Vodic za prvi dan za brzi trapist sir (First day guide for quick Trappist cheese)

Brzi trapist sir 

Moguci problemi NAKON pravljenja brzog trapist sira 

Moguci problemi TOKOM pravljenja brzog trapist sira

Kako da znate da li je brzi trapist sir uspeo?

1. Presek:

• cist, kompaktan rez (nož ne “razmazuje” masu)
• vidiš sitne, ujednačene rupice ili vrlo sitnu “zrnastost”
• nema previše vlažnih, gnjecavih delova

2. Tekstura na dodir:

• čvrst, ali blago elastičan (ne raspada se)
• možeš ga pritisnuti prstom i vraća se polako
• nije kašast i nije “kao jogurt”

3. Izgled:

• oblik je stabilan, ne “leži” i ne širi se
• površina nije sluzava
• blago suvlji spolja

4. Surutka:

• ako je bilo malo curenja, to je normalno
• ali ne sme da “pliva” u tečnosti

Kako da znate da nešto nije uredu sa brzim trapist sirom?

1. Presek:

• raspada se u kašu znaci premekano (prekratko ceđenje ili slabo sirilo)

2. Tekstura:

• gumast i tvrd kao guma znaci pregrejan ili previše ceđen

3. Miris:

• blago kiselo je OK
• jak neprijatan miris nije OK

Test

• Uzmi mali komad i preseci ga:
• ako sečeš čisto i komad ostaje stabilan znaci da JE uspeo
• ako se razmazuje ili mrvi previše znaci još nije idealan

Quick trappist cheese

Possible problems AFTER making quick trappist cheese

Possible problems DURING making quick trappist cheese

How do you know if the quick trappist cheese has worked?

1. Section:

• a clean, compact cut (the knife does not "smear" the mass
• you see small, uniform holes or very small "graininess"
• no too wet, gooey parts

2. Texture to touch:

• firm but slightly elastic (does not fall apart)
• you can press it with your finger and it comes back slowly
• not mushy and not "like yogurt"

3. Appearance:

• the shape is stable, does not "lie down" and does not expand
• the surface is not mucous
• slightly drier on the outside

4. Whey:

• if there was a little leakage, that's normal
• but it must not "swim" in liquid

How do you know something is wrong with a quick trappist cheese?

1. Section:

• crumbles into mash, which means it is too soft (squeezing too short or weak rennet)

2. Texture:

• rubbery and hard like rubber means overheated or over-squeezed

3. Smell:

• slightly sour is OK
• strong unpleasant smell is not OK

Test

Take a small piece and cut it:

if you cut cleanly and the piece remains stable, it DID work

if it smears or crumbles too much, it means it is not yet ideal