Introduction: Sulguni cheese is one of the most famous Georgian cheese varieties, originating from the Samegrelo region in western Georgia. Known for its sour, moderately salty flavor and elastic, semi-firm texture, Sulguni is enjoyed by both locals and foreigners alike. This recipe will guide you through making Sulguni cheese at home.
Ingredients:
- Soft, fresh, salt-free cheese
- Water
Instructions:
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Begin by cutting the soft cheese into 1-2 cm thick slices.
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Heat water in a large pot to 80-90°C, almost to the point of boiling, but do not let it boil. Reduce the flame to the minimum.
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Add the cheese slices to the pot and stir with a wooden spoon in one direction. Continue stirring until the cheese becomes completely soft and stretchy.
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Remove the pot from the flame. Using a spoon, remove the cheese from the pot and stack the slices on top of each other in layers, shaping them into a roughly round form.
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After creating a round stack, place the cheese into cold water for 10-15 minutes. Then, transfer it to a grate to allow any excess liquid to drain away.
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Once the cheese has drained, it is ready for consumption. You can sprinkle some salt on it if desired. To store the cheese long-term, you can also brine it.
Note: Making smaller cheese kebbucks is easier and faster than creating larger ones. Enjoy your homemade Sulguni cheese and incorporate it into your favorite Georgian dishes!