Homemade Suluguni. The most delicious cheese

What is suluguni

Among other types of fermented milk products, cheese has a spicy, salty taste and has an elastic, dense, somewhat flaky structure. Suluguni is a product without a pronounced aroma; the color of the cheese can be creamy, pure white or yellowish, which depends on the choice of raw materials from which it was produced. As a rule, the basis in this case is cow, goat, buffalo, sheep milk or a mixture of them. Sometimes the cheese is prepared with a filling, the consistency of which resembles cottage cheese, or the product is smoked.

Compound

To prepare a traditional Caucasian dish, whey or a starter consisting of bacteria is added to the milk of a goat, cow, buffalo or sheep. Suluguni also contains pepsin or calcium chloride. Thanks to the peculiarities of the manufacturing process, the product is very tasty, rich in minerals and vitamins. In addition to sourdough, suluguni contains enzymes, so the taste of the cheese does not have any extraneous shades, and its smell is neutral. Nutrients contained in cheese:

amino acids, proteins;
phosphorus;
healthy cholesterol;
magnesium;
sulfur;
sodium;
calcium;
iron;
saturated organic and fatty acids;
di- and monosaccharides
potassium, etc.

Popular replacement options

You can use Chechil cheese. This is a pickled cheese with a fibrous structure, which in its consistency has many similarities with suluguni. The cheese can be salted or smoked. It tastes salty and soft, this combination contains all its piquancy. Chechil is often called the brother of Suluguni. How to replace suluguni with chechil? The fact is that chechil tastes much saltier than suluguni, so before using it you need to soak it in milk for several hours and then dry it. After this procedure, chechil will slightly change its taste and become more similar to the taste of suluguni.

You can also replace suluguni with feta cheese. Bryndza is usually white in color with a dense, sometimes brittle structure, and tastes delicately salty. In general, feta cheese has become one of the important components of dishes of Russian, Ukrainian, Moldavian and many other national cuisines. Therefore, it definitely will not spoil the taste of the dish if you replace suluguni cheese with it. It is worth mentioning Adyghe cheese as a replacement option. This is a unique fermented milk product with a soft consistency and a pronounced spicy taste and smell. Such features are directly related to the pasteurization process of the milk from which it is made. It can be salted and smoked. To replace Suluguni cheese, a salty version of Adyghe cheese is suitable.

In general, any of the above cheeses not only have excellent taste, but are also rich in whole groups of useful substances for the human body. Therefore, eating these cheeses is not only pleasant, but also healthy.

Benefits and harms

The natural product is useful for children, pregnant women and the elderly, as it has all the qualities of fermented milk products. If you eat it regularly, you can strengthen your immune system, improve the functioning of your heart and nervous system, normalize your blood composition by increasing hemoglobin, and improve your hormonal levels. Cheese can prevent the development of serious diseases associated with the cardiovascular system, improve the elasticity and permeability of capillaries. In addition, the product has a positive effect on the skin, nails and hair.

The benefits and harms of suluguni cheese are unequal: the product brings more good to the body than the degree of possible damage from its use. Cheese can only harm people who suffer from lactose intolerance. However, only suluguni that was prepared with strict adherence to technology and does not contain synthetic additives is considered harmless.

Classic recipe for making suluguni at home

For lovers of suluguni cheese who decide to recreate this version of the Georgian dish, you should be patient, since the process is very labor-intensive.

Ingredients:

✓ cow's milk - 8 liters;

✓ liquid pepsin - 3 ml;

✓ salt - 300 g.

Cooking time will be 15–17 hours.

It is immediately worth noting that the calorie content of cheese is 285 kcal per 100 g of product.

How to cook:

Milk is poured into a deep container (pan) prepared in advance and heated to a temperature of 35⁰; heat the milk

Afterwards, pepsin is added to the heated milk, mixed and left in a warm place for 1 hour;

As soon as the milk curdles and turns into dense lumps, they need to be collected and placed in gauze, and then hung for 1 hour to allow excess liquid to drain.

There is no need to pour out the whey remaining in the pan, it will still be useful; warm up

After an hour, the cheese is tested for readiness: to do this, break off a small piece of it and dip it in hot water for a few minutes.

If the cheese stretches after this, then it is ready; if it crumbles, then leave it for some more time;

As soon as the cheese becomes elastic, it is cut into large layers and placed in a container with cold water for 20 minutes to stop the fermentation process; cut the cheese

Now the suluguni needs to be cut into small cubes, put them in an aluminum bowl and pour hot water at a temperature no higher than 65⁰; warm up the milk

As soon as the cheese starts to melt a little, drain the water and add new water. This procedure must be repeated until a homogeneous elastic cheese mass appears in the bowl;

Next, the brine is prepared: to do this, the whey from the pan is mixed with salt;

Suluguni is placed in brine and left for 12 hours.

As soon as the specified time has passed, the cheese is sent to the refrigerator for several hours, and then it can be consumed. Suluguni

How to store Suluguni cheese

If the product is stored incorrectly, the cheese will acquire an unpleasant taste, smell and become unfit for consumption. Damage to the dish is indicated by the presence of cracks, dry crust and mold. Suluguni cheese must be stored in cold brine. So, in the refrigerator the product will remain fresh for about 3 months. To extend its shelf life, you can transfer the suluguni into fresh milk, and then into a saturated brine for a day (0.4 kg of salt per 1 liter of water). After the specified period, return the cheese to another brine (0.2 kg of salt per liter of water).

How to store cheese

Author: Anastasia Recording date

Who among us doesn't love cheese? This natural product with a salty and very piquant taste leaves no one indifferent. It is eaten at home, in restaurants, at parties. Appetizers, salads, main courses and desserts are prepared with it. It is fed to babies from a very early age, as the delicate soft cheese brings many benefits to the growing body.

Due to the fact that cheese is a “living” product, it is very important to carefully observe all storage conditions. If cheese is stored incorrectly, it quickly deteriorates, dries out, loses its appearance and becomes unfit for consumption. The main reason for spoilage is the incorrect storage temperature of cheese, as well as its sharp fluctuations. If the temperature is too low, the beneficial bacteria in the cheese begin to die, and if the temperature is too high, the structure of the cheese deteriorates. The humidity at which the cheese is stored is equally important. If the air is not humid enough, the cheese dries out and becomes deformed. And if the humidity is too high, it begins to deteriorate.

How to store cheese so that it remains fresh and tasty for as long as possible? Ideal conditions for storing cheese are at a constant temperature of about 6-7°C. It is also recommended to store cheese at a constant air humidity level of about 90%. The room in which the cheese is located must be well ventilated. In France, Germany and Switzerland, large cheese producers store it in special cellars with a special microclimate. We store cheese in the refrigerator, where the conditions are not as ideal as we would like. Therefore, the first piece of advice is not to buy too much cheese so that you don’t have to think about how to store it later.

