Homemade Suluguni Cheese

Description

It works for both special occasions and everyday meals. The preparation process is energy-intensive, but very interesting. Suluguni cheese is very nutritious and can be eaten raw, smoked, fried, or baked. The cheese is excellent for baking, and the amount you get will last you a long time. Making homemade cheese is something any homemaker can be proud of. Serve with herbs and sauce.

Instructions

1. 1

   Step 1

   Prepare all tools and containers. Sterilize the latter. Formation of foreign microflora is unacceptable.

2. 2

   Step 2

   Heat 100 liters of milk to 32 degrees using a water bath. It is preferable to use a 110-liter container.

3. 3

   Step 3

   Add the bacterial culture to the milk. Wait 5 minutes and stir. Keep the milk with the bacteria for 1 hour at a temperature of 32 degrees.

4. 4

   Step 4

   Dissolve the ferment in boiled water at room temperature. The water volume is 100 ml.

5. 5

   Step 5

   Add the rennet to the milk. Stir for 1 minute with vertical motions.

6. 6

   Step 6

   After adding the enzyme, maintain the temperature at 32 degrees for another 45 minutes.

7. 7

   Step 7

   Cut the resulting curd into cubes (approximately 1 cm), let rest for 5 minutes.

8. 8

   Step 8

   Gently mix the mixture, being careful not to break up the cubes or let them stick together, while raising the temperature to 37 degrees over 10 minutes.

9. 9

   Step 9

   For 20 minutes, stir the cubes at 37 degrees.

10. 10

    Step 10

    Stop stirring and let the mixture rest for 10 minutes to settle.

11. 11

    Step 11

    Remove the whey so that the level of the remaining whey is 1 mm above the level of the curd mass.

12. 12

    Step 12

    In the strained whey at 75°C, prepare a table salt solution. Then cool.

13. 13

    Step 13

    Place the cheese mass in a colander for 3–4 hours to remove excess moisture.

14. 14

    Step 14

    Check the cheese's readiness for melting. To do this, take a piece of cheese mass 1 cm thick and about 8–10 cm long. Heat it in a water bath to 60–70 degrees for 1–2 minutes. Pull the cheese; if thin, long threads form, the cheese mass is ready.

15. 15

    Step 15

    Cut the cheese mixture into pieces 1.5 cm wide and 3 cm long.

16. 16

    Step 16

    Place the cut pieces in a container with water at 70 degrees. Stir until a uniform mass forms. Change the water as it cools.

17. 17

    Step 17

    Place a piece of the mass on the table and fold the edges toward the center. Place the resulting cheese in a cooling mold.

18. 18

    Step 18

    Divide the cheese into pieces weighing 1 kg each. Place them in whey brine at a temperature of 10–12°C for 6 to 24 hours.

19. 19

    Step 19

    12 kg of wonderful suluguni are ready.