Sulguni cheese"

[You will need:]

Sulguni cheese"

Category: Dairy and egg dishes

Ingredients
Fresh cow's milk	1 liter of milk is obtained from 100 g of suluguni
Pepsin	based on the amount of milk
Salt
Water

Cooking method

• You will need:
• Culinary thermometer
• Long wooden spoon
• Colander with a capacity of 2 liters (for weighing grain)
• Capacity 12 l (for fermenting milk)
• A saucepan with a capacity of 3 liters (for melting cheese)
• Glass / ceramic cheese salting dish (deep bowl)
• You will need fresh but mature cow's milk (at least 4 hours old). Do not boil milk!
• It makes sense to start with 10 liters of milk. Of course, you can also make cheese from a smaller amount, but not everyone will get it.
• We measure the pepsin according to the instructions (depending on the type of pepsin) and dilute it in a glass of water at 32-34 ° C 40-60 minutes before fermenting the milk, leave it to ripen in a warm place - this is our future leaven.
• 
• To begin with, the milk must be filtered through several layers of gauze or a linen towel to exclude the ingress of litter into the final product.
• 
• To ferment milk, heat it to 32-34 ° C and, stirring with a wooden spoon in one direction, pour in the leaven in a thin stream.
• 
• Leave the milk to ferment in a warm place (!) For 40-90 minutes (the time depends on the activity and amount of pepsin, as well as on the maintained temperature at the fermentation site).
• The fermented milk will turn into a curd. In appearance, you may not even notice, but to the touch you can feel a pleasant elasticity.
• 
• We cut the clot with a knife into cubes (along and across).
• 
• We begin to stir with a wooden spoon until the curd lets out the whey (while our cubes begin to fall apart into smaller grain), and the compacted grain does not settle to the bottom.
• 
• We take out the grain with our hands or with a slotted spoon and transfer it to a colander, compacting it, if necessary, pour excess whey into another container / dish.
• 
• We compact the grain in a colander - you can insert some kind of spatula or slotted spoon between the colander and the grain and press from the edge to the center, helping to drain excess whey.
• 
• Having slightly compacted the grain in a lump, add coarse salt to the grain and leave it to ripen for 3-5 hours in a warm place. If left at room temperature, depending on the conditions, it may take longer (depending on the temperature in the room, the lower the temperature, the longer).
• After about half of the required time, you can turn the cheese ball over and salt the other side.
• Actually, after the initial maturation, we will have young Imeretian cheese!
• 
• Someone may stop even at this stage and bring the Imeretian cheese further to its usual maturity by placing it in brine for several days and leaving it at room temperature.
• And we will go further and cook suluguni!
• How to check the maturity of Imeretian cheese sufficient for cooking suluguni:
• - Cut a small piece for a sample, try it on a tooth, it should creak "rubbery";
• - Make a fusibility test. Dip a small piece of cheese in water or whey heated to 75-80 ° C. While gently stirring, watch how the cheese behaves when heated. If it begins to melt and stretch with threads, then just the right degree of ripeness, and you can melt all the cheese.
• It is better to start samples after the minimum time has elapsed, since overripe cheese will lose the necessary elasticity and will break up into flakes during cooking.
• Prepare 18-20% cold pickle in advance and pour it into a cheese mold. Separately prepare very chilled water in a deep bowl.
• So let's melt!
• Cut the cheese into ~ 1 cm thick slices.
• 
• We put them all at once in hot (75-80 ° C) water or whey (the liquid should completely cover the slices) and gently stir with a wooden spoon in one direction.
• 
• When the cheese warms up and begins to stretch with threads, collect it in a lump and take it out onto the cutting surface.
• Next is the hottest (literally and figuratively) stage. It is necessary to quickly, until the cheese mass has cooled down and has not lost its elasticity, to form a cheese head. Those who molded the rolls or kneaded the dough will get comfortable quickly. The cheese mass should be kneaded into a cake, and in a circle bend the edges of our "cake" to the center. And so continue molding while the mass is hot and can be molded: knead, wrap the edges towards the center and knead again.
• 
• If we continue to draw the analogy with dough, then this is the combination of forming puff and bread dough.
• At the end of molding, smooth the seam by hand, moving from one edge to the other, shifting the top layers of the cheese.
• 
• Quickly, until the head has lost its shape, we lower it in the prepared cold water for a couple of minutes to fix the round shape.
• Then we transfer the cheese to the brine and leave it at room temperature for 4-24 hours. The degree of salinity of the finished young suluguni depends on the time of salting.
• In a few hours (who can withstand how much) we will try homemade suluguni layered with a milk tear!
• 
• Or we leave it to ripen longer - it never worked, we couldn't wait to try it.