How to make suluguni at home

The dish is prepared using a special technology similar to that used to prepare Italian Provolone cheese varieties. You can make suluguni cheese at home from cow, sheep, goat or buffalo milk, but it is better to prepare the treat by mixing several types of ingredients at once. The main stages of preparing suluguni at home:

First you need to slightly warm the milk, remove from heat and ferment the product using sourdough;
the resulting lump is pressed a little, then cheddarized, remaining in the sickle for a couple of hours;
the cheese piece is crushed, melted and distributed into molds;
After compaction, the suluguni is transferred to whey brine.

How to cook suluguni cheese

They say that the most delicious suluguni is made from buffalo milk. It is fattier, healthier and takes half as much to prepare. But there were no buffalos in the vicinity of Moscow, so I prepared it from ordinary cow’s milk. I bought homemade at the market. Those who love a unique taste can try making it from goat's milk.

The whole process is conventionally divided into two stages: preparing homemade cheese (Imereti cheese), then making suluguni from it. A more correct recipe is for the homemade cheese to be kept in the refrigerator for a couple of days.

In order to make 0.5 kg of cheese we will need:

Ingredients

The main thing is quality milk. I think homemade is better. There are definitely no preservatives.

5 liters of milk;
0.5 grams of peptin. This is a plant-based enzyme that promotes milk coagulation. If you find it in specialized stores, then purchase rennet, a stomach enzyme of animals. It speeds up the process and helps separate milk from whey. Add according to the dosage on the package.

Cooking process:

I specifically describe possible options in the recipe. After all, this is a general scheme, everyone must find their own recipe.

So, let's make suluguni:

peptin is dissolved in 0.5 glass of milk or warm water (about 20°);
It is better to strain the milk and heat it to 30-35°;
Pour the starter with peptin into the heated milk and stir;
Let it sit, you can cover it with a lid. It should thicken. Thickening time from 30 to 40 minutes;
Reheat the thick milk again over low heat. It’s better in a steam bath or using a fire divider;
separate the curd mass, collecting it in one direction;
Squeeze the curd mass, but not too much, and transfer it to a colander. First lay gauze on the bottom. You can put oppression on top. The cheese mass should drain. Thus we got homemade cheese. It is from this that we will further make suluguni;
homemade cheese should sit from several hours to two days; there are different recipes. To get a drier and denser suluguni, it is better to let it sit for two days in the refrigerator. When cheese is made after 3-4 hours, it turns out softer;
Check the homemade cheese for readiness. Cut off a small piece and throw it into hot water (approximately 70°). It should melt slightly. We take it out and try to stretch it. If the mass stretches out, then you can start preparing suluguni;
The cheese ball is cut into pieces up to 1-2 centimeters. Heat the water (75-90°);
Place the chopped pieces in a large bowl and fill with hot water. Knead the mass, preferably with wooden spoons, until it melts and turns into a homogeneous cheese dough. The water can be drained and added if it has cooled down and the cheese lump has not yet formed;
When the cheese dough has cooled to such an extent that it can be formed, then place it in a mold or simply give it a round shape.

You can salt the cheese by adding salt little by little while kneading and shaping. But personally, I like it better when kept in a 20% salt solution, or whey. I make it in whey (200 grams of salt per 1 liter). I leave it for a day. This is exactly what they do in Georgia.

All. We made suluguni.

Smoked

Cooking time: 10 hours.
Number of servings: for 30 persons.
Calorie content of the dish: 255 kcal/100 g.
Purpose: snack/breakfast.
Cuisine: Georgian.
Difficulty of preparation: medium.

The product is eaten in different states - fresh, fried, baked, melted. Among all the options, smoked suluguni stands out for its unusual, bright taste and appetizing aroma. Thanks to its slight saltiness, the treat is ideal as a snack for beer or for decorating a holiday table. In addition, you can prepare a lot of dishes with smoked cheese, including casseroles, pizza, khachapuri, sandwiches and soups. The following describes how to prepare suluguni cheese at home.

Ingredients:

rennet – 2.4 g;
homemade pasteurized milk – 12 l;
calcium chloride – 1.2 mg;
salt.

Cooking method:

Pour milk into a 15-liter cheese making pan (the container should be partially filled with water).
Heat the liquid to 37-38 degrees.
Take 50 ml of warm boiled water into measuring containers and dissolve the enzyme and calcium in them separately.
Place the contents of the cups into a saucepan with milk, stir the mixture for 15 minutes until a curd forms. In this case, the temperature should always be at the same level.
After 5-6 hours, the lump will become dense, then divide it into smaller pieces and transfer it to prepared forms with a tray for draining the whey.
The curdled mass should be transferred into molds with a slotted spoon, and the remaining whey should be poured into a sterile container (later the mixture can be used to prepare other dishes).
Combine the molds with the cheese mixture when the product has compacted and the liquid has drained (you can use a colander). Turn one container over and place it on top of another. Repeat this step from time to time, alternating shapes - this will help the cheese become denser.
As a result, both halves should be held together, forming a single head with rounded sides. In 8 hours of self-pressing, the product will become elastic, elastic, and dense.
Place the product on a cutting board, sprinkle with salt, then wrap in cling film and refrigerate for a couple of hours.
Cut the product into small cubes on a cutting board (this will help the cheese melt more evenly).
Fill a bowl with hot water (approximately 85 degrees), place the cheese pieces inside. Using two wooden spatulas, begin stirring the fermented milk product until the cheese acquires a stretchy structure.
Use spatulas to gather the mixture together and knead until one lump is formed. At the same time, the temperature of the liquid in the container should remain high.
Continue stirring the cheese mass, kneading it in the hot liquid (form a thin cake, immediately roll it up so that the product has a layered structure).
Place the finished base in a mold with a matting tray. Keep the product in the refrigerator for a couple of hours.
To prepare a 20% brine, you can use whey or the water in which the cheese dough was mixed. Place the cheese in the brine for a day, remembering to turn the head upside down after 12 hours so that the product is salted evenly.
Ready suluguni should be smoked for 3-4 hours until a golden brown crust appears on its surface.

Suluguni cheese in cooking: a selection of the best recipes

To produce Suluguni cheese you need the following equipment:

Cheese factory with a volume of 110 liters or more or a curd bath of the same volume;
Container for heating water or whey for melting cheese;
Cheese molds;
Fridge;
Knife for cutting curd curd;
Knife.

Sulguni cheese

This popular product in our country is prepared using ancient technology, which dates back centuries. Suluguni cheese belongs to the group of brine cheeses that are ripened in a solution of table salt.

