{"id":234442,"date":"2026-06-24T05:36:12","date_gmt":"2026-06-24T05:36:12","guid":{"rendered":"https:\/\/www.europesays.com\/lv\/234442\/"},"modified":"2026-06-24T05:36:12","modified_gmt":"2026-06-24T05:36:12","slug":"janu-sieru-gatavo-pec-istas-receptes-kurzemnieks-lv","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/lv\/234442\/","title":{"rendered":"J\u0101\u0146u sieru gatavo p\u0113c \u012bst\u0101s receptes \u2013 Kurzemnieks.lv"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.kuldigastehnikums.lv\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Kuld\u012bgas Tehnolo\u0123iju un t\u016brisma tehnikum\u0101<\/a> (KTTT) pirmsj\u0101\u0146u laiks ieskandin\u0101ts ar \u012bpa\u0161u nodarb\u012bbu \u2013 2. kursa pav\u0101ri skolot\u0101ja Aivara Var\u0146ecka un\u00a0Baltu piena\u00a0ra\u017eo\u0161anas vad\u012bt\u0101ja Ritvara Rogas vad\u012bb\u0101 gatavoja J\u0101\u0146u sieru p\u0113c Eiropas Savien\u012bb\u0101 (ES) atz\u012btas receptes.<\/p>\n<p class=\"wp-block-paragraph\">IET ATZ\u012a\u0160ANAS CE\u013bU<\/p>\n<p class=\"wp-block-paragraph\">J\u0101\u0146u siers ir ES ofici\u0101li re\u0123istr\u0113ts un aizsarg\u0101ts produkts ar statusu\u00a0Garant\u0113ta tradicion\u0101l\u0101 \u012bpatn\u012bba. \u0160is statuss apliecina produkta unik\u0101lo un v\u0113sturisko recept\u016bru, t\u0101d\u0113\u013c ar \u0161o nosaukumu dr\u012bkst tirgot tikai to sieru, kas pagatavots p\u0113c stingri noteiktiem tradicion\u0101lajiem krit\u0113rijiem. Tehnikums \u0161opavasar ieguvis ties\u012bbas \u0161o tradicion\u0101lo produktu gatavot un saukt par J\u0101\u0146u sieru, t\u0101p\u0113c jaunie\u0161iem t\u0101 bija ne tikai praktiska m\u0101c\u012bbu stunda, bet ar\u012b iesp\u0113ja tuv\u0101k iepaz\u012bt vienu no Latvijas kulin\u0101r\u0101 mantojuma v\u0113rt\u012bb\u0101m. KTTT direktore Katr\u012bna Spuleniece-Ai\u0161pure skaidro, ka J\u0101\u0146u siers ir viens no Eiropas tradicion\u0101lajiem aizsarg\u0101tajiem produktiem. Tas noz\u012bm\u0113 \u2013 ja produktu v\u0113las gatavot un saukt par J\u0101\u0146u sieru, tas j\u0101dara p\u0113c noteiktas, Eiropas Savien\u012bb\u0101 atz\u012btas recept\u016bras: \u201eM\u0113s apzin\u0101mies, ka gribam jaunie\u0161iem m\u0101c\u012bt tradicion\u0101l\u0101s v\u0113rt\u012bbas m\u016bsu Latvijas produktos, lai vi\u0146i t\u0101s zina, prot un nov\u0113rt\u0113,\u201d saka direktore. Tehnikums jau iepriek\u0161 \u0161\u0101du atz\u012b\u0161anas ce\u013cu izg\u0101jis ar sklandrau\u0161iem, bet \u0161ogad \u2013 ar\u012b ar J\u0101\u0146u sieru. K.Spuleniece-Ai\u0161pure uzsver, ka tehnikuma m\u0113r\u0137is nav k\u013c\u016bt par lielu ra\u017eot\u0101ju vai konkur\u0113t ar viet\u0113jiem uz\u0146\u0113mumiem: \u201eM\u0113s esam J\u0101\u0146u siera populariz\u0113t\u0101ji, kuri m\u0101ca jaunie\u0161iem, vada meistarklases un nodod t\u0101l\u0101k v\u0113st\u012bjumu par to, cik svar\u012bgi ir saglab\u0101t tradicion\u0101l\u0101s receptes.