Suluguni at home: TOP-3 recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

How to cook suluguni at home? Secrets and Tips. Classic and other recipes for making suluguni.

Recipe content:

How to make suluguni - secrets and useful tips
The classic recipe for making suluguni at home
Homemade suluguni with lemon
Suluguni at home from cottage cheese
Video recipes

Suluguni - pickled cheese, like feta cheese, Adyghe cheese, Mozzarella. This is a visiting card of Western Georgia. Suluguni has a white or creamy color, soft and flaky texture, and a creamy salty flavor. There are many recipes for it, but there are two main ones. The first is the usual one, which can be seen in the gastronomic departments. The second one is intended for long-term storage, therefore it is processed by smoking. You can buy this only in the historical homeland. Suluguni has long been popular in our country, so we will try to make it at home on our own.

How to make suluguni - secrets and useful tips

The main requirement when cooking suluguni is the addition of the enzyme pepsin. It is sold in a pharmacy.
Any milk is suitable: cow, goat, buffalo, sheep. However, the traditional recipe is made from sheep.
It is advisable to use homemade milk raw. Commercial skim and pasteurized milk may not make cheese.
Homemade suluguni is usually made from fresh, whole cow's milk.
To prepare suluguni at home, in addition to milk, you may need: sour cream; curd, curdling component.
The curdling component can be a commercially made microbial starter culture, such as pepsin or just lemon juice.
The only drawback of the recipe is that a large amount of milk is required to make suluguni.
Of the materials at hand, you must have gauze cloth. With its help, you will easily squeeze the cottage cheese from the whey.
It is good to have a kitchen immersion thermometer as the correct temperature for boiling milk is the result of a successful suluguni.
To enjoy the young cheese, the cooking process ends after the milk has formed into the curd mass. Having squeezed out the remaining whey through cheesecloth, the cheese is ready for use and does not require further aging in brine.
If suluguni is used for filling in baked goods, it is crushed and left for 10 minutes in a warm environment to melt.
The color shades of the cheese depend on the quality of the milk. If the raw material is high in fat, the shade will be creamy.
Fresh suluguni can be stored in a refrigerator in a container for up to 30 days. For longer storage, the cheese is smoked.

The classic recipe for making suluguni at home

For lovers of suluguni cheese who have decided to recreate a Georgian dish, I recommend that you be patient, because the process is very laborious. However, the result is worth it.

Caloric content per 100 g - 290 kcal.
Servings - 1.5 kg
Cooking time - about one day

Ingredients:

Cow's milk - 8 l
Pepsin liquid - 3 ml
Salt - 300 g

Step-by-step cooking of classic suluguni at home, recipe with photo:

Pour milk into a deep container and heat to 35 degrees.
Add pepsin to the heated milk, stir and leave in a warm place for 1 hour.
After the milk curdles and dense lumps form, collect everything and put it in cheesecloth.
Hang the product for 1 hour to drain all the liquid.
Do not discard the remaining serum, it will still come in handy.
Taste the cheese after an hour. Break off a piece and dip in hot water for a few minutes. If after that the suluguni stretches, it means that it is ready, if it crumbles, leave it for a while.
When the cheese becomes elastic, cut it into large slices and place in cold water for 20 minutes. This action will help stop the fermentation process.
Cut the suluguni into small cubes, place in an aluminum bowl and pour hot water no higher than 65 degrees.
When the cheese begins to melt, drain and refill with fresh water. Repeat this procedure until a homogeneous elastic cheese mass is formed.
Prepare the brine. To do this, mix the whey and salt.
Place the suluguni in the brine and leave for 12 hours.
After this time, send the cheese to the refrigerator for 2-3 hours.

Homemade suluguni with lemon

The recipe for the legendary suluguni cheese with lemon is easy to cook at home, which will allow you to enjoy the fresh, sweet taste of cheese slices in a few hours.

Ingredients:

Milk (3.2%) - 4 l
Rennet enzyme - 1 g
Salt - 660 g
Lemon juice - 100 ml

Step by step cooking homemade suluguni with lemon, recipe with photo:

Make a starter. Dissolve the enzyme in 200 ml of room temperature water.
Measure out 1/10 of the solution, i.e. 20 ml
Add lemon juice and diluted enzyme to milk.
Send it over low heat and heat to 30-32 ° C. Salt.
Stir the milk for 3-5 minutes until it curdles, i.e. the curd mass and whey will separate.
Pour the cheese mass into a colander with cheesecloth.
Allow all the whey to drain and tie the cheesecloth with cheesecloth.
Set the oppression on top and leave for 40-60 minutes.
Transfer the cheese to a board and cut into chunks.
Send it to the pan and simmer the liquid over low heat for 3-5 minutes. Stir in one direction periodically.
When all the liquid has evaporated, remove the pan from the heat.
Transfer the curd mass to a colander with gauze and tie the edges.
Put oppression on top.
Leave the cheese for 40-60 minutes so that the mass forms into a dense cheese ball.
Unwrap the cheesecloth, take the cheese and dip it in ice water for 1 minute.
Make 2 tbsp saline solution. salt and 2 liters of water.
Dip the suluguni into it and leave for 3 hours.

Suluguni at home from cottage cheese

You can cook original young suluguni at home from good cottage cheese. This recipe is perfect for culinary beginners because preparing the product is very simple.