Classic Mingrelian cheese is prepared only with sheep's milk, but in industrial production any milk (buffalo, cow or goat) is used. A high-quality product has a pleasant sour-milk, salty taste and a layered dense consistency.

Nutritionists advise eating this cheese more often for those who play sports or try to maintain their figure. The fact is that suluguni contains a lot of protein with a rich amino acid composition. The fat content of the product is 45-50%, so it helps to quickly restore the body's wasted resources.

Fresh cheese without additives is useful to include in the diet of children, pregnant women and people weakened by chronic diseases.

Application of cheese

This wonderful product is eaten in a variety of forms: raw, smoked, fried and baked. That is why there are a lot of dishes that can be prepared with suluguni.

First of all, cheese can be served as an independent dish (in the form of slices), used as a filling for pies, as a salad component, or as a basis for first and second courses.

Nutritionists say that Suluguni cheese goes best with fresh vegetables, beans, and red onions. Its taste is perfectly emphasized by balsamic vinegar, olive oil and sour cream.

Classic recipe

Suluguni cheese is not so easy to prepare at home. However, if you have set this goal for yourself, then get ready to work hard:

Pour eight liters of unpasteurized cow's milk into a suitable saucepan and heat to 35 degrees. Add three milliliters of liquid pepsin (this is a special enzyme for fermenting milk), mix and leave in a warm place for an hour or an hour and a half.
When the milk has curdled into dense lumps, they should be taken out and thrown into a colander. At home, it is very convenient to use gauze - you can hang the cheese in it and wait until all the liquid has drained. Do not throw away the whey, as we will prepare brine and dietary cottage cheese from it.
As a result, you get young cheese, which is often called Imeretian or Adyghe. Leave the product in a colander or cheesecloth to ferment for one hour.
When the required time has elapsed, test to see if the cheese is ready. To do this, separate a small piece from it, place it in hot water for a few minutes, and then try to stretch it. If the cheese breaks, it should stand for a little longer.
When the product becomes elastic enough, it needs to be cut into large pieces and placed in a container with cold water for 20 minutes. This measure will stop the fermentation process.
Now you can check again: place a piece of cheese in hot water (the temperature should not be higher than 65 degrees) and make sure that it melts easily.
Cut the cheese into small pieces, place in an aluminum bowl and fill with hot water (remember 65 degrees). The first water will need to be drained, and then poured more.
Repeat the procedure with water and mix the resulting mass until it becomes homogeneous and elastic.
Transfer the resulting product into the mold, and make the brine yourself. To do this, dilute the whey with 300 grams of salt (salt should make up 20% of the whey weight).
Transfer the cheese to the brine and leave it for 12 hours.
Place the finished product in the refrigerator, keep it there for several hours and serve.

Read below on how to make healthy cottage cheese from whey.

Chef of the Caucasian Prisoner restaurant Olga Gulieva

The grape harvest has just ended in Georgia, on this occasion they celebrate the Rtveli holiday and, of course, drink wine. The chef of the Caucasian Captive restaurant talks about the best appetizer for him - suluguni cheese.

Olga Gulieva.

Where and when was Suluguni invented?

Suluguni was invented a long time ago. From time immemorial it was made both in Georgia and Abkhazia. The details of the origin of cheese are no longer known to anyone. In Georgia, suluguni is often made from cow's milk, since there are more cows there. But in Abkhazia - from buffalo milk.

Suluguni made from buffalo milk is fattier, more tender, and juicier. The main thing is to feed the animals properly. The quality of milk depends on this, and the quality of cheese depends on the quality of milk. Only full-fat fresh milk is suitable for preparing suluguni. But how salty the cheese will be is up to the hostess to decide.

Medium-salted suluguni is considered ideal.

How difficult is the process of preparing suluguni?

Quite complicated. First you need to take good fresh milk, in no case sterilized. It is poured into a pan and heated to 60 degrees. Pepsin is then added to the milk and left for two to three hours. After this, remove the first cheese, which is then placed in a sieve and left for another five to six hours to remove excess liquid.

The resulting cheese is cut into slices and dipped in hot water, salted and brewed. And only after that the molten mass is laid out in the desired form, covered with salt, sprinkled with salt on top, and then allowed to cool. So this is not an easy, long procedure, but it is worth the result! Tender, juicy, medium-salted cheese melts in your mouth, its taste is remembered once and for all.

By the way, it slightly resembles the taste of Italian mozzarella.

Now in the Caucasus, cheese is prepared in the same way as hundreds of years ago, or is the process already mechanized?

The basic recipe and preparation steps have not changed. Housewives still cook in the old-fashioned way. In factories, of course, this process is mechanized, but mainly to make labor easier, because there are large volumes, but the basic principle remains the same.

What types of suluguni are there?

Personally, I prefer classic suluguni, but there are smoked fans. The latter is saltier and more seasoned, because otherwise you can’t smoke it. Suluguni is very tasty in the form of rolls stuffed with homemade cottage cheese with mint and adjika.

To make such suluguni, at the moment of preparing the cheese, when it becomes most plastic, the mass is rolled out, then the filling of cottage cheese with herbs is placed in it, the cheese is rolled up and salting continues.

This cheese is used to make a very tasty dish, gebzhaliya - a roll of suluguni with cottage cheese and mint, served in sour-milk sauce made from matsoni with herbs. You can also roll the suluguni and eat it in the form of “strings”.

How to choose the right suluguni at Moscow markets?

It's better to try, of course! But there are other secrets. Be sure to lightly press it with a spatula - milk should appear, this will indicate that the cheese is fresh and not overcooked. In appearance, suluguni should be glossy, not dry, in milk brine, and most importantly, appetizing.

When you bring the cheese home, do not put it in the refrigerator, as this will not change its taste for the better. Just store in a cool place, but no more than a couple of days. If you are not too lazy, make a brine from salted water with milk and put the cheese in it, then it can be stored for a week.

You can store suluguni in the freezer, but after that it can only be processed hotly, for example, make khachapuri with it or fry it. To fry the cheese, first cut it into large pieces, then roll it in flour.

You need to pour a little vegetable oil into a frying pan, heat it up, and then fry the cheese on all sides until golden brown. You can also cook querebi.

What it is?

Caucasian dumplings with suluguni. First, prepare regular lean dough, like for dumplings. Grate the suluguni and wrap it in dough so that the dumplings turn out large. You need to cook in salted water and serve with sour cream and butter.

What other foods does suluguni go well with?

With vegetables, herbs and lavash. There is a very tasty and simple salad recipe: suluguni is cut into medium pieces, chopped tomatoes and cilantro are added to the cheese, and the whole thing is dressed with sour cream and adjika sauce. Suluguni also goes well with mamaliga and mchadi, a flatbread made from corn flour. But fresh suluguni is best complemented by good wine!

