{"id":2076,"date":"2022-06-16T10:19:27","date_gmt":"2022-06-16T10:19:27","guid":{"rendered":"http:\/\/yerdenizkooperatifi.org\/?p=2076"},"modified":"2022-06-16T10:51:22","modified_gmt":"2022-06-16T10:51:22","slug":"kuzguncukta-bahar-tadinda-peynir-atolyesi","status":"publish","type":"post","link":"https:\/\/yerdenizkooperatifi.org\/index.php\/2022\/06\/16\/kuzguncukta-bahar-tadinda-peynir-atolyesi\/","title":{"rendered":"Kuzguncuk\u2019ta Bahar Tad\u0131nda Peynir At\u00f6lyesi"},"content":{"rendered":"\n

Havalar\u0131n \u0131s\u0131nmas\u0131yla birlikte Kuzguncuk bah\u00e7ede peynir at\u00f6lyesi d\u00fczenledik. 21 May\u0131s 2022\u2019de d\u00fczenlenen at\u00f6lyede \u0130lhan Ko\u00e7ulu peynir yap\u0131m\u0131n\u0131n yan\u0131 s\u0131ra peynir tad\u0131m\u0131 ile kat\u0131l\u0131mc\u0131lar\u0131n hem ruhuna hem dama\u011f\u0131na \u015fifa verdi. Olduk\u00e7a dinamik ge\u00e7en at\u00f6lyeden sat\u0131rba\u015flar\u0131 \u015f\u00f6yle\u2026<\/p>\n\n\n\n

A\u00e7\u0131l\u0131\u015f<\/strong><\/p>\n\n\n\n

A\u00e7\u0131l\u0131\u015f konu\u015fmas\u0131 s\u0131ras\u0131nda Selma Ero\u011flu Kuzguncuk Kooperatifi\u2019nin nas\u0131l kuruldu\u011fu, neler yapt\u0131\u011f\u0131 \u00fczerine k\u0131sa bir bilgi verdi. Kuzguncuk Kooperatifi\u2019nin mahallenin kooperatifi olmas\u0131 \u00fczerine \u00e7al\u0131\u015ft\u0131klar\u0131n\u0131n alt\u0131n\u0131 \u00e7izdi ve \u201cpeynir at\u00f6lyesiyle mahalleli ile tan\u0131\u015fal\u0131m istedik,\u201d dedi. 28 May\u0131s 2022\u2019de yap\u0131lacak Kuzguncuk Kooperatifi ile tan\u0131\u015fma toplant\u0131s\u0131na kat\u0131l\u0131mc\u0131lar\u0131 davet eden Selma Ero\u011flu, \u0130lhan Ko\u00e7ulu ile birlikte kooperatif\u00e7ili\u011fe ba\u015flad\u0131klar\u0131n\u0131 ve bu yolda birlikte y\u00fcr\u00fcd\u00fcklerini belirtti. Peynir at\u00f6lyesi G\u00fcnd\u00f6n\u00fcm\u00fc \u00c7iftli\u011fi\u2019nden dayan\u0131\u015fmayla gelen bol kaymakl\u0131 s\u00fctlerin tencereye d\u00f6k\u00fclmesiyle ba\u015flad\u0131. S\u00fctler kar\u0131\u015ft\u0131r\u0131larak kaynaya dursun \u0130lhan Ko\u00e7ulu s\u00f6zlerine ba\u015flad\u0131.<\/p>\n\n\n\n

2000 y\u0131l\u0131ndan bu yana \u00fcretimde olduklar\u0131n\u0131 belirten \u0130lhan Ko\u00e7ulu, kooperatiflerle bir araya gelelim, hem \u00fcretimde dayan\u0131\u015fal\u0131m, hem de \u00fcretimi yararlan\u0131c\u0131yla bulu\u015fturmada \u00e7e\u015fitli halkalar olu\u015ftural\u0131m istedik diyerek \u201cBug\u00fcn burada mutluyum \u00e7\u00fcnk\u00fc bu kooperatif toplant\u0131s\u0131 g\u0131da \u00fczerinden dayan\u0131\u015fmay\u0131, ya\u015fam\u0131 s\u00fcrd\u00fcrmeyi, gezegenin kaynaklar\u0131n\u0131 do\u011fru kullanmay\u0131, insanl\u0131\u011f\u0131n ve ekolojinin s\u00fcreklili\u011finin sa\u011flanmas\u0131n\u0131 olanakl\u0131 hale getiriyor,\u201d dedi.  Bu at\u00f6lyede 3 ba\u015fl\u0131k halinde peynir yap\u0131m\u0131n\u0131 ele alaca\u011f\u0131n\u0131 belirten \u0130lhan Ko\u00e7ulu, ilk \u00f6nce s\u00fct\u00fcn past\u00f6rize edilmesi gerekiyor, ard\u0131ndan mayalanmas\u0131 geliyor ve son olarak da s\u00fczme ve salamuraya alma i\u015flemleri var diyerek peynirin ser\u00fcvenini anlatmaya ba\u015flad\u0131.<\/p>\n\n\n\n

