Cheese "Suluguni": how to cook it at home

Original Georgian cheese "Suluguni" came to taste to many Russians. It has a moderately salty taste, a fairly dense and elastic consistency. For the production of this type of cheese , sheep, goat or cow milk is used. Experts attribute it to brine cheese of a solid kind. The process of its manufacture has significant differences, compared with other varieties. Especially valuable is fried cheese. It is suitable for people who carefully follow their figure and adhere to a strict diet.

The "Suluguni" cheese has a caloric value of 285 kcal per 100 g of the unprocessed product. In the Caucasus, khachapuri with this cheese is considered a classic. And its combination with dry red wine is an inexpressible taste sensation. Cheese "Suluguni" - good for the whole body. Just a few slices will make the stomach work well and cause an excellent appetite. In addition, the cheese "Suluguni" is rich in protein and mineral salts. This variety can easily be found in any supermarket and grocery store. Its cost varies and depends on many factors: the producer country, the quality and the price of the milk used.

You can cook cheese "Suluguni" and 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 coriander and parsley. Feel free to experiment using different seasonings and new products.

To make the Suluguni cheese yourself, you need to prepare the following ingredients:

• 1 kg of cottage cheese (best to take home);
• 3 cups of milk (cow or goat);
• Butter (enough for 100 g);
• two eggs;
• Half a teaspoon Soda, hydrated vinegar
• salt.

When all the products are at hand, you can proceed to the cooking process. Take the cottage cheese, grind it through a sieve, and then put it into a kettle and fill it with milk. Make sure that the milk is completely covered with cottage cheese. We put on the stove and set the fire to the minimum value.

Cook for 20 minutes, stirring constantly. You will observe how the cottage cheese dissolves, melts. After a 20-minute stirring, the resulting mass should be thrown back to a previously prepared colander and squeezed well. We put the mass back into the kazanok. We take two eggs, whisk them, adding slaked soda and butter. At this stage, the use of salt is permissible. We knead it all on low heat. As a result, a dense mass resembling a dough should form.

You have to lay the cheese dough in a special mold made of high-strength silicone. We wait until it cools down, and then we clean it in the refrigerator.

After about 1.5-2 hours our home-made cheese "Suluguni" will be ready for consumption. You can add as much salt as you want.

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. Home-made cheese is very tasty and nutritious. It is not worse than the store one.