Interviewed by Anna Karmanova

How to cook suluguni cheese

As we noted above, preparing this dish yourself according to all the rules is very difficult. Therefore, we do not recommend that you follow all the nuances and subtleties of this process, but use a simplified recipe. Read how to make homemade suluguni cheese (recipe):

Pour four liters of pasteurized cow's milk into a saucepan, put on fire and heat to 40 degrees.
After this, put a teaspoon of salt and 100 ml of lemon juice into the bowl.
When the contents of the pan take on a curd-like consistency, use a slotted spoon to transfer it into a colander lined with gauze.
Wait until all the whey has drained, and then tie the fabric tightly into a bag.
After four hours, transfer the future cheese to salted water, in which it should lie for at least six hours.

When the suluguni is ready, it can be served or used as a salad topping.

Recipe No. 5. Eggplant baked with Suluguni

A very tasty and easy to prepare dish. The following set of products will be required:

eggplants – 3 pcs.;
tomatoes – 3 pcs.;
suluguni – 200 g;
pepper and salt to taste.

Cut the eggplants lengthwise into 3 parts, place on a baking sheet and place in the oven for 15 minutes. During this time, grate the Suluguni and cut the tomatoes into thin slices. Take out the baking sheet with the eggplants, sprinkle them generously with cheese and put them back in the oven for 7-10 minutes. When the cheese has melted, remove it, place it on a plate, place tomato slices on top and serve.

Suluguni is a delicious cheese. It is impossible for them to spoil a single dish. Therefore, experiment and enjoy food, and therefore life.

Goat's milk cheese

This product will have a special taste, different from the classic one. But you will treat your friends and relatives to fresh homemade pickled cheese, which has a delicate taste and pleasant aroma. And we will prepare suluguni cheese at home as follows:

Dissolve one gram of pepsin in one glass of cow's milk. After this, the starter should be strained through cheesecloth and heated in a saucepan to 30 degrees.
In a separate saucepan, heat five liters of goat milk to a temperature of 40 degrees. After this, add one glass of yogurt to it, and then the sourdough. Leave the pan for half an hour in a warm place.
After the milk has curdled, it should be put back on the fire. Add a teaspoon of salt to it and heat to 30 degrees.
Drain the product through a colander lined with gauze. When the whey has drained, wrap the future cheese in gauze and place it under a weight for three hours.

Suluguni can be served as a separate dish or as a filling for sandwiches.

Recipe No. 1. Khachapuri with Suluguni

In Georgian cuisine, baking with cheeses is a fairly common dish. The central place in this category is occupied by khachapuri - a closed pie with cheese and egg, prepared according to original Georgian technology. We'll tell you step by step how to bake this delicious pie. So, to prepare 2 servings you will need:

flour – 250 g;
Suluguni cheese – 200 g;
milk – 200 ml;
chicken eggs – 3 pcs.;
butter – 50 g;
dry yeast - 2.5 teaspoons;
sugar and salt - 1 pinch each.

Be sure to sift the flour into a bowl to enrich it with oxygen. Add yeast, salt, sugar, butter to a bowl, pour in milk and knead the dough. The dough is kneaded for at least 7-10 minutes. Cover the dough with film and let it rise.

Meanwhile, cut Suluguni cheese into cubes, mix with butter and egg. When the dough has risen, divide it into 2 parts, roll it into an oval shape and form 2 boats.

Place the filling inside the boats and place in the oven, preheated to +250 °C. When the khachapuri is slightly browned, remove from the oven, pour an egg into each boat and bake until completely browned.

The baked goods turn out incredibly delicious.

Homemade cheese

Treat your loved ones with homemade cheese. We offer you a very simple recipe that even a novice cook can handle. Homemade suluguni cheese is made like this:

Boil one liter of milk in a saucepan, add one kilogram of cottage cheese and cook, stirring, for about 20 minutes.
Drain the whey through a colander lined with cheesecloth.
Return the curd mass to the pan, add 100 grams of butter and three eggs. Mix the products by adding a teaspoon of soda and salt to them.
Cook everything together for 10 minutes and then transfer the cheese to a pre-greased bowl and level it with a spoon.
Place the product in the refrigerator overnight.

When the suluguni cheese is ready, remove it from the bowl, cut into slices and serve, beautifully arranged on a plate.

Pie

Cooking time: 45 minutes.
Calorie content of the dish: 317 kcal/100 g.
Purpose: breakfast/lunch/snack.
Cuisine: Georgian.

Cooking with suluguni is interesting: the product has a dense structure and melts perfectly under the influence of high temperatures. After hardening, the cheese holds its shape perfectly, while emphasizing the taste of different dishes. All kinds of salads, casseroles, soups are made on its basis, cheese is combined with potatoes, eggs, fish and meat, and it is also used to create sandwiches and other snacks. The suluguni pie described in the recipe below resembles Georgian khachapuri in taste, but is prepared much faster and easier.

Ingredients:

eggs – 2 pcs.;
garlic cloves – 2 pcs.;
puff pastry – 0.4 kg;
suluguni – 0.4 kg;
sour cream – 2 tbsp. l.;
dill greens – 40 g.

Cooking method:

Defrost the dough and grate the cheese. Mix the last component with a raw egg.
Here you also need to add crushed garlic, finely chopped dill, sour cream and mix the mass thoroughly.
Divide the dough into 2 equal parts, on one of them you need to place the filling in an even layer, leaving free space around the edges (about 1 cm).
Cover the product with the second half of the dough, seal the edges.
Next, you need to carefully take the pie and transfer the product to a baking sheet lined with parchment, then brush the dish with beaten egg.
The baking sheet should be placed in an oven heated to 180 degrees, and after 20 minutes the delicacy with cheese should be removed from the steel sheet and served hot.

