{"id":205,"date":"2011-07-16T19:05:00","date_gmt":"2011-07-16T19:05:00","guid":{"rendered":"http:\/\/gurkan.wordpress.com\/2011\/07\/16\/tulum-peyniri"},"modified":"2017-09-05T23:41:02","modified_gmt":"2017-09-05T23:41:02","slug":"tulum-peyniri","status":"publish","type":"post","link":"https:\/\/www.havatopraksu.org\/blog\/2011\/07\/16\/tulum-peyniri\/","title":{"rendered":"Tulum Peyniri"},"content":{"rendered":"

Bu peynirin form\u00fcl\u00fcn\u00fc geli\u015ftirirken Kar\u0131n Kayma\u011f\u0131 peyniri ve Erzurum-Pasinler lorlu tulum peynirlerinin yap\u0131l\u0131\u015f\u0131n\u0131 temel ald\u0131m. Ayr\u0131ca Lipaz aromay\u0131 artt\u0131raca\u011f\u0131 ve kar\u0131\u015f\u0131mda koyun veya ke\u00e7i s\u00fct\u00fc olmad\u0131\u011f\u0131 i\u00e7in gerekti. Tereya\u011f\u0131 ise k\u0131l\u0131f olarak kulland\u0131\u011f\u0131m ba\u011f\u0131rsaklarda su kayb\u0131n\u0131 \u00f6nlemesi ve peynire do\u011fal bir tad kazand\u0131rmas\u0131 i\u00e7in tercih ettim.<\/p>\n

CaCl2 ise marketten ald\u0131\u011f\u0131m taze s\u00fctlerin past\u00f6rizasyon a\u015famas\u0131nda bozulan protein zincrilerinin tamiri ve rennet ile etkile\u015fimin artmas\u0131 ve daha fazla teleme elde etmek i\u00e7in kulland\u0131m.<\/p>\n

Ba\u011f\u0131rsak ile bask\u0131 a\u015famas\u0131n\u0131 yapamayaca\u011f\u0131m i\u00e7in hem s\u0131cakl\u0131klar\u0131 fazla tutuyorum hemde ek bir bask\u0131 ile peynirin suyunu atmas\u0131n\u0131 hedefleyece\u011fim. Ayr\u0131ca telemeyi 1cm k\u00fcplere kesece\u011fim ve peynir alt\u0131 suyunun daha fazla at\u0131lmas\u0131n\u0131 sa\u011flayaca\u011f\u0131m. Zaten ba\u011f\u0131rsak i\u00e7inde de kurumaya devam edecek.<\/p>\n

Bir de arta kalan peynir alt\u0131 suyundan lor yap\u0131p bu peynire kar\u0131\u015ft\u0131raca\u011f\u0131m. Kalsiyum de\u011ferleri y\u00fckselece\u011fi i\u00e7in peynirin tulum peynirinde oldu\u011fu gibi k\u0131r\u0131nt\u0131 halinde da\u011f\u0131lmas\u0131n\u0131 kolayla\u015ft\u0131racak. Lor ile birlikte san\u0131r\u0131m 3 kiloya yak\u0131n bir peynir olacak.<\/p>\n

K\u00fclt\u00fcr olarak mezofilik ba\u015flang\u0131\u00e7ta yeterli olacakt\u0131r, sonradan eklene yo\u011furt ta bakteri floras\u0131n\u0131 geni\u015fletecektir.
B\u00f6ylece mevcut protein ve laktozun b\u00f6l\u00fcnmesi ve asitli\u011fin ayarlanmas\u0131 sa\u011flan\u0131r.<\/p>\n

Malzemeler<\/b>
20 litre Tam ya\u011fl\u0131 inek s\u00fct\u00fc
Mezofilik starter k\u00fclt\u00fcr
1\/8 tsp Lipaz 60ml saf su ile eritilmi\u015f
1\/2 tsp CaCl2
Rennet (kullan\u0131m talimat\u0131na g\u00f6re dozaj\u0131 ayarlanm\u0131\u015f)
%3 halis Tereya\u011f\u0131 veya kaymak
%2 veya 3 oran\u0131nda tuz
%20 Yo\u011furt
Dolum i\u00e7in kal\u0131n ba\u011f\u0131rsak yada uzun, ince ve kal\u0131n naylon torba. E\u011fer Noylon torba kullanacaksan\u0131z bir i\u011fne ile \u00e7e\u015fitli yerlerinden delerek suyun s\u00fcz\u00fclmesini sa\u011flaman\u0131z gerekiyor.<\/p>\n

Yap\u0131l\u0131\u015f\u0131<\/b>
20 litre s\u00fcte CaCl2 ve lipaz\u0131 ekleyip g\u00fczelce kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

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S\u00fct\u00fc 34C dereceye getirin mezofilik k\u00fclt\u00fcr\u00fc kullan\u0131m talimat\u0131na g\u00f6re ekleyin. G\u00fczelce kar\u0131\u015ft\u0131r\u0131p her yana da\u011f\u0131lmas\u0131n\u0131 sa\u011flay\u0131n.<\/p>\n

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1 saat boyunca s\u00fct\u00fcn olgunla\u015fmas\u0131 i\u00e7in bekleyin ve rennet ekleyerek mayalay\u0131n.<\/p>\n

