{"id":301,"date":"2011-11-16T14:37:00","date_gmt":"2011-11-16T14:37:00","guid":{"rendered":"http:\/\/gurkan.wordpress.com\/2011\/11\/16\/comte-peyniri-nedir-ve-nasil-yapilir"},"modified":"2017-09-06T01:23:25","modified_gmt":"2017-09-06T01:23:25","slug":"comte-peyniri-nedir-ve-nasil-yapilir","status":"publish","type":"post","link":"https:\/\/www.havatopraksu.org\/blog\/2011\/11\/16\/comte-peyniri-nedir-ve-nasil-yapilir\/","title":{"rendered":"Comte Peyniri Nedir ve Nas\u0131l Yap\u0131l\u0131r?"},"content":{"rendered":"

Eve getirip e\u015fime de denetti\u011fim peynirlerden bir tanesi. E\u015fim peyniri tatt\u0131ktan sonra neden b\u00f6yle peynirler yapm\u0131yorsun diye sorunca ara\u015ft\u0131rmaya girdim. Lakin bu kadar dertli ve hem yap\u0131m\u0131 hemde olgunla\u015ft\u0131rmas\u0131 zahmetli bir peynir oldu\u011funu bilmiyordum. Bu peynirin tarifin \u00e7ok profesyonel bir tarif olmas\u0131 ve en az\u0131ndan iki adet dolap gerektirmesi i\u015fin birinci zorlu\u011fu. Ayr\u0131ca tarifde belli bir malzeme listesi vermiyorum. S\u00fct\u00fcn\u00fcz\u00fcn miktar\u0131na g\u00f6re hem mayay\u0131 hamde bakteri k\u00fclt\u00fcrlerini hesaplaman\u0131z gerekiyor. Ayr\u0131ca bask\u0131 i\u00e7in de verdi\u011fim psi (per square inch) de\u011ferini peynir kal\u0131b\u0131n\u0131za g\u00f6re hesaplaman\u0131z gerekiyor. Bu peyniri yapmaya kalk\u0131\u015f\u0131yorsan\u0131z \u00e7ok istekli ve merakl\u0131 bir artizan peynirci oldu\u011funuzun tescili gibi d\u00fc\u015f\u00fcnebilirsiniz.<\/p>\n

<\/a><\/div>\n

Fransan\u0131n en fazla \u00fcretilen peyniri olan Comte<\/a> Jura da\u011flar\u0131nda otlayan Montbeliarde inek t\u00fcr\u00fcnden<\/a> gelen s\u00fct ile yap\u0131l\u0131yor. Her ine\u011fin en az 1 hektar otlama alan\u0131 olmas\u0131 \u015fart. \u00c7i\u011f s\u00fctten yap\u0131lan bu peynirin floras\u0131 olduk\u00e7a karma\u015f\u0131k bu y\u00fczden ba\u015fka yerde yap\u0131lam\u0131yor. Zaten sadece 8 adet i\u015fletme Comte \u00fcretme lisans\u0131na sahip. 50 kiloluk tekerlekler halinde 12. y\u00fczy\u0131ldan beri yap\u0131lan bu peynir sadece yaz aylar\u0131nda yap\u0131l\u0131yor. Her bir tekerlek i\u00e7in yakla\u015f\u0131k 600 litre s\u00fct kullan\u0131l\u0131yor.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Montbeliarde ine\u011fi<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
K\u00fclt\u00fcr olarak edindi\u011fim bilgiler Streptococcus Salivarius Thermophilus<\/a> (20 DCU – her 100 litreye) ve <\/span>Lactobacillus Helveticus<\/a> (5 DCU – her 100 litreye), <\/span>Propionibacterium freudenreichii subsp. shermanii<\/a> (0,05 \u2013 0,1 \u00fcnite – her 100 litreye) ve LD* yada O* tip bakteri k\u00fclt\u00fcr\u00fc (10 DCU – her 100 litreye). <\/span><\/div>\n
<\/div>\n

