How to make homemade suluguni cheese. Suluguni cheese - a recipe for cooking at home

Georgian folk cuisine famous for its numerous national dishes, the mention of which already causes appetite in true gourmets. Suluguni is one of them. Many people have tried this cheese. It is commercially available in the form of thin stripes or braids. But in fact, its true appearance is not smoked sticks at all, but a soft, round, slightly flattened piece of cheese.

What is this cheese, and what to combine it with?

Suluguni is Georgian cheese. It is prepared in a special salt brine or grape juice, from which it acquires an elastic, but at the same time, soft structure. His unique taste allows you to use it as an independent product, and adding to various dishes, for example, in khachapuri. He will give a special emphasis to meat and fish dishes. In addition, suluguni is often used as a filling for pies, corn tortillas, or as one of the components of salads.

Like any cheese, suluguni goes well with wine. Great addition it will make olives, legumes, cucumbers.

Almost all types of milk are suitable for making Georgian cheese: cow, goat, sheep, but the traditional recipe involves the use of sheep. However, to create suluguni on an industrial scale, they still use more popular species milk, and this does not detract from its taste. But for a delicacy version of cheese, with a richer and exquisite taste, use buffalo milk.

Subtleties of cooking

In order to taste a truly traditional suluguni, you need to go to his homeland, where getting it takes into account all the subtleties and requirements of the cooking process.

The main requirement when creating suluguni is the addition of the pepsin enzyme, which can be purchased at a pharmacy. In addition, pay attention to the choice of milk: it should be homemade, used only in its raw form. Purchased pasteurized milk, and even more so skim milk, can cause the cheese to fail.

Of the materials at hand, gauze cloth will definitely come in handy, with which you will need to squeeze the resulting curd from the whey.

It is also possible to cook suluguni at home, and the correct observance of all prescription recommendations guarantees a unique, tender cheese.

Curly Boy Cake Recipe - step by step photos and cooking tips.

Recipes delicious salads without mayonnaise in our article.

The classic recipe for making suluguni at home

For lovers of suluguni cheese who decide to recreate this option Georgian dishes, you should be patient, because the process is very laborious.

So, the classic recipe for suluguni. Would need:

Cooking time will be - 15-17 hours.

It should be noted right away that the calorie content of cheese is 285 kcal per 100 g of product.

Milk is poured into a deep container (pan) prepared in advance and heated to a temperature of 35⁰;
After that, pepsin is added to the heated milk, mixed and left in a warm place for 1 hour;
As soon as the milk curdles and turns into dense lumps, they need to be collected and put in cheesecloth, and then hung for 1 hour to drain excess liquid. The whey remaining in the pan does not need to be poured out, it will still come in handy;
After an hour, they test the cheese for readiness: for this, a small piece is broken off from it and lowered into hot water for a few minutes. If the cheese then stretches, then it is ready; if it crumbles, then it is left for some more time;
As soon as the cheese becomes elastic, it is cut into large layers and placed in a container with cold water for 20 minutes to stop the fermentation process;
Now suluguni must be cut in the form small cubes, put them in an aluminum bowl and pour hot water temperature not higher than 65⁰;
As soon as the cheese begins to melt a little, drain the water and pour in a new one. Repeat this procedure until a homogeneous elastic cheese mass appears in the bowl;
Next, the brine is prepared: for this, the whey from the pan is mixed with salt;
Suluguni is placed in brine and left for 12 hours;
As soon as the specified time has passed, the cheese is sent for several hours in the refrigerator, and after that it can be consumed.

Suluguni cheese on sour cream at home

For the preparation of suluguni this recipe, you will need sour cream with high fat content (more than 30%).

sour cream - 230 ml;
milk - 2.2 liters;
chicken egg - 4 pcs;
fresh dill - 1 bunch;
salt - 40 g;
seasonings - at the discretion.

Cooking time - 7-8 hours.

The calorie content of the product per 100 g will be 290 kcal.

Recipe for making suluguni cheese on sour cream step by step:

Milk is poured into a deep saucepan and heated over moderate heat until the first bubbles appear. After the fire is weakened and, stirring, pour salt;
Sour cream is poured into another container, eggs are driven into it, and everything is thoroughly mixed, bringing to a homogeneous consistency;
The resulting mixture is slowly added to milk;
Dill is washed, finely chopped and sent to milk, seasonings can also be added;
As soon as the milk begins to curdle, turning into cottage cheese, it is simmered for a few more minutes (5–6) over low heat;
The resulting cottage cheese is spread on cheesecloth spread in a colander. For 25 minutes, the product is left to glass all the liquid;
Next, the gauze is rolled up in the form of a bag, the remaining liquid is squeezed out manually, and then placed in a deep container, covered with a plate, on top of which a bottle of water (5 liters) is placed;
Leave the cheese in this position for 3-5 hours, periodically draining the accumulated liquid;
Ready suluguni, before serving, should be kept in the refrigerator for some time.

