Saveti za pravljenje gauda sira
Sastojci (za oko 1 kg sira): 2 litra svežeg punomasnog mleka (ne pasterizovanog ako je moguće, ili minimalno termički obrađenog), ¼ kašičice sirila u tečnom obliku (ili prema uputstvu proizvođača), ½ kašičice kultura za gauda sir ili jogurt u prahu* (opciono, za bolji ukus i zrelost), 1 kašičica soli.
Priprema:
1. Mleko sipati u veliki lonac i polako zagrevati na srednje niskoj temperaturi (3) do oko 32°C.
2. Dodati kulture (ako koristite) i dobro promešati. Ostaviti da odstoji 30–45 minuta.
3. Dodati sirilo i nežno mešati oko 30 sekundi.
4. Pokriti i ostaviti da se formira grudva sira (koagulum) oko 45 minuta do 1 sat.
5. Kada je koagulum čvrst, iseći ga nožem na kockice od oko 1–2 cm. 6. Ostaviti 5–10 minuta da se odvoje surutka i grudvice sira.
7. Polako zagrevati na 38–40°C dok se grudvice ne zgusnu, mešajući nežno da se ne raspadnu.
8. Procediti sir kroz gazu ili sirarsku tkaninu da se odstrani surutka.
9. Presaviti sir u kalup i pritisnuti sa opterećenjem (oko 1–2 kg) 12–24 sata.
10. Povremeno okretati.
11. Posoliti sir spolja ili umešati so u masu pre presovanja.
12. Nakon presovanja, sir može odležavati u hladnom prostoru (10–12°C) od 2 do 6 nedelja da razvije karakterističan ukus i teksturu gauda sira.
Napomene:
- Ako želite blaži, manje zreo sir, odležavanje može biti kraće (2–3 nedelje).
- Za jači ukus i zlatnu boju, sir može odležavati duže i povremeno premazivati voskom ili salamuri.
- Sir može biti i dimljen za dodatni aromatičan ukus.
Napomena za started kulture:
Kod gauda sira, kada se spominju starter kulture ili jogurt u prahu, u njima obično ima specifičnih mlečnoprobiotičkih bakterija koje daju teksturu, ukus i pomažu zrenje. Najčešće su:
1. Lactococcus lactis subsp. lactis – glavna bakterija za fermentaciju mleka, daje blagu kiselost i osnovni ukus sira.
2. Lactococcus lactis subsp. cremoris – pojačava kremastu teksturu, često radi zajedno sa prethodnom.
3. Lactococcus lactis subsp. biovar diacetylactis – proizvodi male količine aroma poput putera, daje blagi “nugat” ili maslacni ton.
4. Leuconostoc mesenteroides – daje dodatnu aromu i mehuriće gasova (blago mehurići mogu da ostanu u siru).
5. Lactobacillus helveticus – opcionalno, kod zrelijih gauda, poboljšava ukus i razvija pikantniju notu.
U prahu se ove bakterije nalaze suve, spavajuće, i aktiviraju se kada dodamo mleko.
Opis
Ovo je osnovna lista sastojaka za domaću gaudu, za količinu od oko 1 kg sira. Glavni sastojak je sveže punomasno mleko, najbolje nepasterizovano ili minimalno termički obrađeno, jer tada sir ima najbolji ukus i strukturu. Sirilo je neophodno za formiranje koaguluma (grudvi), dok su kulture (kultura za gauda ili jogurt u prahu) opciono, ali daju siru bolji ukus i pomažu u zrenju. Sol se dodaje na kraju, pre ili posle presovanja, da bi sir dobio ukus i zaštitu od mikroba.
Upotreba:
- Gauda je odlična za sendviče jer se lepo seče i ima blag, kremast ukus.
- Odlična je za tostirane sendviče, panini i topljene sendviče jer se lepo topi i postaje ujednačeno kremasta.
