Description of Sawak tulum peynira, peculiarities of making cheese in farms and dairy factories. Calorie content, composition, benefits and possible harm to the body. What dishes are made from it and when did it appear?
Sawak tulum is a national Turkish fermented milk product, which can also be called Shavak or Chavak. Cheese is made, unlike other varieties, only from sheep's milk, which is populated with natural flora for fermentation. Taste - fermented milk, rich, salty-spicy; aroma - not very pleasant, "barn"; color - white, sometimes yellowish; the texture is dense, sometimes crumbling. No crust is formed. When Sawak tulum peynir is manufactured at large factories, the finished product is delivered to the consumer in vacuum packages or plastic containers. Farming options - heads in the form of small diameter wheels, balls, large "drops". Weight - up to 1.5 kg.
How is Sawak Tulum Peinir made?
Before boiling Sawak tulum peinir cheese, fresh ripening bags (tulums) are prepared. A young goat (in rare cases, a sheep) is skinned so that the only holes are the throat and feet after the hooves have been removed. To process the skin, it is immersed in a vat of brine and soaked for a long time. Then spread on an oiled board, carefully cleaned of all pieces of meat.
Then they are washed with clean water and the tail section and the skin of the legs are sewn together, so that a tight bag is obtained. To prevent it from hardening and becoming brittle, salted buttermilk diluted with ayran is poured into it and left for several days until Sawak peynir is prepared for ripening.
At the same time, special cheese yeast is prepared. The dried and cut into strips part of the stomach of dairy lambs (rennet) is fermented with milk, food tremors are added and left until fermented.
How Sawak Tulum Peinir is made on farms:
- Collecting sheep's milk is carried out 2-3 days before boiling the cheese. Fermentation begins naturally, with milk flora.
- Raw materials are heated to 60-70 ° C and kept for 30 minutes. Cool by pouring fresh sheep's milk into the vat to the coagulation temperature: in warm weather 28-38 ° C, in cold weather - 30-40 ° C.
- Add a coagulant and leave for 1-2 hours.
- Cala is cut with a cheese knife, the process is repeated several times. Divide into grains, allow to settle, waiting for partial adhesion, and grind again. Knead, and when the curd particles settle to the bottom, part of the whey is drained, and the curd is laid out in molds covered with a cloth.
- Leave for 3-4 hours, stirring occasionally, and set the oppression. The formed layers are transferred from one to another several times, then crushed, mixed with a small amount of salt. Wrapped in a clean cheese cloth and hung for 1-2 days to separate the liquid.
- The cheese mass is poured onto a drainage table and mixed with salt while grinding. Re-squeeze and stuff the goatskin bags.
- Aging takes place in a grotto or artificially carved cave. Duration of exposure is 3-5 months at a temperature of 5-10 ° C and a humidity of 60-65%.
In dairy factories, Sawak peynir is prepared as in farms, but some processes have been changed. A mixture of sheep and goat milk - 1: 1 or 2: 1 is used as a raw material, which is further pasteurized in full. This allows you to suppress the activity of pathogenic microorganisms.
Fermentation is carried out using bacterial cultures - lactic acid thermophilic bacteria. They are brought in artificially. As a coagulant, rennet powder and dry yeast are used.
For ripening, the cheese mass mixed with salt is placed in hermetically sealed plastic containers, which are installed in chambers with a special microclimate. Temperature and humidity are the same as in natural grottoes. After a long exposure - up to six months - the cheese is packaged in vacuum packages or plastic containers. This allows you to preserve the unique taste and smell of the original product.
Recipes with Sawak Tulum Peinir cheese
This variety is rarely used for preparing various dishes - it is eaten with tortillas, nuts or fruits, served as an aperitif or as a snack. The store-made variant is often ground and mixed with sour cream to spread on bread. But there are no restrictions for use as a baking filling or salad ingredient.
Recipes with Sawak Tulum Peinir:
- Hot sandwiches … Slices not very fresh bread, not very thin, quickly fried in a hot skillet in olive oil, so that the surface is slightly browned. Sandwiches are folded: slices of tomatoes are spread on the bread, sprinkled with chopped cheese, pepper, sprinkled with olive oil and pesto sauce, sprinkled with herbs and covered with a second slice of bread. The billets are heated on the grill until the peynier begins to melt.
- Lavash with cheese filling … Beat 2 eggs with a little sour cream, stir in the Sawak pieces and add the chopped greens. Wrap in pita bread so that you get triangles. Before use, fry on both sides so that the eggs grab.
- Tortillas with Sawak tulum peynir … Dough is put: 10 g of yeast and 1 tbsp. l. mix the sugars, dilute with a small amount of milk and add flour. When the dough comes up, pour the liquid into sifted wheat flour, 500 g, add another 1 glass of warm milk, pieces of melted butter, 75 g, 1 egg and 1 protein, knead well. If the dough is too heavy, thick or, conversely, too liquid and spreads, change the amount of flour. The mixture is allowed to come up 2-3 times in a warm place, periodically kneading. The filling is made as in the previous recipe, or shredded salted sheep's cheese is mixed with a small amount of sour cream and herbs, without eggs. Tear off a piece from the dough that has come up, roll it into a cake, spread the filling in the middle, close up the edges, roll it out again, bend it and roll it out again. The oven is heated to 210-220 ° C. The cakes are laid out on a baking sheet sprinkled with flour, greased on top with egg yolk mixed with sour cream. Bake for 3-4 minutes on each side. It can be served both cold and hot.
See also recipes for dishes and drinks with tan.
Interesting facts about Sawak Tulum Peinir
According to the legend, the settlement of Sawak, thanks to which one of the tulum peinirs got its name, was formed by the nomads-avaks (or Turkmens), who were called "shavakli". The tribe was peaceful and was often driven from the place where it settled. Once they, too, had to leave the village in a hurry, and they poured the unripe cheese into leather wineskins. But this did not have a negative impact on the quality of the product, but on the contrary, it had a new original taste.
Later, migrating in the summer to the highlands behind herds in the summer, and to the cold, on the plateau, they left the cheese to ripen in natural grottoes, in leather sacks. So life itself suggested the cheese recipe. The way of life has remained deep in the past, but the way of maturation has been preserved.
Sawak tulum cheese is made only from the milk of Karsky sheep, which graze in high-mountain pastures and drink spring water.
The variety has grown in popularity since 1939. It was then that people began to think about a healthy lifestyle and give preference to completely natural products made without artificially obtained components. Production lines and equipment for this variety began to be installed in dairy factories since 1998 - it was then that the product acquired microbiological safety.