1,5 ile 3 saat aras\u0131 bir zamanda p\u0131ht\u0131 olu\u015fur.<\/p>\n

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1cm k\u00fcplere keserek 10 dakika bekletin. Is\u0131 34C derecede sabit olsun.<\/p>\n

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Kar\u0131\u015ft\u0131r\u0131p 10 dakika daha bekleyin.<\/p>\n

Telemeyi peynir bezine al\u0131p 10 ile 36 saat aras\u0131 s\u00fcz\u00fcn, damlama kalmayana kadar.<\/p>\n

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Kalan peynir alt\u0131 suyundan hemen lor yap\u0131n<\/a>. B\u0131rak\u0131n lor iyicene s\u00fcz\u00fcls\u00fcn.<\/p>\n

Cendereyi haz\u0131rlay\u0131n ve telemeyi s\u00fcz\u00fcld\u00fc\u011f\u00fc bezden \u00e7\u0131kart\u0131p ufalay\u0131n. Yukar\u0131da yapt\u0131\u011f\u0131n\u0131z loru ekleyip harmanlay\u0131n ve cendereye yerle\u015ftirip iki g\u00fcn boyunca 30 kilo ile bas\u0131n. M\u00fcmk\u00fcn oldu\u011funca fazla peynir alt\u0131 suyunu atmaya \u00e7al\u0131\u015f\u0131yoruz.<\/p>\n

Bask\u0131 sonunda cendereden \u00e7\u0131kart\u0131n ve tart\u0131n. Kilo ba\u015f\u0131na %2 oran\u0131 ile tuz tart\u0131n. E\u011fer 2 kiloluk bir teleme ise 40 gram tuz gerekiyor. Tuz \u00e7ok ince olmal\u0131. Kaya tuzunu havanda d\u00f6verek un haline getirebilirsiniz. Yemeklik sofra tuzu bu i\u015f i\u00e7in uygun de\u011fil.<\/p>\n

Gene kilo ba\u015f\u0131na %3 oran\u0131nda tereya\u011f\u0131 veya kaymak tart\u0131n.<\/p>\n

Ve son olarak kilo ba\u015f\u0131na %20 oran\u0131nda yo\u011furt tart\u0131n. Taze ve yeni a\u00e7\u0131lm\u0131\u015f yo\u011furt olmas\u0131 \u015fart.<\/p>\n

Yo\u011furt, cendereden \u00e7\u0131kan ufalanm\u0131\u015f teleme, tuz ve tereya\u011f\u0131n\u0131 g\u00fczelce yo\u011furun. Tuzun hepsini hemen koymay\u0131n. Tad\u0131n\u0131 kontrol ederek yava\u015f yava\u015f ekleyin. Bu peynir daha sonra kuruma a\u015famas\u0131nda su kaybedece\u011fi i\u00e7in i\u00e7indeki tuz daha da hissedilir hale gelecektir.<\/p>\n

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Tulum peynirinin \u0130\u00e7ine \u00e7\u00f6rek otu at\u0131ld\u0131\u011f\u0131 da yaz\u0131lm\u0131\u015f, isterseniz ekleyebilirsiniz.<\/p>\n

Haz\u0131rlad\u0131\u011f\u0131n\u0131z kar\u0131\u015f\u0131m\u0131 kal\u0131n ba\u011f\u0131rsaklara veya torbalara doldurun.<\/p>\n

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%70 ile %80 aras\u0131 nemde ve 5C ile 10C derece s\u0131cakl\u0131k bar\u0131nd\u0131rabilen bir yerde asarak olgunla\u015ft\u0131rabilirsiniz.<\/p>\n

Asmadan evvel her bir par\u00e7an\u0131n tart\u0131lmas\u0131 ve not edilmesi yada etiketlenmesi gerekiyor. E\u011fer ba\u015flang\u0131\u00e7 a\u011f\u0131rl\u0131klar\u0131n\u0131 bilirsek ne kadar su kaybetti\u011fini de hesaplayabiliriz. Olgunla\u015fma 2 yada 3 ay s\u00fcrecektir. Ortam\u0131n nemine ve \u0131s\u0131s\u0131na ba\u011fl\u0131 olarak bu s\u00fcre uzay\u0131p k\u0131salabilir.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bu peynirin form\u00fcl\u00fcn\u00fc geli\u015ftirirken Kar\u0131n Kayma\u011f\u0131 peyniri ve Erzurum-Pasinler lorlu tulum peynirlerinin yap\u0131l\u0131\u015f\u0131n\u0131 temel ald\u0131m. Ayr\u0131ca Lipaz aromay\u0131 artt\u0131raca\u011f\u0131 ve kar\u0131\u015f\u0131mda koyun veya ke\u00e7i s\u00fct\u00fc olmad\u0131\u011f\u0131 i\u00e7in gerekti. Tereya\u011f\u0131 ise k\u0131l\u0131f olarak kulland\u0131\u011f\u0131m ba\u011f\u0131rsaklarda su kayb\u0131n\u0131 \u00f6nlemesi ve peynire do\u011fal bir tad kazand\u0131rmas\u0131 i\u00e7in tercih ettim. CaCl2 ise marketten ald\u0131\u011f\u0131m taze s\u00fctlerin past\u00f6rizasyon a\u015famas\u0131nda bozulan […]<\/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":[370],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-peynir","category-turkce","tag-tulum"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p90nFK-3j","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/205","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=205"}],"version-history":[{"count":1,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":3074,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/205\/revisions\/3074"}],"wp:attachment":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}