Melted suluguni at home

To prepare this type of suluguni, you need the following:

milk - 2.8–3 liters;
pepsin - on the tip of a knife;
plain water - 1.9 liters;
salt - 70 g.

Cooking will take 15-16 hours.

100 grams of melted suluguni contains 290 kcal.

How to do processed cheese suluguni at home:

Milk poured into a saucepan is brought to 45⁰;
Pepsin is dissolved in 25 ml of cold water;
Further, the dissolved pepsin is poured into milk, mixed. The fire is turned off, the pan is covered with a lid and left for half an hour;
After 30 minutes, the cheese is tested for elasticity: they are carried out with a knife or a spoon along its surface; if it “springs”, then the cheese is cut and left for another 25 minutes, and then mixed;
Next, the cheese is spread on gauze, the liquid is squeezed out and left in limbo for 1.5 hours;
Meanwhile, salt is dissolved in water, and then cheese is immersed in this brine. Leave it for 5 hours room temperature;
After a while, the cheese is cut and poured with boiling water until it is completely immersed;
In boiling water, the cheese will begin to melt, so it must be stirred to achieve a homogeneous product;
Then, the cheese must again be hung in gauze for 1.5 hours;
After that, a new saline solution is prepared and Suluguni is placed in it for 6 hours. After which it is completely ready for use.

Suluguni with lemon juice

The addition of lemon juice during the preparation of Georgian suluguni contributes to the rapid separation of whey from cottage cheese.

To prepare suluguni based on it, you will need the following components:

milk - 2 liters;
lemon juice- 60 ml;
iodized salt - 75 g.

It will take 8 hours to prepare.

270 kcal per 100 g of cheese.

Recipe for homemade suluguni with lemon juice step by step:

Milk is heated in a saucepan to 40⁰;
As soon as the first bubbles appear, lemon juice and 15 g of salt are poured into the milk (this will speed up the separation of the curd from the whey);
When the first cottage cheese flakes on the surface of the milk, turn off the fire, cover the pan with a lid and simmer for 5 minutes;
Cottage cheese is collected and laid out on pre-prepared gauze. Cottage cheese is wrapped in it and left in limbo for 1.5 hours;
While the rest of the whey is draining from the curd, a new batch of brine is prepared from the remaining 60 g of salt and 2 liters of water. It is better to start making it as soon as the whey begins to drain less and less;
After the allotted 1.5 hours, the cottage cheese is taken out of the gauze and placed in brine. Leave it there for 6 hours. Then, ready cheese completely ready.

For those who do not like to wait for a long time or simply prefer to enjoy young suluguni cheese, the cooking process can be completed as soon as the milk forms curd mass. It is collected and thrown back on gauze, the remaining whey is removed by squeezing. The cheese is ready to eat and does not require further exposure to brine;
But the brine is required to get real suluguni. So in order to try true taste cheese, you have to be patient;
If suluguni is required as a filling for various pastries, then it can be crushed and left for some time in a warm environment. It will begin to melt, which is what is needed to use it as a filling;
Suluguni is delicious not only in its original form, but also as a fried dish. To do this, put a piece in a heat-resistant dish (a frying pan with a thick bottom). butter and melt it on fire. Cheese, meanwhile, is cut, rolled in flour and sent to the pan. Covered with a strong plate, it is fried for 3 minutes on one side, while adding a little flour, and then for 2 minutes on the other side, also sprinkled with flour. Fried suluguni is served with finely chopped greens and seasoned with a little lemon juice.

As you can see, you can taste Georgian cheese without leaving the walls home. Cooking suluguni will add variety to the diet, complement various dishes and become an excellent independent snack.

The only downside is that it takes a lot of milk. But Suluguni truly justifies these costs. In addition, it is not only tasty, but also very useful.

Cheese is saturated with various complex of vitamins, it is recommended as a rehabilitation product after a viral illness, it will speed up recuperation.

But people who regularly count calories should not abuse suluguni, as it is very high in calories.

Suluguni is a traditional Georgian cheese, which is loved for its pleasant soft texture and creamy taste. We are used to seeing it on supermarket shelves. But, as you know, home product much tastier. And literally everyone can make suluguni cheese at home.

