Cuvanje gauda sira u frizideru
Kako razlikovati normalnu površinsku buđ od opasne?
Cuvanje gauda sira u frizideru
1. Priprema
- Nakon što je gauda bila u salamuri (ili posoljena), tapkati je papirnim ubrusom da ukloniš višak vlage.
- Ne ispiraj je – so pomaže očuvanju.
2. Površina i podloga
- Stavi sir na rešetku ili tanjir obložen kuhinjskom gazom.
- Ne sme ležati direktno na hladnoj, nepropusnoj površini – vlaga se tada skuplja i stvara buđ.
- Poklopac frižidera ili plastična posuda sa ventilacijom je dobra opcija. Ne zatvaraj hermetički – gauda treba da „diše“.
3. Uslovi u frižideru
- Temperatura: 4–8 °C (standardna fioka ili donja polica)
- Vlažnost: frižider je obično suv, pa je OK za kratko sušenje.
- Sir okreni 1–2 puta dnevno prvih nekoliko dana da se ravnomerno osuši.
4. Trajanje sušenja
- Manji komadi (300–500 g): 1–2 dana
- Veći komadi (500–1500 g): 2–4 dana
- Cilj: površina suva, mat, čvrsta na dodir, bez lepljivosti, ali kora još nije potpuno tvrda.
5. Čuvanje nakon sušenja
- Oko gaude može se staviti papir za pečenje ili pergament i lagano omotati bez hermetičkog zatvaranja.
- Sir može stajati nekoliko nedelja u frižideru.
- Redovno proveravaj da nema vlage ili buđi na površini.
Kako razlikovati normalnu površinsku buđ od opasne?
1. Vrsta: Normalna površinska buđ
Opis: Boja je bela, svetlo siva ili blago plavičasta; tanka, suva i lako se briše
Miris: Neutralan ili blago mlečan
Širenje: Sporo, ne prodire u sir
Napomena: Ovo je normalno i može se obrisati suvom krpom
2. Vrsta: Opasna buđ / kvar
- Opis: Boja je tamno plava, crna, crvena ili zelena; debela, sluzava i prodire u sir
- Miris: Kiselo, trulo ili neprijatan miris
- Širenje: Brzo, prodire u sir i teško se uklanja
- Napomena: Sir je kompromitovan i ne sme se konzumirati
Pravilo:
- Bela površinska buđ je normalna i može se jednostavno obrisati suvom krpom.
- Tamna ili sluzava buđ znači da je sir kompromitovan – bolje baciti, ne konzumirati.
Storing gouda cheese in the refrigerator
How to distinguish normal surface mold from dangerous?
Storing gouda cheese in the refrigerator
1. Preparation
- After the gouda has been in brine (or salted), pat it with a paper towel to remove excess moisture.
- Do not rinse it - salt helps preserve it.
2. Surface and substrate
- Put the cheese on a grid or a plate lined with kitchen cheesecloth.
- It must not lie directly on a cold, impermeable surface - moisture then collects and forms mold.
- A fridge lid or a plastic container with ventilation is a good option. Do not seal hermetically - the gouda needs to "breathe".
3. Conditions in the fridge
- Temperature: 4–8 °C (standard drawer or bottom shelf)
- Humidity: the fridge is usually dry, so it is OK for short drying.
- Turn the cheese 1-2 times a day for the first few days so that it dries evenly.
4. Duration of drying
- Smaller pieces (300–500 g): 1–2 days
- Larger pieces (500–1500 g): 2–4 days
- Goal: the surface is dry, matte, firm to the touch, without stickiness, but the crust is not yet completely hard.
5. Storage after drying
- Baking paper or parchment can be placed around the gouda and lightly wrapped without hermetically sealing.
- Cheese can stay in the fridge for several weeks.
- Check regularly that there is no moisture or mold on the surface.
How to distinguish normal surface mold from dangerous?
1. Type: Normal surface mold
Description: The color is white, light gray or slightly bluish; thin, dry and easy to wipe off
Smell: Neutral or slightly milky
Spreading: Slow, does not penetrate the cheese
Note: This is normal and can be wiped off with a dry cloth
2. Type: Dangerous mold / defect
- Description: The color is dark blue, black, red or green; thick, slimy and penetrates the cheese
- Smell: Sour, putrid or unpleasant smell
- Spread: Fast, penetrates the cheese and is difficult to remove
- Note: The cheese is compromised and must not be consumed
Rule:
- White surface mold is normal and can be simply wiped off with a dry cloth.
- Dark or slimy mold means that the cheese is compromised - better to throw it away, not to consume it.
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