{"id":4660,"date":"2026-07-27T23:18:08","date_gmt":"2026-07-27T23:18:08","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/krcki-sir\/"},"modified":"2026-07-27T23:18:08","modified_gmt":"2026-07-27T23:18:08","slug":"krcki-sir","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/krcki-sir\/","title":{"rendered":"Kr\u010dki sir"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese{\n --page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;\n --line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-deep:#6d4307;--gold-soft:#f8edda;\n --night:#192622;--night2:#24332f;--sage:#176745;--sage-soft:#eaf6ef;--blue:#285c9d;\n --blue-soft:#edf4fd;--rose:#994435;--rose-soft:#fbefec;--violet:#6c5094;--violet-soft:#f4eff9;\n --shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n --shadow-sm:0 1px 2px 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.tsh-quick-nav,#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-hero{display:none!important}#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-card,#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-masthead,#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-close{border:1px solid #aaa;border-radius:0;box-shadow:none;break-inside:avoid}#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-title-wrap,#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-card-head,#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-close-quote,#recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese .tsh-close-copy{color:#000!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-describedby=\"recipe-summary-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Ov\u010dji sir \u00b7 pravilna temperatura serviranja<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\"><span class=\"tsh-title-main\"><b>Kr\u010dki sir<\/b> temperiran i se\u010den u tanke kri\u0161ke,<\/span><span class=\"tsh-title-accent\">poslu\u017een uz neutralan hleb i nekoliko kapi maslinovog ulja<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Zreli kr\u010dki ov\u010dji sir slu\u017ei se na sobnoj temperaturi, ise\u010den tako da svaki zalogaj dobije i koru i sredinu. Neutralan hleb i malo maslinovog ulja prate \u010dvrstu, blago mrvi\u010dastu teksturu bez prekrivanja mle\u010dne arome.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Hladno predjelo<\/li><li>Hrvatska kuhinja<\/li><li>Temperiranje i serviranje<\/li><li>Lako<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Krcki-Sir-\u2014-Traditional-Krk-Island-Sheeps-Milk-Cheese-3.webp\" alt=\"Kolut tvrdog ov\u010djeg sira sa ise\u010denim klinom i tankim kri\u0161kama na maslinovoj drvenoj dasci, uz no\u017e i komade belog hleba\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Zreli kolut ima teksturisanu koru, svetlu kompaktnu sredinu i \u010dist rez, uz nekoliko neutralnih komada hleba.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>4 porcije<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>10 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Se\u010denje<\/dt><dd>5 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Temperiranje<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>1 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 540 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-labelledby=\"pregled-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Poreklo, ukus i logika recepta<\/p><h3 id=\"pregled-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Za\u0161to se zreli ov\u010dji sir ne slu\u017ei pravo iz fri\u017eidera<\/h3><p class=\"tsh-head-copy\">Temperatura, smer se\u010denja i veli\u010dina zalogaja odre\u0111uju koliko se jasno ose\u0107aju mle\u010dna aroma, so i tekstura.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Kr\u010dki sir je \u010dvrst ov\u010dji sir povezan sa ostrvom Krkom i lokalnim sto\u010darstvom. U prodaji se sre\u0107u kolutovi razli\u010dite starosti, vla\u017enosti i intenziteta, pa jedan univerzalni opis ne mo\u017ee zameniti deklaraciju proizvo\u0111a\u010da. Za ku\u0107ni tanjir va\u017enije je da je sir pravilno \u010duvan, bez isu\u0161ene povr\u0161ine i neprijatnog amonija\u010dnog mirisa. Ovaj recept nije uputstvo za rizi\u010dnu proizvodnju sira od sirovog mleka; polazi od gotovog, bezbednog proizvoda pouzdanog proizvo\u0111a\u010da i usmerava se na serviranje.