Homemade suluguni cheese from pasteurized whole milk

Raw materials:

Farm, natural milk, pasteurized 12 l
Calcium chloride 1.2 mg
Rennet 2.4 mg
Salt

Equipment and tools:

Pots 8 l, 15 l and 20 l
Wooden spatulas 2 pcs.
Round colander (or sieve)
Large bowl for mixing cheese dough
Long kitchen knife
Cutting board
Whey drip tray
Temperature probe with timer (if possible)

Preparation procedure:

Pour the milk into a saucepan (15 l) and place it in a larger saucepan placed on the stove and partially filled with water. If you don’t have a special pan for making cheese, then the method of cooking in a water bath will be very helpful - in direct contact with fire, milk or cheese can burn. If necessary, you can add hot water to a large saucepan to maintain the required temperature.
Heat the milk to 35-38o C. If you don’t have a special thermometer, you will have to rely on your own feelings - the milk fermentation temperature should be slightly higher than the normal human body temperature. In such a situation, it is better not to overheat.
Pour 50 ml of warm boiled water into measuring cups and dissolve calcium chloride and rennet in them separately. For accuracy, use medical syringes. A deficiency, as well as an excess of these components, will affect the quality of the preparation of cheese grains and dough, for the worse.
Pour the contents of the measuring cups into the milk and stir for 10-15 minutes until a milk curd forms.
Don't forget to monitor the heating temperature. In order to consistently maintain it at the proper level, place a saucepan next to a large saucepan to heat the water and maintain it at a temperature close to boiling. Prepare a ladle to collect cooled water and add hot water.
After 5-6 hours, the curd will become so dense that it can be transferred to prepared forms placed on a tray to drain the whey. Transfer the curdled mass into molds with a slotted spoon so that you don’t have to clutter your work space with large-volume pallets. Pour the remaining whey into sterile jars. It can be used later for other culinary or household purposes.
Connect the forms with the curd to each other when the whey has drained a little and the cheese has thickened. Turn one of the molds over to the other and set aside in that position. They will need to be turned over from time to time to allow the cheese to compact under its own weight. Both halves should “grow together”, forming a head of cheese with rounded sides and a regular cylindrical shape. To compact the cheese and drain the whey using self-pressing, 8 hours is enough.
During this time, the cheese will acquire a dense texture. Place the head on a cutting board and sprinkle the surface with salt. Wrap the cheese in film and put it in the refrigerator for 2-3 days to ripen.
This is one of the varieties of pickled cheeses, and it is already ready to eat. But the main goal is to prepare suluguni, and therefore, two days later, proceed to the second, final stage.
Place a head of curd cheese on a cutting board and cut it into small cubes. This is necessary so that when melted, the cheese curls evenly and turns into a plastic dough.
Pour hot water (85°C) into a basin and place the chopped pieces in it. Take wooden spatulas in both hands and start stirring the cheese until the pieces acquire a stretchy consistency. Using spatulas, gather them into a total mass and knead until a single lump is formed. Monitor the temperature of the water in the basin and constantly change it, draining the cooled water and adding hot water from the pan, which should be on the stove at the ready at this time.
Continue kneading the cheese dough, kneading it in hot water into a flat cake and immediately rolling it to ensure a flaky texture. Place the finished dough in a maturing form placed on a tray. Leave in the pan for 2-3 hours in the refrigerator.
At this time, prepare the brine (20%). To prepare it, you can use whey or hot water in which the cheese dough was mixed. Place cheese in brine overnight. Don’t forget to turn the head back side up after 12 hours so that the suluguni is evenly salted.
Then transfer the head to a bag or container and put it in a cool place.

Salad

Cooking time: 1 hour.
Number of servings: for 4 persons.
Calorie content of the dish: 278 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: European.
Difficulty of preparation: easy.

A simple and quick-to-prepare salad with suluguni cheese will appeal to busy housewives who want to surprise guests with a spicy, tasty and satisfying dish. The treat is inexpensive, has a very appetizing appearance and delicate taste. If desired, the chicken fillet can be replaced with other meat, ham, or you can purchase chicken hearts for the salad. In addition, you definitely need to complement the appetizer with suluguni with fresh or pickled cucumbers and herbs.

Ingredients:

chicken fillet – 0.4 kg;
sour cream/mayonnaise – 6 tbsp. l.;
suluguni – 100 ml;
boiled eggs – 4 pcs.;
cucumbers – 200 g;
green onions;
spices.

Cooking method:

Cut the boiled chicken into small slices and place in a salad bowl with high sides.
Send finely chopped boiled eggs and chopped onion here.
Cut the cucumbers into thin strips and add to the salad.
Season the dish with sour cream/mayonnaise, season and, if desired, add a little lemon juice (it is better to squeeze fresh rather than use store-bought).
Next, you need to cut the cheese into thin ribbons and decorate the top of the salad with it. Afterwards, the suluguni treat is ready to serve and eat.

Homemade Suluguni cheese – blue eggplants with tomatoes and cheese

Products:

Blue eggplants
Sulug cheese
Garlic
Salt
Ground pepper mixture
Salt
Greenery for decoration
Tomatoes

Cooking method:

Cut the prepared eggplants in half lengthwise. Fry in vegetable oil. Prepare a mixture of garlic, salt, chopped herbs and salt and rub the inside of the eggplants with it. Place thin slices of tomatoes on top and sprinkle with grated cheese. Place the vegetables on a greased baking sheet and place in a preheated oven for fifteen minutes. When the cheese is browned, place it on a dish, sprinkled with herbs.

Fried

Cooking time: 15 minutes.
Number of servings: for 6 persons.
Calorie content of the dish: 290 kcal/100 g.
Purpose: snack/snack.
Cuisine: Russian.
Difficulty of preparation: easy.

What to cook from suluguni? Fans of the famous Georgian cheese variety will appreciate the appetizer described below. The preparation of the dish is extremely simple, but it turns out very unusual and tasty. Fried suluguni cheese is an ideal complement to beer or homemade wine; it can quickly fill you up without bringing a feeling of heaviness. You can make the dish in anticipation of the arrival of guests or to pamper your family. If you use natural, homemade cheese, you can treat even a small child to a snack.

Ingredients:

smoked suluguni (you can also take regular one) – 0.4 kg;
pepper mixture;
breadcrumbs;
frying oil;
egg.

Cooking method:

Break the egg, whisk the product until smooth, season with spices.
Cut the cheese into cubes about 2x4 centimeters, so the ingredient will fry easier and faster without losing its juiciness.
You don't need to pour a lot of oil into the pan, a couple of spoons will do. Place the container on a relatively high heat, heat the dishes and oil.
Start dipping pieces of cheese, double-dipped on all sides, first into the egg mixture, and then into the breading.
Leave the products in the pan for about 2-4 minutes, turning the suluguni over during frying.
Place the finished delicacy on a napkin or cheesecloth, which will absorb excess fat, then transfer the fried cheese to a beautiful plate and serve.

Suluguni recipe

As a rule, pickled cheeses do not contain any special wisdom in preparation technology, but the exception is the Georgian classic - suluguni. Unlike its brine counterparts, suluguni is melted, kneaded and only then immersed in a brine solution. If you follow all the instructions, the result is a soft milk cheese with a layered structure, which can be eaten separately or used as the main ingredient in many Georgian dishes. Today we offer you two suluguni recipes, according to which you can make cheese yourself.

Recipe for making suluguni cheese at home

The main rule for making cheese at home is to use high-quality products and be sure to have a thermometer. All other details of cheese making, such as special knives for cutting curds, gauze cuts and molds for pressing, remain at your discretion, as they are easily replaced with available equipment.

