{"id":200,"date":"2011-07-16T08:46:00","date_gmt":"2011-07-16T08:46:00","guid":{"rendered":"http:\/\/gurkan.wordpress.com\/2011\/07\/16\/morbier-peyniri"},"modified":"2017-09-05T23:41:52","modified_gmt":"2017-09-05T23:41:52","slug":"morbier-peyniri","status":"publish","type":"post","link":"https:\/\/www.havatopraksu.org\/blog\/2011\/07\/16\/morbier-peyniri\/","title":{"rendered":"Morbier Peyniri"},"content":{"rendered":"<p><a href=\"http:\/\/en.wikipedia.org\/wiki\/Morbier_%28cheese%29\">Morbier<\/a> Fransa&#8217;da yap\u0131lan bir peynir. \u0130ki katman aras\u0131ndaki k\u00fcl tabakas\u0131 ve Brevi Linen bakterileri ile geli\u015fmesi iki \u00f6nemli \u00f6zelli\u011fi.<\/p>\n<div class=\"separator\" style=\"clear:both;text-align:center;\"><a href=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/9\/90\/Morbier_cheese_two_views.jpg\" style=\"margin-left:1em;margin-right:1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"156\" src=\"http:\/\/upload.wikimedia.org\/wikipedia\/commons\/9\/90\/Morbier_cheese_two_views.jpg\" width=\"320\" \/><\/a><\/div>\n<p><b>Malzemeler<\/b><\/p>\n<p>8 Litre s\u00fct<br \/><a href=\"http:\/\/artizanpeynirci.blogspot.com\/search\/label\/mezofilik\">Mezofilik<\/a> k\u00fclt\u00fcr<br \/><a href=\"http:\/\/artizanpeynirci.blogspot.com\/search\/label\/maya\">Rennet<\/a><br \/>Kalsiyum Klorid (iste\u011fe ba\u011fl\u0131)<br \/>Me\u015fe a\u011fac\u0131n\u0131n k\u00fcl\u00fc<br \/>%18 oran\u0131nda salamura, so\u011fuk<br \/>Brevi Linen spreyi<\/p>\n<p><b>Yap\u0131l\u0131\u015f\u0131<\/b><\/p>\n<p>S\u00fcte so\u011fuk iken CaCl2 ekleyin.<\/p>\n<p>S\u00fct\u00fc 32 dereceye \u0131s\u0131t\u0131n.<\/p>\n<p>Mezofilik k\u00fclt\u00fcr\u00fc ekleyip 1 saat olgunla\u015fmas\u0131 i\u00e7in bekleyin.<\/p>\n<p>32 dereceyi koruyarak rennet ekleyin ve g\u00fczelce kar\u0131\u015ft\u0131r\u0131n.<\/p>\n<p>1 saat sonunda teleme olu\u015fmas\u0131 laz\u0131m. K\u0131r\u0131lma oluyor mu teste edin.<\/p>\n<p>1cm k\u00fcplere kasin ve 5 dakika kendini toplamas\u0131 i\u00e7in bekleyin.<\/p>\n<p>20 dakika i\u00e7inde \u0131s\u0131y\u0131 38 dereceye \u00e7\u0131kart\u0131n ve arada bir kar\u0131\u015ft\u0131r\u0131n.<\/p>\n<p>Peynir alt\u0131 suyunun yar\u0131s\u0131n\u0131 bo\u015falt\u0131p, ayn\u0131 miktardaki ve 38 derecedeki suyu ekleyin.<\/p>\n<p>10 dakika boyunca kar\u0131\u015ft\u0131r\u0131n.<\/p>\n<p>Telemeyi penyir bezi serilmi\u015f iki ayr\u0131 s\u00fczgece e\u015fit miktarda ay\u0131r\u0131n.<\/p>\n<p>10 dakika kadar s\u00fcz\u00fcld\u00fckten sonra birinci par\u00e7ay\u0131 cendereye yerle\u015ftirin ve \u00fczerine 1 yada 2 milimetre kal\u0131nl\u0131\u011f\u0131nda&nbsp; k\u00fcl serpin. K\u00fcl\u00fc \u00f6nceden saf su yada peynir alt\u0131 suyu ile bulama\u00e7 haline getirebilirsiniz.