Sastojci (za oko 800 g sira): 2 litre svežeg punomasnog mleka oko 3,2%–4% m.m. (mlečne masti), moze i vise od 4% m.m., ¼ kašičice tečnog sirila, ½ kašičice starter kulture za trapist ili jogurt u prahu* (opciono), 1 kašičica soli.
Priprema:
1. Mleko sipati u lonac i polako zagrevati do 32–35°C. Lagano mešati dok se postepeno zagreva, na niskoj temperaturi** (1 ili 2 od 6) da se toplota ravnomerno rasporedi i da mleko ne uhvati dno. Ne treba jako mešanje, samo polako.
2. Kada dostigne temperaturu od 32-35 °C, skloni šerpu sa šporeta. Dodaj starter kulturu ili jogurt u prahu. Veoma lagano promešaj 20–30 sekundi da se rasporedi.
Ne mešati više tokom aktivacije. Poklopiti šerpu poklopcem i ostaviti 20–30 minuta da bakterije počnu da rade i da temperatura ostane stabilna.
3. Dodati sirilo i nežno mešati 30 sekundi.
4. Poklopiti običnim poklopcem od šerpe. Staviti preko poklopca kuhinjsku krpu da bolje zadrži toplotu.
Bitno je samo da ne ulazi prašina ili prljavština, temperatura ostane što stabilnija, šerpa miruje bez pomeranja.
Ostaviti 30–45 minuta dok se ne formira čvrst koagulum***.
5. Iseći koagulum na male kockice (~1 cm).
Koagulum) sečeš dugim nožem ili tankom spatulom pravo kroz sirnu masu do dna šerpe.
Prvo sečeš paralelne linije u jednom smeru, pa onda u drugom smeru da dobiješ mrežu kockica. Posle možeš blago ukoso da prođeš nožem kroz masu da i donji deo bude isečen, jer se dole često spoji u veće komade.
Važno: seci polako i mirno, ne muti i ne “lomi” naglo, cilj je da dobiješ približno jednake kockice oko 1 cm. Ako su kockice manje, sir bude tvrđi i suvlji. Ako su veće, sir ostaje mekši i vlažniji.
6. Ostaviti 5 minuta da se odvoje surutka i grudvice. Ne poklapati poklopcem. Bitno je samo da šerpu ne pomerate i ne mešate tokom tih 5 minuta.
7. Lagano zagrevati na niskoj temperaturi (1 ili 2 od 6) do 38°C uz nežno mešanje 10–15 minuta dok se grudvice ne stisnu.
8. Procediti sir kroz gazu ili sirarsku tkaninu.
Kada završite zagrevanje i mešanje grudvica do oko 38°C, vreme je da odvojitr sirnu masu od surutke.
Potrebno:
- čista gaza ili sirarska tkanina
- cediljka ili đevđir
- veća činija ili šerpa ispod za surutku
A) Stavi cediljku iznad velike činije ili šerpe.
B) Preko cediljke raširi gazu tako da krajevi vise sa strane.
C) Polako sipaj sadržaj šerpe. Najbolje je kutlačom ili laganim naginjanjem šerpe da se grudvice ne polome naglo.
Surutka će prolaziti dole, a sirne grudvice ostaju u gazi.
D) Sačekaj 2–5 minuta da veći deo surutke iscuri prirodno.
Po potrebi vrlo lagano skupi krajeve gaze i blago podigni masu da još malo oteče. Ne cediti prejako i ne uvrtati jako gazu kod brzog trapista, jer sir može postati suv i zbijen.
E) Kada masa prestane obilno da kaplje, spremna je za soljenje i dalje stavljanje u kalup.
9. Umešavanje soli u masu pre presovanja:
- najjednostavnije za početnike
- so se ravnomerno rasporedi
- sir bude malo mekši i blaži
- manje rizika od preslane kore
A) Posle ceđenja, a pre stavljanja u kalup, pospeš so preko sirnih grudvica.
B) Lagano promešaš rukom ili kašikom. Lagano mešati da se so rasporedi, ali nemojte mnogo da gnječite masu.
C) Onda ide u gazu (korak 10.)
10. Staviti sirnu masu u kalup**** i lagano pritisnuti opterećenjem (500 g–1 kg) 4–6 sati.
A) Kalup obložiti gazom ili sirarskom tkaninom.
B) U gazu staviti sirnu masu.
C) Preklopiti krajeve gaze preko sira.
Gaza pomaže:
- da sir zadrži oblik
- da se ne lepi
- da surutka lakše izlazi
D) Preko gaze staviti tanjir ili posluzavnik. Na to staviti opterećenje od 500 g do 1 kg.
Opterećenje može biti:, tegla vode, flaša vode, tegla sa zimnicom.