Ingredients:

whole cow's milk - 8 l;
water - 120 ml;
dry pepsin - 0.1 g.

Preparation

We measure out 0.1 g of dry pepsin or add a tenth of a gram bag of enzyme by eye. Dissolve pepsin in half a glass of cold water, carefully ensuring that there are no lumps left in the solution.

Heat the milk in an enamel container to a temperature of about 35 degrees. Pour the enzyme solution into the milk and mix thoroughly. Cover the container and leave the milk protein to curdle for an hour. The end time of the enzyme is determined by many different factors, including the quality of the products and the ambient temperature, and therefore it is impossible to give an exact figure in this case: as soon as the milk curdles into a jelly-like clot, it is ready. Using a long knife or skewer, cut the future cheese into cubes with a side of about 3 cm. Place the container with the cheese in a bath of water, the temperature of which reaches 36 degrees, and gradually raise the thermometer mark to 39, while stirring the cheese cubes every 30 minutes for 2.5 hours. We pour the whey into a separate bowl, and press the cheese into a mold and put it under a press for 5 hours.

According to the above scheme, almost any hard cheese is prepared, but now let’s move on to the specifics - the recipe for homemade suluguni cheese, directly. We return the cheese head to the previously drained whey, heated to 27 degrees. After 5 hours, we cut the suluguni into pieces one and a half centimeters thick and place them in the same serum, but already brought to 70 degrees. Let the cheese melt until it becomes a viscous and elastic clot. We remove the clot from the liquid, stretch it out and fold it in three. We repeat the procedure twice more, after which we round the cheese head and immerse it in brine. The brine recipe for suluguni is simple: dissolve a tablespoon of salt in a liter of water or whey and you’re done!

Suluguni from goat milk - recipe

Georgian cheese makers are unlikely to ever admit the existence of a recipe for making suluguni based on goat's milk, since in their homeland only cow's milk is used as a base for cheese. If you are ready to experiment, then try the following suluguni recipe.

Ingredients:

goat milk - 2.5 l;
cow's milk - 120 ml;
dry pepsin - 0.5 g.

Preparation

Having dissolved the enzyme in half a glass of milk, heat it to 28-30 degrees to activate it. Separately, heat the goat's milk to 38-40 degrees and mix with the starter. Leave the container with milk in a warm place for half an hour to an hour, then cut the resulting curd, put it in a colander and put it under a press overnight. The next morning, divide the cheese into pieces and heat them in 70 degree whey. We stretch and fold each of the pieces separately, and then connecting them together, we form a head of suluguni and leave it in a brine prepared from a mixture of a liter of whey with a tablespoon of salt.

Suluguni cheese at home - cooking secrets

Dishes with suluguni attract many with their simplicity, nutritional value, and benefits. However, the last factor is only achievable if you use a natural product for cooking. How to prepare and use suluguni cheese at home:

to make a kilogram of cheese you will need approximately 10 liters of milk;
the finished cheese should be stored in a container with brine and in the refrigerator, while suluguni remains fresh for about a month;
recipes with suluguni can be modified, supplemented with products that the cheese is combined with - fresh herbs, chicken, turkey meat, cucumbers, tomatoes, croutons, etc.;
to prepare fried suluguni, you can use not only breading, but also batter, then the cheese will turn out even more tender and softer;
It is better to combine the delicacy with puff pastry, since the cheese will seem dry with other dough.

How to preserve cheese at home

Storing homemade cheese is an art, the intricacies of which must be fully mastered, as well as the recipe.

In the end, not only the excellent taste of the product depends on this, but also its benefits.

Since homemade cheese, unlike what is sold in the store, does not contain preservatives or other substances that preserve taste and aroma, you need to carefully observe the temperature regime and monitor the moisture content in the surrounding space.

Cheese specialists consider the issue of maintaining optimal temperature to be one of the most important.

The success of storing cheese at home very much depends on this indicator.

The average temperature preferred by almost all homemade cheese delicacies is 6-8 C.

Brine and soft rennet varieties should not be stored at temperatures above 4 degrees Celsius, because this deteriorates their composition and structure.

When storing cheese products, air humidity is very important.

For example, if it is less than 90%, the cheese will begin to dry out; if it is higher, it will spoil.

To determine how to preserve homemade cheese longer, you need to take into account the specifics of its manufacturing technology and, of course, the characteristics of the variety.

The answer to the pressing question of how to store cheese at home with the maximum amount of nutrients and vitamins depends on what kind of product we have.

How to store homemade cheese in the refrigerator

If you know how to store homemade cheese in the refrigerator, then its properties and taste will remain the same, because both the temperature and humidity in the refrigerator compartment can be adjusted.

It's best to keep cheeses out of the freezer because it's usually much colder there.

The best place for hard cheese is in the vegetable compartment. Before this, the cheese must be wrapped in cling film.

The tightness of the packaging is a guarantee that the product will not become airy or saturated with foreign odors.

Storing cheese without refrigeration

If you don’t have a refrigerator, then homemade hard cheese can be preserved without it. For example, in a wet cloth.

To do this, wrap the cheese in a clean cotton cloth, previously soaked in salt water and wrung out well. Place in a cool, dark place that is well ventilated.

How to preserve homemade cheese without refrigeration in brine - a method ideal for feta cheese.

To prepare the brine, you need to dissolve 5 tbsp in 1.5 liters of cool water. spoons of salt.

Fill the cheese completely with brine and store cool in an enamel container.

Historical perspective

For the first time, the ancestors of the Colchis kingdom, bordering the Abkhaz lands, began to make Sulugunis. In the region of Samegrelo the name is pronounced as “selegin”: sele - knead, gin - cow. Another etymology includes two words: created from whey." A beautiful legend connects the origin of the name with the soul (suli) and heart (guli).

Interesting Facts. There is an ancient tale about suluguni aged in homemade grape vodka. During the invasion of the Turkish army in Samegrelo, local residents, saving provisions, hid suluguni in barrels of chacha. Muslim Turks did not drink alcohol and did not pay attention to containers with forbidden drinks. This is how the old recipe has survived to this day.

Technological process

The ability of milk to quickly sour in hot climates decided the fate of the product. When the fermented drink is heated, a dense mass is obtained. It is ground and then pressed into a small amount of whey. The next stage is the process of melting the raw materials cut into ropes. A homogeneous viscous mass is born at a temperature above 70 degrees with continuous stirring.

The finished substance is cut into portions and placed in cylindrical molds, as shown in the photo. To cool, cheese balls are dipped in cold water and then placed in a saline solution for several days. The result is white or pale yellow cheese. The consistency can be soft or hard, but always in the form of puff pastry. The structure of suluguni allows you to prepare anything from the finished ingredient: salad, soup, fried, smoked, baked cheese with vegetables, whose excellent taste is combined with nutritional value.

