{"id":57690,"date":"2020-01-18T17:37:25","date_gmt":"2020-01-18T14:37:25","guid":{"rendered":"https:\/\/kocaelikent.com\/?p=57690"},"modified":"2021-08-26T01:21:55","modified_gmt":"2021-08-25T22:21:55","slug":"ilhan-koculu-turkiyede-300-400-cesit-peynir-bulunuyor","status":"publish","type":"post","link":"https:\/\/kocaelikent.com\/ilhan-koculu-turkiyede-300-400-cesit-peynir-bulunuyor\/","title":{"rendered":"\u0130lhan Ko\u00e7ulu: T\u00fcrkiye\u2019de 300-400 \u00e7e\u015fit peynir bulunuyor"},"content":{"rendered":"

\u0130lhan Ko\u00e7ulu: T\u00fcrkiye\u2019de 300-400 \u00e7e\u015fit peynir bulunuyor<\/strong> … Ko\u00e7ulu<\/strong> \u201cmesela Konya\u2019da yan\u0131k peynir var, zaman\u0131nda Sel\u00e7uklular s\u00fctten ya\u015fanan zehirlenmeleri \u00f6nlemek i\u00e7in s\u00fct\u00fcn muhakkak pi\u015firilmesini zorunlu tutuyorlar”<\/em> dedi. ayr\u0131nt\u0131lar kent<\/a> defterinde\u2026<\/span>
\nDeniz G\u00fcne\u015f<\/strong> \/ Demokrat Haber<\/a><\/p><\/blockquote>\n
\u0130lhan Ko\u00e7ulu: T\u00fcrkiye\u2019de 300-400 \u00e7e\u015fit peynir bulunuyor<\/h2>\n
YerDeniz Kooperatifi<\/strong> ile Ko\u015fuyolu Kooperatifi Giri\u015fimi<\/strong> ortakla\u015fa d\u00fczenledikleri peynir at\u00f6lyesi ile \u00fcretici ile t\u00fcketiciyi bir araya getirdiler. \u0130stanbul Kad\u0131k\u00f6y\u2019deki YerDeniz Kooperatifi<\/strong>\u2019ndeki s\u00f6yle\u015fide Silivri\u2019deki G\u00fcnd\u00f6n\u00fcm\u00fc \u00c7iftli\u011fi<\/strong>\u2019nden dayan\u0131\u015fmayla gelen s\u00fctler kocaman bir kazanda kaynat\u0131larak peynire d\u00f6n\u00fc\u015f\u00fcrken, Kars Bo\u011fatepe K\u00f6y\u00fc<\/strong>\u2019nden \u00fcretici \u0130lhan Ko\u00e7ulu<\/strong> hem peynir yapt\u0131 hem de peynirin tarihinden, peynircilik m\u00fczesine de\u011fin pek \u00e7ok konuya de\u011findi. Kat\u0131lanlar\u0131n da katk\u0131lar\u0131yla zenginle\u015fen keyifli bir sohbet ger\u00e7ekle\u015ftirildi.<\/p>\n
\u0130\u015fte Bo\u011fatepe \u00c7evre ve Ya\u015fam Derne\u011fi<\/strong>\u2019nden \u0130lhan Ko\u00e7ulu<\/strong> ile s\u00f6yle\u015fiden s\u00fcz\u00fclen peynire dair bilgiler:<\/p>\n
\u201cS\u00fctten peynir yap\u0131m\u0131\u201d<\/h3>\n
S\u00fct\u00fcn uzun s\u00fcre korunmas\u0131na peynir deniyor. Gen\u00e7 ve ya\u015fl\u0131 olmak \u00fczere ikiye ayr\u0131l\u0131yor ve \u0130lhan Ko\u00e7ulu<\/strong> hayvanlardaki hastal\u0131k peynire ge\u00e7mesin diye gen\u00e7 peynirlerin \u0131s\u0131l i\u015flem g\u00f6rmesi veya salamura gibi bir y\u00f6ntem kullan\u0131lmas\u0131 gerekti\u011finin alt\u0131n\u0131 \u00e7iziyor. \u201cK\u00f6kenini bilmedi\u011finiz \u00e7i\u011f s\u00fctleri t\u00fcketmeyin,<\/strong>\u201d diyen \u0130lhan Ko\u00e7ulu<\/strong> \u201cmesela Konya\u2019da yan\u0131k peynir var<\/strong>, zaman\u0131nda Sel\u00e7uklular s\u00fctten ya\u015fanan zehirlenmeleri \u00f6nlemek i\u00e7in s\u00fct\u00fcn muhakkak pi\u015firilmesini zorunlu tutuyorlar. Yan\u0131k peynirin tarihi de buradan geliyor. S\u00fct pi\u015firilmezse t\u00fcberk\u00fcloz, brusella<\/strong> direk insana ge\u00e7er, \u0131s\u0131l i\u015flem gerekli diyor.\u201d<\/p>\n
