Peynir reyonu, market al\u0131\u015fveri\u015finin en kalabal\u0131k ama en az sorgulanan b\u00f6l\u00fcm\u00fcd\u00fcr. \u00c7o\u011fu ki\u015fi y\u0131llard\u0131r ayn\u0131 iki \u00fc\u00e7 \u00fcr\u00fcn\u00fc al\u0131r; oysa peynirin t\u00fcr\u00fc, olgunla\u015fma s\u00fcresi ve s\u00fct cinsi hem tad\u0131 hem de kullan\u0131m alan\u0131n\u0131 tamamen de\u011fi\u015ftirir. Kahvalt\u0131ya konan peynirle b\u00f6re\u011fe giren peynirin ayn\u0131 olmamas\u0131 gerekti\u011fini bilmek, mutfaktaki en pratik bilgilerden biridir.<\/p>\n\n\n\n
\u0130nek s\u00fct\u00fcnden yap\u0131lan peynirler daha yumu\u015fak ve hafif tuzludur; en yayg\u0131n grup budur. Koyun s\u00fct\u00fc peynirleri ya\u011f oran\u0131 y\u00fcksek oldu\u011fu i\u00e7in daha kremsi ve dolgun bir tat verir, fiyat\u0131 da buna paralel y\u00fckselir.<\/p>\n\n\n\n
Ke\u00e7i peyniri ise belirgin ve keskin bir aromaya sahiptir. \u0130lk denemede yad\u0131rganabilir, ancak kahvalt\u0131da tek ba\u015f\u0131na de\u011fil zeytin ve bal gibi tatlarla birlikte sunuldu\u011funda dengesi kurulur.<\/p>\n\n\n\n
Etikette “kar\u0131\u015f\u0131k s\u00fct” ifadesi ge\u00e7iyorsa \u00fcr\u00fcn genellikle inek s\u00fct\u00fc a\u011f\u0131rl\u0131kl\u0131d\u0131r. S\u00fct cinsinin yazmamas\u0131 ya da bitkisel ya\u011f ibaresi bulunmas\u0131 ise \u00fcr\u00fcn\u00fcn peynir de\u011fil, peynir benzeri bir g\u0131da oldu\u011funu g\u00f6sterir. \u00c7e\u015fitleri peynir<\/a> kategorisinde inceleyebilirsiniz.<\/p>\n\n\n\n Taze beyaz peynir yumu\u015fakt\u0131r, tuzu d\u00fc\u015f\u00fckt\u00fcr ve s\u00fcts\u00fc bir tad\u0131 vard\u0131r. Salamurada \u00fc\u00e7 ay ve \u00fczeri bekleyen olgun peynir ise daha sert, daha tuzlu ve aromas\u0131 belirgin h\u00e2le gelir.<\/p>\n\n\n\n Kahvalt\u0131 i\u00e7in orta olgunlukta bir \u00fcr\u00fcn \u00e7o\u011fu damak tad\u0131na uyar. B\u00f6re\u011fin i\u00e7ine ise tuzu bir miktar giderilmi\u015f, suyu s\u00fcz\u00fclm\u00fc\u015f olgun peynir gider; taze peynir pi\u015ferken su b\u0131rakt\u0131\u011f\u0131 i\u00e7in hamuru \u0131slat\u0131r.<\/p>\n\n\n\n Fazla tuzlu bir peyniri kurtarmak m\u00fcmk\u00fcnd\u00fcr: dilimleyip bir iki saat \u0131l\u0131k suda bekletmek tuz oran\u0131n\u0131 belirgin \u015fekilde d\u00fc\u015f\u00fcr\u00fcr. Suyu bir kez de\u011fi\u015ftirmek genellikle yeterli olur.<\/p>\n\n\n\n Salamura suyunun bulan\u0131k ve iplik iplik olmas\u0131 ise farkl\u0131 bir durumdur; bu, \u00fcr\u00fcn\u00fcn bozulmaya ba\u015flad\u0131\u011f\u0131n\u0131 g\u00f6sterir ve tuz giderme y\u00f6ntemiyle d\u00fczeltilemez. Sa\u011flam bir peynirin salamuras\u0131 berrak, kokusu ise ek\u015fi de\u011fil s\u00fcts\u00fc olur.