What are the benefits of suluguni cheese

He has a lot useful qualities, both for health and for creating culinary experiments:

The fat content of cheese is 50 percent, such a calorie content contributes to the rapid restoration of the body's energy costs. In addition, suluguni does not contain harmful unsaturated fats. You can eat it and not worry about your figure and health.
Suluguni is rich in calcium, so it is recommended to eat it for children and people with arthritis, rheumatism or a lack of calcium in the body.
This Georgian cheese goes well with many foods and is just universal ingredient. They do with him fried foods, salads and pastries. Suluguni is smoked and baked as a separate hot appetizer, fried in a pan, and also wrapped in pita bread and smeared on a sandwich.

What you need to cook suluguni

There are many different recipes and varieties of suluguni. The most common are traditional (more complex) and simplified cooking methods.

Varieties of cheese differ in the presence additional components and manufacturing sequence. But, preparing suluguni according to home recipe you will definitely need these ingredients:

Making cheese involves straining the whey from the curd. To do this, you need to use gauze. Also prepare a couple of sheets of thin paper: they wrap it already finished product. An important factor is the temperature during production. To follow the recipe exactly, use a cooking thermometer. It is also important that the dishes correspond to production volumes.

Cooking suluguni according to the classic recipe at home

This step by step recipe pretty complex. But, having learned how to cook classic suluguni, you will not cease to please yourself and your loved ones. Stock up on time, as the process is quite painstaking, and proceed.

Calories: 200 calories per 100 grams of product
Weight/servings: 1.3 kilograms

We will need:

Ten liters of milk
Half a teaspoon (1.2 ml) of enzyme
Salt - to taste
200 grams of salt - for brine
Water - 1 liter

Step by step recipe:

Pour milk into the saucepan. You need to heat it to 38 degrees, for this, use a kitchen thermometer.
While the milk is heating, prepare the enzyme. Dilute it in 5 milliliters of water and stir until dissolved.
When the milk is heated to 38 degrees, pour in and mix well.
Leave the milk for 35 minutes
When a whole curd clot is formed, we proceed to filtering.
Transfer the cheese to cheesecloth and strain for two hours until cheese mass reminiscent of cottage cheese.

Tip: it is better to leave the whey, as you can make a pickle for suluguni from it. This product is actively used in cooking, so it will definitely not be superfluous in your kitchen.

We leave it to stand until morning in a warm place so that it oxidizes well
Before that, it must be salted. This should be done from all sides and only on the surface, without stirring the cheese.
This is indispensable, because when the cheese is salted, it is even more compacted.
In the morning it turns out Imeretian cheese, from which we will continue to make suluguni.
To do this, pour water into a large saucepan and bring it to a boil. Then turn it off and let it cool down a bit (2-3 minutes).
Cut the cheese into small cubes (1-2 centimeters), gently throw into the water
Now you need to mix the suluguni well. Take the cheese and transfer it to a bowl. We interfere with it with wooden spoons or spatulas, constantly squeezing and pressing against the walls of the dish.
Water should always be hot, so regularly top it up as it cools. It needs to be changed on average 3-5 times, depending on readiness.
We do this until the cheese becomes elastic and viscous.
After the formation of a dense curd mass, we stretch the cheese and place it in the refrigerator for two hours.
Then you need to prepare the brine. Salt is dissolved in a liter of water.
We put cheese in it for 24 hours.
After that, we take out the finished cheese and cut it small pieces. The traditional suluguni is ready.

Suluguni cheese according to a simplified recipe step by step

Many people simply don't have time to cook traditional recipe because it takes a lot of patience and effort. And I want to spend a minimum of time and effort, getting very delicious product. Therefore, we suggest step by step to get acquainted with how to cook suluguni cheese at home according to a simplified recipe.

We will need:

1 liter cow's milk
200 grams of sour cream
1 tablespoon salt
Eggs - 3 pieces

Cooking:

We put sour cream in a bowl, break three eggs into it.
Mix until a homogeneous liquid mass is formed.
Bring the milk to a boil and turn on the heat.
Pour the resulting mixture of eggs and sour cream into it.
It is very important not to stir the mixture
We wait about ten minutes until it boils.
When boiling, a thick foam should form.
Turn off, let cool for a couple of minutes.
After that, drain the mixture through a colander with gauze
Gently squeeze through cheesecloth and leave in a colander.
Let the cheese drain for one to two hours.
When the suluguni has cooled down, tighten it more tightly into gauze and put it in the refrigerator for 12-15 hours.
Boil a large pot of water.
After that, we take out the cheese, cut off small piece and throw it into boiling water. If it starts to melt and stretch, add the rest of the cheese mass to it.
Cook until viscous elastic state.
Pull out, let cool to room temperature and put back in the fridge.
The cheese will be ready the next morning.