****<\/h4>\n
Ya\u015fl\u0131 peynirlerde ise zararl\u0131 bakteri kalm\u0131yor, peynir bekledik\u00e7e dost bakteriler d\u00fc\u015fman bakterilerle sava\u015f\u0131yor. S\u00fct inek memesinden \u00e7\u0131kt\u0131\u011f\u0131nda 32 derece iken zaman ge\u00e7tik\u00e7e s\u00fct\u00fcn s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015fmeye ba\u015fl\u0131yor. En iyi mayalama derecesi 32 ile 35 derece aras\u0131nda. Taze t\u00fcketilecek peynirler \u00f6nce 62 dereceye dek \u0131s\u0131t\u0131l\u0131r sonra 35 dereceye so\u011futularak mayalan\u0131r. S\u00fct\u00fcn \u0131s\u0131t\u0131lmas\u0131nda 72 derece \u00fcst s\u0131n\u0131r kabul edilir ve 60 derecenin \u00fczerinde brusella<\/strong> ya\u015famaz. S\u00fct \u0131s\u0131t\u0131l\u0131rken kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda s\u00fct\u00fcn tamam\u0131 \u0131s\u0131l i\u015flem g\u00f6r\u00fcyor ve past\u00f6rize oluyor. \u00c7i\u011f s\u00fctten yap\u0131lan yayla peyniri, \u00e7akmak peyniri gibi peynirler pi\u015firilerek yap\u0131l\u0131yor, 38 derecede mayalan\u0131p 3 g\u00fcn salamurada bekletilerek sat\u0131\u015fa \u00e7\u0131kar\u0131l\u0131yor. Kad\u0131nlar s\u00fct\u00fcn derecesini parmaklar\u0131n\u0131 s\u00fcte de\u011fdirerek anl\u0131yor\u2026 Pek \u00e7ok il peynirle an\u0131l\u0131yor. D\u00fcnyada 4 bin, T\u00fcrkiye\u2019de 193 \u00e7e\u015fit peynir oldu\u011funu belirten \u0130lhan Ko\u00e7ulu<\/strong>, \u201cbenim kay\u0131tlar\u0131ma g\u00f6re ise 300-400 \u00e7e\u015fit peynir bulunuyor. Peynir, yap\u0131l\u0131\u015f y\u00f6ntemine, y\u00f6resine, iklimine, co\u011frafi ko\u015fullar\u0131na g\u00f6re tad\u0131 ve ismi de\u011fi\u015fen bir \u00fcr\u00fcn\u201d<\/strong><\/em> diyor.<\/p>\n
\u201cBilge k\u00f6yl\u00fc \u00fcretime ge\u00e7i\u015f\u201d<\/h3>\n
\u0130lhan Ko\u00e7ulu<\/strong> 400 y\u0131ld\u0131r \u00e7obanl\u0131kla, meralarda hayvanc\u0131l\u0131k yapan bir ailenin 4. ku\u015fa\u011f\u0131ndan. Halen k\u00f6y\u00fcnde k\u00fc\u00e7\u00fck aile i\u015fletmecili\u011fi yap\u0131yor. FAO 2015 y\u0131l\u0131 raporlar\u0131na g\u00f6re<\/strong> d\u00fcnya n\u00fcfusunun y\u00fczde 70\u2019ini k\u00fc\u00e7\u00fck \u00fcreticiler doyuruyor. Ko\u00e7ulu,<\/strong> \u201cD\u00fcnyada g\u0131da sistemleri iki temel ba\u015fl\u0131\u011fa ayr\u0131ld\u0131. Birincisi bizim gibi k\u00fc\u00e7\u00fck aile i\u015fletmelerinin \u00fcretti\u011fi \u00fcr\u00fcnler, ikincisi g\u0131day\u0131 metala\u015ft\u0131ran bak\u0131\u015f a\u00e7\u0131s\u0131n\u0131n \u00fcretti\u011fi \u00fcr\u00fcnler. \u00dclkede \u00e7\u0131kan yasalar\u0131n y\u00fczde 92\u2019si \u015firketler yarar\u0131na \u00e7\u0131kan yasalar, bizim yarar\u0131m\u0131za \u00e7\u0131kan yasalar sadece y\u00fczde 8. Tam bu noktada devreye kooperatifler girdi, bize destek oldular. Sizler ne yedi\u011finizi bilmek istedi\u011finizi, temiz g\u0131da yemek istedi\u011finizi s\u00f6ylediniz, sizlerin tavr\u0131 bizleri buraya getirdi. Ne yaz\u0131k ki ithal ikameci yasalarla k\u00f6yden kente g\u00f6\u00e7\u00fcn \u00f6n\u00fc a\u00e7\u0131ld\u0131.<\/p>\n
G\u0131dada g\u0131day\u0131 nimet de\u011fil ganimet g\u00f6ren bir anlay\u0131\u015f hakim oldu. K\u00f6yler bo\u015fald\u0131k\u00e7a, bo\u015falan alanlarda end\u00fcstriyel tar\u0131m ba\u015flad\u0131. \u00d6yle ki s\u00fct\u00fc marketten almak daha do\u011fruymu\u015f gibi bir alg\u0131 olu\u015fturuldu. Kat\u0131r tohumlar verildi, hayvanlar\u0131m\u0131z suni d\u00f6llenme ile d\u00f6llenir ve daha \u00e7ok erkek hayvan do\u011far oldu. Bizim k\u00f6yde 45 hane kalm\u0131\u015ft\u0131, \u0130zmir\u2019e gidip rahat bir ya\u015fam s\u00fcrmek istiyorlard\u0131. Ama\u00e7 rahat ya\u015famsa bulundu\u011funuz co\u011frafyada da yapabilirsiniz bunu. K\u00f6yde 10 bin ba\u015f hayvan\u0131m\u0131z, 1 mand\u0131ram\u0131z, 45 hanemiz varken d\u00fc\u015f\u00fcnmeye ba\u015flad\u0131k. \u00d6nce tohumlarla ilgili bir \u00e7al\u0131\u015fma yapt\u0131k, k\u00f6yde ekme\u011fin kokusu gitti dedik oysa Kars\u2019ta 16 \u00e7e\u015fit yerel bu\u011fday t\u00fcr\u00fc var. Yan\u0131 s\u0131ra hayvan \u0131slah\u0131 \u00e7al\u0131\u015fmas\u0131 ba\u015flatt\u0131k.<\/p>\n
****<\/h4>\n
Bilgi ile bilgelik ayr\u0131 \u015feyler, 10 bin y\u0131ll\u0131k insanl\u0131k tarihinin, tar\u0131m gelene\u011finin aktar\u0131lmas\u0131na bilge k\u00f6yl\u00fc tar\u0131m diyoruz. \u00c7al\u0131\u015fmalar\u0131m\u0131z neticesinde \u015fu an k\u00f6y\u00fcm\u00fcz\u00fcn n\u00fcfusu artt\u0131, k\u00f6yden kente g\u00f6\u00e7 durdu, mand\u0131ra say\u0131m\u0131z 8 oldu. K\u00f6yl\u00fcler bu s\u00fcrece emeklerini katt\u0131lar, yaz\u0131n gelenler ise sorunlar\u0131m\u0131z\u0131 \u00e7at\u0131\u015fmayla de\u011fil diyalogla \u00e7\u00f6zme y\u00f6ntemlerini g\u00f6sterdiler. K\u00fc\u00e7\u00fck ekipmanlar\u0131n nas\u0131l kullan\u0131laca\u011f\u0131n\u0131 \u00f6\u011frettiler. Farkl\u0131 k\u00fclt\u00fcrlerden gelenler k\u00f6y\u00fcn k\u00fclt\u00fcr ortam\u0131n\u0131 zenginle\u015ftirdiler. K\u00f6yl\u00fcler ba\u015flarda \u2018\u00e7oluk \u00e7ocu\u011fumuz i\u00e7in ya\u015f\u0131yoruz\u2019 derken \u015fimdilerde kendim i\u00e7in ya\u015f\u0131yorum demeye ba\u015flad\u0131lar.<\/p>\n
\u201cKad\u0131nlar sahaya iniyor\u201d<\/h3>\n
