[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.ceskytucnak.cz\/na-kazdy-svatecni-sul-syr\/#Article","mainEntityOfPage":"https:\/\/www.ceskytucnak.cz\/na-kazdy-svatecni-sul-syr\/","headline":"Na ka\u017ed\u00fd sv\u00e1te\u010dn\u00ed s\u016fl s\u00fdr","name":"Na ka\u017ed\u00fd sv\u00e1te\u010dn\u00ed s\u016fl s\u00fdr","description":"V\u00fdroba s\u00fdra se prov\u00e1d\u00ed sr\u00e1\u017een\u00edm ml\u00e9ka sy\u0159idlem nebo kyselinou ml\u00e9\u010dnou. N\u011bkdy se jako sy\u0159idlo k v\u00fdrob\u011b s\u00fdr\u016f pou\u017e\u00edv\u00e1 vinn\u00fd ocet nebo citr\u00f3nov\u00e1 \u0161\u0165\u00e1va. S\u00fdry jsou vyr\u00e1b\u011bny z ml\u00e9ka kravsk\u00e9ho, ov\u010d\u00edho i koz\u00edho. S\u00fdry jsou t\u00e9\u017e vyr\u00e1b\u011bny i z ml\u00e9ka jin\u00fdch savc\u016f, jako nap\u0159\u00edklad buvol\u00ed s\u00fdr, nebo s\u00fdr velbloud\u00ed. \u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pou\u017eit\u00edm...","datePublished":"2016-12-15","dateModified":"2023-04-28","author":{"@type":"Person","@id":"https:\/\/www.ceskytucnak.cz\/author\/#Person","name":"","url":"https:\/\/www.ceskytucnak.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/4c6f4cec51e1a1b20d9361c6367b917eb8db239c023f88502d2833b745a358d4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4c6f4cec51e1a1b20d9361c6367b917eb8db239c023f88502d2833b745a358d4?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"ceskytucnak.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"url":"https:\/\/www.ceskytucnak.cz\/na-kazdy-svatecni-sul-syr\/","about":["Kultura"],"wordCount":464,"articleBody":"V\u00fdroba s\u00fdra se prov\u00e1d\u00ed sr\u00e1\u017een\u00edm ml\u00e9ka sy\u0159idlem nebo kyselinou ml\u00e9\u010dnou. N\u011bkdy se jako sy\u0159idlo k v\u00fdrob\u011b s\u00fdr\u016f pou\u017e\u00edv\u00e1 vinn\u00fd ocet nebo citr\u00f3nov\u00e1 \u0161\u0165\u00e1va. S\u00fdry jsou vyr\u00e1b\u011bny z ml\u00e9ka kravsk\u00e9ho, ov\u010d\u00edho i koz\u00edho. S\u00fdry jsou t\u00e9\u017e vyr\u00e1b\u011bny i z ml\u00e9ka jin\u00fdch savc\u016f, jako nap\u0159\u00edklad buvol\u00ed s\u00fdr, nebo s\u00fdr velbloud\u00ed.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pou\u017eit\u00edm ml\u00e9ka od r\u016fzn\u00fdch druh\u016f savc\u016f se dosahuje rozli\u010dn\u00e9 chuti s\u00fdra, i jeho kvality.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tak\u00e9 rozd\u00edln\u00e9 procento tuku v su\u0161in\u011b a pou\u017eit\u00ed n\u011bkter\u00fdch druh\u016f bakteri\u00ed a pl\u00edsn\u00ed ovliv\u0148uje kone\u010dnou chu\u0165 s\u00fdra.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vyu\u017e\u00edvaj\u00ed se tak\u00e9 r\u016fzn\u00e9 d\u00e9lky zr\u00e1n\u00ed a dal\u0161\u00ed rozli\u010dn\u00e9 postupy p\u0159i zpracov\u00e1v\u00e1n\u00ed a v\u00fdrob\u011b s\u00fdr\u016f.