As you can see, the preparation of suluguni does not necessarily require a lot of trouble and time. You can spend just a couple of hours cooking and enjoy natural cheese according to a traditional recipe.

How to cook fried suluguni at home

The main feature of suluguni is that it can be eaten at any stage of preparation. First we get the Imereti cheese, then the suluguni itself, but that's not all. Ready suluguni can be baked in breadcrumbs and get a hearty and tender dish. Usually cheese is fried in a pan, but in the oven it turns out no less tasty.

Ingredients:

Homemade suluguni cheese
Breadcrumbs - 1-2 packs
Olive or sunflower oil- 1 tbsp
Turmeric - 1 tablespoon
Cow's milk - 1 tablespoon
Eggs - 2 pieces.

Cooking:

Tip: It is important that the pieces do not touch each other.

In 10 minutes the cheese will be ready. As you can see, the preparation of this hot appetizer took not more than an hour. Serve fried suluguni stands immediately after baking.

Suluguni recipes differ in the complexity of preparation, the price and availability of ingredients, as well as the time spent. There are so many recipes that everyone can choose the right one for themselves, based on their capabilities. Now you know what to do suluguni home cooking won't be difficult. It's simple and affordable. Cook, experiment and delight your loved ones with delicious and healthy homemade cheese.

Many believe that the Georgian suluguni cheese is braided pigtails or thin sticks However, this misconception is extremely erroneous. Classic recipe has nothing to do with solid smoked product, Suluguni refers to soft cheeses. On its basis, second courses, salads, snacks are prepared, often suluguni is consumed with bread and herbs. To fully enjoy quality product enough to cook it at home.

What is suluguni cheese

Suluguni looks like cheese, it belongs to the category of soft cheeses in brine. The final product is not covered with a crust, which usually appears after a long maturation.
As a rule, the preparation of suluguni is not limited to any framework. However, many prefer to age the cheese in a salt solution, lemon or grape juice. The main advantage of Suluguni is considered to be that cheese can be made from any kind of milk (cow, sheep, goat, buffalo, etc.).
If speak about classical technology, it is better to cook suluguni from sheep's milk. But many people know that it is extremely difficult to get. For this reason, many housewives have learned to improvise, ultimately getting an equally exquisite product.
Perhaps one of the most important features of the preparation of suluguni is that it is prepared without emulsifiers and preservatives. Since synthetic components are completely absent, you will get a natural and healthy cheese as a result.
It is generally accepted that suluguni is most recommended for use by children and people with rheumatism, arthritis and other ailments caused by insufficient calcium in the body.
Suluguni has a fairly wide scope. It is added to baked goods, fried, baked and smoked as self snacks. Cheese is also added to salads, main dishes, wrapped in pita bread or smeared on bread.
The Georgian dish khachapuri is prepared on the basis of suluguni. Also, many chefs successfully combine pickled cheese with olives, olives, purple onion, cucumbers and beans. Suluguni is decorated with fish and meat, then poured with table vinegar.

Features of the preparation of suluguni

Depending on the chosen recipe, you need to take care of the main ingredients and improvised means. They will be required in the process of making cheese.

Pepsin. The classic suluguni recipe includes this enzyme. Pepsin can be purchased at a pharmacy, it is available in the form of a powder or solution (10%). In the second case, one ampoule has a volume of about 10 ml.
Sour cream. This ingredient is not required in all recipes. However, if you prefer sour cream-based suluguni cooking technology, buy a product with a fat content of 30% or more. The consistency should be medium, no need to take too thick or liquid composition.
Milk. If possible, purchase a high-quality home (farm) composition, for the preparation of suluguni is used raw milk. Avoid pasteurized fat-free composition, otherwise the taste and quality of suluguni will suffer. In some cases, the cheese may not curl at all, all efforts will come to naught.
Handy materials. During cooking, the milk will separate into curd and whey. You need to prepare a gauze or cotton cloth with which you can wring out and strain the product. You will also need a culinary thermometer, which will allow you to fully comply with the technology. Other improvised materials (dishes, cutlery, etc.) you will find in your kitchen, depending on the recipe.

sour cream (fat content from 30%) - 235 ml.
fresh dill - 1 bunch
milk - 2.2 l.
chicken egg - 4 pcs.
seasonings - to taste
salt - 40 gr.