<\/p>\n\n\n\n Taze ka\u015far yumu\u015fak ve hafif tatl\u0131d\u0131r, tost ve sandvi\u00e7te iyi erir. Eski ka\u015far ise aylarca olgunla\u015ft\u0131r\u0131l\u0131r; sertle\u015fir, keskinle\u015fir ve rendelenerek makarna ya da f\u0131r\u0131n yemeklerinde kullan\u0131l\u0131r.<\/p>\n\n\n\n Tulum peyniri ufalanan yap\u0131s\u0131 ve yo\u011fun aromas\u0131yla ayr\u0131 bir gruptur; az miktarda bile yeme\u011fin tad\u0131n\u0131 belirler. \u00d6rg\u00fc ve \u00e7e\u00e7il peynirler lif lif ayr\u0131l\u0131r, tuzu y\u00fcksektir ve \u00e7o\u011funlukla kahvalt\u0131da t\u00fcketilir.<\/p>\n\n\n\n Lor, peynir \u00fcretiminden artan peynir alt\u0131 suyunun \u0131s\u0131t\u0131lmas\u0131yla elde edilir; \u00e7\u00f6kelek ise yay\u0131k alt\u0131 ya da ya\u011f\u0131 al\u0131nm\u0131\u015f s\u00fctten yap\u0131l\u0131r. Her ikisi de protein oran\u0131 y\u00fcksek, kalorisi d\u00fc\u015f\u00fck \u00fcr\u00fcnlerdir. Kavurma ve b\u00f6rek harc\u0131 i\u00e7in ekonomik bir se\u00e7enektir.<\/p>\n\n\n\n Hangi peynirin nerede kullan\u0131laca\u011f\u0131n\u0131 belirleyen temel \u00f6zellik erime davran\u0131\u015f\u0131d\u0131r. Ya\u011f oran\u0131 y\u00fcksek ve gen\u00e7 peynirler \u0131s\u0131yla ak\u0131c\u0131 h\u00e2le gelir; kuru ve olgun peynirler ise erimek yerine kavrulur ve y\u00fczeyde \u00e7\u0131t\u0131r bir tabaka olu\u015fturur. Bu ayr\u0131m, pizza ile f\u0131r\u0131n makarnan\u0131n peynirini birbirinden ay\u0131r\u0131r.<\/p>\n\n\n\n Kuru maddede ya\u011f oran\u0131, peynirin kremsi mi yoksa kuru mu olaca\u011f\u0131n\u0131 g\u00f6sterir. Kuru maddede ya\u011f oran\u0131 y\u00fczde k\u0131rk be\u015f ile altm\u0131\u015f aras\u0131nda olan \u00fcr\u00fcnler “tam ya\u011fl\u0131”, y\u00fczde altm\u0131\u015f\u0131n \u00fczerindekiler “\u00e7ok ya\u011fl\u0131” say\u0131l\u0131r; daha hafif bir se\u00e7enek arayanlar i\u00e7in y\u00fczde yirmi be\u015f-k\u0131rk be\u015f aral\u0131\u011f\u0131ndaki “ya\u011fl\u0131” ya da daha d\u00fc\u015f\u00fck oranl\u0131 \u00fcr\u00fcnler uygundur.<\/p>\n\n\n\n Past\u00f6rize s\u00fct ibaresi, \u00f6zellikle \u00e7ocuklar ve hamileler i\u00e7in \u00f6nemlidir. \u00c7i\u011f s\u00fctten \u00fcretilen peynirlerde aroma daha zengindir ancak bu gruplar\u0131n t\u00fcketimi i\u00e7in \u00f6nerilmez.<\/p>\n\n\n\n Ambalaj\u0131n \u015fi\u015fkin olmas\u0131, salamuras\u0131n\u0131n bulan\u0131kla\u015fmas\u0131 ya da y\u00fczeyde renk de\u011fi\u015fimi g\u00f6r\u00fclmesi \u00fcr\u00fcn\u00fcn bozuldu\u011funu g\u00f6sterir. Vakumlu paketlerde hafif bir asidik koku normaldir ve a\u00e7\u0131ld\u0131ktan birka\u00e7 dakika sonra kaybolur.<\/p>\n\n\n\n Fiyat kar\u015f\u0131la\u015ft\u0131rmas\u0131 yaparken raf etiketindeki birim (kilogram) fiyat\u0131na bakmak gerekir. Peynirler farkl\u0131 gramajlarda sat\u0131ld\u0131\u011f\u0131 i\u00e7in yaln\u0131zca paketin sat\u0131\u015f tutar\u0131na bakmak yan\u0131lt\u0131c\u0131 olabilir; \u00f6zellikle k\u00fc\u00e7\u00fck vakumlu paketlerde kilogram maliyeti belirgin \u015fekilde y\u00fckselir.