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Peynirin ser\u00fcveni<\/strong><\/p>\n\n\n\n

S\u00fct\u00fcn uzun s\u00fcre korunmas\u0131na peynir deniyor. Gen\u00e7 ve ya\u015fl\u0131 olmak \u00fczere ikiye ayr\u0131l\u0131yor ve \u0130lhan Ko\u00e7ulu hayvanlardaki hastal\u0131k peynire ge\u00e7mesin diye gen\u00e7 peynirlerin \u0131s\u0131l i\u015flem g\u00f6rmesi veya salamura gibi bir y\u00f6ntem kullan\u0131lmas\u0131 gerekti\u011finin alt\u0131n\u0131 \u00e7iziyor. \u201cK\u00f6kenini bilmedi\u011finiz \u00e7i\u011f s\u00fctleri t\u00fcketmeyin,\u201d diyen \u0130lhan Ko\u00e7ulu \u201cmesela Konya\u2019da yan\u0131k peynir var, zaman\u0131nda Sel\u00e7uklular s\u00fctten ya\u015fanan zehirlenmeleri \u00f6nlemek i\u00e7in s\u00fct\u00fcn muhakkak pi\u015firilmesini zorunlu tutuyorlar. Yan\u0131k peynirin tarihi de buradan geliyor. S\u00fct pi\u015firilmezse t\u00fcberk\u00fcloz, brusella direk insana ge\u00e7er, \u0131s\u0131l i\u015flem gerekli diyor.\u201d Ya\u015fl\u0131 peynirlerde ise zararl\u0131 bakteri kalm\u0131yor, peynir bekledik\u00e7e dost bakteriler d\u00fc\u015fman bakterilerle sava\u015f\u0131yor. S\u00fct inek memesinden \u00e7\u0131kt\u0131\u011f\u0131nda 32 derece iken zaman ge\u00e7tik\u00e7e s\u00fct\u00fcn s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015fmeye ba\u015fl\u0131yor. En iyi mayalama derecesi 32 ile 35 derece aras\u0131nda. Taze t\u00fcketilecek peynirler \u00f6nce 62 dereceye dek \u0131s\u0131t\u0131l\u0131r sonra 35 dereceye so\u011futularak mayalan\u0131r. S\u00fct\u00fcn \u0131s\u0131t\u0131lmas\u0131nda 72 derece \u00fcst s\u0131n\u0131r kabul edilir ve 60 derecenin \u00fczerinde brusella ya\u015famaz. S\u00fct \u0131s\u0131t\u0131l\u0131rken kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda s\u00fct\u00fcn tamam\u0131 \u0131s\u0131l i\u015flem g\u00f6r\u00fcyor ve past\u00f6rize oluyor. \u00c7i\u011f s\u00fctten yap\u0131lan yayla peyniri, \u00e7akmak peyniri gibi peynirler pi\u015firilerek yap\u0131l\u0131yor, 38 derecede mayalan\u0131p 3 g\u00fcn salamurada bekletilerek sat\u0131\u015fa \u00e7\u0131kar\u0131l\u0131yor. Kad\u0131nlar s\u00fct\u00fcn derecesini parmaklar\u0131n\u0131 s\u00fcte de\u011fdirerek anl\u0131yor\u2026 Pek \u00e7ok il peynirle an\u0131l\u0131yor. D\u00fcnyada 4 bin, T\u00fcrkiye\u2019de 193 \u00e7e\u015fit peynir oldu\u011funu belirten \u0130lhan Ko\u00e7ulu, \u201cbenim kay\u0131tlar\u0131ma g\u00f6re ise 300-400 \u00e7e\u015fit peynir bulunuyor. Peynir, yap\u0131l\u0131\u015f y\u00f6ntemine, y\u00f6resine, iklimine, co\u011frafi ko\u015fullar\u0131na g\u00f6re tad\u0131 ve ismi de\u011fi\u015fen bir \u00fcr\u00fcn,\u201d diyor.<\/p>\n\n\n\n