Note

My beloved has mastered home-made suluguni this spring! I am terribly proud of him - my beloved!
For a long time I was going to lay out the recipe and MK, but all hands did not reach, then there was not enough photos, then time, then something else ...

What can I say about cheese? .. It's delicious! It's always not enough! This is a miracle of transformation of simple milk into suluguni, beloved by us for a long time! And you feel like an almighty magician!
Perform miracles at home!
We will always help you with cheese advice!
And from the remaining whey, you can cook it over a very low heat in 2.5 hours inflated - soft cheese like Italian ricotta; weigh the excess whey to glass, season to taste with salt, herbs, garlic, lemon and spread thickly on fresh bread!
About pepsin: 🔗
We used vegetable (mushroom) Japanese. It is very strong, enough on the tip of a knife for 10 liters. milk

Arch, respect to your beloved!

[Arochka,]

Arochka, Well this is just stunned!
Thank you for such a great MK. But I, probably, will not dare for such a feat. Although I really want to try - first of all, cheese, and my strength in making it.

Thank you girls!
I will give everything to my beloved in the best possible way!

Twistic, scary only for the first time
We made this cheese with our eyes closed with one hand every day of summer vacation in a meadow - in the field, so to speak, conditions!
It's simple, probably because it's brilliant
The main thing is to try once to feel all the nuances, and then

Kapeeets !!! Pretty woman.

Everything is simple, probably because the ingeniously Funny
The main thing is to try once to feel all the nuances, and then Yahoo!

Temptress! I took it to the bookmarks, I will try.

You will try, we will provide Skype support!
Do not be scared!

OK,

Wapche!

Rita, wow an explosion of emotions!
Do you have access to milk?

I don't have access to plant-based Japanese pepsin. And we will find access to milk!

I recognize my brother Kolya!

I've heard about entom cheese all two days! Not only that, sho mashhurda did not give any additives, so they also rushed to make cheese for joy, sho I dumped! .... and again I am deprived

I don't have access to plant-based Japanese pepsin. And we will find access to milk!

You can ferment with any pepsin - both animal and plant origin.
And-no-shops sell too. I'm sure you have no problem with that.
Here we have an ambush. Personally, we bought a couple of sachets from some aunt's hands, since we don't have pepsin on free sale

rushed to make cheese for joy, sho I dumped! .... and again I am deprived

No, Man, this is summer production.
When we went to the clearing for a kazanny session, there were cows grazing nearby. So we bought milk from them every morning, and in the evening we washed down cheese with wine
And in Minsk, unlike Moscow, cow's milk is not found, barrels do not reach us. One single cow near Minsk, and that one is already twisted drop by drop in order to divide between the locals, again it does not reach us ...

[Arka]

Arka, Wow! My beloved suluguni, but at home !!! So tasty! Urgently bookmarking !!! But I have to make from 5 liters - well, I don't have such a bucket of 10 liters! My respect and respect to my spouse for having mastered the recipe, and for you for taking the time and posting it on the pages of our forum!

[Arka]

Arka, Wow! My beloved suluguni, but at home !!! So tasty! Urgently bookmarking !!! But I have to make from 5 liters - well, I don't have such a bucket of 10 liters! My respect and respect to my spouse for having mastered the recipe, and for you for taking the time and posting it on the pages of our forum!

How is there no bucket? Not even a bucket in the house?
You have to do something about this, otherwise you will eat this half a kilo and you won't notice ...

[Arka]

How is there no bucket? Not even a bucket in the house?
You have to do something about this, otherwise you will eat this half a kilo and you won't notice ...