<\/p><p>Sir iz fri\u017eidera deluje tvr\u0111e, slanije i aromatski zatvorenije. \u010cetrdeset pet minuta na sobnoj temperaturi dovoljno je da se masno\u0107a omek\u0161a i da se miris otvori, bez dugog stajanja u zoni u kojoj kvarljiva hrana ne treba da ostane. Komad se vadi iz ambala\u017ee tek pred temperiranje i pokriva \u010distom staklenom kupolom ili papirom za sir. Plasti\u010dna folija tesno priljubljena uz topliji sir zadr\u017eava kondenzaciju i vla\u017ei koru.<\/p><p>Na fotografiji se vidi zreli kolut sa prirodnom, teksturisanom korom i svetlom, kompaktnom sredinom. Kora se ne progla\u0161ava jestivom samo na osnovu izgleda. Neki proizvo\u0111a\u010di koriste premaze ili tretmane koji nisu namenjeni jelu, pa deklaracija ima prednost. Ako je kora jestiva i prijatna, kri\u0161ka se se\u010de od spoljne ivice ka centru tako da svaki gost dobije mali deo kore i sredine. Ako nije jestiva, uklanja se tanko neposredno pre serviranja.<\/p><p>Debljina kri\u0161ke menja do\u017eivljaj. Veoma debeo komad deluje tvrdo i slano, dok pretanak list brzo gubi teksturu. Za zreli sir dobro radi kri\u0161ka od 4\u20136 mm ili mali trougao od oko 20 g. No\u017e treba da bude tanak i \u010dist. Izme\u0111u razli\u010ditih sireva bri\u0161e se, ali kada je na tanjiru samo kr\u010dki sir, nema potrebe za stalnim ispiranjem. Mrvice se ne sabijaju; one pokazuju \u010dvrstu, blago lomljivu strukturu.<\/p><\/div><div class=\"tsh-prose\"><p>Hleb ostaje neutralan, sa blagom korom i bez belog luka, semenki ili slatkih dodataka. Nekoliko kapi maslinovog ulja mo\u017ee da omek\u0161a zalogaj, ali sir se ne preliva unapred. Ulje se stavlja sa strane kako bi gost prvo probao sir sam. Masline, med i vo\u0107e mogu biti prijatni u drugoj verziji tanjira, ali bi ovde pro\u0161irili ukus i ote\u017eali procenu samog sira. Jednostavan pratilac po\u0161tuje njegovu slanost i \u010dvrstinu.<\/p><p>Porcija od 80 g sira odgovara bogatom predjelu, ne malom degustacionom zalogaju. Kada je tanjir deo ve\u0107eg mezea, koli\u010dina se mo\u017ee prepoloviti. Sir i hleb se postavljaju na drvenu dasku tek kada je sir temperiran, kako drvo ne bi nepotrebno upilo vlagu. Preostali komad se odmah vra\u0107a u fri\u017eider, umotan u papir za sir ili pergament i labavo zatvoren u posudu. Na taj na\u010din povr\u0161ina ne puca, a miris ne prelazi na drugu hranu.<\/p><p>Razli\u010dita zrelost menja i na\u010din se\u010denja. Mla\u0111i, vla\u017eniji kr\u010dki sir mo\u017ee da se se\u010de ne\u0161to deblje i ima elasti\u010dniji zalogaj, dok zreliji kolut tra\u017ei tanji rez ili male trouglove da slanost ne postane dominantna. Pukotine i sitne kristalne ta\u010dke u starijem siru mogu biti normalne, ali lepljiva povr\u0161ina, ne\u017eeljen obojen rast ili o\u0161tar amonija\u010dni miris nisu. U sumnjivom stanju sir se ne degustira, bez obzira na cenu ili deklarisanu starost.<\/p><p>Na dasku se iznosi samo koli\u010dina koja \u0107e se pojesti, dok ostatak koluta ostaje pravilno umotan u fri\u017eideru.<\/p><div class=\"tsh-callout\" role=\"note\">Kora se ne jede automatski. Deklaracija proizvo\u0111a\u010da odre\u0111uje da li je prirodna i jestiva ili je tretirana za\u0161titnim premazom.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>\u010cetrdeset pet minuta van fri\u017eidera<\/h4><\/div><p>Dovoljno da se masno\u0107a omek\u0161a i aroma otvori, bez vi\u0161esatnog stajanja.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Kri\u0161ka od ivice ka centru<\/h4><\/div><p>Svaki zalogaj dobija deo razli\u010dite teksture, naro\u010dito kod zrelijeg koluta.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Neutralan hleb<\/h4><\/div><p>Blaga sredina prati slanost sira bez dodatnog belog luka, semenki ili za\u010dina.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-labelledby=\"sastojci-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Sastojci za \u010detiri porcije sirnog tanjira<\/h3><p class=\"tsh-head-copy\">Recept koristi gotov kr\u010dki ov\u010dji sir pouzdanog proizvo\u0111a\u010da; koli\u010dina se smanjuje kada je tanjir deo ve\u0107eg predjela.