Dishes with suluguni cheese. What to cook with suluguni cheese - the best recipes

Suluguni is a moderately salty pickled cheese, slightly yellowish or white in color. It is prepared from sheep, cow or goat milk or a mixture of two or three types of milk in various proportions. The production technology is quite complicated, like any cheese. Suluguni is made fresh, smoked, stuffed with salted cottage cheese and mint. Suluguni is not very popular with us, but meanwhile, you can cook many interesting and tasty dishes from it or with it.

The simplest serving of suluguni is slicing. Cheese and tomatoes are a great option for a quick snack. Salty cheese is served with wine in the company of azhdika and a large amount of all kinds of greens - cilantro, basil.

Suluguni is added to salads- the cheese is cut into pieces and mixed with red onions, tomatoes, cucumbers, radishes, canned beans, olives. Depending on the ingredients, the salad can be dressed with curdled milk, sour cream, balsamic vinegar or a complex sauce based on olive oil with mustard and spices.

Can cook fried cheese. Slices of potatoes are laid out in a frying pan, fried, circles of tomatoes are added to them for juiciness, and slices of suluguni are laid out on top of vegetables. Everything is cooked on a small fire under the lid, in a minute or two before the lid is ready, the lid is removed. They eat such a dish from the heat - from the heat, directly from the pan. It is even easier to make fried suluguni breaded with flour and eggs. Small slices of cheese are breaded first in flour, then in egg and fried in oil. An omelet with suluguni has a great taste. The cheese is lightly fried in a pan, poured with beaten eggs (mineral water is added) and baked until cooked in the oven. Suluguni goes well with lemon juice and together they are added to meat, fish and vegetable dishes. You can grate suluguni into pasta, fried potatoes, vegetable salad, scrambled eggs.

It is not necessary to observe the exact proportions of adding suluguni to a dish, this is a matter of taste. It fits in any vegetable casseroles- the sharp salty taste of cheese goes well with vegetables. Suluguni with potatoes - a traditional filling for Ossetian pies, finely chopped suluguni and a lot of basil - a filling for lamb pulp, the roll of which is cooked with lots of onions, garlic and olives, everything is poured with meat juice and wine.

But perhaps the most famous dish with suluguni cheese is khachapuri. There are a lot of recipes, there are different options for dough and fillings, but any recipe must contain suluguni. It can be added with or without cottage cheese, with the addition of garlic, pepper, herbs, the dough is prepared puff, yeast, unleavened or the filling is wrapped in thin pita bread and baked.

The only thing that should not be forgotten while cooking dishes with suluguni is that the cheese is quite salty and if you add it in large quantities, you can spoil the taste of the dish. Everything is good in moderation.

The fact of the famous Georgian longevity is associated with the use of healthy foods, including cheese. Among them, a worthy place is given to pickled Suluguni cheese, which is actively used in cooking. Recipes for dishes with suluguni are infinitely varied and incredibly tasty. Their origin goes back to ancient times.

Historical perspective

For the first time, suluguni began to be made by the ancestors of the Colchis kingdom, bordering on the Abkhaz lands. In the region of Samegrelo, the name is pronounced as "selegin": sele - to knead, gin - a cow. Another etymology includes two words: created from whey." A beautiful legend connects the origin of the name with the soul (suli) and heart (guli).

Interesting Facts. There is an ancient tale about suluguni aged in homemade grape vodka. During the invasion of the Turkish army in Samegrelo, local residents, saving provisions, hid suluguni in barrels with chacha. Muslim Turks did not drink alcohol and did not pay attention to the container with the forbidden drink. So the old recipe has survived to this day.

Technological process

The property of milk to quickly sour in a hot climate decided the fate of the product. When the fermented drink is heated, a dense mass is obtained. It is crushed and then pressed in a small amount of whey. The next step is the process of melting raw materials cut into bundles. A homogeneous viscous mass is born at a temperature above 70 degrees with continuous stirring.

The finished substance is cut into portioned pieces and placed in cylindrical molds, as shown in the photo. Cheese balls are immersed in cold water to cool and then transferred to a saline solution for several days.

The result is a white or pale yellow cheese. The consistency is soft or hard, but always in the form of puff pastry. The structure of suluguni allows you to cook anything from a ready-made ingredient: salad, soup, cheese, fried, smoked, baked with vegetables, whose excellent taste is combined with nutritional value.

Interesting Facts. 2011 is considered the official global recognition of the product. A patent was obtained for the production of real suluguni cheese.

Beneficial features

Advice. It is customary to treat cheese as a dessert and start it after the main meal. Food eaten before cheese dessert is better digested.