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Peynir mayas\u0131 demi\u015fken<\/strong><\/p>\n\n\n\n

Mezopotamya\u2019da bir \u00e7oban s\u00fct\u00fcn\u00fc hayvan postu i\u00e7inde ta\u015f\u0131rken s\u00fct kesiliyor ve ilk maya b\u00f6ylelikle ortaya \u00e7\u0131k\u0131yor. Hayvan yeni do\u011fum yapt\u0131\u011f\u0131nda ilk gelen s\u00fcte a\u011f\u0131z deniliyor. A\u011f\u0131z s\u00fct\u00fcnde \u00e7ok y\u00fcksek protein bulunuyor. Hayvan midesinin \u015firden b\u00f6lgesi kalbur gibi delik deliktir ve mide fermente kazan\u0131 gibi \u00e7al\u0131\u015f\u0131r. \u015eirden b\u00f6lgesi i\u00e7inde kimozin bakterileri var ve bu bakteriler oradaki delikleri kapat\u0131p, peynir olu\u015fmas\u0131n\u0131 sa\u011fl\u0131yorlar. Memeli hayvanlar\u0131n \u00e7o\u011fu peynirle besleniyorlar. \u0130lhan Ko\u00e7ulu, \u201ciki \u00e7e\u015fit peynir mayas\u0131 vard\u0131r birisi do\u011fal yolla elde edilen \u015firden mayas\u0131, di\u011feri end\u00fcstriyel olarak \u00fcretilen mikrobiyal mayad\u0131r. Bir \u015firden mayas\u0131n\u0131n \u00f6mr\u00fc 20 g\u00fcnd\u00fcr, mikrobiyal mayalar\u0131n \u00f6mr\u00fc ise 2 y\u0131ld\u0131r. Peynir yap\u0131l\u0131rken peynir alt\u0131 suyuyla d\u0131\u015far\u0131 \u00e7\u0131kan \u015firden mayas\u0131 ba\u011f\u0131rsak floram\u0131zdaki bakterilerle uyumlu iken mikrobiyal mayalar \u00f6yle de\u011fildir. Onlar ba\u011f\u0131rsak floram\u0131zdaki bakterileri yok edip kendileri \u00e7o\u011fal\u0131rlar, t\u0131pk\u0131 terminat\u00f6r gibidirler. Bunlar\u0131n d\u0131\u015f\u0131nda bitkisel bazda mayalar da var nohut, incir, yo\u011furt\u00e7u otu gibi\u2026\u201d diyor.<\/p>\n\n\n\n

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Peynir yapmaya ba\u015fl\u0131yoruz<\/strong><\/p>\n\n\n\n

S\u00fct\u00fcm\u00fcz kaynad\u0131, \u015fimdi s\u0131ra geldi peynir yapmaya. Tarif ise \u015f\u00f6yle: 10 kg s\u00fcte 3,5 gr maya koyup kar\u0131\u015ft\u0131r\u0131yoruz. Ard\u0131ndan a\u011fz\u0131n\u0131 t\u00fclbentle kapat\u0131yoruz ve 45 dakika mayalanmas\u0131 i\u00e7in bekliyoruz. Kapa\u011f\u0131n\u0131 a\u00e7t\u0131\u011f\u0131m\u0131zda s\u00fct da\u011f\u0131lm\u0131yorsa mayalanma i\u015flemi tamamlanm\u0131\u015ft\u0131r demektir. Bu halde peynir s\u0131cakl\u0131\u011f\u0131 28 dereceye d\u00fc\u015f\u00fcyor. \u0130lhan Ko\u00e7ulu, \u201ceskiden bu i\u015fleme s\u00fct\u00fcn uyutulmas\u0131 denirmi\u015f,\u201d diyor. Mayalama sonras\u0131 tahta ka\u015f\u0131kla b\u00f6l\u00fcnerek peynir uyand\u0131r\u0131l\u0131yor. \u0130lhan Ko\u00e7ulu burada tahta ka\u015f\u0131\u011f\u0131n peyniri kibarca uyand\u0131rd\u0131\u011f\u0131n\u0131, metal ka\u015f\u0131\u011f\u0131n ise peyniri kabaca uyand\u0131rd\u0131\u011f\u0131n\u0131 belirterek tahta ka\u015f\u0131k kullan\u0131lmas\u0131n\u0131 \u00f6neriyor. Tatl\u0131 uykusundan uyanan peynir elle kar\u0131\u015ft\u0131r\u0131larak suyu \u00e7\u0131kar\u0131l\u0131yor. Ard\u0131ndan 40 dereceye dek kar\u0131\u015ft\u0131r\u0131l\u0131p, kaynat\u0131larak kalan suyu da \u00e7\u0131kar\u0131l\u0131yor. Sonra s\u00fczd\u00fcr\u00fcl\u00fcp, \u015feklini vermek \u00fczere sepete yerle\u015ftiriliyor. \u0130stenirse peynir kal\u0131ba konularak bekletilebiliyor, ka\u015far gibi, tavada k\u0131zart\u0131larak da yenilebiliyor\u2026<\/p>\n\n\n\n