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Za sir i pratnju<\/h4><ul><li><span class=\"tsh-amount\">320 g<\/span><span>zrelog kr\u010dkog ov\u010djeg sira<small>U jednom komadu, pravilno rashla\u0111enog.<\/small><\/span><\/li><li><span class=\"tsh-amount\">240 g<\/span><span>neutralnog rusti\u010dnog hleba<small>Ise\u0107i na manje komade neposredno pre serviranja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">20 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<small>Poslu\u017eiti odvojeno, ne prelivati ceo sir.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1\/4 ka\u0161i\u010dice<\/span><span>sve\u017ee mlevenog crnog bibera<small>Opcionalno, samo uz deo porcije.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Tanjir sadr\u017ei mleko i gluten. Sir mo\u017ee sadr\u017eati lizozim iz jajeta ili druge sastojke zavisno od proizvo\u0111a\u010da, pa deklaraciju treba proveriti.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potrebni su daska, tanak no\u017e za sir, papir za sir ili pergament, mala posuda za ulje i \u010dista kupola ili labav poklopac tokom temperiranja.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Bezbednost.<\/strong> Koristi se gotov sir iz kontrolisane proizvodnje. Ne preporu\u010duje se ku\u0107no sazrevanje sira od sirovog ov\u010djeg mleka bez odgovaraju\u0107e opreme, kulture i kontrole temperature.<\/aside><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-labelledby=\"priprema-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled rada<\/p><h3 id=\"priprema-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Temperiranje, provera kore i pravilno se\u010denje<\/h3><p class=\"tsh-head-copy\">Postupak je kratak, ali nije samo dekorativan: sir se zagreva kontrolisano, kora proverava, a kri\u0161ke se seku neposredno pre jela.<\/p><\/div>\n<div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Proveriti deklaraciju i stanje sira<\/h4><p>Pro\u010ditati uputstvo proizvo\u0111a\u010da o \u010duvanju i kori. Sir treba da bude \u010dvrst, prijatno mle\u010dno aromati\u010dan i bez lepljive povr\u0161ine, ru\u017ei\u010dastih mrlja ili jakog mirisa amonijaka.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Temperirati pokriven sir<\/h4><p>Komad izvaditi iz fri\u017eidera 45 minuta pre serviranja, skinuti tesnu plasti\u010dnu ambala\u017eu i pokriti papirom za sir ili \u010distom kupolom. Ne dr\u017eati ga na suncu ili pored izvora toplote.<\/p><span class=\"tsh-cue\">Sredina je blago omek\u0161ala, ali sir i dalje dr\u017ei \u010dist rez.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Odlu\u010diti kako postupiti sa korom<\/h4><p>Ako deklaracija potvr\u0111uje jestivu prirodnu koru i ukus je prijatan, ostaviti je na delu kri\u0161ki. Tretiranu ili nejestivu koru ukloniti tankim rezom bez odsecanja velike koli\u010dine sira.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Ise\u0107i u ujedna\u010dene kri\u0161ke<\/h4><p>Sir se\u0107i od spoljne ivice ka centru na kri\u0161ke debljine 4\u20136 mm ili trouglove od oko 20 g. No\u017e brisati izme\u0111u rezova ako se na o\u0161trici skuplja meka masno\u0107a.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Slo\u017eiti hleb i ulje odvojeno<\/h4><p>Kri\u0161ke rasporediti bez preklapanja u duboku gomilu. Hleb staviti sa strane, a maslinovo ulje u malu posudu. Sir prvo probati sam, zatim uz hleb i samo nekoliko kapi ulja.<\/p><\/div><\/li><\/ol><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-labelledby=\"kontrola-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi znaci i korekcije<\/p><h3 id=\"kontrola-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Temperatura, debljina reza i vreme na stolu<\/h3><p class=\"tsh-head-copy\">Sir se otvara na sobnoj temperaturi, ali ne ostaje satima van hla\u0111enja; rez se pode\u0161ava njegovoj stvarnoj zrelosti.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><h4>Temperiranje<\/h4><strong>45 min<\/strong><p>Za komad od oko 320 g u prostoriji od 20\u201322 \u00b0C.<\/p><\/section><section class=\"tsh-control\"><h4>Debljina kri\u0161ke<\/h4><strong>4\u20136 mm<\/strong><p>Dovoljno tanko za prijatnu teksturu, dovoljno debelo da se sir ne raspadne.<\/p><\/section><section class=\"tsh-control\"><h4>Vreme van hla\u0111enja<\/h4><strong>najvi\u0161e 2 h<\/strong><p>Posle toga ostatke vratiti u fri\u017eider ili ih odbaciti ako su dugo stajali na toplom.