\u201d Lai \u0161\u0101du atz\u012b\u0161anu sa\u0146emtu, tehnikum\u0101 ieradies P\u0101rtikas un veterin\u0101rais dienests, kam par\u0101d\u012bts gan process, gan tas, k\u0101 tiek iev\u0113rota recept\u016bra. Izstr\u0101d\u0101ta ar\u012b eti\u0137ete. Direktore piebilst, ka b\u016bs ar\u012b reizes, kad tehnikum\u0101 gatavoto J\u0101\u0146u sieru var\u0113s ieg\u0101d\u0101ties, piem\u0113ram, izbraukumos.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.europesays.com\/lv\/wp-content\/uploads\/2026\/06\/janu-siers-tehnikums-2-1024x768.jpg\" alt=\"Janu Siers Tehnikums 2\" class=\"wp-image-27261\"  \/>Baltu piens\u00a0ra\u017eo\u0161anas vad\u012bt\u0101js Ritvars Roga pal\u012bdz audz\u0113knei Keitai Ko\u010danei iepild\u012bt gatavo J\u0101\u0146u sieru form\u0101s.<\/p>\n<p class=\"wp-block-paragraph\">M\u0100CA EKSPERTS<\/p>\n<p class=\"wp-block-paragraph\">Nodarb\u012bb\u0101 pie jaunie\u0161iem viesoj\u0101s ar\u012b lauksaimniec\u012bbas pakalpojumu kooperat\u012bv\u0101s sabiedr\u012bbas\u00a0Baltu piens\u00a0ra\u017eo\u0161anas vad\u012bt\u0101js Ritvars Roga. Vi\u0146\u0161 uzskata, ka jaunajai paaudzei ir svar\u012bgi saprast, no kurienes n\u0101k p\u0101rtika un k\u0101 rodas tradicion\u0101lie produkti: \u201eNe tikai audz\u0113k\u0146iem, bet ar\u012b katram latvietim ir svar\u012bgi, lai neb\u016btu t\u0101da iespaida, ka visi produkti rodas veikala plauktos,\u201d vi\u0146\u0161 saka. \u201eJ\u0101\u0146u siera receptes pamats ir latvie\u0161u trad\u012bcijas. Ja pats audz\u0113knis neredz\u0113s, k\u0101 to taisa un k\u0101 trad\u012bcijas iev\u0113ro, tad viss var aiziet cit\u0101 gultn\u0113.\u201d R.Roga atz\u012bst, ka J\u0101\u0146u siers joproj\u0101m ir viens no piepras\u012bt\u0101kajiem produktiem tie\u0161i pirms vasaras saulgrie\u017eiem. Tam ir izteikti sezon\u0101ls raksturs, lai gan ir veikalu t\u012bkli, kuros nelieli apjomi tiek pat\u0113r\u0113ti ar\u012b visa gada garum\u0101. J\u016bnij\u0101 piepras\u012bjums un ra\u017eo\u0161anas apjomi iev\u0113rojami palielin\u0101s, jo cilv\u0113kiem \u0161o sieru vajag sv\u0113tku galdam. \u201eTehnikum\u0101 piedal\u012bjos, lai nodotu savu pieredzi jaunajai paaudzei, lai vi\u0146i m\u0101c\u0101s un trad\u012bciju turpina,\u201d vi\u0146\u0161 piebilst. \u201eDom\u0101ju, ka vi\u0146iem g\u0101ja labi. Process j\u0101m\u0113\u0123ina vair\u0101kas reizes, t\u0101p\u0113c vi\u0146iem j\u0101m\u0101ca, lai rodas interese.\u201d<\/p>\n<p class=\"wp-block-paragraph\">APG\u016aST TRADICION\u0100L\u0100S RECEPTES<\/p>\n<p class=\"wp-block-paragraph\">KTTT pav\u0101ru skolot\u0101js Aivars Var\u0146eckis st\u0101sta, ka l\u012bdz \u0161im audz\u0113k\u0146i gatavoju\u0161i \u0137ime\u0146u sieru, bet tagad darbs notiek p\u0113c ofici\u0101li apstiprin\u0101t\u0101s J\u0101\u0146u siera receptes. \u0160\u0101dos apjomos sertific\u0113to sieru tehnikum\u0101 gatavoja pirmo reizi. \u201eTikai \u0161\u012bgada pavasar\u012b ieguv\u0101m ties\u012bbas to gatavot,\u201d saka skolot\u0101js. Vi\u0146apr\u0101t, jaunajai paaudzei j\u0101ce\u013c gaism\u0101 sen\u010du receptes, t\u0101p\u0113c pav\u0101riem j\u0101zina ne tikai m\u016bsdien\u012bgas \u0113dienu gatavo\u0161anas metodes, bet ar\u012b Latvijas tradicion\u0101l\u0101s v\u0113rt\u012bbas. \u201eV\u0113l vajadz\u0113tu iem\u0101c\u012bties salin\u0101to rudzu maizi un v\u0113l \u0161o to, bet to vi\u0146i pamaz\u0101m apg\u016bs,\u201d uzskata skolot\u0101js. A.Var\u0146eckis v\u0113rt\u0113, ka jaunie\u0161iem siers izdevies diezgan labs un kvalitat\u012bvs. Tom\u0113r \u012bstais v\u0113rt\u0113jums iesp\u0113jams tikai tad, kad tas atdzisis. \u201eProtams, silts siers ir gar\u0161\u012bg\u0101ks, bet j\u0101izv\u0113rt\u0113, k\u0101ds \u0161is v\u0101r\u012bjums izdevies, kad tas ir atdzisis. No laba siera ir atkar\u012bga temperat\u016bra, laiks un \u0101trums. J\u0101b\u016bt ar\u012b lab\u0101m izejviel\u0101m. Vajadz\u012bga precizit\u0101te.\u201d<\/p>\n<p class=\"wp-block-paragraph\">M\u0112\u0122IN\u0100S M\u0100J\u0100S<\/p>\n<p class=\"wp-block-paragraph\">Audz\u0113kne L\u012bva Bunce J\u0101\u0146u sieru gatavoja pirmoreiz. Vi\u0146a pal\u012bdz\u0113ja kursabiedriem sagatavoties darbam un atz\u012bst, ka process bijis interesants: \u201eMan \u013coti gar\u0161o J\u0101\u0146u siers \u2013 tas ir viens no Latvijas lab\u0101kajiem sieriem.\u201d Visvair\u0101k vi\u0146ai paticis br\u012bdis, kad biezpiens tiek pievienots pienam un masa s\u0101k p\u0101rtapt sier\u0101. \u201e\u0160\u0101du sieru grib\u0113tu m\u0113\u0123in\u0101t pagatavot m\u0101j\u0101s. Dom\u0101ju, ka to izdar\u012bt ir viegli. Tas ar\u012b neizmaks\u0101 daudz.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Kuld\u012bgas Tehnolo\u0123iju un t\u016brisma tehnikum\u0101 (KTTT) pirmsj\u0101\u0146u laiks ieskandin\u0101ts ar \u012bpa\u0161u nodarb\u012bbu \u2013 2. kursa pav\u0101ri skolot\u0101ja Aivara&hellip;\n","protected":false},"author":2,"featured_media":234443,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[12],"tags":[23,28,29,32,33,39957,22,39958,39959,828,39960,30,31,35,39,38,36,37,34,40,20,26,27,24,25,21],"class_list":["post-234442","post","type-post","status-publish","format-standard","has-post-thumbnail","category-latvija","tag-aktualitates","tag-breaking-news","tag-breakingnews","tag-featured-news","tag-featurednews","tag-garanteta-tradicionala-ipatniba","tag-headlines","tag-janu-siers","tag-kttt","tag-kuldiga","tag-kuldigas-tehnologiju-un-turisma-tehnikums","tag-latest-news","tag-latestnews","tag-latvia","tag-latvian","tag-latviesu","tag-latviesu-valoda","tag-latviesuvaloda","tag-latvija","tag-lv","tag-news","tag-popularakas-zinas","tag-popularakaszinas","tag-top-stories","tag-topstories","tag-zinas"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@lv\/116803468723374616","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/234442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/comments?post=234442"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/234442\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media\/234443"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media?parent=234442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/categories?post=234442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/tags?post=234442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}