No need to defend milk and skim cream from it. Pour the product into a saucepan with a thick bottom, put on the stove, bring to the appearance of the first bubbles at medium power. Reduce the heat, add salt and start stirring vigorously to dissolve the granules.
Pour sour cream into a separate deep container, break eggs into it and mix with a fork / whisk. You can use the mixer at low speed, the main thing is to bring the composition to homogeneity. Make sure that there are no air bubbles in the mass.
While the milk is simmering on the fire, slowly pour the beaten mixture of eggs and sour cream into it. Wash, dry and chop the dill, also send it to the pan. Add seasonings (optional). Wait until the milk begins to curdle. You will see large flakes on the surface.
After dividing the composition into whey and cottage cheese, simmer the mass on the stove for another 5-7 minutes, then turn off the burner. Prepare a colander or kitchen sieve, line the cavity with gauze folded in 4 layers. Transfer the curd mass to the container.
Leave in this state for a quarter of an hour, then tie the corners of the gauze together, forming a bag. Squeeze out the composition with your hands, place the curd under the press. To properly build oppression, send the composition to the pan, cover with a plate and place a five-liter bottle on top.
The remaining serum will come out after 3-5 hours, you need to periodically drain the resulting liquid. After the specified time, expand ready suluguni, move it to Plastic container or thick plastic bag. Store in refrigerator.

Melted suluguni cheese

milk - 2.8 l.
pepsin - 1 pinch
salt - 70 gr.
drinking water - 1.9 l.

Dilute pepsin in 25 ml. cold drinking water, stir until the granules are completely dissolved. Pour milk into enamel pan and heat it up to 45 degrees.
Once milk product reaches the required mark, turn off the burner and add the dissolved pepsin. Mix very gently, cover and leave the composition for 30 minutes.
After the allotted time, open the lid, evaluate the result. If the surface of the milk "springs", cut the composition into small pieces so that the whey leaves faster. Wait a quarter of an hour again, then mix the product with a wooden spatula.
Line a colander or sieve with gauze folded in 3 layers. Tie the fabric into a bag, squeeze out excess liquid with your hands. Hang the product over a deep bowl or sink, leave for 1.5 hours until the serum drains completely.
Prepare the brine by mixing salt and drinking water. Bring the composition to complete dissolution of the crystals, then remove the cheese from the fabric and immerse in brine. Keep the product for about 5 hours at natural temperature.
After the expiration date, remove the cheese, chop it in small pieces. Pour boiling water into the pan, dip the cubes of cheese into it so that the liquid completely covers the product, but does not rise above it.
You will notice that the water will begin to melt the cheese. Mix the composition with a spatula until the mass becomes plastic. After that, start stretching the cheese so that it becomes layered.
Line the sieve with gauze, pour the finished product into it and tie the fabric in a knot. Hang the cheese over a bowl to let the whey glass (about 1.5 hours). Make another brine of water and salt, taking the above proportions. Move the melted cheese into the liquid, wait 6 hours.

pepsin - on the tip of a knife
cow's milk - 270 ml.
goat milk - 4.7 l.
curdled milk - 250 ml.
salt - 15 gr.

Dilute pepsin with cow's milk, leave for half an hour. After the time has passed, strain the resulting sourdough through 2 layers of gauze, heat on the stove to 35 degrees.
In another container, bring goat's milk to 40 degrees, then pour yogurt and pepsin-based sourdough into it. Leave the pot at room temperature for 1 hour.
After the milk begins to curdle, put it on the stove. Add salt, wait for the crystals to dissolve. Heat the mass to 40 degrees.
Line a colander with gauze, transfer the finished product into it, tie it in a bag. Leave to drain for 3 hours, placing a plate and a press on top of the cheese.

Suluguni based on lemon juice

milk - 2 l.
lemon juice - 55 ml.
fine salt - 75 gr.

Heat the milk on the stove to a temperature of 40 degrees, stir constantly so that the composition does not burn on the walls of the dishes.
After the appearance of the first bubbles, pour in lemon juice, add salt (15 gr.) And wait for the granules to dissolve. Such a step will help the milk to separate more quickly into curd and whey.
After you see that cottage cheese flakes begin to appear on the surface, simmer the composition for another 5 minutes, then turn off the burner. Prepare a colander or kitchen sieve, line with three layers of cheesecloth.
Using a slotted spoon, put the cottage cheese into a container, tie the fabric in a tight bag, leave until moisture drains (about 2 hours). If possible, hang the suluguni so that the whey drains faster.
After you see that the liquid no longer separates from the curd, proceed to the preparation of the brine. Dilute the remaining 60 gr. salt in two liters of boiled water, mix.
When the granules dissolve, remove the cheese and remove it from the cheesecloth. Put in brine for 6 hours, then proceed to the tasting. Store in the refrigerator for up to 15 days.

