Priprema i korišćenje salamure za gauda sir (Preparation and use of brine for gouda cheese)

Kako se pravi salamura za gauda sir?

Kako se sir salamuri za gauda sir?

Posle salamure

Gauda sir

Recept za salamuru prilagođenog gauda siru od oko 1 kg (od 2 l mleka):

Potrebno: 

- 1 litra hladne, čiste vode

- 120 g kuhinjske soli (bez joda, ako imaš)

- Ovo daje 12% salamuru, što je idealno za gauda sir.

Kako se pravi salamura?

1. U većoj posudi sipaj 1 litru hladne vode. Dodaj 120 g soli i mešaj dok se so potpuno ne rastvori. 

2. Salamura mora biti potpuno bistra, bez taloga.

3. Ako želiš da budeš precizna: kada ubaciš sirovo jaje, ono treba da pluta tako da mu je vrh veličine novčića iznad vode – to je klasična provera jačine.

Kako se sir salamuri za gauda sir?

1. Sir mora biti sveže ispresovan, ali ne potpuno suv.

2. Sir stavi u salamuru tako da bude potpuno potopljen.

3. Vreme salamurenja za sir od oko 1 kg je 6 do 8 sati.

4. Na polovini vremena (posle 3–4 sata) sir okreni da se ravnomerno posoli.

5. Ne drži duže od 12 sati, jer će postati preslan i tvrđi nego što treba za gaudu.

Posle salamure

1. Izvadi sir iz salamure i ne ispiraj ga vodom.

2. Obriši površinu čistom krpom ili papirnim ubrusom.

3. Ostavi sir da se suši na sobnoj temperaturi 12–24 sata, dok površina ne bude suva na dodir.

4. Tek tada ide: 

– na zrenje bez zaštite

 ili

 – na voskiranje (ako koristiš vosak)

Važne napomene (bitno za ukus):

- Salamura zamenjuje dodavanje soli u masu sira.

- Ako koristiš salamuru, nemoj dodavati so u sir pre presovanja.

- Ova jačina salamure daje klasičan, blago slan ukus gaude, ne preslan.

How to make brine for gouda cheese?

How is cheese brined for gouda cheese?

After brining

Gouda cheese

Recipe for brine of customized gouda cheese of about 1 kg (from 2 liters of milk):

Required:

- 1 liter of cold, clean water

- 120 g table salt (without iodine, if you have it)

- This gives a 12% brine, which is ideal for gouda cheese.

How is brine made?

1. In a large container, pour 1 liter of cold water. Add 120 g of salt and stir until the salt is completely dissolved.

2. The brine must be completely clear, without sediment.

3. If you want to be precise: when you insert a raw egg, it should float so that its tip the size of a coin is above the water - this is a classic test of strength.

How is cheese brined for gouda cheese?

1. The cheese must be freshly pressed, but not completely dry.

2. Place the cheese in the brine so that it is completely submerged.

3. The brining time for a cheese weighing about 1 kg is 6 to 8 hours.

4. Halfway through the time (after 3–4 hours), turn the cheese over to evenly salt it.

5. Do not leave it for longer than 12 hours, as it will become too salty and harder than it should be for Gouda.

After brining

1. Remove the cheese from the brine and do not rinse it with water.

2. Wipe the surface with a clean cloth or paper towel.

3. Leave the cheese to dry at room temperature for 12–24 hours, until the surface is dry to the touch.

4. Only then does it go:

– to ripen without protection

or

– to wax (if you use wax)

Important notes (important for taste):

- The brine replaces the addition of salt to the cheese mass.

- If you use brine, do not add salt to the cheese before pressing.

- This strength of the brine gives a classic, slightly salty gouda taste, not too salty.