Imeretian Cheese
Imeretian cheese is one of Georgia's most famous and beloved cheeses, distinguished by its soft texture and pleasant tangy flavor. It is ideal as a standalone dish, as well as an integral part of many Georgian meals.
Ingredients
- Natural Cow's Milk5 l
- Natural Rennet (Cheese Starter)2 tbsp
- Salt1 tbsp
Instructions
5 steps- 1
Pour the milk into a large pot and heat to 35-38 degrees Celsius (it should be warm, but not hot).
10 min
38°C
- 2
Turn off the heat, add the rennet, and stir well. Cover with a lid and let stand for 40-60 minutes until the milk curdles and forms curds.
60 min
- 3
Once the curds have set well, cut them into large cubes directly in the pot with a knife. Then gently gather the curds together by hand to form a single mass.
10 min
- 4
Transfer the formed cheese mass to a colander or special cheese mold to drain excess whey. Periodically flip the cheese to ensure even draining.
60 min
- 5
Once the cheese has drained sufficiently and firmed up, salt it to taste on both sides. You can store the cheese in whey if you wish to preserve it longer.
5 min
Nutrition
1 serving ≈ 1261 g
Nutrition values are estimates. - means data is unavailable.
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