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Tuesday, April 21, 2020

Kako napraviti mladi sir (How to make farmer cheese)

Sastojci: 2 L mleka 3.2%, 250ml neutralne pavlake 20%, sok od 2 limuna, oko 200ml alkoholnog sirceta, najmanje 6 kasicica soli.


Priprema:
1) Zagreajti mleko do kljucanja na (4) da ne zagori. Dodati neutralnu pavlaku, sok od limuna i sirce. Promesati. Skloniti sa sporeta. Ostaviti 5 minuta.
2) Jedna gaza (velicine bebine pelene). Posuda, cediljka u nju, gaza u zediljku. Gazu malo pokvasiti vodom. Sipati masu. Iscediti surutku. 
3) Surutku presuti u drugu serpicu. Dodati 3 kasicice soli u sir. Dodati 3 kasicie soli u surutku i prokuvati, do kljucanja pa skloniti sa sporeta. 
4)Zamotati sir. I staviti u posudu. 
5) Preko staviti tanjir i serpu sa vodom. Ostaviti 5 minuta. Zavrnuti gazu i iscediti surutku. 6) Presuti u posudu sa surutkom. Vratiti sir i umotati ga (sa sve cetiri strane, u kvadrat) tj. oblikovati. Preko staviti tanjir i serpu sa vodom. Ostaviti 5 minuta. Ponoviti postupak cedjenja i umotavanja. Ostaviti da odstoji 30 minuta. Jos jednom ponovte postupak i ostavte 1 sat. 
7) Iseci na kriske i potopiti u surutku.

Napomena: za pravljenje mladog sira potrebno je mleko sa velikim masnocama. Takodje, potrebno je i da neutralna pavlaka bude sa sto vise masnoca. Ako zelite mozete dodati jos soli.

Predlog: mozete napraviti mocarelu.

Ingredients: 2 L milk 3.2%, 250ml neutral cooking cream 20%, juice of 2 fresh lemons, about 200ml alcohol vinegar, at least 6 teaspoons salt.

Preparation:
1) Bring the milk to the boil (4) be careful not to burn. Add neutral cooking cream, lemon juice and vinegar. Stir. Remove from the stove. Leave for 5 minutes.
2) One gauze (baby diaper size, old baby diapers, not store bought). Pot, a strainer into it, a gauze in a strainer. Soak the gauze a little with water. Pour over the mixture. Drain the whey. 
3) Transfer the whey to another pot. Add 3 teaspoons of salt to the cheese. Add 3 teaspoons salt in whey and cook until boils. 
4) Wrap the cheese. And put in a bowl. Put a plate and a pot with water on top. Leave for 5 minutes. Roll up the gauze and drain the whey. Transfer to a whey pot. Return the cheese and wrap it (on all four sides) squared shape. Put a plate and a pot with water on top. Leave for 5 minutes. Repeat the straining and wrapping process. Allow to stand for 30 minutes. Repeat the process again and leave for 1 hour. Cut into slices and soak in whey.

Note: high fat milk is needed to make farmer cheese. Also, you need to have a neutral cream with as much fat as possible. The higher the better.

Suggestion: you can make mozzarella.

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