Koliko traje zrenje?
Da li da stavljam gauda sir u salamuru ili da ga premazujem voskom?
Tačno vreme salamurenja po težini sira?
Kako koristiti istu salamuru više puta?
Šta tačno radi salamura u siru?
Šta dalje posle salamure (kratko i važno)?
Gde gauda sir odležava i temperatura?
1. Trajanje zrenja za jači ukus
A) Za jaču aromu i puniji ukus, gauda obično odleži 4–6 nedelja, a neki sirevi čak i do 8 nedelja. Što duže odleži:
- tekstura postaje čvršća i kompaktnija
- ukus se razvija od blagog i mlečnog do punog, orašastog i “nugatnog” tona
- boja postaje zlatnija
B) Za blaži sir: 2–3 nedelje dovoljno.
2. Premazivanje voskom* ili u salamuri
A) Vosak:
- Koristi se specijalni sirarski vosak (obično crveni ili žuti, jestiv).
- Sir se nakon presovanja i sušenja na vazduhu (oko 1–2 dana) premaže tankim slojem voska.
- Vosak zatvara sir i štiti od plijesni, dok aroma i tekstura unutra nastavljaju da se razvijaju.
- Kada je vosak suv, sir se može odlagati za zrenje.
B) Salamura** (slana voda):
- Napravi se rastvor soli i vode (10–15% soli).
- Sir se uroni u salamuru na nekoliko sati do 1–2 dana, u zavisnosti od veličine.
- So prodire u sir, dodaje ukus i stvara zaštitu od mikroba.
- Nakon salamure, sir se suši pre odlaganja na zrenje.
Napomena za voskiranje:
Kako se gauda sir premazuje voskom?
Napomena za salamuru
Priprema i korišćenje salamure za gauda sir
Razlika u ukusu: salamura i suva so
A) Ako so umešaš direktno u sirnu masu, so ostaje uglavnom spolja i u prvom sloju sira. Ukus je brže primetan, ali često neravnomeran, a tekstura može biti malo suvlja i mrvičastija. Ovo je češće kod svežih sireva.
B) Kod salamure, so ulazi postepeno i ravnomerno iz spoljašnjosti ka sredini. Ukus je blaži, zaokruženiji i tipičan za gaudu. Tekstura ostaje elastična, kompaktna i glatka. Zato se za polutvrde i tvrđe sireve (gauda, edamer, trapist) uvek preporučuje salamura.
Zaključak: ako želiš “pravi” ukus gaude – salamura je bolji izbor.
Tačno vreme salamurenja po težini sira?
1. Za sir od oko 1 kg (što odgovara ovoj kolicini mleka):
- Salamura jačine 12%
- Vreme: 6–8 sati, okretanje na pola vremena
- Ako bi sir bio manji: 500 g sira: 3–4 sata
- 750 g sira: 5–6 sati
- Ako bi sir bio veći: 1,5 kg: 10–12 sati
- Ako je od 2 kg: do 14 sati (ne više)
Pravilo: oko 1 sat salamure na 100–120 g sira, ali za gaudu je bolje ostati na donjoj granici da ne bude preslana.
Kako koristiti istu salamuru više puta?
Salamura se može koristiti više puta, ali moraš da je održavaš pravilno. Posle salamurenja:
1. Salamuru procedi kroz gazu ili gusto sito.
2. Sipaj je u staklenu ili plastičnu posudu sa poklopcem.
3. Čuvaj u frižideru.
4. Trajanje: do 2–3 nedelje ako je čista i bistra.
5. Ako primetiš:
- zamućenje
- neprijatan miris
- sluzavu površinu
Salamura se baca i pravi se nova.
- Ako se salamura razblaži (jer sir izvuče so), dodaj malo soli i promešaj dok se ne rastvori.
Šta tačno radi salamura u siru?
Salamura:
- reguliše vlagu u siru
- učvršćuje koru
- sprečava loše bakterije
- daje ravnomernu slanost
- priprema sir za lepo zrenje
Bez salamure, gauda često ispadne: - neujednačeno slana
- gumasta ili previše suva
- bez karakterističnog ukusa
Šta dalje posle salamure (kratko i važno)?
1. Nakon salamure: sir se NE ISPIRA vodom – to je važno da ne ukloniš so koja je ušla u površinu.
Šta se radi dalje?
- Obriši lagano površinu čistom krpom ili papirnim ubrusom da ukloniš višak salamure sa kore.
- Ostavi sir da se osuši na vazduhu 12–24 sata dok površina ne postane suva na dodir.
Dakle, ne radi se ništa ekstremno, samo lagano brisanje i sušenje.
2. Nakon sušenja:
- Nakon toga sir ide na odležavanje/zrenje (10–12°C).
- Bez ovog koraka: površina sira može biti previše mokra i veća je šansa za neželjene plesni ili lepljenje kore.
- Ako planiraš duže zrenje (preko 6 nedelja), idealno je: ili voskiranje
ili redovno okretanje i kontrola vlage
Gde gauda sir odležava i temperatura?
- Idealno: hladni prostor sa kontrolisanom temperaturom: 10–12°C.
- Vlažnost: 80–85% je optimalno da sir ne isušuje previše i ne pocrni.
- Frižider može da se koristi, ali većina frižidera je previše hladna i suva, pa se sir sporije razvija i može ispucati.
- Ako nema posebnog prostora, soba koja je stalno hladna i tamna može proći, ali moraš paziti na vlagu i eventualne plesni.
