Prvim delom pripreme mozete dobiti mladi sir, drugim delom pripreme dobicete sitan sir, a trecim delom stari punomasni sir.
Sastojci: 5 L punomasnog mleka, 2 kasike sirila (maje), 3-4 g soli.
Potrebno: 1 velika pelena za bebe ili gaza (oprana samo u vodi bez praska za ves i bez omelsivaca).
Priprema:
1. Mleko sipati u serpu i zagrejati da bude mlako (kao mleko za bebe).
2. Dodati sirilo i dobro promesati da se sjedini.
3. Serpu pokriti sa krpom cije krajeve uvucemo u drske. Pokriti sa jos jednom krpom ili carsafom. A preko toga staviti cebe i dobro ususkati i ostaviti na toplom (22 do 25 C) 12 sati.
4. Sir iseci na kocke.
5. Ostaviti u surutki da stoji jos 12 sati.
6. Izvadite kriske sira iz serpe.
Dobili ste mladi sir.
7. U serpu staviti cediljku, a u nju gazu koju ste pokvasili i iscedili od vode.
8. Sipati kutlacom u pripremljenu serpu i ostaviti da se ocedi.
9. Zavezati suprotne krajeve pelene ili gaze u cvor ali ostaviti malo prostora izmedju zavezane pelene i sira. Uzeti druga dva suprotna kraja pelene i zavezati preko prvog cvora.
10. Staviti preko tanjir naopako, donja strana da bude gore.
11. Preko staviti kamen od 2 kg od kupusa ili flasu ili teglu napunjenu vodom.
12. Ostaviti 1 sat.
13. Provuci oklagiju ili kuku ispod cvora i okaciti da se cedi jos 12 do 24 sata.
14. Izvaditi sir iz gaze i viljuskom usitniti.
15. Dodati so i promesati dobro.
16. Vratiti sir u gazu (u kojoj de cedio) i rukama oblikovati sir u krug ili kvadrat debljine koje zelite, oko 1.5 cm.
17. Izvadite sir iz gaze. Isecite na kriske i cuvajte u frizideru.
Dobili ste stari punomasni sir.
18. Prelite sir slanom vodom, da ne bude suv i da produzite rok trajanja za 7 dana.
In the first part of the preparation, you can get farmer cheese, in the second part of the preparation, you will get cottage cheese, and in the third part, old white full-fat cheese.
Ingredients: 5 L of full-fat milk, 2 tablespoons of rennet, 3-4 g of salt.
Required: 1 large cotton baby diaper or cheesecloth or gauze (washed only in water without laudry detergent and without softeners).
Preparation:
1. Pour the milk into a pot and heat until it is lukewarm (like milk for babies).
2. Add the rennet and stir well to combine.
3. Cover the pot with a kitchen cloth, the ends of which we tuck into the side handles. Cover with another cloth or bad sheet. And put a blanket on top of that and on the sides and leave it in a warm place (22 to 25 C) for 12 hours.
4. Cut the cheese into cubes.
5. Let it stand in the whey for another 12 hours.
6. Remove the cheese slices from the pot.
You got a young white cheese - farmer cheese.
7. Put a colander in the pot, and in it the cheesecloth that you wet and wring out of the water.
8. Pour with a ladle into the prepared colander-cheesecloth pot and leave to drain.
9. Tie the opposite ends of the diaper, cheesecloth or gauze into a knot, but leave a little space between the tied gauze and the cheese. Take the other two opposite ends of the diaper and tie over the first knot.
10. Put over the plate upside down, bottom side up.
11. Put a 2 kg cabbage stone or a bottle or jar filled with water over it.
12. Leave for 1 hour.
13. Pass a rolling pin or a hook under the knot and hang it to drain for another 12 to 24 hours.
14. Remove the cheese from the cheesecloth and mash with a fork.
15. Add salt and mix well.
16. Return the cheese to the cheesecloth (in which it was strained) and shape the cheese with your hands into a circle or square of the desired thickness, about 1.5 cm.
17. Remove the cheese from the gauze. Cut into slices and store in the refrigerator.
You got old full-fat cheese.
18. Pour salted water over the cheese, so that it is not dry and to extend the shelf life by 7 days.
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