The original Georgian cheese "Suluguni" was enjoyed by many Russians. It has a moderately salty taste, a fairly dense and elastic consistency. Sheep, goat or cow milk is used to produce this type of cheese . Experts attribute it to hard brine cheeses . The manufacturing process has significant differences compared with other varieties. Fried cheese can be called especially valuable. It is suitable for people who carefully monitor their figure and adhere to a strict diet.
Suluguni cheese calorie content is 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. Suluguni cheese is a good for the whole organism. Just a few pieces will make the stomach work well and will cause an excellent appetite. In addition, Suluguni cheese is rich in proteins and mineral salts. This variety can easily be found in any supermarket and grocery store. Its cost is different and depends on many factors: country of origin, quality and price of milk used.
You can cook Suluguni cheese at home. This will take you no more than 30 minutes. First 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 using various seasonings and new products.
To make Suluguni cheese yourself, you need to prepare the following ingredients:
- 1 kg of cottage cheese (it is best to take homemade);
- 3 cups of milk (cow or goat);
- butter (enough 100 g);
- two eggs;
- half tsp soda, slaked vinegar
- salt.
When all the products are at hand, you can proceed to the cooking process. We take the 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 cottage cheese. We put on the stove and set the fire to the minimum value.
Cook for 20 minutes, stirring constantly. You will watch how the curd dissolves, melts. After 20 minutes stirring, the resulting mass must be thrown into a pre-prepared colander and squeezed out well. We spread the mass back into the cauldron. We take two eggs, beat them, adding slaked soda and butter. At this point, salt is acceptable. Knead it all over low heat. As a result, a dense mass resembling a dough should form.
You just have to put the cheese dough in a special mold made of high-strength silicone. We wait until it cools down, and then put it in the refrigerator.
After about 1.5-2 hours, our home-made Suluguni cheese will be ready to eat. You can add salt as much as you see fit.
If you are a fan of very salty cheese, then put a lot of salt in it. As you know, salt is considered a wonderful natural preservative. Homemade cheese is very tasty and nutritious. He is no worse than the store.