{"id":2311,"date":"2011-09-27T22:31:00","date_gmt":"2011-09-27T22:31:00","guid":{"rendered":"http:\/\/www.havatopraksu.org\/blog\/2011\/09\/27\/kiprisin-hellim-peyniri-2\/"},"modified":"2017-09-05T23:39:52","modified_gmt":"2017-09-05T23:39:52","slug":"kiprisin-hellim-peyniri-2","status":"publish","type":"post","link":"https:\/\/www.havatopraksu.org\/blog\/2011\/09\/27\/kiprisin-hellim-peyniri-2\/","title":{"rendered":"K\u0131pr\u0131s’\u0131n Hellim Peyniri"},"content":{"rendered":"

K\u0131br\u0131s’ta \u00fcniversitede ge\u00e7irdi\u011fim 4 sene, hayat\u0131m\u0131n a\u015fk\u0131 ile kar\u015f\u0131la\u015fm\u0131\u015f olmamdan dolay\u0131 benim i\u00e7in en \u00fcst seviye de \u00f6nemlidir. K\u0131br\u0131s\u0131n bana katt\u0131\u011f\u0131 pek \u00e7ok \u015fey var, anlatmaya kalksam bu blog yetmez. Bunlardan bir tanesi ise Hellim peyniri. Direk \u00e7iftlikten ald\u0131\u011f\u0131m hellim peynirleri tad\u0131na doyum olmayacak bir lezzet. Evde ilk yapt\u0131\u011f\u0131m da Elif, “vay be evde hellim yapan bir e\u015fim var” demi\u015fti. \u0130kinci denedi\u011fim peynir idi ve sonu\u00e7lar m\u00fckemmel olmu\u015ftu. Ondan sonra gelen s\u00fct\u00fcn yar\u0131s\u0131n\u0131 neredeyse hellim olarak de\u011ferlendirdim.<\/p>\n

\u0130nek s\u00fct\u00fc ile denedi\u011fim bu tarif lipaz i\u00e7eriyor. Genelde ke\u00e7i ve koyun s\u00fct\u00fc kar\u0131\u015f\u0131mlar\u0131 ile yap\u0131l\u0131yor ve salamura da bekletiliyor. \u0130ki kat aras\u0131ndaki nane yapra\u011f\u0131 ise enteresan bir aroma sunuyor.<\/p>\n

Hellim ile beyaz peynir<\/a> aras\u0131nda \u00e7ok k\u00fc\u00e7\u00fck iki fark var. Zaten ilk ad\u0131mlar her peynirde ayn\u0131. Baz\u0131 tariflerde lipaz ve mezofilik k\u00fclt\u00fcr kullan\u0131lm\u0131yor. Tam olarak geleneksel tarifi de bende yok ama a\u015fa\u011f\u0131daki tarifle K\u0131br\u0131s\u2019da okurken tatt\u0131\u011f\u0131m ve direk koyun \u00e7iftli\u011finden ald\u0131\u011f\u0131m\u0131z hellim peynirleri ile ayn\u0131 tad\u0131 yakalad\u0131\u011f\u0131m\u0131 s\u00f6yleyebilirim.<\/p>\n

Malzemeler<\/u><\/strong><\/p>\n

\u2022 8 litre ke\u00e7i s\u00fct\u00fc (yoksa inek s\u00fct\u00fc de olur yada 6 litre inek 2 litre ke\u00e7i kar\u0131\u015f\u0131m\u0131 da olur.)<\/p>\n

\u2022 %2 oran\u0131nda (160ml) mezofilik<\/a> k\u00fclt\u00fcr.<\/p>\n

\u2022 Maya<\/a> (kulland\u0131\u011f\u0131n\u0131z markaya veya deneyiminize g\u00f6re \u00f6l\u00e7\u00fcn).<\/p>\n

\u2022 1\/10 tsp Lipaz ve 50ml su ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f ve 20 dakika dinlendirilmi\u015f (iste\u011fe ba\u011fl\u0131, e\u011fer inek s\u00fct\u00fc ile yap\u0131l\u0131yorsa).<\/p>\n

S\u00fct 32\u00b0C\u2019ye \u0131s\u0131t\u0131l\u0131r ve mezofilik k\u00fclt\u00fcr eklenerek 45 dakika olgunla\u015fmaya b\u0131rak\u0131l\u0131r.<\/p>\n

45 dakika sonunda maya ve lipaz eklenerek \u00e7\u0131rpma teli ile 5 dakika kar\u0131\u015ft\u0131r\u0131l\u0131r ve 1 saat boyunca kesilmesi i\u00e7in b\u0131rak\u0131l\u0131r. Kesilme s\u0131ras\u0131nda s\u00fct kazanlar\u0131n\u0131n yerinden oyanamamas\u0131na dikkat edin. Flok\u00fclasyon<\/a> katsay\u0131s\u0131 4.<\/p>\n