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Peynir k\u00fcf\u00fcne dikkat<\/strong><\/p>\n\n\n\n

\u201cK\u00f6y peynirleri ye\u015fil k\u00fcf yapar, bu peynirler y\u0131kan\u0131p yenilir. \u0130\u00e7erisinde 65 \u00e7e\u015fit yararl\u0131 bakteri vard\u0131r. Sanayi tip peynirleri, 72 derece ve \u00fcst\u00fcnde i\u015flem g\u00f6rd\u00fc\u011f\u00fcnden ve i\u00e7lerinde stabilizat\u00f6rler oldu\u011fundan k\u00fcf yapmazlar. Ayr\u0131ca sanayi tip peynirlerde \u00f6nce beyaz bir leke olur, ard\u0131ndan leke siyaha d\u00f6n\u00fc\u015f\u00fcr. Kanserojen ve zehirdir, bu iki renk peynir asla yenmemelidir. Ye\u015fil k\u00fcf d\u0131\u015f\u0131nda bir de k\u0131rm\u0131z\u0131 k\u00fcf vard\u0131r, zararl\u0131 de\u011fildir detoks gibidir. Akl\u0131n\u0131zda kalmas\u0131 i\u00e7in ye\u015filden korkmay\u0131n, k\u0131rm\u0131z\u0131dan sak\u0131nmay\u0131n, beyazdan ve siyahtan ka\u00e7\u0131n\u0131n,\u201d diyen \u0130lhan Ko\u00e7ulu, \u201cTulum peyniri ise kad\u0131ndan kad\u0131na ge\u00e7mi\u015f bir k\u00fclt\u00fcrd\u00fcr. Ma\u011faralarda saklanan toprak kaplarda yap\u0131l\u0131yor. Toprak kaplar\u0131n i\u00e7i ek\u015fi mayal\u0131 hamurla, yo\u011furtla s\u0131van\u0131yor, yo\u011furdun, hamurun i\u00e7indeki maya s\u00fcte ge\u00e7iyor ve \u00f6zel bir peynir ortaya \u00e7\u0131k\u0131yor,\u201d diye ekliyor.<\/p>\n\n\n\n

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S\u0131rada peynir tad\u0131m\u0131 var<\/strong><\/p>\n\n\n\n

Peynirimizi yapt\u0131k, \u00fczerine a\u011f\u0131rl\u0131k koyup kalan suyununda \u00e7\u0131kmas\u0131n\u0131 sa\u011flarken biz peynir tad\u0131m\u0131na ba\u015flad\u0131k bile. \u00d6nce peynirleri kokluyoruz, ard\u0131ndan tad\u0131m yap\u0131yor dama\u011f\u0131m\u0131zda b\u0131rakt\u0131\u011f\u0131 tad\u0131 tariflemeye \u00e7al\u0131\u015f\u0131yoruz. Gelen peynirlerin bir k\u0131sm\u0131 tuzlu \u00f6\u011freniyoruz ki o peynirlerde 330 gr tuz var, Kars ka\u015far\u0131na ise 130 gr tuz konuluyor. Fazla tuz \u00fcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc uzat\u0131yor. \u0130lhan Ko\u00e7ulu Kars ka\u015far\u0131nda tuz oran\u0131 d\u00fc\u015f\u00fck oldu\u011fundan peynirin rengi de\u011fi\u015fmiyor, daha canl\u0131 g\u00f6r\u00fcn\u00fcyor ve \u00e7i\u00e7eklerin rengini \u00f6ld\u00fcrm\u00fcyor, pigmentler daha canl\u0131 duruyor diyor. Tad\u0131m yaparken eski ka\u015far\u0131 iyice \u00e7i\u011fneyin, dilinizin alt\u0131na peynirin suyu gelsin, yutarken dilin yan\u0131ndaki ve arkadaki tada dikkat edin, s\u00fct aromas\u0131 ve tereya\u011f\u0131 tad\u0131 alacaks\u0131n\u0131z diyor. Trakya ka\u015far\u0131nda ise a\u011fza en son tuzun tad\u0131n\u0131n geldi\u011fini belirtiyor. \u0130lhan Ko\u00e7ulu genelde s\u00fct hayvanlar\u0131n\u0131n bir ka\u00e7 \u00e7e\u015fit \u00fcr\u00fcnle beslendi\u011fini bunun da peynire yans\u0131d\u0131\u011f\u0131n\u0131 s\u00f6yleyerek Bo\u011fatepe\u2019deki hayvanlar\u0131n 56 bin d\u00f6n\u00fcm arazide 680 \u00e7e\u015fit bitki ile beslendi\u011finin alt\u0131n\u0131 \u00e7iziyor. Peynire alt\u0131n sar\u0131s\u0131 rengini bu zengin floradaki bitkiler veriyor.<\/p>\n\n\n\n

