Hi Guys and Gals,
I am developing this cheese that is aged in a sheep or goat skin (Tulum) in Turkey. It is a crumbly cheese with sharp taste. I have found some research papers and derived this recipe. There is a blue version of this cheese as well and it is the most saught after. I am planning to do it this weekend's batches and the recipe is open to dicsussion.
When I am developing the formula, I have taken 2 cheeses of this type as a base, one is aged in a sheep stomach and the other aged in a goats skin. Both used mixture of goat's and sheep's milk. As I am using cow's milk, I am adding lipas.
The additional butter and yogurt is to add flavour during the 4 months of aging.
For casing, I will be using cow bungs which are large enough (about 6 or 7 cm) and fill them with my sausage stuffer.
CaCl2 is also added to fix store bought milk.
Both recipes I used are doing tremendous amount of pressing to get rid of the whey as much as they can. I am keeping temps on the higher end to remove the whey also an extended period of pressing with smaller cube sizes during the cutting.
One recipe also uses whey ricotta mixed with this cheese before stuffing.
There is no indication of bacterial flora for this cheese and I am guessing it will be diverse as they used fresh milk, I have decided to use mesophilic flora danica type. Later addition of cultured butter and yogurt will add required thermo type bacteria for ripening. Butter will also help excessive moisture loss from the casings.
Ingredients
20 litre cow's milk
Mesophilic starter
1/8 tsp Lipas
1/2 tsp CaCl2
Rennet
%3 cultured butter
%2 or %3 salt
%20 Yogurt (clean, unopened box)
Making
Add CaCl2 and lipas to cold milk stir well.
Take the milk to 34C and add mesophilic starter according to factory default dosage.
Wait an hour for ripening of the milk
Add rennet according to factory default dosage and wait about 1.5 to 3 hours for the clean break.
Cut to 1cm cubes, keep the temp at 34C
Stir slowly and wait for 10 minutes. Do this 3 times.
Take the curd to a cheese cloth lined colander and gravity drain between 10 to 36 hours.
While the cheese is draining, make a ricotta from the remaining whey. Drain ricotta as much as you can.
Mix cheese and ricotta by breaking into small pieces by hand.
Prepare your press and press the mixture with 30kg for 2 days.
At the end of the press, weigh your cheese and calculate how much salt, yogurt and butter you will need.
Mix cheese, yogurt and butter, mix well and start adding salt slowly. You may not need to add all the salt. Keep it to your preference. More salt will keep the cheese better and longer.
Some recipes of Tulum also incorporate roasted onion seeds. You can add them now.
Fill this mixture to cow middles.
Get your cave working on %70 or %80 humidity and 5C to 10C degrees and hang your cheeses. this is to simulate cave conditions. Weigh each cheese so that you can calculate how much water is lost.
Aging will take about 2 to 3 months according to the atmospheric conditions.
For some pictures have a look at this URL. (http://www.google.com.au/search?q=divle+obruk+peyniri&btnG=Search&hl=en&safe=on&um=1&tbm=isch&source=og&sa=N&tab=wi&safe=on&aq=f&aqi=&aql=&oq=)
And here are some pictures. Now I need to wait about 3 months.
How interesting!
I'll be watching...
This looks really interesting. I've never heard of this before so I'm curious to see your reports when they are ready.
- Jeff
Mixing butter with the curds is an interesting idea to enhanch the fattiness of the cheese's texture.
Quote from: Tomer1 on July 25, 2011, 09:43:02 AM
Mixing butter with the curds is an interesting idea to enhanch the fattiness of the cheese's texture.
Also making ricotta from the same batch and mixing that in is interesting for the texture. This recipe has got 3 or 4 things which i've never thought of doing it.
If I get the same results with normal Tulum cheese, I will be chasing a kid or sheep skin for this recipe. ;D
Just to follow tradition or do they contribute anything to the cheese?
I am doing it to follow the tradition.