*LD tipi k\u00fclt\u00fcrler: <\/b><\/u><\/p>\n

\u00b7 Lactococcus lactis subsp. lactis <\/p>\n

\u00b7 Lactococcus lactis subsp. cremoris <\/p>\n

\u00b7 Lactococcus lactis subsp. lactis biovar. diacetylactis <\/p>\n

\u00b7 Leuconostoc mesenteroides subsp. Cremoris <\/p>\n

*O tipi k\u00fclt\u00fcrler: <\/u><\/b><\/p>\n

\u00b7 Lactococcus lactis subsp. lactis <\/p>\n

\u00b7 Lactococcus lactis subsp. cremoris <\/p>\n

Yayma, smear, morge<\/b> <\/p>\n

Peynirin olgunla\u015fma s\u00fcrecinde y\u0131kand\u0131\u011f\u0131 Frans\u0131zlar\u0131n \u201cmorge\u201d ad\u0131n\u0131 verdi\u011fi bir bakteri ve maya kokteyli var. \u00dcretildi\u011fi yerde do\u011fal olarak bulunan bu kokteyl Brevi Linens, Mycodore ve Micrococci mayalar\u0131n\u0131n bir kar\u0131\u015f\u0131m\u0131. Tam olarak i\u00e7inde ne oldu\u011funu yazan bir kaynak ise yok. Ger\u00e7ek Comte peynirinin kabu\u011fu hafif tuzlu su ile robottan ge\u00e7irilerek de kullan\u0131labilir ama tam garantisi yok. Bu i\u015f i\u00e7in PLA ve Brevi Linens bakterileri ile Micrococci mayalar\u0131n\u0131n tuzlu suda 24 saat bekletilmesi ile haz\u0131rlanan kokteyl kullan\u0131labilir. <\/p>\n

Yap\u0131m\u0131 <\/b><\/p>\n

Ya\u011f\u0131 al\u0131nm\u0131\u015f s\u00fct\u00fc 32\u00b0C ile 33\u00b0C aras\u0131nda \u0131s\u0131t\u0131n. K\u00fclt\u00fcrleri ekleyip 30 ile 34 dakika aras\u0131nda olgunla\u015ft\u0131r\u0131n. Bu peynirin aromas\u0131 s\u00fctten gelen pek \u00e7ok bakteriye dayand\u0131\u011f\u0131 i\u00e7in bizim yapaca\u011f\u0131m\u0131z peynirin Comte ile ilgisi pek olmayacak fakat \u00e7ok yak\u0131n sonu\u00e7lar yakalayaca\u011f\u0131m\u0131z\u0131 belirteyim.<\/p>\n

Mayay\u0131 ekleyip flok tas\u0131n\u0131z\u0131 yerle\u015ftirin, 12 – 15 dakika civar\u0131nda flok\u00fclasyon olmas\u0131 gerekiyor. Maya miktar\u0131n\u0131 ayarlayarak 12 dakkay\u0131 tutturmaya \u00e7al\u0131\u015f\u0131n. Flok katsay\u0131s\u0131  olarak 2 yada 3 ile \u00e7arparak kesme zaman\u0131n\u0131 bulun.<\/p>\n

Kesme zaman\u0131 gelince 4mm yada pirin\u00e7 tanesi kadar kesin. 5 dakika dinlendirin. E\u011fer teleme zay\u0131f g\u00f6z\u00fck\u00fcyorsa 10 dakika da dinlendirebilirsiniz.<\/p>\n

Kar\u0131\u015ft\u0131rarak b\u00fcy\u00fck teleme par\u00e7alar\u0131 kal\u0131p kalmad\u0131\u011f\u0131n\u0131 kontrol edin.<\/p>\n

