Moguci problemi tokom pravljenja trapist sira (Possible problems during making trappist cheese)

1. Grejanje mleka (32–35°C)

A) Ako mleko ide PREBRZO gore

Znak: brzo prelazi 35°C.

Odmah uradi:

• smanji šporet na 1 ili čak ugasi na kratko
• skloni šerpu sa ringle 1–2 minuta

B) Ako se dno “hvata”

Znak: miris kuvanog mleka, tanki sloj na dnu.

Odmah uradi:

• smanji temperaturu
• češće lagano mešanje (ali bez penušenja)

2. Dodavanje startera (posle 32–35°C)

Ako se ne “smiruje” mleko (čudna tekstura, neujednačeno)

Znak: grudvice odmah posle dodavanja.

Odmah uradi:

• mešaj 20–30 sekundi lagano i prestani
• ne produžavaj mešanje (inače slabi fermentaciju)

3. Koagulacija (30–45 min)

A) Ako se NE stvara čvrst koagulum

Znak: i dalje tečno posle 45 min.

Odmah uradi:

• produži vreme 10–20 min
• proveri da nije bilo pomeranja šerpe
• sledeći put: malo više sirila

B) Ako je PREVIŠE čvrsto i gumasto

Znak: jako tvrdo, “gumena ploča”.

Sledeći put:

• smanji sirilo za 10–20%
• skrati vreme koagulacije

4. Sečenje koaguluma

A) Ako se RASIPA kao kaša

Znak: nož vuče, nema čistih kocki.

Odmah uradi:

• stani, ostavi još 10 min da očvrsne
• sledeći put duže čekanje pre sečenja

B) Ako je PRETVRDO i puca kao plastika

Znak: kocke se lome, ne seku.

Odmah uradi:

• seci sporije i blažim pritiskom
• sledeći put skrati koagulaciju

5. Zagrevanje do 38°C 

A) Ako se GRUDVICE raspadaju

Znak: sir se mrvi u sitne čestice.

Odmah uradi:

• smanji mešanje
• smanji brzinu zagrevanja

B) Ako ostaje PREVIŠE MOKAR

Znak: nema zgušnjavanja posle 10–15 min.

Odmah uradi:

• produži zagrevanje 3–5 min
• lagano pojačaj mešanje

6. Ceđenje (gaza)

A) Ako curi PREVIŠE surutke

Znak: jako mokra masa.

Odmah uradi:

• duže ostavi 10–15 min pre presovanja

B) Ako je PREVIŠE SUVO već sada

Znak: masa se raspada kao pesak

Sledeći put:

• kraće ceđenje
• manje mešanja u fazi 38°C

7. Presovanje

A) Ako se širi i “beži”

Znak: sir gubi oblik.

Odmah uradi:

• dodaj malo više težine (postepeno)

B) Ako puca i suši se prebrzo

Znak: pukotine na površini.

Odmah uradi:

• smanji težinu
• okreci češće

Tokom celog procesa pitaj se:

1. Da li je previše mokro? Produži ceđenje ili presovanje.
2. Da li je previše tvrdo? Skrati grejanje ili mešanje.
3. Da li se raspada? Smiri mešanje i sačekaj strukturu

Brzi trapist sir 

Moguci problemi nakon pravljenja trapist sira

Vodic za prvi dan za brzi trapist sir

1. Heating the milk (32–35°C)

If the milk goes up TOO FAST

Sign: quickly exceeds 35°C.

Do now:

• reduce the stove to 1 or even turn it off for a short time
• remove the pan from the heat for 1–2 minutes

B) If the bottom "grabs"

Sign: the smell of boiled milk, a thin layer at the bottom.

Do now:

• lower the temperature
• gentle stirring more often (but without foaming)

2. Addition of starter (after 32–35°C)

If the milk does not "settle down" (strange texture, uneven)

Sign: lumps immediately after addition.

Do now:

• mix for 20-30 seconds gently and stop
• do not prolong the mixing (otherwise it weakens the fermentation)

3. Coagulation (30–45 min)

A) If a solid coagulum is NOT formed

Sign: still liquid after 45 min.

Do now:

• extend the time by 10–20 min
• check that there was no movement of the pot
• next time: a little more rennet

B) If it is TOO firm and rubbery

Sign: very hard, "rubber plate".

Next time:

• reduce rennet by 10-20%
• shorten the coagulation time

4. Cutting the coagulum

A) If it SPREADS like porridge

Sign: the knife pulls, there are no clean dice.

Do now:

• stop, leave another 10 min to harden
• next time a longer wait before cutting

B) If it is TOO HARD and cracks like plastic

Sign: cubes break, not cut.

Do now:

• cut slower and with gentler pressure
• shorten the coagulation next time

5. Heating up to 38°C

A) If the CLUSTERS are disintegrating

Sign: the cheese crumbles into small particles.

Do now:

• reduce mixing
• reduce the heating rate

B) If it stays TOO WET

Sign: no thickening after 10-15 min.

Do now:

• extend the warm-up for 3–5 min
• increase the mixing slightly

6. Wringing (gauze)

A) If TOO MUCH whey is leaking

Sign: very wet mass.

Do now:

• leave longer for 10–15 min before pressing

B) If it is TOO DRY already

Sign: mass crumbles like sand

Next time:

• shorter squeezing
• less mixing in the 38°C phase

7. Pressing

A) If it spreads and "runs away"

Sign: the cheese loses its shape.

Do now:

• add a little more weight (gradually)

B) If it cracks and dries too quickly

Sign: cracks on the surface.

Do now:

• reduce weight
• turn more often

Throughout the process, ask yourself:

1. Is it too wet? Extend squeezing or pressing.
2. Is it too hard? Reduce heating or stirring.
3. Is it falling apart? Calm the mixing and wait for the structure.

Quick trappist cheese

Possible problems after making trappist cheese

First day guide to quick trappist cheese