Samo je važno da pritisak bude blag i ravnomeran, ne pretežak odmah na početku, da sir ne ispuca i da ne izađe previše vlage odjednom.
11. Okretanje sirne mase.
Prvi put posle 30 minuta. Zatim na 1–2 sata. Pa još jednom pred kraj.
A) Skini opterećenje.
B) Izvaditi sir zajedno sa gazom. Odmotati gazu, ali ne dirati sirnu masu rukama, vec uz pomoć gaze sirnu masu okrenuti na drugu stranu.
C) Zamotati tj. preklopiti krajeve gaze preko sirne mase i opet vratiti u kalup.
Važno:
Ne okretati sirnu masu direktno rukama dok je još mekana, jer može da se deformiše ili pukne.
12. Ponovo staviti tanjir ili posluzavnik i preko opterećenje.
Prvih sat vremena je najvažnije za okretanje jer tada najviše surutke izlazi.
Podsetnik: prvo okretanje posle 30 minuta. Drugo okretanje posle jos 30 minuta. Treće okretanje posle jos 1 h. Cetvrto okretanje posle jos 2 h.
Ili okrecete na 30-tom minutu, na 60-tom minutu, na drugom satu, na cetvrtom satu (30 min, 1 h, 2 h, 4 h).
Kasnije više nije potrebno toliko često jer sir postaje čvršći i sporije se cedi.
13. Ostaviti u frižideru preko noći i pokriti.
A) Skinuti opterećenje.
B) Izvaditi sir iz gaze.
C) Sir staviti na tanjir, rešetku ili malu cediljku da može malo da “diše”.
D) Preko njega staviti drugi tanjir (okrenut).
E) Preko svega staviti kuhinjsku krpu, samo prebačena.
Bitno je krpa da bude samo “prebačena”, ne zategnuta, da krpa ne bude kao poklopac, da bi sir mogao malo da “diše”u frižideru.
Ne trebate čvrsto uvijati u gazu ili krpu preko cele noći, hermetički zatvarati odmah posle presovanja, držati u sopstvenoj surutki.
Cilj je da se površina malo prosuši, da sir zadrži oblik, da i dalje ima malo protoka vazduha.
Ako vidite da se na dnu skuplja surutka, samo je odliti ili obrisati papirnim ubrusom.
14. Sutradan brzi trapist sir je spreman za sečenje i konzumaciju.
Sutradan:
- sir je formiran i može da se seče
- ukus je blag, mlečan, još “mlad”
- tekstura je mekša, malo elastična ili krhka
Posle toga:
- 2–3 dana u frižideru: ukus se stabilizuje.
- 5–7 dana: postaje čvršći i vise trapist ukus.
- duže stajanje: razvija jači, puniji ukus.
Napomena za jogurt u prahu
Sta je jogurt u prahu?
Za brzi domaći trapist:
1. starter kultura za sir = najbolja opcija
2. svež jogurt sa živim kulturama = vrlo dobra kućna opcija
3. jogurt u prahu = može da radi, ali zavisi koliko su bakterije ostale aktivne posle sušenja i skladištenja
Napomena za temperaturu zagrevanja mleka
Bitnije od same brojke na šporetu je:
- da temperatura raste postepeno
- da ne prelazi ciljnu temperaturu
- da nema ključanja, niti pare
Ako vidiš da mleko brzo ide gore za više od 1–2°C u minuti, temperatura šporeta je prejaka.
Napomena za koagulum
Sta je koagulum?
Koagulum je zgusnuta masa mleka koja nastane kada sirilo “pretvori” mleko iz tečnog u želatinastu masu. To je početak sira.
Kada je koagulum dobar?
Kada izgleda kao beli puding ili čvrst jogurt, površina nije više tečna, kada lagano dotakneš nožem ili prstom, masa se čisto razdvaja umesto da bude potpuno tečna. To znači da je mleko spremno za sečenje gruša (usirena masa).
Napomena za kalup za sir
Kalup za sir je samo posuda sa rupicama kroz koje izlazi surutka dok se sir presuje.
Može da bude:
- pravi sirarski kalup
- plastična posuda sa rupicama
- cediljka
- mala okrugla činija kojoj napraviš rupice
- posuda od jogurta ili pavlake sa izbušenim rupama
Bitno je:
- da ima rupice za ceđenje
- da može da drži oblik sira
- da bude čisto
Napomena za korak 8.
Kako da znaš da je dobro oceđeno?
Dobra masa:
- drži oblik kada je blago pritisneš
- nije potpuno suva
- grudvice su spojene ali i dalje mekane
- još uvek deluje vlažno i elastično
Ako izgleda kao:
- kaša koja curi, treba još malo ceđenja
- suve mrvice, verovatno je previše oceđeno ili previše zagrevano
Savet:
Ako niste sigurni da li je dovoljno oceđeno: uzmite malu količinu sirne mase u ruku i blago stisnite.
