Suluguni is not in vain called Georgian mozzarella , in fact, along with its Italian counterpart, a piece of cheese from Georgia also refers to those that are prepared by the extraction method. As a result of regular folding and stretching, we obtain a layering characteristic of suluguni. However, there are differences with mozzarella, and quite striking: suluguni cheese at home is more dense and salty, and therefore it is much easier to melt when baked and can even serve as a spice for a dish, the addition to which is. However, let's find out all the details in the course of recipes for cooking suluguni at home, which this article is devoted to.
Recipe for suluguni cheese at home
Ingredients:
- fatty non-pasteurized milk - 4 liters;
- kefir - 60 ml;
- rennet extract.
Preparation
In the preparation of cheese is extremely important to observe the proper conditions, and so get a thermometer and, following the mark on it, heat the milk to 38 degrees. Pour into the milk kefir and leave the milk mixture in the heat for an hour. Re-warm the milk to a level of 38 degrees and pour in the rennet enzyme. The amount of the latter can vary greatly depending on the manufacturer, and therefore recalculate the proportions indicated on the package to the enzyme for the amount of milk available. Stir the rennet enzyme for at least a minute, and then leave the milk warm again, but for 45 minutes. After a while you will notice that on the surface of the serum a whole milk clot was formed, it should be crushed into pieces the size of rice grains. This can be done with a large corolla. Leave the pieces to swim in the serum for another 20 minutes, and then drain the serum with the suspended clots onto the gauze-stained colander.
Colander with cheese cover the edges of gauze, put in a saucepan, cover with a lid, wrap it in a warm blanket and put it in a warm place for the night. The next morning, the cheese will noticeably lose its volume due to the fact that excess whey will drain. Slice the block into pieces 3-3.5 cm thick and place them in a pan with water heated to 70-75 degrees. Liquid also salt to taste, since there is no universal recipe for suluguni - everyone likes cheese of different degrees of salinity.
Put on dense rubber gloves (the water is very hot!) And start kneading and stretching each cheese slice separately into flat ribbons. While stretching the next tape, the previous should lie in the hot brine, so as not to lose elasticity. After, connect all the stretched strips together, dip into a hot brine and pull even more. Fold the cheese and repeat the operation 3-4 times more or until the weight becomes smooth. In the process of stretching and folding, also lower the suluguni into the brine. Form the cheese into a smooth bowl and dip into cold water. Put the cheese head in a gauze covered with a gauze, place the load in top 3-3.5 kg and leave it overnight.
Recipe for cooking homemade suluguni cheese
Ingredients:
- Imeretin cheese - 850 g;
- whey - 2.3 liters;
- fatty cream for whipping - 150 ml;
- salt - 40 g.
Preparation
Cheese is cut into slices at 1.2 cm thick. Preheat the serum with cream to 74 degrees. We put cheese slices in a warm mixture and leave them to stand for half a minute. Extracting the cheese from the brine, stretch them, return them to the brine and repeat the procedure 2-3 more times. We connect all the cheese strips together and again dip into the heated liquid. Now we stretch it all together and add it. Repeat the procedure twice and dip the cheese into ice water. Home-made suluguni cheese is ready by the express recipe!