K\u00f6yl\u00fclerle sohbet ederken bilge k\u00f6yl\u00fcl\u00fc\u011f\u00fc geli\u015ftirmeye \u00e7al\u0131\u015ft\u0131k. Aradan 3\u20134 y\u0131l ge\u00e7tikten sonra k\u00f6y\u00fcn erkekleri niye para gelmiyor demeye ba\u015flad\u0131lar, biz de k\u00f6y\u00fcn kad\u0131nlar\u0131na y\u00f6neldik. Kad\u0131nlarla sorunlar\u0131 konu\u015fmaya, evlerde toplanmaya ba\u015flad\u0131k. 5. y\u0131l dernek kurmaya karar verdik. Mahalle birimleri olu\u015fturduk, mahalle \u00e7al\u0131\u015ftaylar\u0131 yapt\u0131k. Erkeklerin tavr\u0131 \u201cnas\u0131lsa para gelmiyor, kad\u0131nlarla ne yaparlarsa yaps\u0131nlar\u201d<\/strong>a d\u00f6nd\u00fc. Ge\u00e7en y\u0131l k\u00f6y\u00fcm\u00fcze 23 bin turist geldi, para gelmeye ba\u015flad\u0131, kad\u0131nlar sahaya inmi\u015f oldu ve biz buralara dek gelmi\u015f olduk. K\u00f6y\u00fcm\u00fczde 12 bin d\u00f6n\u00fcm meram\u0131z var, s\u0131rayla kullan\u0131yoruz. Erkeklerle konu\u015fup planl\u0131yoruz ama gece hayvanlar korumal\u0131 alanlara gidiyor. Biz de planlamay\u0131 kad\u0131nlarla yapmaya ba\u015flad\u0131k, verim oran\u0131m\u0131z y\u00fckseldi, peynir kalitemiz artt\u0131, meralar\u0131m\u0131z d\u00fczenli oldu. Hangi meradan gelen s\u00fct\u00fcn neye ihtiyac\u0131 var ona g\u00f6re peynir yap\u0131yoruz. Do\u011fadan do\u011fru yararlanmaya ba\u015flad\u0131k. Kafkasya\u2019dan gelen atalar\u0131m\u0131z k\u00f6y\u00fcm\u00fcz\u00fc do\u011faya g\u00f6re planlam\u0131\u015flar ama biz s\u00fcre\u00e7 i\u00e7inde meralar\u0131m\u0131z\u0131 ziyan etmi\u015fiz.<\/p>\n
\u201c\u00dcretimde ayd\u0131nlanma\u201d<\/h3>\n
1923-1928 y\u0131llar\u0131 aras\u0131nda T\u00fcrkiye\u2019nin ilk tescilli kooperatifleri Bo\u011fatepe<\/strong>\u2019de zorunluluktan kurulmu\u015f. Ne var ki o kooperatifler, bildi\u011fimiz anlamda kooperatif\u00e7ilik gibi devam etmemi\u015f, peynir sat\u0131lan ve sermaye biriktirilen yerler olmu\u015f. Zamanla kooperatif sermayeleri, \u00f6zel m\u00fclklere d\u00f6n\u00fc\u015fm\u00fc\u015f. \u015eimdilerde bu kooperatifler \u00f6zel \u015firketlerle rekabet edemez haldeler. Bir mand\u0131ran\u0131n onay bedeli 300 bin ile 500 bin TL aras\u0131nda de\u011fi\u015fiyor. \u201cYeniden \u2018biz nas\u0131l bir araya geliriz\u2019i konu\u015fmam\u0131z, k\u0131r kent ili\u015fkilerini geli\u015ftirmemiz laz\u0131m,\u201d diyen \u0130lhan Ko\u00e7ulu<\/strong>, \u201cKooperatifler sizlerle bizleri bulu\u015fturuyorlar. B\u00fckoop<\/strong>\u2019un ilk kuruldu\u011fu zamanlarda bizim peynirlerimiz piyasaya oranla y\u00fczde 27 daha pahal\u0131 iken \u015fimdi y\u00fczde 30 daha ucuzuz. Sizlerin deste\u011fi ile biz Anadolu\u2019da \u00e7o\u011fald\u0131k, aradaki halkalar \u00e7\u0131kt\u0131. Bug\u00fcn bizim k\u00f6yden 5 kad\u0131n \u00fcretici gidip farkl\u0131 yerlerde peyniri anlat\u0131yorlar, ben buna \u00fcretimde ayd\u0131nlanma diyorum.\u201d<\/p>\n
\u201cPeynir mayas\u0131 demi\u015fken\u2026\u201d<\/h3>\n