Ako:
- formira mekanu grudvu i ne raspada se odmah, dobro je
- potpuno curi između prstiju, još je previše mokro
- mrvi se i puca, previše je suvo
Šta mozete sa surutkom?
Surutku možete sačuvati u frižideru 2–3 dana.
Može da se koristi za:
- testo za hleb i peciva
- palacinke
- proje
- supe i corbe
- kuvanje pirinca ili palente
- smuti ili proteinski recepti - proteinske napitke
Ako je surutka:
- zelenkasto-žuta to je normalno
- mlečno bela i gusta, verovatno je previše sitnih čestica prošlo kroz gazu, što nije problem za domaći sir.
Vodic za prvi dan za brzi trapist sir
Moguci problemi tokom pravljenja brzog trapist sira
Moguci problemi nakon pravljenja brzog trapist sira
Ingredients (for about 800 g of cheese): 2 liters of fresh whole milk about 3.2%–4% milk fat, can be more than 4% milk fat., ¼ teaspoon of liquid rennet, ½ teaspoon of trappist starter culture or yogurt powder* (optional), 1 teaspoon of salt.
Preparation:
1. Pour the milk into the pot and slowly heat it to 32-35 °C (89.6-95 °F). Stir gently while heating gradually, on low** (1 or 2 out of 6) to distribute the heat evenly and prevent the milk from catching on the bottom. No need to stir hard, just slowly.
2. When it reaches a temperature of 32-35 °C, remove the pan from the stove. Add starter culture or yogurt powder. Stir very gently for 20-30 seconds to distribute.
Do not stir during activation. Cover the pan with a lid and leave for 20-30 minutes for the bacteria to start working and for the temperature to remain stable.
3. Add the rennet and mix gently for 30 seconds.
4. Cover with an ordinary pot lid. Place a kitchen towel over the lid to retain the heat better.
The only thing that matters is that no dust or dirt gets in, the temperature remains as stable as possible, the pot remains stationary without moving.
Leave for 30-45 minutes until a solid coagulum is formed***.
5. Cut the coagulum into small cubes (~1 cm).
Cut coagulum with a long knife or a thin spatula straight through the cheese mixture to the bottom of the pan.
First you cut parallel lines in one direction, then in the other direction to get a grid of cubes. Afterwards, you can run a knife through the mass at a slight angle so that the lower part is also cut, because the lower part often joins into larger pieces.
Important: cut slowly and calmly, do not stir or "break" suddenly, the goal is to get roughly equal cubes of about 1 cm. If the cubes are smaller, the cheese will be harder and drier. If they are bigger, the cheese stays softer and moister.
6. Leave for 5 minutes to separate the whey and lumps. Do not cover with the lid. It is only important that you do not move or stir the pot during those 5 minutes.
7. Heat gently on low (1 or 2 of 6) to 38°C with gentle stirring for 10-15 minutes until lumps are compacted.
8. Strain the cheese through gauze or cheese cloth.
Once you've finished heating and mixing the curds to around 38°C, it's time to separate the curd from the whey.
Required:
- clean gauze or cheese cloth
- strainer or colander
- a larger bowl or pot below for the whey
A) Place a strainer over a large bowl or pot.
B) Spread cheesecloth over the strainer so that the ends hang over the sides.
C) Slowly pour the contents of the pot. It is best to use a ladle or slightly tilt the pot so that the lumps do not break suddenly.
The whey will pass down, and the cheese lumps will remain in the cheese.
D) Wait 2-5 minutes for most of the whey to drain naturally.
If necessary, very lightly gather the ends of the gauze or cheesecloth and slightly lift the mass so that it drains a little more. Do not squeeze too hard and do not twist the gauze too much with the quick trappist, because the cheese can become dry and dense.
E) When the mass stops dripping profusely, it is ready for salting and further placing in the mold.
9. Mixing salt into the mass before pressing:
- the simplest for beginners
- spread the salt evenly
- the cheese will be a little softer and milder
- less risk of oversalted crust
A) After straining, and before putting in the mold, sprinkle salt over the cheese lumps.
B) Stir lightly with your hand or a spoon. Stir gently to distribute the salt, but do not knead the mass too much.
C) Then it goes to gauze (step 10.)
10. Put the cheese mass in the mold**** and lightly press with a load (500 g-1 kg) for 4-6 hours.
A) Line the mold with gauze or cheese cloth.
B) Put the cheese mixture in the gauze or cheesecloth.
C) Fold the ends of the gauze over the cheese.