<\/p>\n<p>\u0130kinci teleme par\u00e7as\u0131n\u0131 da \u00fcst\u00fcne yerle\u015ftirip 10 kilo ile 1 saat bask\u0131ya al\u0131n.<\/p>\n<p>\u00c7\u0131kart\u0131p ters \u00e7evirin ve 20 kilo ile 10 yada 12 saat tekrar bask\u0131ya al\u0131n.<\/p>\n<p>Bask\u0131dan \u00e7\u0131kart\u0131p %18 salamuraya yat\u0131r\u0131n ve 8 saat boyunca her saat ba\u015f\u0131 ters \u00e7evirin.<\/p>\n<p>Salamuradan \u00e7\u0131kart\u0131p bir tahta \u00fczerinde 24 saat s\u00fcre ile kurutun, arada bir ters \u00e7evirin.<\/p>\n<p>12C,&nbsp; 13C aras\u0131 s\u0131cakl\u0131kta %90 nem bar\u0131nd\u0131ran bir terleme kab\u0131nda 1 hafta boyunca tutun her g\u00fcn ters \u00e7evirmek gerekiyor. E\u011fer kutu i\u00e7inde ve kenarlar\u0131nda su toplan\u0131rsa silerek temizleyin.<\/p>\n<p>Brevi Linen baktersi bu a\u015famada devreye giriyor. 1 bardak kaynat\u0131l\u0131p so\u011futulmu\u015f su 1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz ve bir \u00e7imdik B. Linen bakterisi kar\u0131\u015ft\u0131r\u0131l\u0131yor ve spray \u015fi\u015fesine konularak 12 saat oda s\u0131cakl\u0131\u011f\u0131nda bekletilerek peynirin \u00fczerine iki g\u00fcnde bir yada g\u00fcn a\u015f\u0131r\u0131 p\u00fcsk\u00fcrt\u00fcl\u00fcyor. 2 ay boyunca bu i\u015fleme devam ediliyor. \u00c7ok fazla p\u00fcsk\u00fcrtmeye gerek yok.<\/p>\n<p>Peynir en sonunda k\u0131rm\u0131z\u0131 yada kahverengi B. Linen bakterisi ile kaplan\u0131yor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Morbier Fransa&#8217;da yap\u0131lan bir peynir. \u0130ki katman aras\u0131ndaki k\u00fcl tabakas\u0131 ve Brevi Linen bakterileri ile geli\u015fmesi iki \u00f6nemli \u00f6zelli\u011fi. Malzemeler 8 Litre s\u00fctMezofilik k\u00fclt\u00fcrRennetKalsiyum Klorid (iste\u011fe ba\u011fl\u0131)Me\u015fe a\u011fac\u0131n\u0131n k\u00fcl\u00fc%18 oran\u0131nda salamura, so\u011fukBrevi Linen spreyi Yap\u0131l\u0131\u015f\u0131 S\u00fcte so\u011fuk iken CaCl2 ekleyin. S\u00fct\u00fc 32 dereceye \u0131s\u0131t\u0131n. Mezofilik k\u00fclt\u00fcr\u00fc ekleyip 1 saat olgunla\u015fmas\u0131 i\u00e7in bekleyin. 32 dereceyi koruyarak [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[209,214],"tags":[385],"class_list":["post-200","post","type-post","status-publish","format-standard","hentry","category-peynir","category-turkce","tag-morbier"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p90nFK-3e","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":1,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":3075,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/200\/revisions\/3075"}],"wp:attachment":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/media?parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/categories?post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/tags?post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}