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ERZİNCAN TULUM PEYNİRİ NASIL YAPILIR

Kendisine has tadı olan Erzincan yöremize ait olan tulum peynirimizin yapımınu Erzincanlı kardeşimiz Yunus Emre Şekeroğlun`dan bizzat öğrenip yazıyorum.

Yapılacak tulum peynirin miktarına göre:
-2 litre koyun sütüne 2 kaşık sirke(elma ya da üzüm sirkesi) ve 2 avuç kaya tuzu
-4 litre sütüne 4 kaşık sirke ve 4 avuç kaya tuzu(sütün miktarına göre kendiniz ölçü olarak bu miktarları arttırabilirsiniz.)

Süt ince tülbentten yapılan süzekten ya da çok ince telli bir süzekten süzülerek, kaynama derecesine gelinceye kadar bir tencerede ateşte ısıtılır. Isıtılan süte, peynir mayası veya sirke katılır ve peynir kazanı kalın bir örtüyle iyice sarılarak, mayalanmaya bırakılır.

 Tahmini 4-5 saat sonra mayalanan süt.  kese gibi büyük bezden yapılan torbalara alınarak yüksek bir yerden asılır ve suyun peynirden süzülerek ayrılması sağlanır. Suyu süzülen peynirin, suyu iyice süzülsün diye büyükçe iki taşın arasına konularak süzülmeye bırakılır.
2-3 gün sonra bu taşların altında teker haline gelen peynirler plastik rende ile rendelenerek özellikle kaya tuzu ile karıştırılıp (tercihen Erzincan iline ait Kemah kaya tuzu)tuzlanarak yoğrulur. Püre halini alan peynir içi temizlenmiş halde koyun veya keçi derisine veya bidona tahta bir tokmak ya da cam şişe ile dövülerek kuvvetlice basılır. Eğer yapılan peynir deriye basılacaksa peynir basıldıktan sonra deri kalın bir iğne ile delinerek peynirin kalan suyu da akıtılır ve kurumaya bırakılır.
Yaptığımız peynir dinlensin diye buzdolabın da bir ya da bir buçuk ay dinlenmeye bırakılır.
Afiyet olsun…
erzincan-tulum-peyniri tulumpeyniri

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