S\u00fct; di\u015fi memeli canl\u0131lar\u0131n do\u011furduklar\u0131,\u00a0\u00a0d\u00fcnya geleni yavrular\u0131n\u0131 , k\u00fc\u00e7\u00fcklerini beslemek i\u00e7in, di\u015fi hayvan meme bezlerinde meydana gelen ve yavru i\u00e7in elzem nitelikte laz\u0131m olan, hayati \u00f6neme sahip, yavru i\u00e7in ya\u015fam\u0131n ilk g\u00fcnlerinde gerekli her t\u00fcrl\u00fc besin maddesini s\u0131v\u0131s\u0131 i\u00e7inde bulunduran hafif sar\u0131ms\u0131 beyaz mat renkli s\u0131v\u0131ya verilen isimdir.<\/p>\n
S\u00fct’\u00fc \u00e7e\u015fitli i\u015flemlerden ge\u00e7irilerek insanlar i\u00e7in yiyecek ve besin maddesi elde edilmesine “s\u00fct \u00fcr\u00fcnleri” denir.Malatya\u2019da inek, koyun, ke\u00e7i gibi hayvanlar\u0131n s\u00fct \u00fcr\u00fcnlerinden yararlanmak suretiyle peynir, \u00e7\u00f6kelek, ayran, yo\u011furt, a\u015fya\u011f\u0131 vb. elde edilerek g\u0131da maddesi olarak t\u00fcketilir. Bunlardan i\u00e7ecek ve yemek yap\u0131m\u0131nda da temel madde olarak yararlan\u0131l\u0131r.<\/p>\n
\u0130nek buza\u011f\u0131lad\u0131\u011f\u0131nda s\u00fct\u00fc sa\u011f\u0131l\u0131r, kaynat\u0131larak kestirilir. \u0130\u00e7ine biraz \u015feker kat\u0131l\u0131r, ate\u015ften indirilir. Tabaklara b\u00f6l\u00fcn\u00fcr. So\u011fuduktan sonra yenilir.<\/p>\n
\u0130nek buza\u011f\u0131lad\u0131\u011f\u0131nda ilk sa\u011f\u0131lan s\u00fct\u00fcnden yap\u0131l\u0131r. S\u00fct, s\u00fczekten (s\u00fczek ince t\u00fclbentten yap\u0131l\u0131r) s\u00fcz\u00fcl\u00fcr. Bir tencereye ya da kazana konulur. \u0130\u00e7ine \u00e7\u00f6re otu at\u0131larak ka\u015f\u0131kla hafif hafif kar\u0131\u015ft\u0131r\u0131l\u0131r. Koyula\u015f\u0131nca ate\u015ften indirilir. 5-10 dk. arayla ka\u015f\u0131kla birka\u00e7 sefer kar\u0131\u015ft\u0131r\u0131l\u0131r. So\u011fuyup kat\u0131la\u015ft\u0131\u011f\u0131nda yenir.<\/p>\n
S\u00fct kestirilir, i\u00e7ine dam\u0131zl\u0131k at\u0131l\u0131r. Tuttuktan sonra bez s\u00fczeklere konularak suyunun s\u00fcz\u00fclmesi sa\u011flan\u0131r.<\/p>\n
Lor, kahvalt\u0131 s\u0131ras\u0131nda yenilebildi\u011fi gibi, b\u00f6rek ve k\u00f6mbe yap\u0131m\u0131nda i\u00e7 olarak da kullan\u0131l\u0131r.<\/p>\n
E\u011fer s\u00fct kendili\u011finden kesilmi\u015f ise bundan da lor yap\u0131labilir.<\/p>\n
S\u00fct bir tencerede kaynat\u0131l\u0131r. \u0130\u00e7ine bir-iki ka\u015f\u0131k tatl\u0131 ayran ya da yo\u011furt kat\u0131larak mayalan\u0131r, tencerenin a\u011fz\u0131 \u00f6rt\u00fcl\u00fcr ve \u00fczeri bezlerle s\u0131k\u0131ca kapat\u0131l\u0131r. Birka\u00e7 saat sonra kontrol edilir. \u00dczerindeki \u201ckaymak\u201d al\u0131n\u0131r. Kaymak ekme\u011fe s\u00fcr\u00fclerek yenir. Yo\u011furt ise ya\u011f, \u00e7\u00f6kelek, ayran vb. yap\u0131m\u0131nda kullan\u0131l\u0131r. Sebze ve ot yo\u011furtlamalar\u0131nda, k\u00f6ftelerde, \u00e7orbalarda da katk\u0131 maddesi olarak kullan\u0131l\u0131r.<\/p>\n