Gauze helps:
- to keep the shape of the cheese
- not to stick
- that the whey comes out more easily
D) Place a plate or tray over the cheesecloth. Put a load of 500 g to 1 kg on it.
The load can be: a jar of water, a bottle of water, a jar with pickles.
It is only important that the pressure is gentle and even, not too heavy right at the beginning, so that the cheese does not crack and that too much moisture does not come out at once.
11. Turning the cheese mass.
First time after 30 minutes. Then for 1–2 hours. And once more towards the end.
A) Take the load off.
B) Remove the cheese together with the cheesecloth. Unroll the gauze, but do not touch the cheese mass with your hands, but with the help of the gauze, turn the cheese mass to the other side.
C) Wrap, ie. fold the ends of the cheesecloth over the cheese mixture and return it to the mold.
Important:
Do not turn the cheese mass directly with your hands while it is still soft, as it may deform or crack.
12. Put the plate or tray again and over the plate put the load.
The first hour is the most important for turning because that's when the most whey comes out.
Reminder: first turn after 30 minutes. Second turn after another 30 minutes. Third turn after another 1 h. The fourth turn after another 2 h.
Or you turn at the 30th minute, at the 60th minute, at the second hour, at the fourth hour (30 min, 1 h, 2 h, 4 h).
Later on, it is not necessary as often because the cheese becomes firmer and drains more slowly.
13. Leave in the refrigerator overnight and cover.
A) Remove the load.
B) Remove the cheese from the cheesecloth.
C) Put the cheese on a plate, rack or a small strainer so that it can "breathe" a little.
D) Put another plate (turned, upsidedown) over it.
E) Put a kitchen towel over everything, just folded over.
It is important that the cloth is only "on top", not tightened, that the cloth is not like a lid, so that the cheese can "breathe" a little in the refrigerator.
You don't need to wrap tightly in cheesecloth or cloth overnight, seal hermetically immediately after pressing, and keep it in its own whey.
The goal is for the surface to dry out a bit, for the cheese to keep its shape, and still have some air flow.
If you see whey collecting at the bottom, just pour it off or wipe it off with a paper towel.
14. The next day, the quick trappist cheese is ready for cutting and consumption.
The next day:
- the cheese is formed and can be cut
- the taste is mild, milky, still "young"
- the texture is softer, slightly elastic or brittle
After that:
- 2-3 days in the refrigerator: the taste stabilizes.
- 5–7 days: it becomes firmer and has a more trappist taste.
- longer aging: develops a stronger, fuller flavor.
Note on yogurt powder
What is yogurt powder?
For a quick homemade trappist:
1. starter culture for cheese = best option
2. fresh yogurt with live cultures = a very good home option
3. Yogurt powder = it can work, but it depends on how active the bacteria are after drying and storage
Note for milk heating temperature
More important than the number on the stove is:
- that the temperature rises gradually
- not to exceed the target temperature
- that there is no boiling, no steam
If you see the milk rising rapidly by more than 1-2°C per minute, the temperature of the stove is too high.
Note on coagulum
What is coagulum?
A coagulum is a thickened mass of milk that is formed when the rennet "turns" the milk from a liquid into a gelatinous mass. That's the beginning of cheese.
When is coagulum good?
When it looks like white pudding or solid yogurt, the surface is no longer liquid, when you lightly touch it with a knife or finger, the mass separates cleanly instead of being completely liquid. This means that the milk is ready for curd cutting (curd mass).
Note on the cheese mold
A cheese mold is just a container with holes through which the whey comes out while the cheese is being pressed.
It can be:
- a real cheese mold
- plastic container with holes
- strainer
- a small round bowl in which you make holes
- yogurt or cream container with punched holes
It is important:
- to have holes for squeezing
- that it can hold the shape of the cheese
- to be clean
Note for step 8.
How do you know it's drained well?
Good mass:
it holds its shape when you press it lightlynot completely dry
the lumps are joined together but still soft
it still feels moist and elastic
- oozing mush, needs a little more straining
- dry crumbs, probably too drained or too heated
Tip:
If you're not sure if it's drained enough: take a small amount of cheese mass in your hand and squeeze gently.
If:
- it forms a soft lump and doesn't fall apart immediately, it's good
- it's completely leaking between the fingers, it's still too wet
- it crumbles and cracks, it's too dry
What can you do with whey?
You can store the whey in the refrigerator for 2-3 days.
It can be used for:
- dough for bread and pastries
- pancakes
- corn bread
- soups and stews
- cooking rice or polenta
- smoothies or protein drinks
If whey is:
- greenish-yellow that's normal
- milky white and thick, probably too many small particles passed through the cheesecloth, which is not a problem for homemade cheese.
First day guide to quick trappist cheese
Possible problems during making quick trappist cheese
Possible problems after making quick trappist cheese
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