It is easy to cook suluguni cheese at home if you follow one of the above technologies. Consider a recipe based on goat's or cow's milk, make a sourdough starter from pepsin, lemon juice.

Video: how to make suluguni at home

The Georgian word "suluguni" in translation means "cheese". In the Caucasus, not a single meal begins without cheese. Delicious suluguni is served with herbs and homemade cakes, khachapuri is baked with it, eaten with wine.

In our country, Suluguni has long been a popular variety of young cheese. It is distinguished by a special layered texture, pleasant saltiness and a pronounced sour-milk taste. To prepare homemade suluguni, used cow's milk, although in industrial environment cheese is made from other types of milk. There are many homemade suluguni recipes: there are more complex ones, there are very simple ones. Whatever the hostess chooses, the product will turn out to be healthier and more useful than bought in a store. Yes, and it will be cheaper.

The technology for making suluguni goes back centuries, but every Caucasian family makes cheese according to its own recipe. On the modern kitchen without much difficulty, you can make young pickled cheese, very tasty and healthy.

To make suluguni cheese at home, you may need different components:

Sour cream;

Cottage cheese (used in some recipes);

Curd component (this can be an industrial microbial starter, for example, pepsin, and just lemon juice).

Cheese made from natural village dairy products will turn out to be more delicious. They are fatter and more flavorful. However, suluguni made from store products will also be good. You will have to refuse only ultra-pasteurized milk, since it does not curdle. Sour cream, if possible, should be at least 30 percent fat. If you can find a product without starch and vegetable fat, will be very good. Curdled milk pepsin is sold in pharmacies.

In addition to the actual food, you need to stock up large piece gauze. It needs to be folded 3-4 times: it is convenient to filter the curd base through this filter. Gauze can be replaced with white cotton cloth.

It is very good to have a kitchen immersion thermometer on hand. From correct temperature boiling milk depends on how successful the suluguni cheese will turn out at home.

How to quickly cook suluguni according to the classic recipe

A rather complicated cooking option for suluguni can, which is suitable for notebook experienced hostess. If you want to get a new experience and try your hand, this homemade suluguni recipe will come in handy.

Ingredients:

Eight liters of pasteurized milk;

3 ml liquid pepsin or other starter enzyme;

Three hundred grams of salt.

Cooking method:

Heat milk to 35 degrees.

Pour the amount of pepsin into the pan.

Mix the enzymes and milk, cover the pan with a lid and leave on the stove for an hour and a half. During this time, the milk will curdle: when you open the lid, you will see dense milky white lumps.

Place a colander on a saucepan and cover with cheesecloth. Do not discard the drained whey: a brine will be made from it. Moreover, it is valuable food product which can be applied.

When all the whey is glass, the gauze will remain young tender cheese- Adyghe (or Imeretian). It must be left in gauze for an hour: at this time, the fermentation processes end in the cheese.

To check the suluguni for readiness, you need to break off a piece from the mass and put it in a bowl of hot water.

After five minutes, try stretching the cheese. Ideally, it should be elastic and stretch well. If the cheese is torn, then it needs to be given a little more time for proofing.

When the process is completely completed and the torn piece will stretch without problems, you need to cut the whole piece into large pieces and put in a bowl of cold water for twenty minutes. Cold will completely stop the fermentation process.

Cut the cheese into small slices, pour hot water, bring the temperature to 65 degrees. Drain the water.

Repeat the water bath while stirring the cheese. It should melt and turn into homogeneous mass, very elastic.

Transfer cheese to a suitable bowl.

Salt the remaining whey well (the percentage of salt in the liquid should be 20%) and dissolve the salt.

Put young suluguni in the brine and leave for 12 hours.

Remove the cheese from the brine, pat dry with paper towels, store in the refrigerator.

After the cheese has cooled, it is ready to eat.

How to quickly cook suluguni according to a simplified recipe

Suluguni cheese at home can be prepared much easier. This will save time and allow you to enjoy fresh sweet taste cheese slices in just a few hours.

Ingredients:

Four liters of milk;

a teaspoon of salt;

a tablespoon of salt;

One hundred ml of lemon juice.

Cooking method:

Pour milk into a suitable saucepan and heat to forty degrees.

Pour the norm of salt and juice squeezed from fresh lemon into the milk.

While stirring the mass, wait for it to curdle.

Using a slotted spoon, transfer to a colander lined with cheesecloth.

When the serum drains, connect the ends of the gauze filter and tie them.

Leave the resulting bag for four hours in a colander.

Make a saline solution (one tablespoon of salt per liter of water).

Remove the cheese ball from the gauze and immerse in salt water.