2. Hamburgeri i pljeskavice
- Gauda se može staviti kao list na hamburger ili pljeskavicu ili pljeskavice od povrca, a može i da se otopi preko mesa u rerni ili tiganju.
- Gauda se može koristiti umesto ili pored mocarele na pici, a dobro ide i u pite sa sirom, burek, tortilje, pa čak i u pita hleb.
4. Gratinirana jela
- Odlična je za gratin: krompir, povrće (karfiol, brokoli), makarone, lazanje. Daje lepu boju i kremastu teksturu.
- U čorbama i krem sosevima gauda daje bogat ukus i kremastu teksturu, posebno u kombinaciji sa pavlakom.
6. Kremovi i namazi
- Gauda se može narendati i pomešati sa jogurtom, pavlakom ili majonezom za namaz, a može i u kombinaciji sa začinskim biljem.
7. Salate
- U salatama je odlična kao kockice ili listići, posebno uz jabuku, orah, šunku ili pečene paprike.
8. Plata sira i grickalice
- Gauda je odlična na tanjiru sireva, uz masline, sušeno voće, krekere, orahe i med.
Nutritivne vrednosti za 100 g gauda sira:
Energija: 340 kcal
Proteini: 25 g
Masti: 27 g
Zasićene masti: 17 g
Ugljeni hidrati: 1 g
Šećeri: 1 g
So: 500 mg
Holesterol: 90 mg
Kalcijum: 700 mg
Kalijum: 150 mg
Vitamin A: 250 µg
Vitamin B12: 1,2 µg
Zdravstveni benefiti:
- Bogat proteinima visoke biološke vrednosti, odličan za mišiće i kosti.
- Izvor kalcijuma i fosfora, važnih za zube i skelet.
- Sadrži mlečne bakterije (ako se koristi starter kultura), koje mogu doprineti zdravlju creva.
- Srednje visok sadržaj masti, pa ga je najbolje konzumirati u umerenim količinama.
U clanku Saveti za pravljenje gauda sira, bice sledece teme:
0. Kako se gauda sir presuje?
1. Zašto se starter kultura dodaje u gauda sir i koliko je bitna za zrelost?
2. Od salamure do zrelog gauda sira: zrenje, voskiranje i čuvanje
3. Kako se gauda sir premazuje voskom?
4. Priprema i korišćenje salamure za gauda sir
5. Kako se gauda sir susi posle salamure?
6. Plan odležavanja gauda sira nakon presovanja i sušenja
7. Kako se gauda sir stavlja da odleži?
8. Sušenje i čuvanje gaude u običnom frižideru
Ingredients (for about 1 kg of cheese): 2 liters of fresh whole milk (not pasteurized if possible, or minimally heat-treated), ¼ teaspoon of rennet in liquid form (or according to the manufacturer's instructions), ½ teaspoon of cultures for gouda cheese or powdered yogurt* (optional, for better taste and maturity), 1 teaspoon of salt.
Preparation:
1. Pour the milk into a large pot and slowly heat it at a medium-low temperature (3) to about 32°C.
2. Add cultures (if using) and mix well.
Let it stand for 30-45 minutes.
3. Add the rennet and mix gently for about 30 seconds.
4. Cover and leave to form a lump of cheese (coagulum) for about 45 minutes to 1 hour.
5. When the coagulum is firm, cut it with a knife into cubes of about 1-2 cm.
6. Leave for 5-10 minutes to separate the whey and cheese lumps.
7. Slowly heat to 38–40°C until the lumps thicken, stirring gently so they don't fall apart.
8. Strain the cheese through gauze or cheese cloth to remove the whey.
9. Fold the cheese into a mold and press with a load (about 1–2 kg) for 12–24 hours.
10. Turn occasionally.
11. Salt the outside of the cheese or mix salt into the mixture before pressing.
12. After pressing, the cheese can be aged in a cold room (10–12°C) for 2 to 6 weeks to develop the characteristic taste and texture of Gouda cheese.
Notes:
- If you want a milder, less mature cheese, the aging can be shorter (2–3 weeks).
