<\/p>\n\n\n\n
Su\u0161enje sira kod ku\u0107e je odli\u010dan na\u010din da produ\u017eite njegov rok trajanja i pobolj\u0161ate aromu. Proces su\u0161enja omogu\u0107ava siru da razvije bogatiji okus i \u010dvrstu teksturu, a uz pravilne korake, lako ga mo\u017eete napraviti u vlastitoj kuhinji.<\/p>\n\n\n\n
Najbolji sirevi za su\u0161enje su tvrdi i polutvrdi, poput parmezana, pa\u0161kog sira, \u010dedara ili doma\u0107eg kravljeg i ov\u010djeg sira. Svje\u017eiji sirevi sa vi\u0161e vlage nisu idealni jer se mogu pokvariti prije nego \u0161to se pravilno osu\u0161e.<\/p>\n\n\n\n
Sir se prije su\u0161enja mora dobro posoliti. Mo\u017eete ga utrljati suhom soli ili ga potopiti u slanu vodu (salamuru) na nekoliko sati. Sol ne samo da pobolj\u0161ava okus, ve\u0107 poma\u017ee i u sprje\u010davanju razvoja plijesni i bakterija.<\/p>\n\n\n\n
Sir se su\u0161i u prozra\u010dnoj, tamnoj prostoriji s blagom temperaturom (10-15\u00b0C) i umjerenom vlagom. Najbolje ga je objesiti u mre\u017eicu ili staviti na drvenu re\u0161etku, kako bi zrak mogao ravnomjerno cirkulirati oko njega.<\/p>\n\n\n\n
Tokom su\u0161enja, sir treba redovno okretati kako bi se ravnomjerno su\u0161io. Ako se pojavi tanka plijesan, mo\u017ee se lagano obrisati krpom namo\u010denom u slanu vodu ili sir\u0107e.<\/p>\n\n\n\n
Proces traje od nekoliko sedmica do nekoliko mjeseci, zavisno o vrsti sira i \u017eeljenoj tvrdo\u0107i. \u0160to du\u017ee stoji, aroma postaje intenzivnija.<\/p>\n\n\n\n
Kada je sir dovoljno suh, mo\u017ee se umotati u papir ili vakuumirati i \u010duvati na hladnom mjestu. Tako pripremljen sir odli\u010dan je za ribanje, rezanje i poslu\u017eivanje uz doma\u0107i hljeb i vino!<\/p>\n","protected":false},"excerpt":{"rendered":"
Su\u0161enje sira kod ku\u0107e je odli\u010dan na\u010din da produ\u017eite njegov rok trajanja i pobolj\u0161ate aromu. Proces su\u0161enja omogu\u0107ava siru da razvije bogatiji okus i \u010dvrstu teksturu, a uz pravilne korake, lako ga mo\u017eete napraviti u vlastitoj kuhinji. 1. Odabir sira Najbolji sirevi za su\u0161enje su tvrdi i polutvrdi, poput parmezana, pa\u0161kog sira, \u010dedara ili doma\u0107eg […]<\/p>\n","protected":false},"author":1,"featured_media":567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":430,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zanimljivosti"],"jetpack_featured_media_url":"https:\/\/mozaikzivota.com\/wp-content\/uploads\/2025\/04\/Screenshot_20250401_154646_Google.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/posts\/566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/comments?post=566"}],"version-history":[{"count":1,"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/posts\/566\/revisions"}],"predecessor-version":[{"id":568,"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/posts\/566\/revisions\/568"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/media\/567"}],"wp:attachment":[{"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/media?parent=566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/categories?post=566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mozaikzivota.com\/index.php\/wp-json\/wp\/v2\/tags?post=566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}