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chu\u0165 s\u00fdra ovliv\u0148uje tak\u00e9 slo\u017een\u00ed potravy dan\u00fdch zv\u00ed\u0159at. \u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tak\u00e9 p\u0159id\u00e1v\u00e1n\u00ed rozli\u010dn\u00fdch chu\u0165ov\u00fdch p\u0159\u00edsad, nap\u0159\u00edklad bylinky, zelenina, olivy, nebo ko\u0159en\u00ed.\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chu\u0165 s\u00fdra b\u00fdv\u00e1 t\u00e9\u017e ovlivn\u011bna pasterizac\u00ed ml\u00e9ka.S\u00fdry se konzumuj\u00ed \u010dist\u011b syrov\u00e9. M\u016f\u017eeme se po\u017e\u00edvat tak\u00e9 s\u00fdr va\u0159en\u00fd, pe\u010den\u00fd, uzen\u00fd i sma\u017een\u00fd, nakl\u00e1dan\u00fd. Lze jej pod\u00e1vat jako samotn\u00fd pokrm, nebo s r\u016fzn\u00fdmi p\u0159\u00edlohami. S\u00fdr ale tak\u00e9 m\u016f\u017ee b\u00fdt sou\u010d\u00e1st\u00ed r\u016fzn\u00fdch om\u00e1\u010dek nebo i z\u00e1livek.\tDruhy s\u00fdr\u016f podle tvrdostiTvarohov\u00e9, kysel\u00e9 s\u00fdry \u2013 do p\u0159edp\u0159ipraven\u00e9ho ml\u00e9ka se p\u0159id\u00e1v\u00e1 z\u00e1kys, nebo jen trochu sy\u0159idla. Tehdy projde s\u00fdr sr\u00e1\u017een\u00edm vlivem kyseliny ml\u00e9\u010dn\u00e9. Tato sra\u017eenina ztuhne po n\u011bkolika hodin\u00e1ch. Z\u00edskan\u00e1 sra\u017eenina se vypust\u00ed do tvaro\u017en\u00edk\u016f nebo se novodob\u011b odst\u0159ed\u00ed v\u00a0 tvaroh\u00e1\u0159sk\u00fdch odst\u0159edivk\u00e1ch. Na to se takto z\u00edskan\u00fd tvaroh chlad\u00ed a d\u00e1le zpracov\u00e1v\u00e1.S\u00fdry s\u00fd\u0159en\u00e9 \u2013 Jsou to s\u00fdry sladk\u00e9 a p\u0159\u00edrodn\u00ed. Do oh\u0159\u00e1t\u00e9ho a p\u0159edem p\u0159ipraven\u00e9ho ml\u00e9ka se p\u0159im\u00edch\u00e1v\u00e1 smetanov\u00fd z\u00e1kys, pomocn\u00e9 ml\u00e9\u010dn\u00e9 kultury a sy\u0159idlo. Sr\u00e1\u017een\u00edm v ml\u00e9ce se vytvo\u0159\u00ed s\u00fd\u0159enina. Z\u00edskan\u00e1 s\u00fd\u0159enina se postupn\u011b kr\u00e1j\u00ed, d\u00e1v\u00e1 tuhnout, p\u0159id\u00e1v\u00e1 se do n\u00ed voda na \u010di\u0161t\u011bn\u00ed. Potom se dosu\u0161uje a nato vypou\u0161t\u00ed do lisovac\u00edch van.Nakonec se tato s\u00fd\u0159enina lisuje. N\u00e1sledn\u011b se vylisovan\u00fd s\u00fdr sol\u00ed v soln\u00e9 l\u00e1zni. Na z\u00e1v\u011br v\u00fdrobn\u00edho procesu je s\u00fdr balen\u00fd do zrac\u00edho obalu a nech\u00e1v\u00e1 se uzr\u00e1t ve sklepech k tomu ur\u010den\u00fdch.                                                                                                                                                                                                                                                                                                                                                                                        4.6\/5 - (7 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Na ka\u017ed\u00fd sv\u00e1te\u010dn\u00ed s\u016fl s\u00fdr","item":"https:\/\/www.ceskytucnak.cz\/na-kazdy-svatecni-sul-syr\/#breadcrumbitem"}]}]