Simple Homemade Suluguni Cheese

The most delicious, among ordinary products, healthy! Homemade suluguni cheese does not contain any preservatives, dyes or flavor enhancers. Only natural ingredients are used in its preparation. I thought it would be difficult to make cheese at home, but it worked the first time!
cook time: 4h
Elijah Stroud
Simple Homemade Suluguni Cheese

Nutrition Facts (per serving)

140
Calories
10g
Fat
2g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tbsp
Butter 100 g
Milk (3.2%) 1 l
Chicken eggs 3 pc
Soda 1 tsp
Cottage cheese (9%) 1 kg

Recipe instructions

Step 1

Step 1
How to make homemade suluguni cheese? Prepare all the necessary ingredients. The best milk for making cheese is homemade. If you only have a store-bought version, then choose it with a minimum shelf life, not sterilized. Minimum fat content 3.2%. It is also better to take cottage cheese fattier, minimum 9%, it must be of good quality, without milk fat substitutes.

Step 2

Step 2
Take a large saucepan with a thick bottom, pour milk into it, and bring it to a boil. Then place the cottage cheese in a saucepan with milk. Continue cooking the milk-curd mass over low heat, stirring constantly so that nothing burns. Cook for 4-5 minutes until the whey separates.

Step 3

Step 3
Next, take another deep container or pan and place a sieve on it, place gauze on top of the sieve. Strain the resulting mixture.

Step 4

Step 4
When the whey has drained, place the cheese mass into a clean pan. Add chicken eggs, add soft butter, add soda and salt. Mix all ingredients thoroughly. Place the pan on low heat and simmer the cheese for another 10-15 minutes, stirring it constantly. Then remove the pan from the heat.

Step 5

Step 5
Take a container in which the cheese will be “finished”, preferably a deep one, such as a bowl or container. Grease it with butter and put the cheese mixture into it. Place the container with cheese in the refrigerator for 2-3 hours, or preferably overnight.

Step 6

Step 6
For the experiment, I left a little curd and milk mass, took a small container and put gauze in it. I poured the cheese mixture into this container and, using an elastic band, tightly tied gauze on top. Then this container of cheese was also placed in the refrigerator. As a result, the cheese acquired an interesting shape and, due to the presence of gauze, a beautiful texture.

Step 7

Step 7
After the required time has passed, remove the container with suluguni and carefully remove the cheese from the mold. Bon appetit!

Additional rubrics

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