Mezopotamya\u2019da bir \u00e7oban s\u00fct\u00fcn\u00fc hayvan postu i\u00e7inde ta\u015f\u0131rken s\u00fct kesiliyor ve ilk maya b\u00f6ylelikle ortaya \u00e7\u0131k\u0131yor. Hayvan yeni do\u011fum yapt\u0131\u011f\u0131nda ilk gelen s\u00fcte a\u011f\u0131z deniliyor. A\u011f\u0131z s\u00fct\u00fcnde \u00e7ok y\u00fcksek protein bulunuyor. Hayvan midesinin \u015firden b\u00f6lgesi kalbur gibi delik deliktir ve mide fermente kazan\u0131 gibi \u00e7al\u0131\u015f\u0131r. \u015eirden b\u00f6lgesi i\u00e7inde kimozin bakterileri var ve bu bakteriler oradaki delikleri kapat\u0131p, peynir olu\u015fmas\u0131n\u0131 sa\u011fl\u0131yorlar. Memeli hayvanlar\u0131n \u00e7o\u011fu peynirle besleniyorlar. \u0130lhan Ko\u00e7ulu<\/strong>, \u201ciki \u00e7e\u015fit peynir mayas\u0131 vard\u0131r birisi do\u011fal yolla elde edilen \u015firden mayas\u0131, di\u011feri end\u00fcstriyel olarak \u00fcretilen mikrobiyal mayad\u0131r. Bir \u015firden mayas\u0131n\u0131n \u00f6mr\u00fc 20 g\u00fcnd\u00fcr, mikrobiyal mayalar\u0131n \u00f6mr\u00fc ise 2 y\u0131ld\u0131r. Peynir yap\u0131l\u0131rken peynir alt\u0131 suyuyla d\u0131\u015far\u0131 \u00e7\u0131kan \u015firden mayas\u0131 ba\u011f\u0131rsak floram\u0131zdaki bakterilerle uyumlu iken mikrobiyal mayalar \u00f6yle de\u011fildir. Onlar ba\u011f\u0131rsak floram\u0131zdaki bakterileri yok edip kendileri \u00e7o\u011fal\u0131rlar, t\u0131pk\u0131 terminat\u00f6r gibidirler. Bunlar\u0131n d\u0131\u015f\u0131nda bitkisel bazda mayalar da var nohut, incir, yo\u011furt\u00e7u otu gibi\u2026\u201d diyor.<\/p>\n
****<\/h4>\n
Bu sene \u0130talya\u2019dan \u00e7i\u011f s\u00fct direni\u015f \u00f6d\u00fcl\u00fc ald\u0131klar\u0131n\u0131 belirten \u0130lhan Ko\u00e7ulu<\/strong>, \u201cBiz d\u0131\u015far\u0131dan peynir k\u00fclt\u00fcr\u00fc<\/strong> alm\u0131yoruz, kendi k\u00fclt\u00fcr\u00fcm\u00fcz\u00fc kendimiz \u00fcretiyoruz. K\u00fclt\u00fcr \u00fcretiminde ah\u015fap olduk\u00e7a \u00f6nemli, bakterileri o ta\u015f\u0131yor oysa ah\u015fap kullanmay\u0131 yasaklad\u0131lar. Peynir y\u00fcksek \u0131s\u0131da mayalan\u0131rsa sert olur, k\u0131r\u00e7 k\u0131r\u00e7 ses gelir. S\u00fct\u00fcn ya\u011f oran\u0131 4,5\u2019in \u00fczerinde ise peynire su kat\u0131lmal\u0131 yoksa peynir pi\u015ferken koku yap\u0131yor ve tad\u0131 ac\u0131ms\u0131 oluyor. Temmuz \u2013 Eyl\u00fcl d\u00f6neminde s\u00fct\u00fcn ya\u011f oran\u0131 6\u2019ya dek \u00e7\u0131k\u0131yor. Peynir ya\u011f\u0131n fazlas\u0131n\u0131 d\u0131\u015far\u0131 at\u0131yor, laktik asit oran\u0131 y\u00fckseliyor,\u201d diyor.<\/p>\n
Peynir yapmaya ba\u015fl\u0131yoruz<\/h3>\n
