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