Suluguni cheese: how to cook it at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Originally Georgian cheese "Suluguni" was to the taste of many Russians. It has a moderately s alty taste, a fairly dense and elastic texture. For the production of this type of cheese, sheep, goat or cow milk is used. Experts refer it to pickled hard cheeses. The process of its manufacture has significant differences compared to other varieties. The fried cheese is especially valuable. It is suitable for people who carefully monitor their figure and adhere to a strict diet.

Suluguni cheese has calorie content of 285 kcal per 100 g of raw product. In the Caucasus, khachapuri with this cheese is considered a classic. And its combination with dry red wine is an indescribable taste sensation. Cheese "Suluguni" - good for the whole organism. Just a few pieces will make the stomach work well and cause an excellent appetite. In addition, Suluguni cheese is rich in proteins and mineral s alts. This variety can be easily found in any supermarket and grocery store. Its cost is different and depends on many factors: country of origin, quality and price.milk used.

You can make cheese "Suluguni" and at home. This will take you no more than 30 minutes. To begin with, we go to the store for milk (cow or goat). At the final stage of cooking, you can add fresh cilantro and parsley. Feel free to experiment with different seasonings and new foods.

To make your own cheese "Suluguni", you need to prepare the following ingredients:

• 1 kg cottage cheese (homemade is best);
• 3 cups of milk (cow or goat);
• butter (enough 100 g);
• two eggs;
• half tsp soda slaked with vinegar
• s alt.

When all the products are at hand, you can proceed to the cooking process. We take cottage cheese, grind it through a sieve, and then put it in a cauldron and pour milk on top. Make sure that the milk completely covers the curd. We put it on the stove and set the fire to the minimum value.

Cook for 20 minutes, stirring constantly. You will watch how the cottage cheese dissolves, melts. After 20 minutes of stirring, the resulting mass must be thrown into a previously prepared colander and squeezed well. We spread the mass back into the cauldron. We take two eggs, beat them, adding slaked soda and butter. At this stage, the use of s alt is acceptable. We knead it all over low heat. As a result, a dense mass should form, resembling dough.

You have toput the cheese dough into a special mold made of high-strength silicone. We wait until it cools down, and then put it in the refrigerator.

In about 1.5-2 hours, our homemade cheese "Suluguni" will be ready to eat. You can add as much s alt as you see fit.

If you are a fan of very s alty cheese, then put a lot of s alt in it. As you know, s alt is considered a wonderful natural preservative. Homemade cheese is very tasty and nutritious. It is no worse than the store.