How to make Suluguni cheese at home?

Suluguni cheese is a traditional Dish of Georgian cuisine, which is famous for its magnificent milk and salt-flavored taste. Often, on the shelves of supermarkets, Suluguni cheese can be found in the form of "pigs" - thin wicker threads, so the product is stored longer and does not deteriorate during transportation. However, the traditional Georgian Suluguny looks like a round, flattened cheese cake soft and tender consistency. The classic prescription of Georgian Suluguni is quite complex and time consuming. In this article, we will look at how to make Suluguni Cheese at home, according to a simplified recipe, which is not less tasty and useful.

1

Suluguni - What is this cheese?

• Suluguni refers to brine cheeses, has a dense structure without peel. According to a traditional recipe, it is kept in salt solution or grape juice, thanks to this, the cheese becomes elastic and at the same time has a soft consistency. The microbial starts of pepsin is used as a desired component.
• This is a useful milk product, which is ideally combined with all the dishes of Georgian cuisine. It is added to salads, they use as a stuffing for khachapuri, pellets, pies, baked with meat and vegetables.
• The main component of Georgian cheese - milk. Prepare Suluguni from oily homemade cow, goat, sheep milk. In Georgia, milk buffaloes are used for the production of Suluguni with a delicate taste.

2

What is the benefit of Suluguni?

1. The rich vitamin composition of the cheese helps to restore the body's strength after the suffering disease.
2. Regular use of the fermented milk product contributes to improving the intestinal operation.
3. Sodium and sulfur contained in the product normalize water balance and metabolic processes in the body.
4. Potassium strengthens the heart and vessels.
5. Great calcium content strengthens bone tissue. Cheese is useful for children during active growth and pregnant women.

3

Recipe for cooking Sulugunion at home - fast and easy

In order for the home cheese to be delicious and did not differ from the traditional Georgian Sulugun, you should choose home sour cream and milk, with a high percentage of fatty. Pasteurized or skimmed milk is not suitable for this recipe.

Products for cooking:

• Milk - 2l;
• Sour cream - 200 gr;
• Salt - 1.5 tbsp;
• Eggs - 3 pcs;
• Dill or olive herbs to taste.

Cooking process:

1. In the container, we pour sour cream and drive 3 eggs into it. Mix to form a homogeneous mass. To mix the ingredients well, you can use a mixer (at slow speed).
2. Milk bring to a boil, add salt, reduce the fire and, gently enter the sour cream-egg mixture into it. Optionally, at this stage of preparation, fragrant herbs add to the mass.
3. After boiling, after 10 minutes, when a lush foam is formed from white curls, turn off the plate. Curd mass must cool a little.
4. The resulting mass merge on a colander, shaved marley, and filter the sinkable milk. It is recommended to use several layers of gauze to squeeze the serum well.
5. Then the cheese is tightened to the gauze tighten and put in a pan, under the oppression. So faster the remains of serum will be released. We leave cheese under the oppression within 2-3 hours. As soon as serum ceases to stand out, Suluguni is released from gauze and send to the refrigerator.
6. Cheese Suluguni ready! Fresh home cheese is stored up to 30 days in the refrigerator, in a closed container.

There is a huge number of recipes for the preparation of Georgian cheese at home. Suluguni, prepared on this recipe, will become a real discovery for the whole family and loved ones. Sallan, gentle creamy taste of cheese perfectly harmonizes with fish, seafood, meat. Ideally combined with tart Georgian wine.