S\u00fct\u00fcm\u00fcz \u0131s\u0131nd\u0131, \u015fimdi s\u0131ra geldi peynir yapmaya. Tarif ise \u015f\u00f6yle: 10 kg s\u00fcte 3,5 gr maya koyup kar\u0131\u015ft\u0131r\u0131yor sonra \u00fczerine 1 damla daha maya koyuyoruz. Ard\u0131ndan a\u011fz\u0131n\u0131 kapat\u0131yoruz ve 45 dakika mayalanmas\u0131 i\u00e7in bekliyoruz. Kapa\u011f\u0131n\u0131 a\u00e7t\u0131\u011f\u0131m\u0131zda s\u00fct da\u011f\u0131lm\u0131yorsa mayalanma<\/strong> i\u015flemi tamamlanm\u0131\u015ft\u0131r demektir. Bu halde peynir s\u0131cakl\u0131\u011f\u0131 28 dereceye d\u00fc\u015f\u00fcyor. \u0130lhan Ko\u00e7ulu<\/strong>, \u201ceskiden bu i\u015fleme s\u00fct\u00fcn uyutulmas\u0131 denirmi\u015f\u201d diyor. Mayalama sonras\u0131 tahta ka\u015f\u0131kla b\u00f6l\u00fcnerek peynir uyand\u0131r\u0131l\u0131yor, elle kar\u0131\u015ft\u0131rarak suyu \u00e7\u0131kar\u0131l\u0131yor. Ard\u0131ndan 40 dereceye dek kar\u0131\u015ft\u0131r\u0131l\u0131p, kaynat\u0131larak kalan suyu da \u00e7\u0131kar\u0131l\u0131yor. Sonra s\u00fczd\u00fcr\u00fcl\u00fcp, \u015feklini vermek \u00fczere sepete yerle\u015ftiriliyor. \u0130stenirse peynir kal\u0131ba konularak bekletilebiliyor, ka\u015far gibi, tavada k\u0131zart\u0131larak da yenilebiliyor\u2026<\/p>\n
S\u00fct \u00fcretiminde k\u00f6yl\u00fc yasas\u0131<\/h3>\n
Peynirle ilgili olarak 2 veya 3 senedir \u00e7e\u015fitli makaleler yay\u0131mlan\u0131yor. Peynirde iki \u00f6nemli nokta var. Bunlardan ilki peynir mayas\u0131n\u0131n bizim ba\u011f\u0131rsak floram\u0131za zarar verip vermedi\u011fi, di\u011feri de m\u0131s\u0131r, soya, pirin\u00e7 gibi GDO\u2019lu yemlerle beslenen hayvandan al\u0131nan s\u00fctle yap\u0131l\u0131p, yap\u0131lmad\u0131\u011f\u0131d\u0131r diyen \u0130lhan Ko\u00e7ulu, \u201cBizim k\u00f6yde 680 \u00e7e\u015fit bitkiden, d\u00f6nemine g\u00f6re beslenen hayvan\u0131n tereya\u011f\u0131 ile di\u011ferleri bir olmaz. Tereya\u011f\u0131 ile margarini ay\u0131rman\u0131n da kolay bir yolu var. Mercimek kadar tereya\u011f\u0131n\u0131 avucunuza al\u0131n eriyor, terliyorsa tereya\u011f\u0131, de\u011filse margarindir\u2026<\/p>\n
Biz tarlar\u0131m\u0131zda, \u00e7ay\u0131r alanlar\u0131m\u0131zda y\u00fczde 30\u2019dan fazla ekim yapm\u0131yoruz. Hayvan yemi olarak yulaf, yonca ve korunga ekiyoruz. Kars\u2019ta Ekim, Kas\u0131m sonu gibi hayvanlar ah\u0131ra girer. Yakla\u015f\u0131k 6 ay ekip bi\u00e7tiklerimizle hayvanlar\u0131m\u0131z\u0131 besleriz. Do\u011fan\u0131n d\u00f6ng\u00fcs\u00fcne g\u00f6re \u015eubat, Mart aylar\u0131 do\u011fum ve yavrulama d\u00f6nemidir. Nisan\u2019dan Eyl\u00fcl sonuna dek hayvanlar s\u00fct verirler. May\u0131s ay\u0131 gibi hayvanlarda gebelik ba\u015flar. Ah\u0131rdayken hayvan g\u00fcnde 5 \u2013 10 kg yemle idare ederken, yavru do\u011fduktan sonra yeniden fazla yem yemeye ba\u015flar. Biz t\u00fcm canl\u0131lar\u0131n ya\u015fam\u0131na sayg\u0131l\u0131, ekolojik bir sistemi uyguluyoruz, k\u00f6yl\u00fc yasas\u0131 budur. \u00c7ocuklu\u011fumda 40 mt uzunlu\u011funda, 2.5 mt geni\u015fli\u011finde, 3 mt derinli\u011finde bir \u00e7ukurumuz vard\u0131. Toplanan otlar\u0131 oraya d\u00f6kerdik, hayvanlar \u00e7i\u011fner, \u00e7ocuklar da \u00fcst\u00fcn\u00fc toprakla kapat\u0131rlard\u0131. \u00c7ukurun alt\u0131nda bir t\u00fcnel vard\u0131, oradan otlar kesilerek hayvanlar beslenirdi. B\u00fcy\u00fck \u00e7iftliklerde y\u00fcksek bas\u0131n\u00e7l\u0131 makinalarla kar\u0131\u015ft\u0131r\u0131l\u0131yor otlar, s\u0131k\u0131la\u015ft\u0131r\u0131l\u0131yor, i\u00e7ine \u00e7ivi bile girmiyor, o y\u00fczden de fermente olmuyor otlar\u2026\u201d diyor.<\/p>\n