- For a stronger flavor and golden color, the cheese can be aged longer and occasionally coated with wax or brine.
- The cheese can also be smoked for additional aromatic flavor.
Note on starter cultures:
In Gouda cheese, when starter cultures or yogurt powders are mentioned, they usually contain specific lactic acid bacteria that provide texture, flavor, and aid ripening. The most common are:
1. Lactococcus lactis subsp. lactis – the main bacteria for milk fermentation, gives a mild acidity and basic flavor of the cheese.
2. Lactococcus lactis subsp. cremoris – enhances the creamy texture, often works in conjunction with the previous one.
3. Lactococcus lactis subsp. biovar diacetylactis – produces small amounts of butter-like flavors, gives a mild “nougat” or buttery tone.
4. Leuconostoc mesenteroides – gives additional aroma and gas bubbles (slight bubbles can remain in the cheese).
5. Lactobacillus helveticus – optional, in mature gouda, it improves the taste and develops a more spicy note.
In the powder, these bacteria are found dry, dormant, and are activated when we add milk.
Description
This is the basic list of ingredients for homemade gouda, for an amount of about 1 kg of cheese. The main ingredient is fresh whole milk, preferably unpasteurized or minimally heat-treated, because then the cheese has the best taste and structure. The rennet is necessary for the formation of coagulum (lumps), while the cultures (culture for gouda or yogurt powder) are optional, but they give the cheese a better taste and help in ripening. Salt is added at the end, before or after pressing, to give the cheese flavor and protection from microbes.
Using:
1. Sandwiches and toasts
- Gouda is great for sandwiches because it cuts nicely and has a mild, creamy taste.
- It is great for toasted sandwiches, paninis and melted sandwiches because it melts nicely and becomes evenly creamy.
2. Hamburgers and burgers
- Gouda can be put as a leaf on a hamburger or patty or vegetable burgers, and it can also be melted over the meat in the oven or pan.
- Gouda can be used instead of or next to mozzarella on pizza, and it goes well in cheese pies, borek, tortillas, and even in pita bread.
4. Gratin dishes
- It is great for gratin: potatoes, vegetables (cauliflower, broccoli), macaroni, lasagna. It gives a nice color and creamy texture.
- In soups and cream sauces, gouda gives a rich taste and creamy texture, especially in combination with sour cream.
6. Creams and spreads
- Gouda can be grated and mixed with yogurt, sour cream or mayonnaise for a spread, and it can also be combined with herbs.
7. Salads
- It is great in salads as cubes or leaves, especially with apple, walnut, ham or roasted peppers.
8. Plate of cheese and snacks
- Gouda is great on a cheese plate, with olives, dried fruit, crackers, nuts and honey.
Nutritional values for 100 g of Gouda cheese:
Energy: 340 kcal
Proteins: 25 g
Fats: 27 g
Saturated fat: 17 g
Carbohydrates: 1 g
Sugars: 1 g
Salt: 500 mg
Cholesterol: 90 mg
Calcium: 700 mg
Potassium: 150 mg
Vitamin A: 250 µg
Vitamin B12: 1.2 µg
Health benefits:
- Rich in proteins of high biological value, excellent for muscles and bones.
- Source of calcium and phosphorus, important for teeth and skeleton.
- Contains lactic bacteria (if a starter culture is used), which can contribute to intestinal health.
- Medium high fat content, so it is best to consume it in moderate quantities.
In the article Tips for making gouda cheese, there will be the following topics:
0. How is gouda cheese pressed?
1. Why is starter culture added to gouda cheese and how important is it for ripening?)
2. From brine to mature Gouda cheese: ripening, waxing and storage links
3. How is gouda coated with wax?
4. Preparation and use of brine for gouda cheese
5. How do you dry Gouda cheese after brining?
6. Aging plan for Gouda cheese after pressing and drying
7. How do you age Gouda cheese?
8. Drying and storing gouda in an ordinary refrigerator
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