Ayran ya da yo\u011furt kara kazanda kaynat\u0131larak kestirilir. Kestirilen \u00e7\u00f6kelti bez s\u00fczeklere konularak bir \u00e7engele tak\u0131l\u0131r. Sular\u0131n\u0131n s\u00fcz\u00fclmesi sa\u011flan\u0131r. Sonra \u00e7\u0131\u011f denilen a\u011fa\u00e7 sopalardan yap\u0131lm\u0131\u015f arac\u0131n aras\u0131na dizilir, \u00fczerine a\u011f\u0131rl\u0131k sa\u011flamas\u0131 bak\u0131m\u0131ndan ta\u015f konulur. B\u00f6ylece suyun iyice s\u00fcz\u00fclmesi sa\u011flan\u0131r. Suyu tamamen s\u00fcz\u00fclen \u00e7\u00f6kelekler s\u00fczeklerden al\u0131n\u0131r, \u00fczerine yeterince tuz serpilerek kar\u0131\u015ft\u0131r\u0131l\u0131r. \u00d6zel olarak haz\u0131rlanm\u0131\u015f derilere bas\u0131l\u0131r. \u00c7\u00f6kele\u011fin iki-\u00fc\u00e7 ayda bir bak\u0131m\u0131 yap\u0131l\u0131r. Bak\u0131m zaman\u0131 \u00e7\u00f6kelek deriden bir kaba d\u00f6k\u00fcl\u00fcr, avu\u00e7 i\u00e7inde ovalan\u0131r. Yo\u011furt, ya\u011f kat\u0131larak yeniden yo\u011frulur, tekrar deriye bas\u0131l\u0131r. \u00c7\u00f6kele\u011fin bu \u015fekilde bak\u0131m\u0131na \u201c\u00e7\u00f6kelek d\u00f6kme\u201d veya \u201cdeleme\u201d denilir.<\/p>\n
\u00c7\u00f6kele\u011fin konuldu\u011fu derinin bu i\u015f i\u00e7in haz\u0131rlanmas\u0131 ise \u015f\u00f6yledir: A\u011farm\u0131\u015f yarpuz yapraklar\u0131 toplan\u0131r. Tencereye ayran konur ve yarpuz bu ayrana yat\u0131r\u0131l\u0131r. Biraz da tuz serpilir. Y\u00fcn\u00fc al\u0131nm\u0131\u015f deri de bu suya bas\u0131l\u0131r. Deri iki g\u00fcn bu suda bekletilir. Sonra g\u00fcne\u015f alt\u0131nda kurutulur. Kuruduktan sonra derinin y\u00fcz\u00fc b\u0131\u00e7akla s\u0131yr\u0131larak temizlenir. Suda \u0131slat\u0131l\u0131r, yumu\u015fat\u0131l\u0131r. Buna \u00e7\u00f6kelek bas\u0131l\u0131r.<\/p>\n
Peynirin ya\u011fl\u0131 s\u00fctten yap\u0131lan\u0131na \u201cya\u011fl\u0131 peynir\u201d, ya\u011f\u0131 s\u00fct makinas\u0131nda al\u0131nm\u0131\u015f s\u00fctten yap\u0131lan\u0131na da \u201cimans\u0131z peynir\u201d derler.<\/p>\n