<\/p>\n\n\n\n Salamural\u0131 peynirler kendi suyunda saklanmal\u0131d\u0131r; suyu azald\u0131\u011f\u0131nda bir litre suya bir yemek ka\u015f\u0131\u011f\u0131 kaya tuzu eklenerek haz\u0131rlanan kar\u0131\u015f\u0131m kullan\u0131labilir. Peynir asla a\u00e7\u0131kta ya da stre\u00e7e sar\u0131l\u0131 h\u00e2lde uzun s\u00fcre bekletilmemelidir.<\/p>\n\n\n\n Sert peynirler ya\u011fl\u0131 k\u00e2\u011f\u0131da sar\u0131l\u0131p buzdolab\u0131n\u0131n en az so\u011fuk raf\u0131nda tutulur. B\u00f6ylece hem kurumaz hem de dolab\u0131n kokusunu \u00fczerine \u00e7ekmez.<\/p>\n\n\n\n Peynirin aromas\u0131 so\u011fukken tam olarak hissedilmez; servisten yakla\u015f\u0131k yar\u0131m saat \u00f6nce dolaptan \u00e7\u0131karmak tad\u0131 belirgin \u015fekilde iyile\u015ftirir. Sunum i\u00e7in peynir sunumu<\/a> ve peynir b\u0131\u00e7a\u011f\u0131<\/a> \u00fcr\u00fcnleri i\u015fe yarar.<\/p>\n","protected":false},"excerpt":{"rendered":" Peynir reyonu, market al\u0131\u015fveri\u015finin en kalabal\u0131k ama en az sorgulanan b\u00f6l\u00fcm\u00fcd\u00fcr. \u00c7o\u011fu ki\u015fi y\u0131llard\u0131r ayn\u0131 iki \u00fc\u00e7 \u00fcr\u00fcn\u00fc al\u0131r; oysa peynirin t\u00fcr\u00fc, olgunla\u015fma s\u00fcresi ve s\u00fct cinsi hem tad\u0131 hem de kullan\u0131m alan\u0131n\u0131 tamamen de\u011fi\u015ftirir. Kahvalt\u0131ya konan peynirle b\u00f6re\u011fe giren peynirin ayn\u0131 olmamas\u0131 gerekti\u011fini bilmek, mutfaktaki en pratik bilgilerden biridir. S\u00fct Cinsi Tad\u0131 Belirler \u0130nek […]<\/p>\n","protected":false},"author":0,"featured_media":4090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-supermarket"],"_links":{"self":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/comments?post=4089"}],"version-history":[{"count":1,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4089\/revisions"}],"predecessor-version":[{"id":4191,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/posts\/4089\/revisions\/4191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/media\/4090"}],"wp:attachment":[{"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/media?parent=4089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/categories?post=4089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gormeklazim.com\/blog\/wp-json\/wp\/v2\/tags?post=4089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Beyaz Peynirde Olgunluk Meselesi<\/strong><\/h2>\n\n\n\n
Ka\u015far, Tulum ve Di\u011ferleri<\/strong><\/h2>\n\n\n\n
Etikette Nelere Bakmal\u0131?<\/strong><\/h2>\n\n\n\n
Saklama ve Sunum<\/strong><\/h2>\n\n\n\n