Arka, I live in an apartment! And a kitchen of 6.4 sq. m. Where can I have him, in the bedroom? The bucket is for cleaning the floor only!
And where to get pepsin? At the pharmacy? Some kind of pharmacy name then ...

[ilonnna]

ilonnna boom to do in the cartoon! There are just 4.5 liters and we have 6.5 m of kitchens, and there are all sorts of buckets and large kufns, let them do it in a tub

Throw with Manya on a bucket, take turns

Throw with Manya on a bucket, take turns

They will ride in a coat on a meter with a bucket from Konkovo ​​to Khimka. Change.

They will ride in a coat on a meter with a bucket from Konkovo ​​to Khimka. Change.

Oil painting and cheese ... by sulugun!

[Arka]

Arka Wonderful job!! Unfortunately, the pepsin from the pharmacy is not good, I tried it, it doesn't work well. Much still depends on milk. But your sulguni just drools

[Ilona, ​​Masha, especially for you:]

They will ride in a coat on a meter with a bucket from Konkovo ​​to Khimka. Change.

Ilona, ​​Masha, especially for you:
🔗

Oh, taking into account the traffic jams, 1 hour 25 minutes, it will just have time to ferment

[Arka]

ArkaThank you very much for the recipe! I will hardly ever use it, but I love this cheese dearly, it's nice to remember the technology of its preparation. Although, what the devil is not joking, suddenly, someday you will have to live near the cow, then it will come in handy!

I recognize my brother Kolya!
I've heard about entom cheese all two days! Not only that, sho mashhurda did not give any additives, so they also rushed to make cheese for joy, sho I dumped! .... and again I am deprived

Mashhurda supplement is available upon request, honey. I kiss gently and hug you tightly. Your R. "shaggy"

I don't have access to plant-based Japanese pepsin. And we will find access to milk!

Rita, they are sending vegetable pepsin to your "Palestinians" - I just looked, these comrades had experience of delivery to Tamsalu, Kohtla-Järve, and Rakvere

Dear ladies, living in kitchens with an area of ​​less than seven meters!
I want to say that in the clearing we used a tent with an area of ​​less than 4 (the one that we had a bathhouse). And it turned out quite comfortably


By the way, if milk is available, we can perform on a "tour" in your city as well. My rider is quite acceptable or even modest

P.S. These are my hands in the photo, if anything

And we have a bigger tent, which means it’s definitely a half!

And we have a bigger tent, which means it’s definitely a half!

we use a tent for living, this is a bath ...
there is, however, also a kitchen

[Arch!]

Arch! Thanks for the recipe and a thorough, detailed description of the process of making suluguni. Of course, I threw it in the bookmarks, but, Ely-paly, I’m not sure if I would move on to it

[Zinger]

As he says Zingerwhere are my mice !!!! Arch, be stunned !!! And I even went to the factory for pepsin as a specialist, but I still can't get cheese !!! And how to live on ???

[Zinger]

As he says Zingerwhere are my mice !!!! Arch, be stunned !!! And I even went to the factory for pepsin as a specialist, but I still can't get cheese !!! And how to live on ???

You don't have to go to the factory ...
and what exactly does not work?

No clot forms.

They will ride in a coat on a meter with a bucket from Konkovo ​​to Khimka. Change.

Girls, if you are so funny, the bucket may not reach Mani! Laughing in the bedroom will have to make a toilet out of it, so that you can boldly read your posts without fear for the dryness of the "diaper"!

P.S. And yet, where to look for this peptin? Is it really not sold in any stores and you have to go to the factory for it?

No clot forms.

What is the temperature of the sourdough and milk?
How much pepsin, how much and how much?
How long are you waiting for the clot?

P.S. And yet, where to look for this peptin? Is it really not sold in any stores and you have to go to the factory for it?

If you google "Meito in Moscow", for example, you can quickly get the right result

If you google "Meito in Moscow", for example, you can quickly get the right result

It is possible, but it is much more expensive !!

What is the temperature of the sourdough and milk?
How much pepsin, how much and how much?
How long are you waiting for the clot?

Arochka did it for a long time, just as she bought pepsin according to a recipe from the forum. Pepsina, however, took 1/2 a coffee spoon. For the second time already on the knob. I’m afraid to be mistaken, the tem-ra 37 seems to be, but I waited until I turned blue, then curled it with kefir and it turned out to be paneer. We have a problem with normal milk, there is no normal milk.

It is possible, but it is much more expensive !!

Yasnenko

Although, we can have what pepsin is not correct .. Or the pens are not from there, which is more likely !!
shl. And I am proud of you !!!!

Although, can I have some wrong pepsin ..

If until blue in the face I waited without result, then either t is higher than necessary, or the pepsin is bad, or both.

It is possible, but it is much more expensive !!

What is it like?
We bought a bag of 1 g for 100 liters of milk. It cost about 3. Is it expensive? In Moscow, 1.3-1.5 per gram - per 100 liters of milk. What kind of a cheap life you have there if it is dear to you? Chimosin or French pepsin was also recommended. You also sell. We do not have.

What kind of a cheap life you have there if it is dear to you?

What is this collision?

[Omela and Ilona]

Omela and Ilona- go to 🔗 and order pepsin by cash on delivery, receive a parcel in 5-7 days and you will have real cheese And what was bought at the factory, I also first bought there rennet (beef, chicken and some other kind) - nothing came of it, I ordered the meito there and have been using it for 2 years. Now I even learned how to make mozzarella, but I don't often do it - the process is painfully complicated, I have to kill it all day

[Arka]

Arka,! Greetings to yours from mine! It brews in the same way, and also with meito! And also suluguni is the most beloved cheese of all cheeses in the world, and also - only homemade, store-bought cheese is not so tasty! And thank you for not being too lazy to lay out, it turned out to be unbearable for me!

Girls, thanks!

[Arka]

Arka,! Greetings to yours from mine! It brews in the same way, and also with meito! And also suluguni is the most beloved cheese of all cheeses in the world, and also - only homemade, store-bought cheese is not so tasty! And thank you for not being too lazy to lay out, it turned out to be unbearable for me!

druh

What is this collision?

Chalky, this is common human envy
So don't pout
It's interesting that you talk about our prices ...

Maybe you didn't notice that you have 100 g bags on sale, so this is for 10 tons of milk

Ira-Oreshek, thanks for the information!

What is the secret in making your cheese ?! I've already tried to make this cheese 3 times already (it took 30 liters of homemade milk), but no result. I will give everything as you have written, only the end of the recipe is not obtained. When I throw it into hot whey, the cheese does not melt at first, and then quickly turns into grains that do not collect (and taste like rubber) into one mass! Tell me what I give wrong ?! How much cheese should be kept in hot whey (time)? I really want to get it ...

Milkmaid, now I'm going to dig up one Georgian video, maybe it will be easier to understand how to melt. There is a slightly different way, I think it is easier for beginners.
What is the temperature in the place where the weighed and salted grain ripens? How long does it take to mature? Do not throw all the cheese into the melt at once, cut into small pieces during the ripening process and try to melt. As you will see that the cheese has begun to stretch with threads, you can melt the whole thing. It melts in time in a couple of minutes.
If the cheese is not elastic and rubbery, but crumbly, melting is useless. Then it is better to leave it to ripen as it is, in brine. It will turn out to be Imeretian. This happens if the quality of milk changes for the worse, in winter the food is still dry, instead of juicy grass. And this can also happen due to the inappropriate degree of maturity, and therefore it is necessary to do samples.
I'm waiting for answers to your questions, let's try to figure it out.

It matures at room temperature (23-25g) for about 3 hours (I saw a Georgian video). I cut the cheese into pieces and start throwing at a temperature of 80 degrees gradually and the result I already wrote what
Maybe I can't, because the temperature should be over 80 and I need to hold it longer so that it melts completely ??? How long does it take to melt from tossing cheese to pulling it out of the pot ???

t 70-80, no more. But this is written in the recipe. I won't say anything new here. Pour a little water or whey, just to cover the sliced ​​cheese. You need to throw it all at once so that everything melts evenly. But this should be done after making sure that the cheese is ready for melting. In my opinion, 3 hours at 23-25 ​​t is too little. For 3 hours we have only in the summer at 30 grams. matured

Very informative