Suluguni has a beneficial effect on the digestive system and increases efficiency. In its composition:

• vitamins A, B1, B2, B12, C, PP, D, E;
• phosphorus, zinc, selenium, magnesium, calcium, iron, copper.

Useful elements stabilize the functioning of the body:

• metabolism improves;
• the water balance is normalized;
• cholesterol is removed from the blood;
• the cardiovascular and central nervous systems are strengthened;
• calcium strengthens nails, teeth, bone tissue.

The energy value of the composition of suluguni per 100 grams:

• caloric content - 328 kcal;
• proteins - 22 g;
• fats - 18 g;
• carbohydrates - 22.5 g.

A product with a low calorie content is preferred by women of fashion to maintain a figure.

Suluguni is used as an independent food, and as part of a variety of dishes. There is no limit to fantasy for suluguni cheese and recipes with it.

Dishes from dough and suluguni

Flour products are loved and eaten not only in their native country, but also outside of Georgia. Our housewives have learned how to cook the main national pastry - khachapuri, adding their own nuances to the recipe.

Adjarian Khachapuri

The dough in this recipe uses yeast dough with the composition:

• milk - 2 cups;
• sunflower oil - 1 glass;
• 3 art. spoons of sugar;
• 1 pack of fast acting yeast.

• suluguni - 150 g;
• boiled egg - 2 pcs.;
• fresh egg - according to the number of servings.

Pour 1 cup of warmed milk into a deep cup, add sugar and yeast. We put in a warm place. After 30 minutes, a bubbling “cap” appears. Add a second glass of warm milk and vegetable oil, add some salt and put it in heat. As it matures, we crush it several times.

During this time, we rub suluguni and boiled eggs on a coarse grater.

We roll out the cakes and lay out the filling around the edges. We turn the edges to the middle and connect the "tubes" on both sides. We push the middle to fill with stuffing.

Leave to proof so that the portions rise. Lubricate the cakes with egg yolk first. After that, put the baking sheet in an oven preheated to 200 degrees for 10-15 minutes. As soon as the boats begin to brown, take out and pour the egg into the middle of each serving.

Advice. In order for the egg to hit exactly in the center of the product, break it into a cup in advance.

Place back in the oven until the egg whites set.

Ready-made khachapuri is flavored with pieces of butter and eaten according to the rules of Georgian hospitality.

Cheese soup with herbs

There are many recipes for soups with cheeses. Practice has convinced that it is most delicious to use suluguni as a cheese dressing, and not the usual processed cheese. It cooks quickly and is not suitable for storage. Ingredients:

• 150 g - suluguni;
• 4 potatoes;
• 1 medium carrot;
• bunch of parsley and dill;
• 1 liter of water for the broth.

In boiling water, put coarsely chopped potatoes (small tubers can not be cut). Grate the carrots and add to the contents. While all this is cooking, we rub the puff suluguni on large cells. Finely chop the greens. Take out the boiled potatoes and puree. We send it back to the soup. Add grated cheese in portions, stirring vigorously so that the mass does not crumple. After the suluguni dissolves, remove from the stove and pour out the greens.

A gentle substance is useful to give to children for dietary purposes.

The recipe for a Georgian delicacy has been popular in Russia since Soviet times. Then the stores did not differ in variety on the shelves, but I really wanted to please myself and loved ones with an unusual treat. Suluguni cheese, along with cheese, cost no more than 1 ruble. 40 kop. per kilogram, and there were no smoked products. Gourmets decided to make a folk smoker, for which they adapted an old medical bix (photo). The salty, smoked meal was accompanied by a bottle of cold beer. A further experiment with finished cheese involved roasting it in breadcrumbs.

Fried puffs

The recipe gives the product an original taste, although there are no special techniques for cooking.

For frying, you can use butter ghee and a few tablespoons of extra virgin olive oil. It is advisable to add spices to the fat to enhance the flavors.

Cheese is cut into thick pieces of various shapes:

• sticks;
• triangles;
• squares.

Make a batter: 2 tbsp. Mix tablespoons of flour with egg.

Dip slices of suluguni in batter on both sides and roll in breadcrumbs. Repeat the manipulation, if necessary, so that the substance does not spread.

Fry in hot oil for 2 minutes on both sides.

The finished dish combines a crispy fragrant crust with a delicate viscous filling.

Advice. A very tasty fried cheese with a subtle peculiar character is obtained from a young 2-3 day salting of suluguni.

In any form, suluguni is harmoniously combined with vegetables, cereals, nuts, pasta.

This recipe is made from spicy suluguni, juicy pitted olives and sweet red pepper. The culinary symphony is perfectly performed together in a spicy parsley filling in the following composition:

• pasta - 350 g;
• suluguni - 400 g;
• a bunch of chopped parsley;
• olive oil -50 g;
• lemon juice - 50 g;
• burning adjika - on the tip of a knife;
• canned bell pepper - 300 g;
• olives - 60 g;
• cockerel twigs.