S\u00fct, ineklerden sa\u011f\u0131ld\u0131ktan sonra t\u00fclbent s\u00fczekten s\u00fcz\u00fclerek temizlenir. Ser\u00e7e parmak (\u00e7\u0131rtik parmak) s\u00fct\u00fcn i\u00e7ine sokularak so\u011fuklu\u011fu-s\u0131cakl\u0131\u011f\u0131 kontrol edilir. E\u011fer ser\u00e7e parma\u011f\u0131n ucu yanm\u0131yorsa peynir mayas\u0131 at\u0131l\u0131r. \u015eimdi pek kullan\u0131lmamas\u0131na ra\u011fmen \u00f6nceleri \u201c\u015f\u0131ldan\u201d denilen, koyunun kursa\u011f\u0131ndan maya yap\u0131l\u0131r ve s\u00fct bununla mayalan\u0131rd\u0131. Maya at\u0131ld\u0131ktan sonra ka\u015f\u0131kla kar\u0131\u015ft\u0131r\u0131l\u0131r. Sonra kazan\u0131n kenar\u0131na \u00fc\u00e7-be\u015f defa vurulur. Kazan\u0131n \u00fczeri a\u00e7\u0131l\u0131r. Mayalanm\u0131\u015f mayi t\u00fclbent s\u00fczeklere konulur. \u201cKa\u015f\u015fak\u201d ya da \u201c\u00e7\u0131\u011f\u201d ad\u0131 verilen s\u00f6\u011f\u00fct ve i\u011fde \u00e7ubuklar\u0131ndan yanyana dizilerek iple \u00f6r\u00fclm\u00fc\u015f arac\u0131n aras\u0131na konur. \u00dczerine de suyunun s\u00fcz\u00fclmesi i\u00e7in ta\u015f konulur.<\/p>\n
7-8 saat sonra, s\u00fczeklerden \u00e7\u0131kart\u0131lan peynirler b\u0131\u00e7akla dikd\u00f6rtgen \u015feklinde do\u011fran\u0131r, tuzlan\u0131r ve k\u00fcplere bas\u0131l\u0131r. \u00dczerine kaynat\u0131ld\u0131ktan sonra so\u011futulmu\u015f su eklenir. K\u00fcp\u00fcn a\u011fz\u0131na da bir d\u00fcz ta\u015f konup a\u011fz\u0131 kapat\u0131l\u0131r.<\/p>\n
Peynirin s\u00fczeklerden s\u00fcz\u00fclen suyu d\u00f6k\u00fclmez. Yufka ekme\u011finin hamuruna ekme\u011fin sa\u00e7ta daha iyi pi\u015fmesi i\u00e7in kat\u0131l\u0131r.<\/p>\n
Yo\u011furta su kat\u0131larak ka\u015f\u0131kla \u00e7\u0131rp\u0131l\u0131r ve ayran haline getirilir.<\/p>\n
Yay\u0131kta yo\u011furt yay\u0131larak elde edilir. Sofrada i\u00e7ecek olarak kullan\u0131ld\u0131\u011f\u0131 gibi misafir geldi\u011finde ayran olarak da ikram edilir.<\/p>\n
Ya\u011fl\u0131 yo\u011furt teneke yay\u0131kta veya deri yay\u0131k \u201ctuluk\u201d ta ya da son y\u0131llarda \u00e7ok yayg\u0131n olarak kullan\u0131lan elektrikle \u00e7al\u0131\u015fan yay\u0131klarda yay\u0131lmak suretiyle elde edilir.\u00d6nce yay\u0131\u011fa yo\u011furt konulur, \u00fczerine so\u011fuk su kat\u0131l\u0131r ve ya\u011f zerreleri ayr\u0131lana kadar yay\u0131l\u0131r. Sonra yay\u0131ktaki yay\u0131lm\u0131\u015f olan yo\u011furt ayran haline gelir ve a\u011fa\u00e7tan yap\u0131lm\u0131\u015f silindirik bi\u00e7imli k\u00fcleklere konur. T\u00fclbentten yap\u0131lm\u0131\u015f s\u00fczekten s\u00fcz\u00fclerek ya\u011f\u0131 ayrandan ayr\u0131l\u0131r. S\u00fczekteki ya\u011f tuzsuz olarak kahvalt\u0131 sofras\u0131nda yenilebilece\u011fi gibi, tuzlanarak \u00e7inko kovalara ya da a\u011fa\u00e7 k\u00fcleklere bas\u0131l\u0131r. Yemek yap\u0131m\u0131nda kullan\u0131l\u0131r.<\/p>\n
