Suluguni: what kind of cheese is it and how is it cooked?

This cheese is one of the gifts to the world from the sunny and hospitable Georgia. It was in this country that the traditional Suluguni recipe was invented. What kind of product is it? He refers to the category of pickle cheeses and is highly valued both in his homeland and in all other countries for a special salty taste and aroma that does not resemble anything. Today it can be easily bought in a supermarket or in the market, but the true taste of this cheese is only known to those who 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 "ghouls" - "heart." This translation expresses the whole 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" - "made of". That is, "suluguni" is cheese, produced from whey. So we smoothly go to the composition and production process of this wonderful product. How is it cooked?

In order that we can enjoy the great taste of Georgian cheese, we use the best and freshest milk: cow, goat and even buffalo. Sometimes make a mixture of two or more species - from this taste only wins. Depending on the composition of the cheese, it can be crystal-white or have a light yellowish hue. The latter is particularly valued and is much more expensive. In any case, one can say about the real suluguni that this is always an environmentally friendly and absolutely natural product. In addition to milk, it includes ferment and enzyme preparation, so its taste is clean, without any strange shades and aromas.

In appearance, suluguni can be very different. As a rule, its consistence is dense and elastic, slightly layered. Color - from white to pale yellow. A taste of brackish (salt concentration up to 7%), has a pleasant sourness and a "brine" smell. The cheese should never be crumbled and, the more so, must be bitter. Today on the shelves of shops you can see suluguni in the form of pigtail, thin threads, as well as smoked cheese (its useful life increases and the taste acquires a special piquancy). In Georgia, you can try home suluguni, which is prepared with a delicate curd-mint filling, but it is unlikely to be found on sale.

If you like this cheese and you dream of trying its home version, then prepare your own suluguni. Its recipe is not as complicated as it is lasting. Therefore, be patient, and then everything will turn out. From products you will need:

• 5 liters of milk;
• 0.5 grams of pepsin (you can buy at a pharmacy);
• Half a glass of milk for sourdough.

Cooking process:

1. Dissolve half a glass of warm milk pepsin. The remaining milk strain through cheesecloth and warm up to 30 degrees, add the leaven and put in a warm place for half an hour.
2. Once again heat the milk over low heat - it will curdle. What will be separated, you need to carefully "take" to the walls of the pan. Then collect the curled mass in a lump and put in a colander (hang in the gauze) to drain any excess liquid. Now the cheese should "wander" in a warm place for several hours.
3. The next step is to cut the cheese into strips 2 cm thick. Water in a saucepan heat up to 90 degrees and lower in it the future suluguni. Cook, stirring in one direction until it melts. Then collect the cheese in a lump and take it out of the water. Give it the right shape (circle) and cool by dipping into cold water.

So Suluguni is ready. What is this, if not divinely tasty cheese for homemade wine? It can also be added to the filling for Ossetian pies, light vegetable salads and served for breakfast with crackers to a cup of black coffee.