Boil pasta, rinse with cold water, drain and leave to cool for 15 minutes.

In a mixer, prepare the sauce from oil, lemon juice and adjika until a homogeneous consistency.

Fold in a salad bowl pasta, diced suluguni, olives, peppers. Top with sauce. Mix the mass gently. Decorate with green herbs.

The universal suluguni is an indispensable product suitable for any occasion: be it an ordinary dinner, a festive feast or a youth party.

Suluguni is a pickled cheese of Georgian origin. It has a delicate sour-milk, slightly sour taste. If you have ever visited Georgia or you like Georgian cuisine, then you must have tried delicious dishes of Georgian cuisine: khachapuri and penovani with suluguni, salads with suluguni, fried suluguni.
In this article, we offer you some simple recipes - what can be cooked with suluguni cheese.

How to cook chvishtari with suluguni - recipe

Chvishtari is a popular dish of Georgian cuisine, fried cornmeal cakes with cubes of suluguni cheese. To prepare chvishtari, you will need the following ingredients:

• 300 grams of suluguni cheese (suluguni TM Slavia is just right - it comes in a package of 300 grams)
• 400 grams of cornmeal
• 2 eggs
• 350 ml warm milk (you can use water instead of milk)
• Vegetable oil for frying
• Water, salt - as needed

Cut the suluguni cheese into cubes or grate on a coarse grater. Put the flour and eggs in a large bowl, pour in the milk. Knead the dough with your hands. Add cheese and stir again. At this stage, the dough can be covered with cling film and put in the refrigerator for 20 minutes (optional step). Next, form cakes with a thickness of about 1.5 centimeters with your hands (you can roll the dough into balls, spread it on a cutting board and flatten it with your hand). Fry the cakes on both sides in vegetable oil. Chvishtari must be served hot. Bon appetit!

For this recipe, suluguni cheese can be replaced with Slavia Ukrainian mozzarella - it is available in a package of 300-500 grams.

How to cook fried suluguni - recipe

This dish is very easy to make and requires few ingredients. So, you will need:

• 500 grams of suluguni
• 2 tablespoons flour
• Butter for frying
• Chopped mint or other herbs of your choice

Cut the cheese into thick slices. Dip the cheese pieces in flour. Melt the butter in a frying pan and fry the cheese on both sides until golden brown. Garnish with herbs and serve. Bon appetit!

How to cook foaming with suluguni - the easiest recipe

Even if you have never been to Georgia, you have probably tried Georgian khachapuri with salted cheese (brynza, suluguni). Penovani is a kind of khachapuri, they are made from puff pastry. We offer you a simple recipe for this delicious dish:

• 1 sheet frozen puff pastry
• 200 grams of suluguni
• 1.5 tablespoons soft butter
• 1 chicken egg

Remove the puff pastry from the refrigerator, defrost and cut into quarters. Grate the cheese on a coarse grater, mix with the egg and butter. On a floured cutting board, roll out each piece of puff pastry with a rolling pin. Place a quarter of the cheese mixture in the center of each pastry sheet and fold the corners in toward the center to form an envelope. Preheat the oven to 220 degrees, bake foam in a hot oven for about 10 minutes or until cooked. Bon appetit!

Georgian suluguni cheese has long been a frequent guest on our table. Salads, appetizers and main dishes with his participation have already become a familiar menu. We will diversify your arsenal of recipes with this wonderful cheese. Record!

Fried suluguni cheese recipe

Ingredients:

• suluguni - 500 g;
• kefir - 1 tbsp.;
• egg - 1 pc.;
• black pepper - a pinch;
• flour - 1 tbsp.;
• bread breading - 3 tbsp.;
• vegetable oil.

Cooking

Before preparing the fried suluguni cheese, cut it into medium-thick slices. beat with an egg and a pinch of black pepper, sift the flour into a separate bowl and also pour out the bread crumbs separately. First, roll the cheese sticks in flour, then dip in the egg and then roll in. Put the finished sticks on a sheet of parchment and wait until the vegetable oil warms up. Fry the sticks a couple of pieces at a time until golden brown, absorb excess oil with paper towels. Fried cheese should be served with spicy tomato sauce or spicy mayonnaise.

Baking with suluguni cheese

We have had to discuss the recipe for khachapuri with suluguni cheese more than a dozen times, so such a hackneyed dish is unlikely to add to your collection of recipes. Instead, we suggest paying attention to the suluguni cheese soufflé with zucchini.