Leave cheese in brine for 10-12 hours.

How to quickly cook suluguni from cow and goat milk

From a mixture of milk of dairy animals, you can get high-quality homemade suluguni, the recipe of which is given below. If you can buy goat's milk, be sure to try making pickled cheese out of it. The product will turn out to be very tender and fragrant, with a predominant note of goat cheese(cow's milk is used as the basis for sourdough).

Ingredients:

five liters goat milk;

A glass of cow's milk;

A glass of curdled milk;

One gram of pepsin;

A teaspoon of salt.

Cooking method:

Dissolve pepsin in a glass warm milk and strain.

Put goat's milk on fire to warm up to 40 degrees.

Pour the starter into a saucepan and heat to a temperature of 30 degrees.

Pour yogurt and sourdough into the main pan with goat's milk, mix, cover with a lid and leave warm for half an hour to ferment.

Turn on the fire again, salt the curdled milk and heat it to 30 degrees.

Pour the curd mass into a colander with a gauze filter, wait for the whey to drain.

Wrap the ends of the gauze and tightly collect over the piece, put oppression on the cheese and put it in this form for 3-4 hours in the refrigerator.

Remove the oppression, transfer the cheese to a storage container or serve it to the table.

How to quickly cook suluguni from cottage cheese

You can cook original young cheese from good cottage cheese. This homemade suluguni recipe is suitable for beginners, as preparing the product is very simple.

Ingredients:

A liter of milk;

A kilogram of cottage cheese;

Three eggs;

One hundred grams of butter;

a teaspoon of soda;

A teaspoon of salt.

Cooking method:

Pour milk into a saucepan and bring to a boil.

When continuous bubbles appear, put cottage cheese into milk and stir.

Cook with constant stirring for about twenty minutes.

Pour the mass from a colander with gauze and wait for the whey to drain.

Return the curd mass to the pan, turn on the fire, add the eggs and butter, mix.

Add soda and salt, mix again.

Simmer for about ten minutes until the cheese starts to melt.

In advance, you need to prepare a container for storing cheese by lubricating its walls with vegetable or butter.

Put the finished suluguni in a container, smooth with a plastic spatula or spoon.

After cooling, send the suluguni to the refrigerator for 10-12 hours, that is, overnight.

How to quickly cook suluguni with greens from milk, sour cream and eggs

Delicious suluguni cheese at home can be made from milk and sour cream. If added to cheese dough a little fresh herbs, the taste of the cheese will be spicy, fresh. it great option for sandwiches, salads, homemade khachapuri.

Ingredients:

Two liters of milk;

Two hundred ml of sour cream;

Three eggs;

One and a half tablespoons of salt;

A tablespoon of dried Provence herbs;

A little fresh or dried dill (to taste).

Cooking method:

Cut fresh herbs.

Break the eggs into a bowl, combine with sour cream and beat with a whisk or mixer (at low speed).

Boil milk and salt.

Gently pour the egg-sour cream mixture into the milk and stir.

Add fresh and dried herbs, mix again.

Cook until large white flakes appear, boil for another five minutes and remove from heat.

Drain the curd mass into a colander as described above.

After about twenty minutes, pull off the ends of the gauze, squeeze well.

Put suluguni on a plate, put oppression for three hours. Drain the whey from the bowl periodically.

Remove from gauze and put on the shelf of the refrigerator.

Homemade suluguni recipes are varied. Depending on what products are available, you can quickly get a piece of delicious, tender milk cheese.

Suluguni - the famous Georgian cheese, without which no one can do festive feast. In addition to the fact that it is unusually tasty, such cheese can be eaten without restrictions for those who want to keep themselves in shape, while eating high-quality, satisfying foods.

It is worth trying this product once, and you want to introduce it into your daily diet. It is not always possible to buy suluguni in the market or in a store. There is a solution: this cheese can be made at home.

Everything you need to make suluguni

What is made at home and with love is always better. Ideally, of course, to go to Georgia. There, hospitable hosts will always put coarsely chopped suluguni on the table for guests. This product is also used for baking fragrant khachapuri.

It melts beautifully and does not lose its unique taste, improving any dish. Therefore, it is worth trying to make suluguni yourself. Products need to choose the best. Then the cheese will turn out well.

What should be the milk?

The best milk for Suluguni is buffalo. But where can I get it if you don't live in the Caucasus? No less tasty will be cheese made from goat's milk. If you can’t get it, then you need to try hard and find a whole cow. You can mix it with goat. Pasteurized will not work, it will not curdle properly, and in terms of fat content and saturation it does not even reach 6 percent. It will turn out from a farm or from a "domestic" cow.

