Suluguni is a delicious salty homemade Georgian cheese. This cheese can be made very easily at home. For its preparation, fatty cow, goat, sheep or buffalo milk is used. Depending on the selected milk, the color of the cheese ranges from white to light yellow. Suluguni has a moderately salty fermented milk taste and smell. The consistency of the cheese is dense, elastic, slightly flaky.
It is necessary
-
- To get 1 kg of cheese:
- 10 liters of milk (cow
- goat
- sheep or buffalo)
- 1 g pepsin (sold in pharmacies or specialty stores)
- 1 glass of sourdough milk
Instructions
Step 1
To make the starter, mix 1 gram of pepsin in a glass of room temperature milk.
Step 2
Strain the milk through cheesecloth or fine sieve. Then put on fire in an unenamelled dish and heat to 30 degrees.
Step 3
Add sourdough to the warmed milk and leave for half an hour in a warm place.
Step 4
After 30 minutes, put the milk on low heat again. As the mass curls up, it will need to be collected to one side of the dish. It will take you about 5 minutes.
Step 5
Squeeze the resulting lump from excess whey and place in a shallow bowl. Then put it in a colander and let it drain a little.
Step 6
Leave the young cheese to ferment in a little whey for several hours in a warm room.
Step 7
After a few hours, check if the young cheese is ready for further processing. To do this, cut a strip of cheese and dip it in heated water for a few minutes. If the strip of cheese stretches easily, but does not break, then you can continue cooking the suluguni.
Step 8
Cut the cheese into strips two centimeters thick. In a saucepan, heat the water to 80-90 degrees. Dip the cut cheese in water to melt. Cook the resulting mass over low heat and stir with a wooden spatula in one direction.
Step 9
When the cheese is melted, remove the pan from the heat. Form the cheese mass into a lump, remove from the pan and shape into a circle. Just be careful not to forget that the cheese is very hot. Then cool the resulting head of cheese by dipping it into cool water. Suluguni is ready.