A\u015fa\u011f\u0131daki s\u0131cakl\u0131\u011f\u0131 y\u00fckseltme ve kar\u0131\u015ft\u0131rma ad\u0131mlar\u0131 artizan peynirci olarak kontrol etmeniz gereken ad\u0131mlard\u0131r. Teleme par\u00e7alar\u0131n\u0131n nem tutma seviyesi kontrol edilmelidir. Teleme \u00e7ok kuru olup pH y\u00fcksek olabilir. Bu durumda \u0131s\u0131tmay\u0131 kesip pH\u2019\u0131n 6,45 civarlar\u0131na gelmesini sa\u011flaman\u0131z gerek. E\u011fer telemenin nem seviyesi y\u00fcksek ve pH\u2019da h\u0131zl\u0131ca d\u00fc\u015f\u00fcyorsa \u0131s\u0131tmay\u0131 h\u0131zland\u0131r\u0131p h\u0131zl\u0131ca bask\u0131ya alman\u0131z gerekiyor. Bu kadar geni\u015f s\u0131cakl\u0131k penceresi ve zaman s\u00fct\u00fcn n\u00fcanslar\u0131ndan ve bu peynirin yap\u0131m zorluklar\u0131ndan kaynaklan\u0131yor.<\/p>\n

S\u0131cakl\u0131\u011f\u0131 koruyarak 10 yada 15 dakika boyunca kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

S\u0131cakl\u0131\u011f\u0131 32\u00b0C\u2019den 53\u00b0C ile 55\u00b0C\u2019ye yar\u0131m saat i\u00e7inde \u00e7\u0131kart\u0131n. S\u00fcrekli kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

E\u011fer halen daha pH ve teleme nemi istedi\u011finiz derecede de\u011filse 51\u00b0C\u2019den 57\u00b0C\u2019ye de 15 ile 45 dakika i\u00e7inde \u00e7\u0131kart\u0131n. S\u0131cakl\u0131\u011f\u0131 57\u00b0C\u2019de tutup pH 6,45 olana kadar zaman zaman kar\u0131\u015ft\u0131rarak tutun. Kar\u0131\u015ft\u0131rma i\u015flemi gene telemenin nem seviyesine g\u00f6redir. E\u011fer nem y\u00fcksek ise kar\u0131\u015ft\u0131rmay\u0131 s\u0131k aral\u0131klarla yapabilrsiniz. Bu son \u0131s\u0131tma a\u015famas\u0131 sizin ustal\u0131\u011f\u0131n\u0131za kalm\u0131\u015f.<\/p>\n

pH 6,45 olunca telemenin  kazan\u0131n dibine toplanmas\u0131na izin verin. Suyun i\u00e7inde bask\u0131 uygulayarak peynir alt\u0131 suyunu d\u0131\u015far\u0131 al\u0131n.<\/p>\n

Telemeyi kal\u0131ba doldurup pH 5,4 olana kadar 10 yada 15 psi bask\u0131 uygulayarak bekletin.<\/p>\n

Bask\u0131 sonras\u0131nda peynirimizi salamuraya yat\u0131rarak gerekli tuz miktar\u0131n\u0131 \u00e7ekmesini ve kabu\u011funun sa\u011fl\u0131kl\u0131 geli\u015febilmesi i\u00e7in sertle\u015fmesini sa\u011flayaca\u011f\u0131z. %24\u2019l\u00fck tam doymu\u015f bir salamura haz\u0131rlay\u0131n ve pH derecesini 4,7 ile 5 aras\u0131na getirin. Peynirin her 1000 gram\u0131 i\u00e7in 12 saat hesab\u0131 ile salamurada tutun. Bu a\u015fama sa\u011fl\u0131kl\u0131 bir kabuk olu\u015fturmak i\u00e7in gereklidir. Salamura 14\u00b0C\u2019de olmal\u0131d\u0131r. Bu s\u0131cakl\u0131k salamuran\u0131n optimum s\u0131cakl\u0131\u011f\u0131d\u0131r.<\/p>\n

