Sulguni Cheese

1. 1

   Heat the milk in a large pot to 35-38°C. This is the ideal temperature for activating the rennet.

   10 min

   36°C

2. 2

   Add the rennet to the warm milk and stir well. Cover the pot and let it sit for 30-40 minutes until the milk curdles and a firm curd forms.

   40 min

3. 3

   Once the curd is firm, cut it into large cubes and let it rest for another 10-15 minutes to allow the whey to separate.

   15 min

4. 4

   Drain the whey, and transfer the curd to hot (about 70-80°C) water or whey. Using a wooden spoon or your hands (with gloves), begin to knead and stretch the curd until you achieve an elastic, smooth mass. Add salt to taste during this process.

   15 min

   75°C

5. 5

   Once the sulguni has reached the desired shape and consistency, transfer it to cold water for a few minutes to firm up. Then remove and store in the refrigerator.

   5 min

   4°C

1 serving ≈ 1256 g

Nutrition values are estimates. - means data is unavailable.