S\u00fct ocakta hafif \u0131l\u0131t\u0131l\u0131r. Bundan yo\u011furt yap\u0131l\u0131r. Bu yo\u011furt kazana konulur, ate\u015fte kestirilir. Bundan \u00e7\u00f6kelek yap\u0131l\u0131r.<\/p>\n
\u00c7\u00f6kelek oca\u011fa konulur ayran\u0131 \u00e7\u00f6ker. \u00c7\u00f6ken ayran ufak ufak, yuvarlak \u015fekilde sininin \u00fczerine dizilir. G\u00fcne\u015fin alt\u0131na konur.<\/p>\n
G\u00fcne\u015fin alt\u0131nda iyice kurutulur. Bu kurutulmu\u015f yo\u011furt k\u0131\u015f\u0131n y\u0131kan\u0131p ba\u015fka bir kapta ezilerek ayran yap\u0131l\u0131r. Buna yarma kat\u0131larak \u00e7orba da yap\u0131labilir.<\/p>\n
Gurutun yap\u0131lmas\u0131 i\u00e7in bir sitil ayrana ve yeteri kadar tuza ihtiya\u00e7 vard\u0131r.<\/p>\n
Ayran bir tencere i\u00e7erisinde orta hararetli ate\u015fte kaynat\u0131l\u0131r. Kaynayan ayran kat\u0131la\u015f\u0131r. Bu kat\u0131la\u015fmaya Arapkir\u2019de \u201ckesilme\u201d denir. Kat\u0131la\u015fan yani kesilen ayran bir s\u00fczek i\u00e7erisine al\u0131narak suyunun s\u00fcz\u00fclmesi i\u00e7in bekletilir. Suyu iyice s\u00fcz\u00fcld\u00fckten sonra s\u00fczekten indirilir. \u00c7\u00f6kelek yeteri kadar tuz ilave edilip g\u00fcne\u015fte kurumak \u00fczere bir perde \u00fcst\u00fcne al\u0131n\u0131r. Kal\u0131p halinde kesilerek perdeye al\u0131n\u0131rsa daha iyi olur. Guruttan k\u0131\u015f\u0131n \u00e7orba yap\u0131l\u0131r.<\/p>\n
Yaylada \u00e7obanlar koyundan s\u00fct\u00fc sa\u011farlar. Teleme otunu d\u00f6\u011ferek s\u00fct\u00fcn i\u00e7ine birka\u00e7 damla damlat\u0131l\u0131r ve \u00fczeri \u00f6rt\u00fcl\u00fcr. 10-15 dk. sonra yo\u011furt bi\u00e7imini al\u0131r. Yenme\u011fe haz\u0131r hale gelir.<\/p>\n
S\u00fct\u00fcn i\u00e7ine incir s\u00fct\u00fc de damlat\u0131larak ayn\u0131 sonu\u00e7 elde edilebilir. Buna \u201cincir telemesi\u201d veya \u201cincir delemesi\u201d ad\u0131 verilir.<\/p>\n
Ak\u015famdan, d\u00f6\u011fme suda pi\u015firilir. Sabahleyin bir tas i\u00e7ine haz\u0131rlanan biraz una iki yumurta k\u0131r\u0131l\u0131r, \u00fczerine ayran eklenir ve ocakta pi\u015firilir, ka\u015f\u0131kla kar\u0131\u015ft\u0131r\u0131larak kestirilir. Bu kestirilmi\u015f kar\u0131\u015f\u0131m ak\u015famdan haz\u0131rlanm\u0131\u015f d\u00f6\u011fmeye eklenir. Bir iki ta\u015f\u0131m da b\u00f6yle kaynat\u0131l\u0131r, ocaktan indirilir.<\/p>\n
Ayr\u0131ca bir tavada ya\u011f eritilerek i\u00e7inde an\u0131k (nane) yak\u0131l\u0131r ve bu haz\u0131rlanan \u00e7orban\u0131n \u00fczerine d\u00f6k\u00fcl\u00fcr. \u00c7orba art\u0131k yenme\u011fe haz\u0131rd\u0131r.<\/p>\n