What to take sour cream?

There is a recipe for delicious homemade suluguni, which includes sour cream. You can buy it in a supermarket, but take only natural, with a fat content of at least 30 percent. It is more likely that in such sour cream there will be no vegetable fat and starch.

Farmer's real sour cream you need to take medium fat.

Where can I get the enzyme pepsin?

AT best recipes Suluguni includes pepsin. It is sold in ampoules of 10 ml in a pharmacy. This is 10 percentage solution, which is quite suitable for making cheese. You can find on sale a suitable pepsin in powder.

Gauze or cotton cloth?

It is better, of course, to take gauze and fold it 2-4 times. With the help of such a mesh cloth, it is possible to squeeze the cheese blank well. If there was no gauze at home, but there is a thin white cotton fabric, then it can be used for the same purposes.

Chicken egg, spices, herbs

Chicken egg must be bought highest quality, freshest. Two or three weeks old, with liquid protein and pale yolk, will not work. It is better, of course, to buy such an important component from a “proven” grandmother on the market.

On a note. Chopped greens are often added to the cheese. You can stock up on cilantro, parsley, dill, basil. Fresh fragrant herbs can be replaced with dried spices, or combine them. It’s good if there are suneli hops, paprika, coriander at home.

Suluguni recipe with sour cream

Nice delicate taste at suluguni, which is made with the addition of sour cream. You will need the following products:

milk - 4 liters;
sour cream - 400 ml;
chicken eggs - 6 pieces;
coarse salt - 3 tbsp. spoons;
dill bunch, Provencal herbs, hops-suneli - to taste.

From such a set of suluguni you will always succeed. Step by step preparation:

bring whole milk in an enameled container to a boil;
add salt to hot milk;
in a separate bowl, combine sour cream and eggs, stir with a fork until a homogeneous consistency (do not beat, there should be no bubbles);
in a thin stream, stirring constantly, pour the sour cream-egg mixture into the hot milk;
without ceasing to interfere, add herbs and spices;
wait until all the milk has curdled (white flakes will appear);
throw the workpiece into a colander lined with gauze or cotton cloth;
the product should drain and cool slightly;
twisting the canvas, continue to squeeze the curd mass;
put under pressure the resulting mass in a gauze bag;
leave the product for a couple of hours until the final separation of the whey.

When the suluguni became dense, the whey howled, the gauze can be deployed. Put the cheese in the refrigerator. Such suluguni is not put in the brine; according to technology, it is immediately salted.

On a note. Cheese should not be stored in a plastic bag. He must breathe. Therefore, it is best to place it in a container with a lid and ventilation holes.

Suluguni with lemon juice

You can cook suluguni in budget option, without eggs and sour cream. It will turn out delicious too. The products are as follows:

milk - 4 liters;
a fairly large lemon;
a teaspoon of salt.

The cooking process is simple:

heat milk to 40 degrees;
add salt and pour in 100 ml of freshly squeezed lemon juice;
stir constantly to speed up fermentation;
after separating the whey from the white flakes, remove the container from the stove;
put the curd mass with a slotted spoon on a colander lined with gauze;
twist, tie and leave it alone for 2-3 hours (can be hung over the bowl);
make a brine from 2 liters of the resulting whey and 2 tablespoons of salt (boiled water can be used);
transfer the cheese to the brine.

Suluguni will be ready after 5-6 hours of soaking.

Suluguni by melting

A complex recipe, but closer to the original, involves melting the cheese mass.

The following products will be needed:

milk - 6 liters;
pepsin - 1/2 teaspoon;
serum or boiled water- 4 l. (for brine);
salt - 5 tablespoons.

Cooking technology:

bring milk to +35 degrees in a saucepan;
in a separate bowl, mix 60 ml. milk (unheated) with pepsin;
pour diluted pepsin into a saucepan with warmed milk;
mix thoroughly, leave for fermentation for 30-40 minutes;
put the curd blank in a colander with gauze;
wait until the serum drains (you can crush the mass a little for a better effect);
wrung out in gauze dense cheese product unfold and immerse in brine.

Suluguni ripens not in the refrigerator, but at room temperature. It will take a little patience: the process will take about five hours.

The pieces will gradually melt. They need to be mixed until the product turns into a homogeneous mass. This moment should not be missed. Further, the cheese is no longer necessary to interfere, but to pull it into ribbons.

The result is a layered product. Put the almost ready cheese back into the brine, squeezing well with gauze.

After 5-6 hours, an unusually tasty and nutritious homemade suluguni is ready for use. It is stored in the refrigerator.

Video:

In contact with