This cheese is one of the gifts to the world from sunny and hospitable Georgia. It was in this country that the already traditional Suluguni recipe was invented. What kind of product is this? It belongs to the category of pickled cheeses and is highly valued both in its homeland and in all other countries for its special, unlike anything salty salty flavor and aroma. Today it can be easily bought in a supermarket or in the market, but still the true taste of this cheese is known only to those who have tried it in Georgia itself, in the house of a real Georgian family.
The name of the cheese sounds like a song - "suluguni" ... What does this mean? In Georgian, these are two very beautiful words: "suli" - "soul", and "ghuli" - "heart". This translation expresses the essence of the product, which reveals the heart and soul of the people of Georgia, is the embodiment of its culinary traditions, history and culture.
There is another assumption regarding the name of the cheese. So, in the Ossetian dialect, "sulu" means "serum," and "gun" means "made from." That is, "suluguni" is cheese made from whey. So we smoothly move on to the composition and production process of this wonderful product. How is it cooked?
In order for us to enjoy the great taste of Georgian cheese, we use the best and freshest milk: cow, goat and even buffalo. Sometimes they make a mixture of two or more types - this only benefits the taste. Depending on the composition of the cheese, it may be crystal white or have a light yellowish tint. The latter is especially appreciated and costs much more. In any case, one can say about the real Suluguni that it is always an environmentally friendly and completely natural product. In addition to milk, it includes fermentation and an enzyme preparation, so its taste is clean, without any extraneous shades and aromas.
In appearance, Suluguni can be very different. As a rule, its consistency is dense and elastic, slightly layered. Color - from white to pale yellow. And the taste is brackish (salt concentration up to 7%), has a pleasant acidity and a "brine" smell. Cheese should never crumble, much less bitter. Today, on the shelves of shops you can see suluguni in the form of pigtails, thin threads, as well as smoked cheese (its shelf life increases, and the taste takes on a special piquancy). In Georgia, you can try homemade suluguni, which is prepared with a gentle curd-mint filling, but it is unlikely to be able to find such a product on sale.
If you like this cheese and want to try its home-made option, then prepare your own suluguni. Its recipe is not as complicated as it is long. Therefore, be patient, and then everything will turn out. Of the products you will need:
- 5 liters of milk;
- 0.5 grams of pepsin (can be bought at the pharmacy);
- half a glass of milk for sourdough.
Cooking process:
- Dilute in half a glass of warm milk pepsin. Strain the rest of the milk through cheesecloth and heat to 30 degrees, add the yeast and put in a warm place for half an hour.
- Heat the milk again over low heat - it will curdle. What will separate, you need to carefully "divert" to the walls of the pan. Then collect the curled mass into a lump and put in a colander (hang in gauze) to drain excess liquid. Now the cheese should "wander" in a warm place for several hours.
- The next stage of preparation: cut the cheese into strips of 2 cm thick. Heat the water in the pan to 90 degrees and lower the future suluguni into it. Cook, stirring in one direction, until it melts. Then collect the cheese in a lump and remove it from the water. Give it the desired shape (circle) and cool by dipping in cold water.
So the Suluguni is ready. What is it if not divinely delicious cheese for homemade wine? It can also be added to the filling for Ossetian pies, in light vegetable salads and served for breakfast with crackers for a cup of black coffee.