So\u011fuk depoda 10\u00b0C ile 13\u00b0C aras\u0131nda 3 yada 4 hafta tutun. Bu i\u015flem telemenin birbirine kenetlenmesi i\u00e7in gerekiyor. Peyniri her g\u00fcn alt \u00fcst  edin ve kabukta bir bakteri b\u00fcy\u00fcyor mu kontrol edin. Salamura veya sirke ile silerek kabu\u011fu temiz tutmaya \u00e7al\u0131\u015f\u0131n.<\/p>\n

Il\u0131k depoda 16\u00b0C ile 19\u00b0C aras\u0131nda 6-8 hafta aras\u0131nda olgunla\u015f\u0131rken \u00f6nceleri her g\u00fcn ve 2 hafta sonra da iki g\u00fcnde bir olmak \u00fczere morge kokteyli ile silinir. Silmek i\u00e7in kurumu\u015f ve steril deniz s\u00fcngeri veya peynir bezi kullan\u0131labilir. Bir s\u00fcre sonra peynirin rengi ve kokusu de\u011fi\u015fmeye ba\u015flar. Portakal rengi ile k\u0131rm\u0131z\u0131ms\u0131 bakteriler ortama hakim olmaya ba\u015flad\u0131k\u00e7a peynirin de olgunla\u015fmas\u0131 ba\u015flam\u0131\u015f demektir. Her y\u0131kamada peynir alt \u00fcst edilir. Bu arada s\u0131caktan yararlanarak geli\u015fecek P. Shermanii bakterisi de g\u00f6zenekleri olu\u015fturur.<\/p>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Comte raflarda olgunla\u015f\u0131yor<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Comte olgunla\u015ft\u0131rma odas\u0131nda “Affineur” Peynirleri kontrol ederken<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Peynirinizde sa\u011fl\u0131kl\u0131 bir k\u0131rm\u0131z\u0131ms\u0131 ceket olu\u015ftu\u011funu d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcn\u00fczde 11\u00b0C\u2019lik so\u011fuk depoya alarak y\u0131kama aral\u0131\u011f\u0131n\u0131 da haftada bire d\u00fc\u015f\u00fcr\u00fcn. 1 y\u0131la yak\u0131n y\u0131lland\u0131r\u0131n.<\/p>\n

G\u00fcncelleme: Kuru tuzlama yerine evde daha kolay uygulanabilecek salamura metoduna yer verdim ve pH de\u011ferlerini d\u00fczelttim.<\/span><\/div>\n

Kolay gelsin, Allah sab\u0131r versin… :-)))<\/p>\n","protected":false},"excerpt":{"rendered":"

Eve getirip e\u015fime de denetti\u011fim peynirlerden bir tanesi. E\u015fim peyniri tatt\u0131ktan sonra neden b\u00f6yle peynirler yapm\u0131yorsun diye sorunca ara\u015ft\u0131rmaya girdim. Lakin bu kadar dertli ve hem yap\u0131m\u0131 hemde olgunla\u015ft\u0131rmas\u0131 zahmetli bir peynir oldu\u011funu bilmiyordum. Bu peynirin tarifin \u00e7ok profesyonel bir tarif olmas\u0131 ve en az\u0131ndan iki adet dolap gerektirmesi i\u015fin birinci zorlu\u011fu. Ayr\u0131ca tarifde belli […]<\/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":[309],"class_list":["post-301","post","type-post","status-publish","format-standard","hentry","category-peynir","category-turkce","tag-comte"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p90nFK-4R","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/301","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=301"}],"version-history":[{"count":1,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/301\/revisions"}],"predecessor-version":[{"id":3193,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/posts\/301\/revisions\/3193"}],"wp:attachment":[{"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/media?parent=301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/categories?post=301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.havatopraksu.org\/blog\/wp-json\/wp\/v2\/tags?post=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}