Interesting Facts. 2011 is considered the official worldwide recognition of the product. A patent was received for the production of real Suluguni cheese.

How to make suluguni cheese at home - basic technological principles

Suluguni has a white or creamy, soft and flaky texture, and a creamy and salty taste. The color shades of the cheese depend on the quality of the milk - raw materials with a high fat content give a creamy shade. The fat content of milk varies depending on the living conditions of the animals, their age and other physiological factors, and seasonal changes in the diet. The raw material for Suluguni cheese is cow or buffalo milk. Due to the geographical features of livestock farming, enterprises involved in the production of Suluguni cheese use mainly cow's milk.

Cheese preparation consists of two main stages, each of which, in turn, can also be divided into separate operations.

At the first stage, in fact, they obtain fresh homemade cheese, such as Imeretian cheese, “Zdorovye” cheese and other curd cheeses. To do this, milk is fermented, the whey is separated, the curd grain is subjected to self-pressing, and kept for some time in brine. This cheese is already a very fresh and tasty natural product.

To prepare suluguni cheese at home, the resulting cheese head is subjected to further mechanical processing and melting, and then a completely different type of cheese is obtained. When curd cheese, previously cut into small fractions, is heated, it melts and the cheese becomes plastic. It is kneaded like dough, stretching and folding layers to create a layered texture.

Suluguni, which is made in production, is regulated not by a state standard, but by the technical conditions of each individual enterprise. This suggests that there is no single technology for the production of suluguni, and each enterprise tries to recreate the cheese recipe in its own way. In fact, there is only one recipe for real homemade suluguni. The difference between suluguni cheese at home and production-made, according to technical conditions, lies in only one nuance.

Homemade suluguni is made from fresh whole milk, bypassing the pasteurization stage. Considering that the technology for making cheese involves repeated heating of the cheese grain and cheese dough to a temperature above 85 ° C for 10-15 minutes, which makes it possible to protect the finished product from the presence of unwanted microorganisms during the ripening and storage of suluguni, there is no need for preliminary pasteurization of milk.

But in production, suluguni is made from pasteurized milk, as required by strict sanitary standards. That is why there is a difference in the recipes for home and industrial methods of making cheese. Homemade cheese is particularly natural and easy to prepare - the cheese grain for it is obtained naturally, without adding calcium chloride and rennet, in contrast to the industrial method of making cheese from pasteurized milk.

What are calcium salts and enzymes used for? To put it simply, milk loses them during the pasteurization process, so they are added artificially. This is the whole difference between the home and industrial methods of making suluguni.

A detailed description of the first and second methods of homemade suluguni is in the recipes below.

Beneficial features

Advice. It is customary to treat cheese as a dessert and start eating it after the main meal. Food eaten before cheese dessert is better absorbed.

Suluguni has a beneficial effect on the digestive system and increases performance. It contains:

vitamins A, B1, B2, B12, C, PP, D, E;
phosphorus, zinc, selenium, magnesium, calcium, iron, copper.

Useful elements stabilize the functioning of the body:

metabolism improves;
water balance is normalized;
cholesterol is removed from the blood;
the cardiovascular and central nervous systems are strengthened;
calcium strengthens nails, teeth, bone tissue.

Energy value of suluguni composition per 100 grams:

calorie content – 328 kcal;
proteins – 22 g;
fats – 18 g;
carbohydrates – 22.5 g.

A product with low calorie content is preferred by fashionistas to maintain their figure.

Suluguni is consumed both as an independent food and as part of a variety of dishes. There are no limits to imagination for Suluguni cheese and recipes with it.

Useful properties of suluguni cheese

The benefits of suluguni for the body ensure good health and longevity, thanks to the significant content of healing substances. Scientists conducted a number of studies and ultimately proved that the benefit of the product lies in its properties, which are:

have a beneficial effect on bones and joints;
prevent the formation of fatty layers;
slow down the development of diseases of older people (rheumatism, osteoporosis);
exclude the formation of blood clots and the development of atherosclerosis;
ensure the strength of the walls of blood vessels and normalize blood circulation;
improve metabolic processes;
eliminate diffuse changes in the thyroid and pancreas;
have a positive effect on the skin;
prevent hormonal imbalances;
control your emotional state and effectively deal with stress;
take part in muscle contraction, relieve improper functioning of the myocardium;
stabilize the general condition;
preserve youth and strengthen the immune system.

The medicinal properties of the product can enrich the body with valuable substances and eliminate the feeling of hunger. Regular intake of cheese will have a positive effect on human health and functioning.

Important! The product helps cope with fatigue and avoid a nervous breakdown due to the presence of a large amount of tryptophan in the composition.

The benefits of suluguni for children

Healthy and tasty Georgian cheese should definitely be included in a child’s diet, since it is easily digestible and contains a huge amount of calcium. It is necessary for schoolchildren to improve brain activity and for adolescents to avoid nervous breakdowns and severe stress during adolescence.

Pediatricians recommend giving it from the age of three, but if the child does not have any special problems with the kidneys, then you can start at one and a half years old in small quantities, about 5–10 grams.

Is suluguni suitable for pregnant and lactating women?

During pregnancy, the female body needs a balanced diet, which should include a complex of vitamins and minerals. And consuming acceptable doses of healthy cheese will have a positive effect on both the mother’s well-being and the child’s development.

Dietitians advise pregnant women to supplement their menu with cheese if she is diagnosed with anemia, lacks appetite, and lacks weight gain.

Important! Due to the significant content of vitamin B2 in the product, the growth and development of the unborn child is ensured.

The product will help breastfeeding women overcome postpartum depression and give them more strength and energy. And also a large amount of vitamins in its composition has a positive effect on the baby’s nervous system and accelerates its development.

In fact, cheese is quite safe and healthy for both mother and child. Harm to suluguni can only be caused by improper storage or expired expiration date.

Dough dishes and suluguni

Flour products are loved and eaten not only in their native country, but also outside of Georgia. Our housewives learned how to cook the main national pastry - khachapuri, adding their own nuances to the recipe.

Khachapuri in Adjara

The dough in this recipe uses yeast dough with the composition:

milk – 2 glasses;
sunflower oil – 1 cup;
3 tbsp. spoons of sugar;
1 packet of instant yeast.

suluguni – 150 g;
boiled egg – 2 pcs.;
fresh egg - according to the number of servings.

Pour 1 glass of warmed milk into a deep cup, add sugar and yeast. Place in a warm place. After 30 minutes a bubbling “cap” appears. Add a second glass of warm milk and vegetable oil, add some salt and put it in a warm place. As it ripens, knead it several times.