D\u00fc\u011f\u00fcrcek (ufak bulgur) al\u0131n\u0131r ve bir tepside \u0131slan\u0131r. \u00dczerine tuzu da serpilerek hamuru yo\u011frulur. Bundan ufak ufak k\u00f6fteler d\u00f6k\u00fcl\u00fcr.<\/p>\n
Buna \u201cs\u0131kma k\u00f6fte\u201d ad\u0131 verilir. S\u0131kma k\u00f6fteler suda ha\u015flan\u0131r ve kemise al\u0131narak suyu s\u00fczd\u00fcr\u00fcl\u00fcr. Sonra bir bak\u0131r te\u015fte konulur, \u00fczerine sar\u0131msakl\u0131 ayran ya da yo\u011furt kat\u0131l\u0131r. Servis yap\u0131l\u0131rken \u00fczerine kurutulmu\u015f yarpuz ya da ya\u011f eritilerek d\u00f6k\u00fcl\u00fcr. So\u011futulduktan sonra yenir.<\/p>\n
Yarma yo\u011frulur, bundan nohut b\u00fcy\u00fckl\u00fc\u011f\u00fcnde k\u00f6fteler d\u00f6k\u00fcl\u00fcr. Suda pi\u015firilir. Sonra kemisten suyu s\u00fczd\u00fcr\u00fcl\u00fcr.<\/p>\n
\u00d6nceden do\u011franm\u0131\u015f pancar pezi\u011fi (yapra\u011f\u0131) ya da \u0131spanak ha\u015flan\u0131r ve yo\u011furt, k\u00f6fte, pancar pezi\u011fi birbirine kat\u0131l\u0131r. So\u011futulur ve servis yap\u0131l\u0131r.<\/p>\n
K\u00f6ftelik \u0131slan\u0131r ve yo\u011frulur. Bu har\u00e7tan ufak k\u00f6fteler d\u00f6k\u00fcl\u00fcr. Suda ha\u015flan\u0131r. Ha\u015flanan k\u00f6ftelerin suyu s\u00fczd\u00fcr\u00fcl\u00fcr.<\/p>\n
Havanda sar\u0131msak d\u00f6\u011f\u00fcl\u00fcr. Ayr\u0131 bir tencerede de yaz\u0131dan toplanan pirpirim otu do\u011franarak ha\u015flan\u0131r. Daha sonra te\u015fte yo\u011furt konulur, k\u00f6fteler, d\u00f6\u011f\u00fclm\u00fc\u015f sar\u0131msak ve ha\u015flanm\u0131\u015f pirpirim eklenir, kep\u00e7e ile kar\u0131\u015ft\u0131r\u0131l\u0131r. So\u011futularak yenilir. \u0130steyen \u00fczerine eritilmi\u015f ya\u011f d\u00f6k\u00fcp servis yapabilir.<\/p>\n
Pirpirim ay\u0131klan\u0131r, y\u0131kan\u0131r. Daha sonra iste\u011fe g\u00f6re ha\u015flan\u0131r veya ha\u015flanmadan sar\u0131msakl\u0131 yo\u011furda kar\u0131\u015ft\u0131r\u0131larak yenilir.<\/p>\n
Pirin\u00e7 temizlenir, y\u0131kan\u0131r, tencereye konulur. \u00dczerine s\u00fct eklenir ve pi\u015firilir. K\u0131vam\u0131 kep\u00e7eye bula\u015facak h\u00e2le geldi\u011finde \u015feker eklenir, kar\u0131\u015ft\u0131r\u0131l\u0131r. Bu bir iki ta\u015f\u0131m kaynar. Sonra ate\u015ften indirilir, tabaklara b\u00f6l\u00fcn\u00fcr, so\u011futulup yenilir.<\/p>\n
S\u0131r\u0131m yapmak i\u00e7in hamur yo\u011frulur. Yufkas\u0131 ince ince a\u00e7\u0131l\u0131r. Yufka sa\u00e7ta pi\u015firilir. \u0130ki t\u00fcrl\u00fc yap\u0131l\u0131r:<\/p>\n
