Sušenje gauda sira
Kako znaš da nešto nije u redu?
Šta ide posle sušenja (kratko)?
Sušenje sira posle salamure je kratka, ali ključna faza – cilj nije da se sir isuši iznutra, već da se površina stabilizuje, zatvori pore i pripremi sir za zrenje ili čuvanje.
Ispod je tačan, kućni postupak, bez industrijskih uslova.
1. Vađenje iz salamure
- Sir izvadi iz salamure i ne ispiraj ga vodom
- Ako ima viška soli na površini, samo ga blago tapkaj čistom krpom ili papirnim ubrusom
- Ne trljati – površina mora ostati netaknuta
2. Površinsko sušenje (najvažniji deo)
Sir se stavlja na:
- Drvenu dasku od bukve ili javora
- Plastičnu rešetku za sir
- Bambusovu podlogu
- Rešetku obloženu gazom
- Sir ne sme ležati na ravnoj, nepropusnoj površini
3. Uslovi sušenja
Idealni kućni uslovi:
- Temperatura: 10–15 °C (ostava, hladna soba, donja polica frižidera sa isključenim ventilatorom).
- Vlažnost vazduha: 70–85 %. Ako je vazduh suv, stavi činiju vode u prostoriju
- Strujanje vazduha: blago, prirodno; bez promaje; bez ventilatora direktno u sir.
4. Okretanje sira
Sir se okreće:
- Prvih 24 sata na svaka 4–6 sati
- Sledeći dan 2 puta dnevno
Time se sprečava:
- Zadržavanje vlage ispod sira
- Pojava sluzave površine
- Neujednačeno sušenje
5. Trajanje sušenja
A) Trajanje sušenja po veličini sira:
- Mali sirevi (do 300 g): 12–24 sata
- Srednji sirevi (300–800 g): 24–48 sati
- Veći sirevi: 2–4 dana
B) Sušenje je završeno kada:
- Površina je suva na dodir
- Nema lepljivosti
- Nema kapljica
- Kora se tek nazire, ali nije tvrda
Kako znaš da nešto nije u redu?
Ako je sir:
- Sluzav – previše vlage, treba više vazduha i okretanja
- Puca – previše suv vazduh
- Ima gorak miris – predugo bio u salamuri
- Ima mokre fleke – leži na lošoj podlozi
Šta ide posle sušenja (kratko)?
Posle sušenja sir ide na:
- Zrenje (polutvrdi i tvrdi sirevi)
- Mazanje uljem ili voskom (tvrdi sirevi)
- Direktno pakovanje (feta tip, sveži slani sirevi)
Drying Gouda cheese
How do you know something is wrong?
What happens after drying (short)?
Drying the cheese after brining is a short but crucial stage – the goal is not to dry the cheese from the inside, but to stabilize the surface, close the pores and prepare the cheese for ripening or storage.
Below is the exact, home-made procedure, without industrial conditions.
1. Extraction from brine
- Take the cheese out of the brine and do not rinse it with water
- If there is excess salt on the surface, just tap it gently with a clean cloth or paper towel
- Do not rub - the surface must remain intact
2. Surface drying (the most important part)
The cheese is placed on:
- A wooden board made of beech or maple
- A plastic grate for cheese
- Bamboo base
- Grid lined with gauze
- The cheese must not lie on a flat, impermeable surface
3. Drying conditions
Ideal home conditions:
- Temperature: 10–15 °C (pantry, cold room, bottom shelf of the fridge with fan off).
- Air humidity: 70–85 %. If the air is dry, put a bowl of water in the room
- Air flow: gentle, natural; no draft; without a fan directly into the cheese.
4. Turning the cheese
The cheese turns:
- First 24 hours every 4–6 hours
- The next day, 2 times a day
This prevents:
- Moisture retention under the cheese
- Appearance of mucous surface
- Uneven drying
5. Duration of drying
A) Duration of drying according to the size of the cheese:
- Small cheeses (up to 300 g): 12–24 hours
- Medium cheeses (300–800 g): 24–48 hours
- Bigger cheeses: 2–4 days
B) Drying is finished when:
- The surface is dry to the touch
- No stickiness
- No drops
- The crust is just visible, but not hard
How do you know something is wrong?
If cheese:
- Mucus - too much moisture, needs more air and rotation
- Cracks - too dry air
- It has a bitter smell - it has been in brine for too long
- It has wet spots - it lies on a bad surface
What happens after drying (short)?
After drying, the cheese goes to:
- Ripening (semi-hard and hard cheeses)
- Lubrication with oil or wax (hard cheeses)
- Direct packaging (feta type, fresh salty cheeses)
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