Sertle\u015fen teleme 1cm3\u2019l\u00fck k\u00fcplere kesilir ve 5 dakika dinlendirilir.
Tekrar delikli kep\u00e7e ile kar\u0131\u015ft\u0131r\u0131l\u0131r ve 30 dakika daha dinlendirilir. Bu i\u015flemler boyunca s\u0131cakl\u0131\u011f\u0131n 32\u00b0C\u2019de sabit olmas\u0131na dikkat edin.<\/p>\n

Telemeyi steril peynir bezi serilmi\u015f delikli s\u00fczgece aktar\u0131n ve peynir-alt\u0131 suyunun biraz daha akmas\u0131n\u0131 sa\u011flay\u0131n.<\/p>\n

S\u00fcz\u00fclen telemeyi peynir cenderesine doldurun ve kapa\u011f\u0131 koyup 12 kiloda 1 saat bas\u0131n.<\/p>\n

Cendereyi a\u00e7\u0131p peyniri \u00e7\u0131kar\u0131n bezi a\u00e7\u0131p peyniri ters \u00e7evirin ve tekrar beze sar\u0131n. Cendereye koyup bu sefer 22 kiloda yar\u0131m saat bas\u0131n. (Peynir cenderesi yoksa 1 g\u00fcn boyunca bezi boh\u00e7a yap\u0131p asabilirsiniz, yada bezi ba\u011flay\u0131p \u00fczerine bir tahta ve a\u011f\u0131rl\u0131k olarakta ta\u015f koyabilirsiniz).<\/p>\n

B\u00f6ylelikle teleme i\u00e7indeki \u00e7o\u011fu peynir-alt\u0131 suyu akar.<\/p>\n

Peyniri bask\u0131dan \u00e7\u0131kar\u0131p 6 e\u015fit par\u00e7aya kesin.<\/p>\n

Yeterli miktarda peynir-alt\u0131 suyunu tencereye al\u0131p 95\u00b0C\u2019ye \u0131s\u0131t\u0131n ve peynir par\u00e7alar\u0131n\u0131 ekleyin.<\/p>\n

Yar\u0131m saat boyunca peynirleri hafif\u00e7e kaynayan suda tutun. Peynir ilk suya koyuldu\u011funda batacak ve sonradan y\u00fczeye y\u00fckselecektir.<\/p>\n

Yar\u0131m saat sonunda peynirleri kaynayan sudan \u00e7\u0131kart\u0131p so\u011fumalar\u0131 i\u00e7in peynir tahtas\u0131n\u0131n \u00fczerine koyun ve iri taneli tuz serpin.<\/p>\n

Bu arada salamura<\/a> i\u00e7in gene tuzlu su haz\u0131rlay\u0131p so\u011fuyan peynirleri salamuraya yat\u0131r\u0131n ve buzdolab\u0131nda muhafaza edin.<\/p>\n

Yemek i\u00e7in hafif zeytinya\u011f\u0131nda pembele\u015finceye kadar her iki y\u00fcz\u00fcn\u00fc de k\u0131zart\u0131n ve limon s\u0131k\u0131p afiyetle yiyin.<\/p>\n","protected":false},"excerpt":{"rendered":"

K\u0131br\u0131s’ta \u00fcniversitede ge\u00e7irdi\u011fim 4 sene, hayat\u0131m\u0131n a\u015fk\u0131 ile kar\u015f\u0131la\u015fm\u0131\u015f olmamdan dolay\u0131 benim i\u00e7in en \u00fcst seviye de \u00f6nemlidir. K\u0131br\u0131s\u0131n bana katt\u0131\u011f\u0131 pek \u00e7ok \u015fey var, anlatmaya kalksam bu blog yetmez. Bunlardan bir tanesi ise Hellim peyniri. Direk \u00e7iftlikten ald\u0131\u011f\u0131m hellim peynirleri tad\u0131na doyum olmayacak bir lezzet. Evde ilk yapt\u0131\u011f\u0131m da Elif, “vay be evde hellim yapan […]<\/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_feature_clip_id":0,"_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":[384],"class_list":["post-2311","post","type-post","status-publish","format-standard","hentry","category-peynir","category-turkce","tag-hellim"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p90nFK-Bh","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/2311","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=2311"}],"version-history":[{"count":1,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/2311\/revisions"}],"predecessor-version":[{"id":3072,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/2311\/revisions\/3072"}],"wp:attachment":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/media?parent=2311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/categories?post=2311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/tags?post=2311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}