Suluguni is a traditional product of Georgian cuisine. It differs slightly straly taste. It may be necessary to prepare such cheese from 1 hour to a day.
Ingredients for cooking cheese
There are many recipes for the creation of Suluguni. Regardless of the selected, you will need:
- milk. According to the traditional recipe, Suluguni is made of sheep milk, but you can use any, including a cow. Preference when choosing milk, give home with a large mass fraction of fat;
- refrigerating starter. As it can be ordinary lemon juice or pepsin (can be found in the pharmacy);
- salt;
- kitchen thermometer;
- cutting of marlevary tissue.
Consider the traditional recipe for the preparation of Suluguni and the recipe adapted to the home environment.
Method 1. Traditional recipe
You will need:
- Milk sheep (cow suit) - 8 l.;
- salt cook - 300 g;
- liquid pepsin - 3 ml.
Preparation steps:
- Heat the milk to T \u003d 35-40 °.
- Add pepsin, alter and leave for 1 hour in a warm place.
- After folding the milk, collect the resulting lumps into the gauze and hang the liquid to flow.
- An hour later, make a trial for readiness: take a piece of cheese and lower it in hot water for a while. If the cheese crumble, it means that it is not ready yet, and he needs extra time. "Right" cheese plastic.
- To stop the fermentation process, separated by a mass divide into small pieces and lower in cold water at 20 minutes.
- Then pour into the dishes from aluminum and fill with hot water t \u003d 65 °. When the melting process, cooled water, take up, fill the container hot and put the cheese into it again. Continue before turning the cheese into a homogeneous plastic mass.
- In the remaining serum, put salt, stir up to complete dissolution and place the raw weight into the brine at 12 o'clock.
- After the specified time is the finished Suluguny, send cool to the fridge for a couple of hours.
About how Suluguni is prepared in Georgia, you can find out by looking at the video:
Method 2. Home Recipe
Ingredients:
- milk cow - 2 l;
- salt - 75 g;
- lemon juice - 60 ml.
Preparation steps:
- Milk bring to T \u003d 40º.
- At the time of the appearance of bubbles on it, add 15 g of salt and lemon juice to it, then cover the pan with a lid, remove from the heat and give it in size five minutes.
- The resulting flakes beat into the gauze and hang over the serum flowing on one and a half hours.
- In the meantime, the remaining 60 g of salts remain the remaining liquid. With the help of water, bring the volume of the brine to 2 liters.
- After one and a half hours, remove the resulting cheese mass of gauze and put in the brine for 6 hours. Cheese is ready.
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