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Kako se pravi Livanjski sir
Livno info
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10/2/2024
Kako se pravi Livanjski sir
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📺
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00:00
Here, while we leave the house, they get hay, we feed them, sometimes we let them out in the open when the weather is nice.
00:14
We grow our own milk.
00:16
We don't add anything to kill the bacteria, just our own milk.
00:26
We don't pasteurize the milk, we make it from raw milk.
00:34
We have about 300 liters of milk per season.
00:42
It depends on the season.
00:44
Sometimes it's less, sometimes it's more.
00:49
This year we hope to have more cows and sheep, so we think it will be mixed.
00:58
If it's mixed, then it's mixed.
01:00
That would be the rule.
01:02
The sheep's milk is 70% sheep's milk, 30% cow's milk.
01:05
That's the cheese that...
01:07
I mean, it should only be sheep's milk, but it's all about the milk line.
01:12
They always add 30% cow's milk, so it would be that extra greasy sheep's cheese.
01:19
Well, my job is to feed them.
01:24
When it's drizzling, I help them.
01:26
Now it's mostly winter.
01:29
The task is to get up in the morning, do what you need to do,
01:36
feed them quickly, give them enough water,
01:41
and that's about an hour to an hour and a half.
01:46
Then later, around 11-12 a.m. to 1 a.m.,
01:52
I do the same thing from 4 a.m. to 6 a.m.
01:56
In the morning at 5 a.m. I milk the cows,
01:59
and in the evening at 4 p.m. I milk the cows.
02:04
I also milk the sheep around 5 a.m.
02:08
In the morning I milk them, and later around 5 p.m.
02:11
In the evening, 4-5 p.m. It depends.
02:13
Yes, I milk the cows. I milk the sheep by hand.
02:18
I milk them by hand.
02:21
Two of them sit on both sides, and one pulls the sheep.
02:25
They go through the door, and the two of them grab the cow,
02:31
and that's done in about 45 minutes.
02:36
For example, in the evening we leave the milk in the freezer to cool down.
02:41
Then in the morning we heat it up to a certain temperature
02:44
so that the morning milk and the evening milk are combined.
02:46
So we never have more than just the evening milk,
02:48
and the morning milk is also combined.
02:51
Then it is again cheesed.
02:53
We add that cheese powder.
02:55
Then the milk is processed normally.
02:58
It is processed, heated to a certain temperature,
03:01
maybe some milk is processed for 15-20 minutes.
03:05
It cools down, then it goes into its molds.
03:07
It is turned 5 times a day.
03:10
It also has to ripen for at least 60 days
03:14
so that there are no more bacteria in it.
03:18
It has to last 60 days.
03:21
It has to be turned every day so that it can leak its mold.
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