Peynir k\u00fcf\u00fcne dikkat<\/h3>\n
\u201cK\u00f6y peynirleri ye\u015fil k\u00fcf yapar, bu peynirler y\u0131kan\u0131p yenilir. \u0130\u00e7erisinde 65 \u00e7e\u015fit yararl\u0131 bakteri<\/strong> vard\u0131r. Sanayi tip peynirleri, 72 derece ve \u00fcst\u00fcnde i\u015flem g\u00f6rd\u00fc\u011f\u00fcnden ve i\u00e7lerinde stabilizat\u00f6rler oldu\u011fundan k\u00fcf yapmazlar. Ayr\u0131ca sanayi tip peynirlerde \u00f6nce beyaz bir leke olur, ard\u0131ndan leke siyaha d\u00f6n\u00fc\u015f\u00fcr. Kansorejen<\/strong> ve zehirdir,<\/strong> bu iki renk peynir asla yenmemelidir. Ye\u015fil k\u00fcf<\/strong> d\u0131\u015f\u0131nda bir de k\u0131rm\u0131z\u0131 k\u00fcf vard\u0131r, zararl\u0131 de\u011fildir detoks<\/strong> gibidir. Akl\u0131n\u0131zda kalmas\u0131 i\u00e7in ye\u015filden korkmay\u0131n, k\u0131rm\u0131z\u0131dan sak\u0131nmay\u0131n, beyazdan ve siyahtan ka\u00e7\u0131n\u0131n,\u201d diyen \u0130lhan Ko\u00e7ulu, \u201cTulum peyniri<\/strong> ise kad\u0131ndan kad\u0131na ge\u00e7mi\u015f bir k\u00fclt\u00fcrd\u00fcr. Ma\u011faralarda saklanan toprak kaplarda yap\u0131l\u0131yor. Toprak kaplar\u0131n i\u00e7i ek\u015fi mayal\u0131 hamurla, yo\u011furtla s\u0131van\u0131yor, yo\u011furdun, hamurun i\u00e7indeki maya s\u00fcte ge\u00e7iyor ve \u00f6zel bir peynir ortaya \u00e7\u0131k\u0131yor,\u201d diye ekliyor.<\/p>\n
Eko M\u00fcze Zavot<\/h3>\n
\u201cBo\u011fatepe k\u00f6y\u00fcm\u00fczde peynir m\u00fczemiz var. M\u00fcze toplumsal bellek i\u00e7in olduk\u00e7a \u00f6nemli. Belle\u011fi olmayan toplumlar s\u0131f\u0131rdan ba\u015fl\u0131yor her seferinde ve bir ad\u0131m ileri, iki ad\u0131m geri gidiyor. Ya\u015fad\u0131\u011f\u0131m\u0131z co\u011frafyada s\u00fcrekli g\u00f6\u00e7 halindeyiz. M\u00fczeler ayn\u0131 zamanda ge\u00e7mi\u015fin gelece\u011fe aktar\u0131lmas\u0131d\u0131r. 1950-1965 y\u0131llar\u0131 aras\u0131nda d\u00fcnyada end\u00fcstriyel \u00fcretim s\u00fcre\u00e7leri h\u0131zland\u0131 ve yerel \u00fcretim s\u00fcre\u00e7lerine bask\u0131 yapmaya ba\u015flad\u0131. Fransa\u2019da ba\u015flayan eko m\u00fcze tart\u0131\u015fmalar\u0131 sonucu ilk eko m\u00fcze \u0130sve\u00e7\u2019te a\u00e7\u0131ld\u0131. \u015eimdilerde d\u00fcnya genelinde 5.700 eko m\u00fcze var, bizde de 2 tane eko m\u00fcze bulunuyor. Eko m\u00fczeyi di\u011fer m\u00fczelerden ay\u0131ran temel \u00f6\u011fe ya\u015fam\u0131n i\u00e7inde \u00f6\u011freten m\u00fczeler olmas\u0131d\u0131r. Bo\u011fatepe<\/strong>\u2019de gravyer<\/strong> ve \u00e7e\u00e7il peynir<\/strong> yerel peynir stat\u00fcs\u00fcnde