Bergama Tulum Peyniri
Sheep-forward salted curd packed for long tulum ripening. 10 L milk. Shared calculations and pH notes.
- Milk
- 10 L milk
- Make
- 7–11 h
- Salt at
- 20–25 g/kg curd before packing
- Affinage
- 3–6 months, 6–10 °C
Ingredients
- Already-pasteurised milk blend10 L total; no UHT milk
- 7 L sheep +3 L goat or
cow - Calcium chloride, 30% solutionDilute separately in cool non-chlorinated water
- 3.70 mL
- MA11 mesophilic starterSource uses one packet per 13.5 L; check product label for actual 10 L dose
- 0.741 source packet
- Liquid animal rennet, 200 IMCU/mL489 IMCU total; dilute 1:10 immediately before use
- 2.44 mL
- Cheese saltWeigh drained curd; source absolute salt is approximate
- 20–25 g/kg curd
- Food-safe tulum casing or ripening containerSource cleaned skin casing; maintain hygienic food-contact handling
- as required
| Stage | Time | °C | pH | Do | Notes |
|---|---|---|---|---|---|
| Milk | |||||
| Pasteurise | Skip for this cheese | Use already-pasteurised milk; this heating stage is skipped. | |||
| Culture | 2–5 min | 30 | ≈6.6predicted, milk | Warm milk gently; add diluted calcium chloride and MA11. Stir gently. | Culture mixing time is an operational estimate; source gives no separate mixing duration. |
| Ripen | 60 min | 30 | ≈6.5predicted, milk | Cover and ripen at the culture temperature. | |
| Rennet | 60–90 min | 30 | ≈6.2predicted, curd | Add freshly diluted rennet; stir gently, stop movement and hold to a clean break. | Time is a guide; set strength governs cutting. |
| Curd | |||||
| Cut and rest | 15 min | 30 | ≈6.1predicted, curd | Cut into 1–2 cm cubes and gently stir to firm. | |
| Stir | Skip for this cheese | ||||
| Scald | Skip for this cheese | ||||
| Pitch | Skip for this cheese | ||||
| Shape | |||||
| Drain and form | 4–8 h | 30 → room | ≈5.2predicted, curd | Drain curd in clean cloth bags above whey. | |
| Mill | while kneading | room | ≈5.2predicted, curd | Break up drained curd gently before salting. | Included in 30 min knead/salt stage. |
| Salt | 30 min | room | ≈5.2predicted, curd | Gently knead in 20–25 g salt/kg curd. | |
| Pack | until full | 6–10 | ≈5.2predicted, curd | Pack tightly into a prepared food-safe tulum casing or container; press by hand and seal. | Source gives no external weight or packing duration. |
| Press | Skip for this cheese | ||||
| Cave | |||||
| Affinage | 3–6 months | 6–10 | ≈5.2make-end baseline; recheck during aging | Ripen in the casing; flip weekly at 65–85% RH. | Source peak flavour 5–7 months; environment 85% RH at peak. |
Source and cheese-specific notes
Bergama_Tulum_Peynir.docx
Scaled from 13.5 L by 10/13.5. Rennet activity is explicitly 200 IMCU/mL in the source.
No source pH measurements or targets are supplied; any displayed predictions are provisional model outputs.
Room temperature is represented as 20 °C for modelling where the source only says RT; confirm actual room temperature.
File uses singular Peynir in its filename; included as a Peyniri recipe.
Source suggests microflora/mould development but does not identify strains or a validated casing sanitation procedure; do not treat incidental mould growth as controlled ripening.
≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.