Ukratko:
1. Salamura
- Sir se uroni u slanu vodu (salamuru), zatim se izvadi, obriše i suši 12–24 sata.
- Nakon toga ide na odležavanje/zrenje.
2. Voskiranje (opciono, za duže zrenje ili frižider)
- Sir se voskira nakon što se osuši posle salamure.
- Kada je vosak suv, sir ide na odležavanje/zrenje na rešetki ili stalaku.
Dakle, odležavanje i zrenje je poslednji korak, i uvek se radi nakon završene salamure i eventualnog voskiranja.
How long does ripening take?
Should I brine Gouda cheese or coat it with wax?
The exact brining time by weight of cheese?
How to use the same brine more than once?
What exactly does brine do to cheese?
What happens after brining (briefly and importantly)?
Where is Gouda cheese aging and at what temperature?
1. Ripening duration for stronger flavor
A) For a stronger aroma and fuller flavor, Gouda is usually aged for 4–6 weeks, and some cheeses even up to 8 weeks. The longer it is aged:
- the texture becomes firmer and more compact
- the flavor develops from mild and milky to full, nutty and “nougat” tones
- the color becomes more golden
B) For milder cheese: 2–3 weeks is enough.
2. Waxing* or in brine
A) Wax:
- A special cheese wax is used (usually red or yellow, edible).
- After pressing and air-drying (about 1–2 days), the cheese is coated with a thin layer of wax.
- The wax seals the cheese and protects it from mold, while the aroma and texture inside continue to develop.
- Once the wax is dry, the cheese can be stored for ripening.
B) Brine** (salt water):
- A solution of salt and water (10–15% salt) is made.
- The cheese is immersed in brine for several hours to 1–2 days, depending on the size.
- The salt penetrates the cheese, adds flavor and creates protection against microbes.
- After brining, the cheese is dried before being stored for ripening.
Waxing note:
Brine note
Preparation and use of brine for gouda cheese
Difference in taste: brine and dry salt
A) If you mix salt directly into the cheese mass, the salt remains mostly on the outside and in the first layer of cheese. The taste is more noticeable, but often uneven, and the texture can be a little drier and more crumbly. This is more common with fresh cheeses.
B) With brine, salt enters gradually and evenly from the outside towards the middle. The taste is milder, more rounded and typical of gouda. The texture remains elastic, compact and smooth. That is why brine is always recommended for semi-hard and harder cheeses (gouda, Edamer, trappist).
Conclusion: if you want the "real" taste of gouda - brine is a better choice.
The exact time of brining according to the weight of the cheese?
1. For a cheese weighing about 1 kg (which corresponds to this amount of milk):
- 12% brine
- Time: 6–8 hours, turning halfway through
- If the cheese is smaller: 500 g of cheese: 3–4 hours
- 750 g of cheese: 5–6 hours
- If the cheese is larger: 1.5 kg: 10–12 hours
- If it is 2 kg: up to 14 hours (no more)
Rule: about 1 hour of brine per 100–120 g of cheese, but for Gouda it is better to stay on the lower limit so that it is not too salty.
How to use the same brine more than once?
The brine can be used more than once, but you have to maintain it properly. After brining:
1. Strain the brine through cheesecloth or a thick sieve.
2. Pour it into a glass or plastic container with a lid.
3. Store in the refrigerator.
4. Duration: up to 2-3 weeks if it is clean and clear.
5. If you notice:
- blurring
- unpleasant smell
- mucous surface
The brine is thrown away and a new one is made.
- If the brine becomes diluted (because the cheese draws out the salt), add a little salt and stir until it dissolves.
What exactly does brine do in cheese?
Brine:
- regulates the moisture in the cheese
- strengthens the crust
- prevents bad bacteria
- gives an even saltiness
- prepares cheese for good ripening
Without brine, gouda often turns out: - unevenly salty
- rubbery or too dry
- without characteristic taste
What next after the brine (short and important)?
1. After the brine: DO NOT RINSE the cheese with water - this is important so as not to remove the salt that has entered the surface.
What is done next?
- Wipe the surface lightly with a clean cloth or paper towel to remove excess brine from the crust.
- Leave the cheese to air dry for 12-24 hours until the surface becomes dry to the touch.
2. After drying:
- After that, the cheese is aged/ripened (10–12°C).
- Without this step: the surface of the cheese may be too wet and there is a greater chance of unwanted mold or rind sticking.
- If you plan a longer ripening (over 6 weeks), it is ideal: or waxing
or regular turning and moisture control
Where is Gouda cheese aged and at what temperature?
- Ideal: cold room with controlled temperature: 10–12°C.
- Humidity: 80–85% is optimal so that the cheese does not dry out too much and does not turn black.
- The refrigerator can be used, but most refrigerators are too cold and dry, so the cheese develops more slowly and can crack.
- If there is no special space, a room that is constantly cold and dark can do, but you have to watch out for moisture and possible mold.
In short:
1. Brining
- The cheese is immersed in salt water (brine), then taken out, wiped and dried for 12–24 hours.
- After that, it goes to aging/ripening.
2. Waxing (optional, for longer maturation or the refrigerator)
- The cheese is waxed after it dries after brining.
- When the wax is dry, the cheese goes to aging/ripening on a grid or rack.
So, aging and ripening is the last step, and is always done after the brining and possible waxing are finished.
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