Homemade Sulguni Cheese

1. 1

   Cut the Imeruli cheese into thin slices.

   10 min

2. 2

   Heat water in a pot to 80-90 degrees Celsius (do not boil).

   5 min

3. 3

   Place the sliced cheese in the hot water and reduce the heat to low.

   5 min

4. 4

   Stir with a wooden spatula until the cheese begins to melt and stretch.

   5 min

5. 5

   Transfer the melted cheese to a wide bowl and start processing it by hand. Fold it into layers and give it a round shape.

   5 min

6. 6

   Place the finished sulguni in a container of the appropriate size (optionally pour cold water over it). Sprinkle with salt and let it cool completely. You can store it in Nadughi (Georgian cottage cheese with mint).

   0 min

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.