I think it has been done not to waste anything in a semi-nomadic life style. We do this cheese on high altitude plateaus in spring and hide in the caves. Farmers take the animals to plateaus because the grass is greener for cattle and sheep. They make cheese there and age it in the caves to be collected next year.
You stuffed you cheese into a sausage casing? Hmmm now you need to smoke it!
I thought about smoking, actually trying to build a cold smoker tray into my smoker. ^-^
Also, a cam/brie with bacteria is another thing I want to try in the casings. :o
Gürkan, very interesting thread. I'm sure we'll all be following with curiosity.
Here's a cheese for heading out onto the high altitude plateau. :)
-Boofer-
I tried the small one on the weekend. As expected, it wasn't developed yet. It was dry a bit. I think the slow maturing is achieved with higher humidity and low temperature than my little cave provides and the aroma develops in time.
After trying some of this cheese, I decided that the salt level is nowhere near enough and chucked the intestines into the brine next to my fetas. After a month or so, I removed from the brine and dried it a week in my cave, it is developed nicely. Taste is very close to Turkish tulum and I am happy with the results.
Next time, I will increase the salt levels and keep the curd moist in the beginning to prevent early drying. I used floc multiplier 3 but I think it can easily be 4.
That sounds like a great result for a first go! Well done. Any photos of the aged versions? A cheese for your success.
- Jeff
Hey Jeff, i was busy for the last couple of weeks. I will post the photoes soon. ^-^
Here are the pictures:
(http://3.bp.blogspot.com/-GGdIwG42zZ8/TrfAbr2LOQI/AAAAAAAAAc4/xNCr3pX6ziA/s1600/DSCF6785+%2528Large%2529.jpg)
Has got sensory charactheristic of Tulum
(http://1.bp.blogspot.com/-WG55a8nOEW0/TrfAebBwV-I/AAAAAAAAAdI/oFjzDhnDLi0/s1600/DSCF6783+%2528Large%2529.jpg)
The aroma is as close as it gets with cow's milk and lipase, usually sheep milk is used.
Very interesting! I've been waiting to see how this turned out. From your descriptions the taste and smell is as you expected. How about the texture and mouth feel, etc? It certainly looks to be a success to me, but then, I have never seen this kind of cheese before. Looks very good though. Well done.
- Jeff
Texture is a little different than tulum, it is buttery and higher fat is felt on the tongue, It is not as crumbly as the real tulum, may be I should have increased the lipase or use mixture of goat's and cow's.
I would like to make a low fat type of this cheese and get the crumbliness like real tulum and may be not add butter the next time.
Also a blue type of this cheese is higly desired in Turkey but the knit is very tight in my making and does not allow much air into it.
Maybe use skim milk and increase the acidity of the make and it should be crumblier? I'm not sure if changing the lipase would make it more crumbly, but I don't know that it wouldn't either. Regardless, for a first go at it you appear to be very close to the target. And yes, it doesn't look like one that would blue as you have it, but then, typically one pokes holes to get the veining, so it might work just fine.
- Jeff
Yep, I will certainly try the blue version soon.
I have images of this fresh cheese sausage, bristling with tooth picks, like some rare and exoctic porcupine snake that is hanging around for the day when it is firm enough to pluck and allow for its blue blood to develope.
- Jeff
Yep it's gonna look like ;D ;D ;D :P
LOL! Pinhead! I remember when that first came out.
- Jeff
Get ready a new one is coming
From wikipedia (http://en.wikipedia.org/wiki/Hellraiser)
QuoteDimension Films' remake of Hellraiser was announced in November 2006. On October 20, 2010, it was officially announced that Patrick Lussier and Todd Farmer will be directing and writing, respectively, the reboot of the Hellraiser franchise. The film's story will differ from the original film, as Lussier and Farmer did not want to retell the original story out of respect for Clive Barker's work. The film will instead focus on the world and function of the puzzle box. Production will begin in either late 2011 or sometime in 2012 with a 2013 release date. Clive Barker will serve as producer on the project. Recently, Farmer confirmed that both he and Lussier are no longer attached to the project
OK, enough diverting from the subject.