1- Serme s\u0131r\u0131m : Ya\u011f eritilir. Bol d\u00f6\u011f\u00fclm\u00fc\u015f sar\u0131msak yo\u011furtla kar\u0131\u015ft\u0131r\u0131l\u0131r. Bir kaba konulur. Yan\u0131na yufka al\u0131n\u0131r. Bir kat ya\u011f bir kat yo\u011furt yufkaya s\u00fcr\u00fclerek yufkalar tepsiye 10-12 kat konur. (Yeme\u011fi yiyeceklerin say\u0131s\u0131na g\u00f6re ayarlan\u0131r.) Serilenler b\u00f6rek dilimi gibi kesilir, servis yap\u0131l\u0131r.<\/p>\n
2- D\u00fcrme s\u0131r\u0131m : Yufka d\u00fcr\u00fcm yap\u0131l\u0131r. B\u0131\u00e7akla ufak ufak kesilerek bir tepsiye dizilir. Sar\u0131msak yo\u011furt ve ya\u011f kar\u0131\u015ft\u0131r\u0131l\u0131r. Kesilmi\u015f taraf\u0131 dik olacak \u015fekilde konmu\u015f olan d\u00fcr\u00fcmlerin \u00fczerine d\u00f6k\u00fcl\u00fcr.<\/p>\n
Malatya\u2019da s\u00fct ve s\u00fct \u00fcr\u00fcnlerinden haz\u0131rlanan yiyecek, i\u00e7ecekler bu kadar de\u011fildir. S\u00fct ve s\u00fct \u00fcr\u00fcnleri yo\u011furtlamalarda, pirpirim cac\u0131\u011f\u0131, salatal\u0131kl\u0131 cac\u0131k, yarpuzlu cac\u0131k, marullu-sar\u0131msakl\u0131 cac\u0131k ve \u00e7\u00f6kelekli katmer, yan\u0131\u00e7, k\u00f6mbe, b\u00f6rek yap\u0131m\u0131nda da i\u00e7 malzemesi olarak kullan\u0131l\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"
S\u00fct ve s\u00fct \u00fcr\u00fcnleri nedir? S\u00fct; di\u015fi memeli canl\u0131lar\u0131n do\u011furduklar\u0131,\u00a0\u00a0d\u00fcnya geleni yavrular\u0131n\u0131 , k\u00fc\u00e7\u00fcklerini beslemek i\u00e7in, di\u015fi hayvan meme bezlerinde meydana gelen ve yavru i\u00e7in elzem nitelikte laz\u0131m olan, hayati \u00f6neme sahip, yavru i\u00e7in ya\u015fam\u0131n ilk g\u00fcnlerinde gerekli her t\u00fcrl\u00fc besin maddesini s\u0131v\u0131s\u0131 i\u00e7inde bulunduran hafif sar\u0131ms\u0131 beyaz mat renkli s\u0131v\u0131ya verilen isimdir. S\u00fct \u00fcr\u00fcnleri; … Okumaya devam et “S\u00fct ve S\u00fct \u00dcr\u00fcnleri Nelerdir”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[49,28,11,19,22,13,23,40,27,80,5,39,54,15,14,50],"class_list":["post-235","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-ciftlik-sutu","tag-cig-sut","tag-inek-sutu","tag-koy-tereyag","tag-organik-peynir","tag-organik-sut","tag-organik-yogurt","tag-para-kazanmak","tag-samsun-sut","tag-sut-fabrikasi","tag-sut-firmalari","tag-sut-satmak","tag-sut-urunleri","tag-yagli-sut","tag-yagsiz-sut","tag-yogurt-yapimi"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=235"}],"version-history":[{"count":1,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/235\/revisions"}],"predecessor-version":[{"id":236,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/235\/revisions\/236"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}