During this time, grate the suluguni and boiled eggs on a coarse grater.

Roll out the flatbreads and spread the filling around the edges. We fold the edges towards the middle and connect the “tubes” on both sides. Spread the middle to fill with filling. Leave to proof so that the portions rise. Pre-brush the cakes with egg yolk. Then place the baking sheet in an oven preheated to 200 degrees for 10-15 minutes. As soon as the boats begin to brown, take them out and pour an egg into the middle of each portion.

Advice. To ensure that the egg hits the exact center of the product, break it into the cup in advance.

Place back in the oven until the whites are set.

Ready-made khachapuri is flavored with pieces of butter and eaten according to the rules of Georgian hospitality.

Cheese soup with herbs

There are many recipes for soups with cheeses. Practice has convinced us that it is tastiest to use suluguni as a cheese dressing, and not the usual processed cheese. It cooks quickly and is not suitable for storage. Ingredients:

150 g – suluguni;
4 potatoes;
1 medium carrot;
a bunch of parsley and dill;
1 liter of water for broth.

Place coarsely chopped potatoes into boiling water (small tubers do not need to be cut). Grate the carrots and add to the contents. While all this is cooking, rub the puff suluguni on large cells. Finely chop the greens. Remove the cooked potatoes and mash them. We send it back to the soup. Add grated cheese there in portions, stirring vigorously so that the mass does not clump. After the suluguni has dissolved, remove from the stove and pour in the greens.

It is also useful to give the delicate substance to children for dietary purposes.

The recipe for the Georgian delicacy has been popular in Russia since Soviet times. Back then, stores didn’t have much variety on their shelves, but I really wanted to please myself and my loved ones with an unusual treat. Suluguni cheese along with feta cheese cost no more than 1 ruble. 40 kopecks per kilogram, but there were no smoked products. Gourmets decided to make a folk smokehouse, for which they adapted an old medical smoker (photo). The salty, smoked meal was accompanied by a bottle of cold beer. A further experiment with the finished cheese involved frying it in breadcrumbs.

Recipes with suluguni

The fact of the famous Georgian longevity is associated with the consumption of healthy products, including cheese. Among them, a worthy place is given to brined suluguni cheese, which is actively used in cooking. Recipes for dishes with suluguni are endlessly varied and incredibly tasty. Their origins go back to ancient times.

Historical perspective

Technological process

The result is white or pale yellow cheese.

The consistency can be soft or hard, but always in the form of puff pastry.

The structure of suluguni allows you to prepare anything from the finished ingredient: salad, soup, fried, smoked, baked cheese with vegetables, whose excellent taste is combined with nutritional value.

Interesting Facts. 2011 is considered the official worldwide recognition of the product. A patent was received for the production of real Suluguni cheese.

Beneficial features

The protein contained in cheese recipes is easier and more fully digestible than in meat and fish.

Advice. It is customary to treat cheese as a dessert and start eating it after the main meal. Food eaten before cheese dessert is better absorbed.

Suluguni has a beneficial effect on the digestive system and increases performance. It contains:

vitamins A, B1, B2, B12, C, PP, D, E;
phosphorus, zinc, selenium, magnesium, calcium, iron, copper.

Useful elements stabilize the functioning of the body:

metabolism improves;
water balance is normalized;
cholesterol is removed from the blood;
the cardiovascular and central nervous systems are strengthened;
calcium strengthens nails, teeth, bone tissue.

Advice. It is recommended to widely include suluguni cheese dishes in the diet of children, nursing mothers, pregnant women, patients with low acidity, chronic diseases, and it is eaten for tuberculosis.

Energy value of suluguni composition per 100 grams:

calorie content – 328 kcal;
proteins – 22 g;
fats – 18 g;
carbohydrates – 22.5 g.

A product with low calorie content is preferred by fashionistas to maintain their figure.

Suluguni is consumed both as an independent food and as part of a variety of dishes. There are no limits to imagination for Suluguni cheese and recipes with it.

Dough dishes and suluguni

Khachapuri in Adjara

The dough in this recipe uses yeast dough with the composition:

milk – 2 glasses;
sunflower oil – 1 cup;
3 tbsp. spoons of sugar;
1 packet of instant yeast.

Filling:

suluguni – 150 g;
boiled egg – 2 pcs.;
fresh egg - according to the number of servings.

During this time, grate the suluguni and boiled eggs on a coarse grater.

Roll out the flatbreads and spread the filling around the edges. We fold the edges towards the middle and connect the “tubes” on both sides. Spread the middle to fill with filling.

Leave to proof so that the portions rise.

Pre-brush the cakes with egg yolk. Then place the baking sheet in an oven preheated to 200 degrees for 10-15 minutes. As soon as the boats begin to brown, take them out and pour an egg into the middle of each portion.

Advice. To ensure that the egg hits the exact center of the product, break it into the cup in advance.

Place back in the oven until the whites are set.

Ready-made khachapuri is flavored with pieces of butter and eaten according to the rules of Georgian hospitality.

Cheese soup with herbs

150 g – suluguni;
4 potatoes;
1 medium carrot;
a bunch of parsley and dill;
1 liter of water for broth.

Remove the cooked potatoes and mash them. We send it back to the soup. Add grated cheese there in portions, stirring vigorously so that the mass does not clump.

After the suluguni has dissolved, remove from the stove and pour in the greens.

It is also useful to give the delicate substance to children for dietary purposes.

Smoked suluguni “Soviet style”

per kilogram, but there were no smoked products. Gourmets decided to make a folk smokehouse, for which they adapted an old medical bix. The salty, smoked meal was accompanied by a bottle of cold beer.

A further experiment with the finished cheese involved frying it in breadcrumbs.

Fried puff pastries

The recipe gives the product an original taste, although there are no special preparation techniques.

For frying, you can use ghee and a few tablespoons of extra virgin olive oil. It is advisable to add spices to the fat to enhance the flavor.

The cheese is cut into thick pieces of different shapes:

sticks;
triangles;
squares.

Make the batter: 2 tbsp. Mix spoons of flour with egg.

Dip suluguni slices in batter on both sides and roll in breadcrumbs. Repeat the manipulation if necessary so that the substance does not spread.

Fry in hot oil on both sides for two minutes.

The finished dish combines a crispy, aromatic crust with a delicate, chewy filling.

Advice. A very tasty fried cheese with a subtle, unique character is obtained from young suluguni that has been salted for 2-3 days.

In any form, suluguni goes harmoniously with vegetables, cereals, nuts, and pasta.

Pasta salad

This recipe is prepared from spicy suluguni, juicy pitted olives and sweet red pepper. A culinary symphony is perfectly performed together in a piquant parsley infusion in the following composition: