What to cook from suluguni cheese recipes. What to cook with suluguni cheese

Salad of tomatoes, cucumbers and suluguni

Step-by-step instruction:

Before you start creating a salad from the first vegetables, I recommend soaking them for at least half an hour in salted water in order to reduce the nitrate capacity by three times, especially if your children will also try this dish! We wash all the salad ingredients and cut them according to taste preferences. In our family we like everything chopped smaller and smaller.

Cut thin suluguni cheese into cubes.

Season the entire dish with mayonnaise. Sprinkle with green berries and salt.

Mix everything and have fun everyone! I especially love when the juice comes out in this salad!

Salad of tomatoes, cucumbers and suluguni

A nice vegetable salad as an addition to dinner or just for dinner is irreplaceable. Especially if the recipe includes the first spring vegetables.

Source: vashvkus.ru

Salad with suluguni

Recipe for a quick and tasty salad with suluguni cheese

At any festive table, salads and cold appetizers are an important component, because often during the meal one cannot do without discussing the skill of the hostess of the evening and her ability to combine products that perfectly suit the taste. One of these salads that will definitely delight your guests is the salad with suluguni cheese. Ease of preparation and low cost make it ideal.

Ingredients:

1 can canned corn
5 potatoes
2 carrots
3 eggs
150 g suluguni
mayonnaise for dressing
greens for decoration

Preparing salad with suluguni

Boil potatoes, carrots and eggs. Drain liquid from corn.

All products must be chopped, seasoned with mayonnaise, and mixed carefully.

The ideal combination of salad ingredients makes its taste piquant and unforgettable. Serve the salad with suluguni, garnishing it with herbs and a tomato rose.

DIY Suluguni with sour cream

Ingredients

Milk – 2 l + –
Sour cream – 200 ml + –
Chicken eggs - 3 pcs. + —
Salt - 1.5 tbsp. + —
Dill - to taste + -
Provençal herbs - to taste + -

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How to make suluguni cheese at home

At home, this is one of the most win-win options.

Without settling or skimming the cream, pour the milk into a saucepan and put it on the fire.
Let it boil and pour out all the salt.
Pour sour cream into a separate deep plate - in this recipe it must be liquid, otherwise it will not be able to stir well.
Beat in all the eggs and mix thoroughly with a fork or even a mixer at low speed to achieve a homogeneous consistency. But you shouldn’t beat the mixture, so make sure there are no air bubbles.
Now carefully pour the sour cream and eggs into the boiling milk. Stir and add chopped herbs or dry spices to taste.
We wait until the milk has curdled completely - large white flakes should appear, keep it on the fire for another 4-5 minutes and turn it off.
We take a large sieve, line a colander or sieve with several layers of gauze and drain the curdled milk.

Let it cool for 10-15 minutes, then twist it into a knot, squeezing it even better, and put it under pressure - for example, put the cheese in a large saucepan, cover it with a plate, and put a 3-liter jar of water or a smaller saucepan on it.
This will allow any remaining whey to come out. Leave the cheese like this for 2-3 hours, periodically draining the accumulated liquid. As soon as we see that it no longer stands out, we unwrap the suluguni and put it in the refrigerator.

Homemade suluguni cheese is ready!

As you can see, in this recipe we already put a sufficient amount of salt in the milk itself, so we do not soak the suluguni in brine. But if you want a juicier and more tender product, we’ll make it at home as follows.

Salad with suluguni cheese and chicken

I love cheese very much and try to put this product in almost all dishes that I can. This is how I prepare soup with added cheese, delicious cutlets stuffed with cheese and vegetables, vegetables baked under a cheese crust and, of course, a lot of cold appetizers and salads. Moreover, I try to use different types of cheese in my dishes - milk, soft, hard. And so, of course, I add cheese to my favorite salads, then it seems to me that they become more tasty and piquant. Therefore, I hasten to share with you the recipe for one of my favorite salads, to which I add a special cheese - suluguni. Salad with suluguni cheese and chicken is quite complex, there are a lot of ingredients, but they all go perfectly together. Well, judge for yourself - boiled eggs and boiled chicken meat (you can fillet or ham) add satiety, cucumbers and onions add notes of freshness, and Suluguni cheese completes the range with a piquant taste. You can dress this salad with any sauce - homemade mayonnaise or sour cream, everyone decides for themselves. According to the processes, the salad can be classified as a medium level of complexity, because we need to boil the chicken meat and eggs, and then cut all the ingredients and then mix everything and season with sauce. The presentation of the dish is simple - place it in a heap on a dish or in a salad bowl. The recipe is designed for 3-4 servings. A salad with young vegetables and suluguni cheese is no less tasty. despite the fact that it contains no meat ingredients.

Ingredients: - chicken meat (ham) - 400 g, - table chicken egg - 2 - 4 pcs. – cucumber (fresh) – 1 – 2 pcs. - cheese (“Suluguni” - 100 g, - onion - 1 head, - sauce (sour cream or mayonnaise) - 5 tbsp. - medium-ground sea salt or table salt, spices - to taste.

First of all, we deal with thermal processes. We wash the chicken leg, put it in a pan and fill it with hot water, you can add roots and spices, then the meat will be more tasty. Cook the ham for 25-30 minutes, then cool and remove the bones, and then cut into pieces.

We wash the cucumber fruit; if it is bitter, be sure to cut off the skin. And then cut it into thin strips.

Peel the onion and chop it thinly.

Boil hard-boiled chicken eggs for 8-10 minutes from the moment the water boils. Next, cool the eggs, peel them and cut them into cubes.

Cut the cheese into medium pieces.

We put the ingredients in a salad bowl, add salt and spices, season with sauce and place on a dish. It is worth remembering that the cheese is already quite salty, so add salt with caution. .

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.

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.

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:

pasta – 350 g;
suluguni – 400 g;
a bunch of chopped parsley;
olive oil –50 g;
lemon juice – 50 g;
burning adjika - on the tip of a knife;
canned bell pepper – 300 g;
olives – 60 g;
cockerel twigs.

Cook the pasta, rinse with cold water, drain and leave to cool for 15 minutes.

In a mixer, prepare the sauce from butter, lemon juice and adjika until smooth.

Place pasta, diced suluguni, olives, and peppers in a salad bowl. Pour sauce on top. Mix the mixture carefully. Decorate with green herbs.

The universal suluguni is an indispensable product, suitable for any occasion: be it an ordinary lunch, a festive feast or a youth party.

Suluguni is a very popular and beloved Georgian pickled fresh cheese in many Eastern European countries. Due to its popularity, there are many “domesticated” and highly simplified recipes for its preparation using eggs and cottage cheese, which produce something that is very vaguely reminiscent of real cheese from the Samegrelo region. Not everyone knows that Suluguni is a stretch cheese, similar in preparation method to Italian Mozzarella. Many people prepare it in 2 stages: first they make (or even buy) Imereti cheese, and then Suluguni itself is made from it. This cheese can be made from either cow's or goat's pasteurized milk. We will present a classic recipe for Suluguni cheese, which may be quite difficult for beginners, but the result is worth the effort =)

Ingredients

4 l.

cow or goat milk

not UHT

1/8 tsp

dry thermophilic starter

1/4 tsp.

liquid rennet (veal)

dissolve in 50 ml of water at a temperature of 30-35 ºС or rennet in another form, in a dosage according to the instructions on the package

4 ml.

calcium chloride, solution 10%

dissolve in 50ml water at room temperature

or follow the dosage indicated by the manufacturer of the drug on the packaging

maximum application dose - 2 g of dry calcium chloride per 10 liters of milk

Brine 18%

500 g.

medium sea salt

not iodized

2 l.

whey or water

1/2 tbsp.

calcium chloride 30%

1/2 tsp.

white vinegar

After cooking you will receive:

1 cheese weighing 350 g.

Equipment

6 l.

pot

enameled or stainless steel, for heating milk

pot

for a water bath, large enough to fit the main saucepan

food thermometer

long knife

for slicing curds

skimmer

wooden or plastic

[optional] set of mini measuring spoons

[optional] set of measuring cups

for 400 g.

cheese basket or colander

thick rubber gloves

Sterilize all equipment before making cheese. You can wash it and pour boiling water over it

Cooking schedule for Suluguni cheese (from start to finish of cooking)

3.5 hours to prepare cheese grains (active phase)
2-4 hours for pressing under a layer of whey and increasing acidity (passive phase)
30 minutes to melt and form the cheese head (active phase)
1-2 hours for cheese shaping (passive phase)
4-24 hours for salting in brine (passive phase, overnight)

Step-by-step recipe for making Suluguni cheese

Heat the milk in a water bath to 32-33°C, stirring slowly so that it heats evenly. While heating, pour calcium chloride into the milk and mix thoroughly. When the temperature is reached, turn off the heat.
Sprinkle the starter powder onto the surface of the milk, let it sit and absorb moisture for 5 minutes, then mix thoroughly, distributing the starter throughout the entire volume of the milk.
Cover the pan with a lid, wrap it up and leave for 60 minutes to activate the culture and create the desired level of acidity.
Stir the milk, then slowly pour in the diluted enzyme, constantly stirring the milk in a top-down motion to distribute it as much as possible throughout the milk.
Cover the pan with a lid and leave for 50-60 minutes for the milk to curdle. [optional] To accurately determine the required coagulation time and obtain a clot of the desired consistency, calculate the coagulation time using the formula K = F * M (multiplier = 3.5, F - flocculation time in minutes). After the calculation, cover the pan with a lid and leave the clot alone for the remaining number of minutes.
Swipe. If the clot is not dense enough, leave for another 10-15 minutes.
First, cut the kalje (curd) vertically lengthwise and crosswise. The cutting interval is 1 cm. Do not cut horizontally yet!
Let the curd stand for 5 minutes and only then cut it into cubes with a side of 1 cm. The smaller the cube, the less moisture there will be in the resulting cheese. After cutting, gently stir the curd for 10-20 minutes.
While slowly stirring the curd, raise the temperature to 36-37°C over the next 10-15 minutes.
Once the temperature is reached, continue stirring the curd for another 10 minutes and then leave it alone for 5 minutes to allow the curd to settle to the bottom of the pan.
Drain off the whey so that it lightly covers the layer of cheese grain (do not pour out the drained whey, you will need it to prepare the brine).
[Optional] At this stage you can choose whether to continue making Suluguni or make fresh Imereti cheese. To make Imeretian cheese, go to the recipe at the end of the page.
Next, you need to increase the acidity of the cheese mass so that it has the ability to melt. Using sterile gloved hands or a wide slotted spoon, combine the cheese grain into a single layer under a layer of whey, then collect this layer in a gauze bag and tie it on top. Place a board on top and a small weight on it (you can put a two-liter jar of water). Pressing under a layer of whey will allow the cheese mass to quickly increase acidity to the desired level. The process will take about one and a half hours. Maintain the temperature of the whey at 36-37° C. To do this, leave the pan in a water jacket and periodically add hot water. Cover the top with a lid or towel.
While the cheese mass is being pressed, prepare a saturated whey brine: heat the whey to 80° C, dissolve the salt in it, and then cool to 10° C in the refrigerator.
After 1-1.5 hours of pressing under a layer of whey, the active acidity should be pH 5.4-5.2. If you don't have a pH meter, start checking the curd for meltability every 30 minutes as follows: take a cup of hot water (70-80°C), cut a small piece of the curd and put it in hot water for 1-2 minutes, then try stretching. If you can pull it into a thin thread without tearing it, then the cheese mass is ready for melting. In this case, the piece being tested should not emit a cloudy liquid (which means the mass is not yet ripe). Be careful not to overcook the cheese mass (pH
Pour the whey into a separate saucepan and heat it to a temperature of 70-80° C. If there is no whey left, it can be replaced with water.
Remove the layer of cheese mass from under the whey and cut it into oblong pieces with a side of 1-1.5 cm and a length of 4 cm.
Place the chopped cheese mass in a saucepan and pour 2-3 cups of hot whey into it. Try not to pour directly onto the cheese mixture. Start kneading with a wooden spoon until the mixture becomes homogeneous and cohesive. If necessary, add hot whey or water to the pan.
Put thick, clean rubber gloves on your hands and separate a piece weighing 400-1000 g from the cheese mass (if you are preparing Suluguni from 4 liters of milk, then take the entire cheese mass). Imagine kneading dough. Fold the edges of the cheese mixture inward, forming a round and smooth head of cheese. Repeat this step several times to give the cheese the flaky texture of cooked chicken breast.
Place the formed head of cheese in a cylindrical form for Suluguni (or you can use a colander), then cool the cheese in the refrigerator (1-2 hours) until it hardens. During this time, turn the cheese in the mold every half hour.
Next you need to salt the cheese. Remove the container with the whey brine from the refrigerator and place the cheese in it. Salting time is from 4 to 24 hours per 500 g of cheese. Adjust the salting time depending on your preference. Less salty cheese has a better consistency and tastes better, but saltier cheese has a much longer shelf life.
Suluguni cheese is ready to eat immediately after salting. Remove the cheese from the brine and blot off any excess moisture with a paper towel. Store in the refrigerator in a separate container (to prevent the cheese from drying out). This cheese can also be smoked: smoked Suluguni turns out very tasty.

Imereti cheese recipe:

We start from step 12 of the previous recipe: we have the cheese grain under a layer of whey. Prepare a perforated pan or colander: line it with a layer of cheesecloth and place it in the sink.
Carefully pour the cheese grains from the pan into the mold. Place the mold with the cheese on the drainage tray and leave it to self-press for half an hour.
After half an hour, carefully turn the cheese over in the mold and re-wrap it in dry, clean gauze and leave to press for another 1 hour.
While the cheese mass is pressed, prepare an 18% whey brine: heat the whey to 80° C, dissolve the salt in it, and then cool to 10° C in the refrigerator.
After an hour, carefully turn the cheese over in the mold and leave to press for another 1 hour.
Next, you need to salt the cheese: remove the cheese from the mold, remove the gauze and place it in a container with brine for 12 hours per 500g of cheese. During this time, turn the cheese in the brine every 3 hours. Keep the container with brine in the refrigerator.
After salting, the cheese needs to ripen in the same brine for another 12 hours, after which remove it from the brine, blot off excess moisture with a paper towel and place in a plastic container - the cheese is ready to eat.

Suluguni is a moderately salted brine cheese, slightly yellowish or white in color. It is prepared from sheep, cow or goat milk or a mixture of two or three types of milk in various proportions. The production technology is quite complex, like any cheese. Suluguni is made fresh, smoked, stuffed with salted cottage cheese and mint. Suluguni is not very popular among us, but meanwhile, you can prepare many interesting and tasty dishes from it or with it.

The simplest serving of suluguni is slicing.

Cheese and tomatoes are a great quick snack option.
Salty cheese is served with wine in the company of azhdika and a large amount of all kinds of greens - cilantro, basil. Suluguni is added to salads
- the cheese is cut into pieces and mixed with red onions, tomatoes, cucumbers, radishes, canned beans, and olives. Depending on the ingredients, the salad can be dressed with yogurt, sour cream, balsamic vinegar or a complex sauce based on olive oil with the addition of mustard and spices.

You can make fried cheese.

Potato slices are laid out in a frying pan, fried, tomato slices are added to them for juiciness, and slices of suluguni are laid on top of the vegetables. Everything is cooked over low heat under the lid; a minute or two before it is ready, the lid is removed. This dish is eaten piping hot, straight from the frying pan. It’s even easier to make fried suluguni breaded with flour and eggs. Small slices of cheese are first breaded in flour, then in egg and fried in oil. The omelette with suluguni has an excellent taste. The cheese is lightly fried in a frying pan, poured with beaten eggs (mineral water is added) and baked in the oven until cooked. Suluguni goes well with lemon juice and together they are added to meat, fish and vegetable dishes. You can grate suluguni into pasta, fried potatoes, vegetable salad, or scrambled eggs.

It is not necessary to observe the exact proportions of adding suluguni to any dish; it is a matter of taste. It will fit into any vegetable casseroles.

– the sharp, salty taste of the cheese goes well with vegetables. Suluguni with potatoes - a traditional filling for Ossetian pies, finely chopped suluguni and a lot of basil - a filling for lamb pulp, a roll of which is prepared with a lot of onions, garlic and olives, everything is poured with meat juice and wine.

But perhaps the most famous dish with Suluguni cheese is khachapuri

. There are a lot of recipes, there are different versions of dough and filling, but any recipe must contain suluguni. It can be added with or without cottage cheese, with the addition of garlic, pepper, herbs, the dough is prepared as puff pastry, yeast dough, unleavened dough, or the filling is wrapped in thin pita bread and baked.

The only thing that should not be forgotten when preparing dishes with suluguni is that the cheese is quite salty and if you add it in large quantities, you can ruin the taste of the dish. Everything is good in moderation.

All the most delicious suluguni and ham in one recipe

This dish is one of the most satisfying of all known salad recipes, so you can safely eat it for breakfast or lunch. To prepare three servings you will need:

suluguni – 200-220 g;
ham – 200-220 g;
medium-sized tomatoes - 3-4 pieces;
mayonnaise sauce – 100 g;
a small bunch of dill.

Since both ham and suluguni are quite salty products in themselves, there is no need to add salt to this dish.

The ingredients must be of good quality, the cheese must not be smoked, everything must be cut into cubes, mixed, seasoned with mayonnaise and sprinkled with chopped dill. Amazingly simple and quick recipe.

Many housewives, at their discretion, add their own ingredients to classic recipes - boiled eggs, salted crackers or chips, canned mushrooms. As a result, new recipe options appear that go far beyond the traditions of Georgian cuisine.

In the recipes given above, all the ingredients are natural, so they can safely be classified as tasty and healthy food. Cook with pleasure and eat for health.

How to cook “Fried suluguni breaded”

So, we will start by cutting the cheese into pieces of any shape to your taste. The simplest option is bars, but if you wish, you can make stars, hearts, and so on.

Next, break the eggs into a bowl, add any spices you like and salt, and beat everything with a fork until smooth.

We lower our bars into the prepared mixture one by one.

Then roll them in breadcrumbs, repeat this several more times (egg + breadcrumbs) until a fairly thick layer of breading forms on the cheese.

Heat olive oil in a frying pan and fry the cheese bars in it until golden brown, literally 40 seconds on each side.

Serve the cheese hot until the suluguni has frozen. Bon appetit everyone!

All the most delicious suluguni and ham in one recipe

This dish is one of the most satisfying of all known salad recipes, so you can safely eat it for breakfast or lunch. To prepare three servings you will need:

suluguni – 200-220 g;
ham – 200-220 g;
medium-sized tomatoes - 3-4 pieces;
mayonnaise sauce – 100 g;
a small bunch of dill.

Since both ham and suluguni are quite salty products in themselves, there is no need to add salt to this dish.

In the picture: it is better to take lightly salted ham for salad.

In the recipes given above, all the ingredients are natural, so they can safely be classified as tasty and healthy food. Cook with pleasure and eat for health.

Video (click to play).

Many people are afraid to fry cheese for fear that it will simply stick to the pan. Some have had bitter experiences when the cheese simply melted, did not hold its shape and turned into an incomprehensible mass. There is one simple secret on how to make fried suluguni as tasty and beautiful as possible, and we will tell you about it in this recipe. Vegetables combined with delicious crispy slices of cheese create a truly magnificent dish. The recipe for salad with fried suluguni is as follows.

suluguni (do not use lightly salted cheese) – 100g
walnuts – 50g
salt - to taste
green onions - to taste
vegetable oil for frying
egg – 1 pc.
flour for breading
breadcrumbs – 1-2 tbsp.
tomatoes (medium size) – 3 pcs.
cucumbers – 2 pcs.
garlic – 1 clove
allspice - optional.

Salad recipe:

Cut the suluguni into pieces. Beat the egg with a fork. Let's add a little salt. We will dip each piece of cheese into this egg mixture. In order for the egg to adhere better to the cheese, you should first roll the pieces of suluguni in flour.

After dipping in the egg, roll the cheese slices in breadcrumbs.

Quickly fry in vegetable oil until light and beautiful golden brown.

Using a vegetable peeler, cut the cucumber into thin strips. They will look very impressive in a salad. Cut the tomatoes into small slices.

Place cheese on vegetables.

Making salad dressing. To do this, chop the nuts in 40 ml of vegetable oil, chop the green onions and squeeze the garlic into the dressing.

You can salt this dressing or add soy sauce to it.

Pour the dressing mixture over our vegetables and cheese. Serve a salad of vegetables and cheese on the table.

Author of the article: Pushko Valentina

Hello! I, Valentina Pushko. I have been working as a chef in a restaurant for more than 12 years. During my career, I have studied quite a few wonderful recipes and prepared amazing culinary masterpieces. I use this portal as a notebook, as there is a lot of information. The site contains many pictures and texts from other sources and all content belongs to their copyright holders!

Rating of 2 voters: 5

Suluguni cheese - recipes

Understanding in detail how to prepare suluguni cheese, the variety of various variations of its use in cooking becomes obvious.

Georgian suluguni cheese can be simply and easily fried in a frying pan by first cutting it into sticks or portioned pieces and rolling in breading.
The characteristics of the product will be even more interesting when grilled on the grill, due to which the appetizer acquires a unique smoky aroma and a piquant smoky taste.
Suluguni melts perfectly when baked in the oven, so it is used as a flavoring additive and raw material for obtaining a cheese crust and delicious stringy strings.

Fried suluguni cheese

If anyone has not yet encountered a similar use of the product, they may believe that fried suluguni cheese is a recipe that has no chance of becoming popular. However, having assessed the taste of the resulting snack, the dish immediately becomes one of the most beloved. Serve golden brown cheese with fresh toast, which can be flavored with garlic. If the cheese is dry, the slices can be pre-soaked in egg.

Ingredients:

suluguni cheese – 300 g;
flour – 0.5 tbsp;
vegetable oil for frying;
bread or toast for serving.

Preparation

Suluguni is cut into pieces approximately 0.5-1 cm thick.
Dip the damp slices in flour and place in heated oil.
Brown the pieces on both sides and place on slices of bread or toast.

Smoked suluguni cheese

Grilled suluguni cheese, cooked in no time, will have a smoky taste, a pleasant smoky aroma and a golden, appetizing crust. It is preferable to string the pieces onto a skewer. If desired, you can alternate cheese portions with vegetables, pieces of bread seasoned with aromatic vegetable oil and spices.

Ingredients:

classic or smoked suluguni cheese – 0.5 kg;
bread – 300 g;
olive oil – 2 tbsp. spoons;
garlic – 2 cloves;
Provencal herbs;
balsamic vinegar – 1 teaspoon.

Preparation

Squeeze out the garlic, mix with oil, vinegar, adding herbs.
Sprinkle slices of sliced bread with aromatic oil.
Suluguni cheese is cut into large pieces and strung on a skewer, alternating with bread.
Place the skewer over the coals and fry the cheese kebab until browned on all sides, turning often.

Baked suluguni cheese

Suluguni cheese baked in the oven is a recipe that allows you to prepare a delicious golden-brown appetizer with a minimal portion of vegetable oil. Just one spoon of fat will need to be added to the breading of breadcrumbs or simply sprinkle the formed pieces with oil in the form of a spray already in the mold before baking.

Ingredients:

suluguni cheese – 300 g;
flour - 3 tbsp. spoons;
breadcrumbs - 3 tbsp. spoons;
olive oil – 1 tbsp. spoon;
turmeric – 1 teaspoon;
eggs - 2 eggs;
milk – 1 teaspoon.

Preparation

Suluguni is cut into pieces approximately 5-7 mm thick and sent on a sheet or board to the freezer for cooling.
Add oil and turmeric to the crackers and mix.
Beat a little egg, adding a spoonful of milk.
Dip frozen cheese slices in flour, and then twice in egg and breadcrumbs.
Place the pieces in a mold or on a baking sheet and place in an oven preheated to 200°C for 10 minutes.

How to cook a dish

Boil the eggs hard. Cool, peel and cut into small pieces. Cut the ham (and it can be replaced with boiled sausage) into strips. We separate the cheese (as in previous cases, we take a “pigtail”) into separate fibers. They should also be shortened. The length of the cheese straw should be the same as the ham.

Drain excess liquid from a can of canned corn. Mix all prepared ingredients in a deep bowl. Season with mayonnaise and mix thoroughly. Just before serving, sprinkle the salad with croutons and finely chopped herbs.

For this snack, it is best to take square-shaped wheat croutons. They can also be prepared at home. To do this, just cut a couple of pieces of loaf or wheat bread into small squares. They should be dried in the oven or in a frying pan, but without adding oil. Afterwards, sprinkle the finished crackers with any seasonings or mix with garlic, which has been passed through a special press.

You will be confident in the quality of these crackers (as opposed to store-bought ones).

Suluguni recipe at home

Suluguni cheese is a pickled cheese; it is white and yellowish in color and has a layered structure and a distinct creamy taste.

Traditionally, suluguni is made from cow or buffalo milk.

High-quality Suluguni springs slightly when pressed.

The cheese dough may flake slightly, and whey will release between the layers when pressed. This is a sign of freshness.

The energy value of suluguni cheese is approximately 250-290 kcal per 100 g.

The recipe for suluguni cheese at home is as simple as the recipe for homemade hard cheese.

To do this, it will be necessary to perform four steps: ripening in whey, melting, molding and salting the cheese.

Ingredients for 1 kg of suluguni:

10 liters of milk
1 g pepsin (the enzyme is sold in pharmacies or specialty stores)
1 cup milk for starter

We recommend buying rennet from our online store.

How to cook suluguni at home:

1. To get a cheese starter, dilute 1 gram of pepsin in a glass of milk at room temperature.

2. Strain the milk through cheesecloth or a fine sieve. Then put on fire in a non-enamel bowl and heat to 30 degrees.

3. Add cheese starter to the heated milk and leave for half an hour in a warm place.

4. After 30 minutes, return the milk to low heat. As the mass curls, it will need to be collected against one wall of the dish. It will take you about 5 minutes

5. Squeeze out the resulting lump of excess whey and place in a shallow bowl. Then place in a colander and let drain a little.

6. Leave the young cheese to ferment in a small amount of whey for several hours in a warm room.

7. After a few hours, check whether the young cheese is ready for further processing. To do this, cut a strip of cheese and dip it in heated water for a few minutes.

If the strip of cheese stretches easily but does not tear, then you can continue preparing the suluguni.

8. Cut the cheese into ribbons two centimeters thick. Heat water in a saucepan to 80-90 degrees.

9. Place the cut cheese in water until it melts. Cook the resulting mass over low heat and stir with a wooden spatula in one direction.

10. When the cheese has melted, remove the pan from the heat. Form the cheese mass into a lump, remove it from the pan and shape it into a circle. Just be careful, don't forget that the cheese is very hot.

Then cool the resulting head of cheese by dipping it in cool water. Suluguni is ready.

As you already understand, even a beginner in cheese making can make Suluguni cheese on their own.

You can buy a mold for Suluguni cheese in the online store with delivery by Russian Post.

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Khachapuri in Adjara

Category: Baking Dough products Open pie, tart

With little things and nuances. Well, I’ve reached the 200th recipe. As an anniversary celebration, I decided to share my favorite “Adjarian Khachapuri.” I really love this Georgian dish. I did not live in the Caucasus, I have never tried this dish in a “local” version, but this recipe has been collected for several years from various sources. I picked up most of the little things from my favorite show “Spice.” The result is simply gorgeous. The dish, of course, is far from dietary, but if you don’t forget that such a “pie” is not an appetizer, but a full-fledged second course that does not require any “makeweight” (well, maybe a glass of dry red wine), then sometimes you can arrange one for yourself celebration of the belly. Well, a request to the girls from Georgia - I will accept all comments and other little things that I don’t know in the comments to “Hurray”.