iken di\u011fer peynirlerin yap\u0131m s\u00fcre\u00e7leri tarif edilmemi\u015f ve tescil edilmemi\u015f durumda idi. Bu sebeple peynir m\u00fczesi kurduk, Eko M\u00fcze Zavot<\/strong>. Zavot<\/strong> Rus\u00e7a\u2019da fabrika<\/strong> demek ve k\u00f6yl\u00fc \u0131slah\u0131m\u0131z ineklerimiz de Zavot<\/strong> \u0131rk\u0131d\u0131r. Hayvanlar\u0131n s\u00fct\u00fcn\u00fc fabrika ald\u0131\u011f\u0131ndan Zavot<\/strong> ismini alm\u0131\u015f.\u201d<\/p>\n
Yakla\u015f\u0131k 5 saat s\u00fcren at\u00f6lye, yap\u0131lan peynirlerin ve \u0130lhan Ko\u00e7ulu<\/strong>\u2019nun \u00f6zel olarak getirdi\u011fi ustan\u0131n peyniri, \u00e7oban peyniri, malakan, eski ka\u015far<\/strong> vb peynirlerin tad\u0131m\u0131 yap\u0131larak bitirildi.<\/p>\n
Kat\u0131l\u0131mc\u0131lar, \u201cAt\u00f6lye, kooperatiften \u00fcr\u00fcn alanlar\u0131n, \u00fcretim s\u00fcre\u00e7leri, insan ve do\u011fa ili\u015fkileri \u00fczerine, \u00fcreticiye temas edecekleri bu t\u00fcr bulu\u015fmalar\u0131n artmas\u0131 gereklili\u011fini ortaya koymu\u015f oldu\u201d<\/strong><\/em> dediler.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u0130lhan Ko\u00e7ulu: T\u00fcrkiye\u2019de 300-400 \u00e7e\u015fit peynir bulunuyor … Ko\u00e7ulu \u201cmesela Konya\u2019da yan\u0131k peynir var, zaman\u0131nda Sel\u00e7uklular s\u00fctten ya\u015fanan zehirlenmeleri \u00f6nlemek i\u00e7in s\u00fct\u00fcn muhakkak pi\u015firilmesini zorunlu tutuyorlar” dedi. ayr\u0131nt\u0131lar kent defterinde\u2026 Deniz G\u00fcne\u015f \/ Demokrat Haber \u0130lhan Ko\u00e7ulu: T\u00fcrkiye\u2019de 300-400 \u00e7e\u015fit peynir bulunuyor YerDeniz Kooperatifi ile Ko\u015fuyolu Kooperatifi Giri\u015fimi ortakla\u015fa d\u00fczenledikleri peynir at\u00f6lyesi ile \u00fcretici ile …<\/p>\n","protected":false},"author":1,"featured_media":57692,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9500],"tags":[901,9134,11923,11924,11922,11931,11933,13000,13001,10689,11932,13002,11935,11920,38,11930,13003,12786,12964,11936,13005,11928,12785,11934,11925,11926,13006,11878,11927,11919,11921,11918,13007,11929],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/posts\/57690"}],"collection":[{"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/comments?post=57690"}],"version-history":[{"count":1,"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/posts\/57690\/revisions"}],"predecessor-version":[{"id":57693,"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/posts\/57690\/revisions\/57693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/media\/57692"}],"wp:attachment":[{"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/media?parent=57690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/categories?post=57690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kocaelikent.com\/wp-json\/wp\/v2\/tags?post=57690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}