Liquid rennet
A liquid milk-coagulating enzyme preparation whose source, activity and formulation vary, used to form curd for cheesemaking.
Traditional method
Tulum peyniri, yogurt-cultured method
Tulum peyniri
Tulum peyniri is a Turkish cheese traditionally packed into animal-skin bags to mature. This sheep-milk method adds a thermophilic yogurt culture before renneting, draining and dry salting.
History
Tulum peyniri takes its name from the skin bag in which the cheese matures. It belongs to a varied Turkish tradition: milk, curd treatment, salting, packaging and ripening differ between regions. Skin bags have increasingly given way to drums and tins where their preparation is difficult. The yogurt-cultured method here uses goatskin for a cold maturation.
Ingredients
Scaling: source batch only
Sheep milkNot heat-treated in the documented method.
100 kg
Rennet-dose basis; may be mixed with goat and/or buffalo milk.Amount not stated
1% starter; percentage basis and organisms not stated.10–20 mL per 100 kg milk
Amount not stated
Dry-salting rate 1–10%; percentage basis not stated.Method
Risks and precautions · High risk
Pathogens in fresh cheese or post-process contamination
Fresh cheeses can carry Salmonella, pathogenic E. coli, Listeria monocytogenes, or Staphylococcus aureus; handling after heating can reintroduce contamination.
Hazard sourceContamination from the skin bag
Animal-skin packaging must be free of zoonotic infection and must not contaminate the cheese with heavy metals or foreign matter.
Hazard sourceUse pasteurized milk for home cheesemaking, sanitize contact surfaces and equipment, wash hands and handle and cool curds hygienically.
Control sourceUse a clean, dry skin free of zoonotic infection and contaminants.
Control sourceRaw milk can carry pathogens; use pasteurized milk for home cheesemaking. Wash hands, sanitize equipment and contact surfaces, and prevent contamination during curd handling and cooling.
Skin bags can introduce contamination. Use skins free of zoonotic infection, clean and dry, and prepared so that heavy metals and foreign matter cannot contaminate the cheese.
- Standardize or skim the milk if desired. Add thermophilic yogurt culture at the stated 1% rate.
- Add 10–20 mL liquid rennet per 100 kg milk. Allow to set for 75–100 minutes at 31–40°C.
- Cut the curd into 0.5–3 cm pieces. Heat to 40–50°C for 5–10 minutes, transfer to cheesecloth and hang to drain.
- Break the drained curd into pieces about 5 cm across and dry-salt at the stated 1–10% rate.
- Pack the salted curd tightly into a goatskin bag and press. Mature under anaerobic conditions at 6–8°C for 90–120 days.
Conditions
Temperature6–50°C
Temperature controlMulti-stage
Cultures
Thermophilic yogurt culture — Starter added at the reported 1% rate; source does not identify species or strains.
Maturation
Anaerobic maturation in a goatskin bag at 6–8°C for 90–120 days; humidity is not stated.
Places
Turkey
Traditional preparation · Country evidenceFAO reports Turkey as production area and origin unknown; no locality is inferred.
Related
Made from
Salt
Food-grade sodium chloride seasons food and changes water movement in brines and cures; crystal size and the recipe's measurement method matter.
Sheep milk
Milk from a ewe, used in cheese and cultured dairy foods. Its protein, fat and solids vary with the animal and season; it contains lactose and milk allergens.
Thermophilic yoghurt culture
A living starter for warm milk fermentation, supplied as a concentrated culture or maintained in milk. Yoghurt cultures also have documented cheese applications.
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Sources
FAOProcess
The technology of traditional milk products in developing countriesTulum peyniri source states unknown origin, Turkish production, milk species, 1% starter, rennet dose and setting conditions, curd treatment, source salt range, rumen packing and ripening.
New Mexico State University ExtensionSafety
Making Homemade CheeseRaw-milk pathogen and handling context; not validation of the Tulum method.
Tarım ve Orman DergisiHistory · Identity
Ülkemize özel bir değer: Tulum peyniriInterview with Ayşe Gürsoy: skin-bag name, regional variation, traditional skin packaging and its replacement by other materials.
Tarım ve Orman DergisiSafety
Yayladan gelen lezzet tulum peyniriTulum skins should be clean, dry, free of zoonotic infection and unable to contaminate cheese with heavy metals or foreign matter.