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Sona do\u011fru yakla\u015f\u0131rken<\/strong><\/p>\n\n\n\n

\u00c7oklu krizler d\u00f6nemini ya\u015fad\u0131\u011f\u0131m\u0131z\u0131 belirten \u0130lhan Ko\u00e7ulu kurakl\u0131k, ekonomik kriz, sava\u015f politikalar\u0131 derken sizi bu sene s\u00fct k\u0131tl\u0131\u011f\u0131, gelecek y\u0131l ise et k\u0131tl\u0131\u011f\u0131 bekliyor diyor. \u0130lhan Ko\u00e7ulu ayr\u0131ca \u00fcreticilerin zor durumda oldu\u011funu, s\u00fct ineklerinin \u00e7o\u011funun kesime g\u00f6nderildi\u011fini s\u00f6yleyerek s\u00fct\u00fcn litre fiyat\u0131n\u0131n 35 – 40 tl olmas\u0131n\u0131n beklendi\u011finin alt\u0131n\u0131 \u00e7iziyor. Soru cevaplarla devam eden at\u00f6lye ak\u015fam\u0131n ge\u00e7 saatlerine kadar s\u00fcrd\u00fc. Peynirle ba\u015flayan sohbetimiz, kooperatif\u00e7ili\u011fe oradan da sanata uzad\u0131.<\/p>\n\n\n\n

B\u00f6ylesi bir bahar g\u00fcn\u00fcnde, \u00e7i\u00e7ekler i\u00e7inde ki bir bah\u00e7ede bile \u00fclkenin g\u00fcndeminden uzak kalmak m\u00fcmk\u00fcn olmad\u0131. Ne yaz\u0131k ki hayvanc\u0131l\u0131kta tablo karanl\u0131k, tar\u0131mda da durum hi\u00e7 i\u00e7 a\u00e7\u0131c\u0131 de\u011fil.  \u00dcretimde ve t\u00fcketimde dayan\u0131\u015fma ekonomileri bu krizlere uzun vadede \u00e7\u00f6z\u00fcm olabilir diyor g\u0131da egemenli\u011fini tesis edece\u011fimiz g\u00fcnler bir an evvel gelsin istiyoruz\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"

Havalar\u0131n \u0131s\u0131nmas\u0131yla birlikte Kuzguncuk bah\u00e7ede peynir at\u00f6lyesi d\u00fczenledik. 21 May\u0131s 2022\u2019de d\u00fczenlenen at\u00f6lyede \u0130lhan Ko\u00e7ulu peynir yap\u0131m\u0131n\u0131n yan\u0131 s\u0131ra peynir<\/p>\n","protected":false},"author":1,"featured_media":2082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,5,4,40],"tags":[50,80,35,67,88,37],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts\/2076"}],"collection":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/comments?post=2076"}],"version-history":[{"count":5,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts\/2076\/revisions"}],"predecessor-version":[{"id":2102,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/posts\/2076\/revisions\/2102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/media\/2082"}],"wp:attachment":[{"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/media?parent=2076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/categories?post=2076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yerdenizkooperatifi.org\/index.php\/wp-json\/wp\/v2\/tags?post=2076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}