakta Mavi küflü Camembert penyirleri yemeye hazır Kars Gravyeri dolapta olgunlaşıyor. Arada bir çıkarıp sevmek gerekiyor Camembert peynirleri terleme kabında Tulum, bu çok güzel omuştu Mavi küflü Camembert peynirleri terleme kabında Lor Pizza Lorlu poğaçalar […]
