Moguci problemi nakon pravljenja brzog trapist sira (Possible problems after making quick trappist cheese)

Brzi trapist sir 

Vodic za prvi dan za brzi trapist sir 

Moguci problemi tokom pravljenja brzog trapist sira 

1. Sir je mekan, razmazuje se kao pasta.

UZROK:

prekratko ceđenje

preslabo sirilo ili loše aktiviran starter

prekratko vreme koagulacije

RESENJE:

duže ostaviti koagulaciju (još 10–15 min)

proveriti da mleko stoji mirno tokom zgrušavanja

blago produžiti ceđenje pre presovanja

2. Sir se mrvi, raspada se pri sečenju.

UZROK:

isečen previše sitno (kocke < 1 cm)

previše mešanja posle sečenja koaguluma

prebrzo zagrevanje na 38°C

REŠENJE:

seći krupnije (oko 1 cm)

mešati nežnije i kraće u fazi zrenja grude (gruse)

sporije dizati temperaturu

3. Sir je gumenast i tvrd.

UZROK:

previše “kuvanja” na 38°C

predugo mešanje u fazi zagrevanja

premalo vlage ostalo u zrnu

REŠENJE:

skratiti mešanje na 10 min (ne 15+)

smanjiti intenzitet grejanja (1 na skali)

ranije prekinuti zagrevanje

4. Sir je previše mokar tj. “pliva”.

UZROK:

kratko ceđenje

premalo presovanja

kocke prevelike pa zadržavaju vlagu

REŠENJE:

duže presovanje (još 1–2 h)

malo jače opterećenje (ali postepeno)

seći kocke ujednačeno 1 cm

5. Sir ima sluzavu površinu.

UZROK:

loša higijena ili kontaminacija

previše vlage u frižideru bez ventilacije

REŠENJE:

čistiji rad (alat, ruke, krpe)

obavezno blago “disanje” u frižideru (ne zatvarati hermetički)

redovno brisanje kondenzacije

6. Sir nema ukus, previše “mlečan i prazan”.

UZROK:

premalo starter kulture

kratko zrenje (1 dan je baš minimum)

REŠENJE:

malo povećati starter (ali ne previše)

ostaviti 3–5 dana u frižideru pre finalne ocene

Posle 24h ako je sve OK brzi trapist sir ce:

biti čvrst, ali blago elastičan

imace čist rez

nece biti viška vode

imace blag mlečni miris

Quick trappist cheese

First day guide to quick trappist cheese

Possible problems during making quick trappist cheese

1. The cheese is soft, spreads like a paste.

CAUSE:

squeezing too short

too weak rennet or poorly activated starter

too short coagulation time

SOLUTION:

leave coagulation longer (another 10–15 min)

check that the milk stands still during curdling

slightly extend the squeezing before pressing

2. Cheese crumbles, falls apart when cut.

CAUSE:

cut too small (cubes < 1 cm)

too much mixing after cutting the coagulum

too fast heating to 38°C

SOLUTION:

cut larger (about 1 cm)

mix more gently and briefly during the ripening phase of the curds

raise the temperature more slowly

3. The cheese is rubbery and hard.

CAUSE:

too much "cooking" at 38°C

mixing too long in the heating phase

too little moisture left in the grain

SOLUTION:

shorten mixing to 10 min (not 15+)

reduce heating intensity (1 on the scale of 6)

stop heating earlier

4. The cheese is too wet, ie. "swim".

CAUSE:

short squeeze

too little pressing

the cubes are too big so they retain moisture

SOLUTION:

longer pressing (another 1–2 h)

a little heavier load (but gradually)

cut the cubes evenly 1 cm

5. Cheese has a slimy surface.

CAUSE:

poor hygiene or contamination

too much moisture in the refrigerator without ventilation

SOLUTION:

cleaner work (tools, hands, kitchen towels)

mandatory gentle "breathing" in the refrigerator (do not seal hermetically)

regular wiping of condensation

6. Cheese has no taste, too "milky and empty".

CAUSE:

too little starter culture

short ripening (1 day is the minimum)

SOLUTION:

increase the starter a little (but not too much)

leave for 3–5 days in the refrigerator before final evaluation

After 24 hours, if everything is OK, a quick trappist cheese will:

be firm but slightly elastic

it will have a clean cut

there will be no excess water

it will have a mild milky smell