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-labelledby=\"prakticno-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Serviranje i \u010duvanje preostalog koluta<\/h3><p class=\"tsh-head-copy\">Cilj je da sir di\u0161e bez isu\u0161ivanja i da ne preuzme mirise druge hrane u fri\u017eideru.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Slu\u017eenje<\/h4><p>Kao predjelo poslu\u017eiti oko 80 g po osobi. U ve\u0107em mezeu dovoljno je 30\u201340 g, uz hleb i ulje.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Preostali komad umotati u papir za sir ili pergament, zatim staviti u posudu koja nije potpuno hermeti\u010dki zatvorena. \u010cuvati prema deklaraciji proizvo\u0111a\u010da.<\/p><\/section><section class=\"tsh-practical-card\"><h4>O\u017eivljavanje suvog reza<\/h4><p>Ako je samo prese\u010dena povr\u0161ina blago suva, odse\u0107i veoma tanak list pre serviranja. Lepljivost, obojene mrlje ili neprijatan miris nisu problem koji se re\u0161ava obrezivanjem.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Pratnja<\/h4><p>Blag hleb i maslinovo ulje ostaju osnovna kombinacija. Za \u0161iri tanjir mogu se dodati kru\u0161ka ili masline, ali ih treba servirati odvojeno.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-labelledby=\"faq-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dni odgovori<\/p><h3 id=\"faq-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\u010cesta pitanja o kr\u010dkom siru<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Da li je svaka kora kr\u010dkog sira jestiva?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ne mo\u017ee se zaklju\u010diti samo po izgledu. Deklaracija ili proizvo\u0111a\u010d treba da potvrde da li je kora prirodna i namenjena jelu.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Za\u0161to sir deluje slanije kada je hladan?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Niska temperatura prigu\u0161uje aromu i menja teksturu, pa so mo\u017ee da deluje izdvojenije. Temperiranje vra\u0107a uravnote\u017eeniji ukus.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Mo\u017ee li da se zamrzne?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Zamrzavanje nije preporu\u010dljivo za sir koji se slu\u017ei na tanjiru, jer posle odmrzavanja \u010desto postaje mrvi\u010dastiji i pu\u0161ta vlagu.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\" aria-labelledby=\"ishrana-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena koristi standardne vrednosti za zreli punomasni ov\u010dji sir; stvarni sadr\u017eaj masti i natrijuma treba proveriti na deklaraciji konkretnog proizvoda.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 540 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 33 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 24 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 34 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 850 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 80 g sira, 60 g hleba i 5 ml ulja. <strong>Klju\u010dni alergeni:<\/strong> mleko i gluten; mogu\u0107 je lizozim iz jajeta u pojedinim sirevima. Vrednosti su pribli\u017ena procena prema standardnim referentnim podacima; razlikuju se prema proizvo\u0111a\u010du, oce\u0111ivanju, apsorpciji i veli\u010dini porcije.<\/p><\/div>\n<\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">\u010cvrsta kri\u0161ka omek\u0161ava na jeziku, a hleb i ulje ostaju tiha pratnja umesto dominantnog ukrasa.<\/p><p class=\"tsh-close-copy\">Najbolji rezultat ne dolazi iz slo\u017eenog aran\u017emana. Dovoljni su pouzdan sir, \u010detrdeset pet minuta temperiranja, \u010dist rez i pa\u017enja prema kori i vremenu provedenom van fri\u017eidera.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-krcki-sir-traditional-krk-island-sheeps-milk-cheese\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kr\u010dki sir temperiran i se\u010den u tanke kri\u0161ke, poslu\u017een uz neutralan hleb i nekoliko kapi maslinovog ulja\",\n  \"description\": \"Zreli kr\u010dki ov\u010dji sir slu\u017ei se na sobnoj temperaturi, ise\u010den tako da svaki zalogaj dobije i koru i sredinu. 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