Ingredients:

• zucchini - 2 pcs.;
• salt - 1 teaspoon;
• butter -3 tbsp. spoons;
• flour - 1/4 tbsp.;
• mustard powder - 1 teaspoon;
• milk - 1/4 tbsp.;
• grated suluguni cheese - 1/2 tbsp.;
• grated hard cheese - 2 tbsp. spoons;
• eggs - 4 pcs.

Cooking

Rub the zucchini on a fine grater, sprinkle with salt and leave to stand for 30 minutes. Squeeze out excess liquid carefully.

Melt the butter in a saucepan and fry the flour and mustard powder on it. Pour the contents of the saucepan with milk and boil the mixture until thickened. Add grated zucchini and cheese mixture to the sauce. Separately, beat the egg yolks and add them to the zucchini mixture.

Beat the remaining egg whites to firm peaks, and gently fold the air mass into the zucchini. We lay out the soufflé according to individual shapes and bake in an oven preheated to 180 degrees for 20-25 minutes.

Salad with suluguni cheese

Ingredients:

• tomatoes - 4 pcs.;
• red onion - 1 pc.;
• lemon juice - 1/4 tbsp.;
• olive oil - 6 tbsp. spoons;
• salt, pepper - to taste;
• basil, parsley - 1 bunch each;
• sulguni cheese.

Cooking

Cut the tomatoes into slices and put on a flat dish. Place red onion rings and cheese cubes on top. Whisk the lemon juice with the oil and season the dressing with salt and pepper to taste. Drizzle the salad with lemon dressing and garnish with chopped parsley and basil.

Dish with suluguni cheese

Ingredients:

• suluguni - 400 g;
• cream cheese - 200 g;
• hot pepper - 1 pc.;
• garlic - 1 head;
• juice and zest of 1/2 lemon;
• black pepper - a pinch.

Cooking

We heat the oven to 200 degrees. Drizzle garlic head with olive oil and wrap foil. Roast the garlic for 25-30 minutes. We prick hot pepper with a fork and burn it on a gas burner. We remove the blackened skin, and clean the pulp from seeds.

Suluguni rub on a fine grater and mix with cream cheese. Add chopped peppers, a paste of roasted garlic cloves, a little lemon juice and zest, and a pinch of black pepper. Using a blender or fork, thoroughly mix everything together until smooth.

The resulting cheese paste can be spread on toast, can be used as a dip for chips and crackers, or you can beat in a couple of eggs and add to the pie filling.

Suluguni is a Georgian pickled fresh cheese very popular and loved in many Eastern European countries. Due to its popularity, there are many "domesticated" and greatly simplified recipes for its preparation using eggs and cottage cheese, which produce something that very remotely resembles a real cheese from the Samegrelo region. Not everyone knows that Suluguni is a draft cheese, similar to Italian Mozzarella in its cooking method. Many people cook it in 2 stages: first, Imeretinsky cheese is made (or even bought), and then Suluguni itself is already made from it. This cheese can be made from both cow's and goat's pasteurized milk. We will give a classic recipe for Suluguni cheese, which can be quite difficult for beginners, but the result is worth the effort =)

Ingredients

4 l.

cow or goat milk

not UHT

1/8 tsp

dry thermophilic sourdough

1/4 tsp

liquid rennet (veal)

dissolve in 50ml water temperature 30-35ºС
or rennet in another form, at the dosage indicated on the package

4 ml.

calcium chloride, solution 10%

dissolve in 50 ml of water at room temperature

or be guided by the dosage indicated by the manufacturer of the drug on the package

the maximum dose of application is 2 g of dry calcium chloride per 10 liters of milk

Brine 18%

500 g.

medium sea salt

not iodized

2 l.

whey or water

1/2 tbsp

calcium chloride 30%

1/2 tsp

white vinegar

After cooking you will receive: 1 cheese weighing 350 g.

Equipment

6 l.

pot

enameled or stainless steel, for heating milk

pot

for a water bath , sized to fit the main pot

food thermometer

long knife

for cutting a clot

skimmer

wooden or plastic

[optional] set of mini measuring spoons

[optional] set of measuring cups

for 400 g.

cheese basket or colander shape

thick rubber gloves

Sterilize all equipment before making cheese. You can wash it and pour boiling water over it

Suluguni Cheese Cooking Schedule (from start to finish)

• 3.5 hours for the preparation of cheese grain (active phase)
• 2-4 hours for pressing under a layer of whey and building up acidity (passive phase)
• 30 minutes for melting and shaping the cheese head (active phase)
• 1-2 hours for molding cheese (passive phase)
• 4-24 hours for salting in brine (passive phase, overnight)

Step-by-step recipe for making Suluguni cheese

1. Heat the milk in a water bath to 32-33°C, stirring slowly so that it heats evenly. In the process of heating, pour calcium chloride into the milk and mix thoroughly. When the temperature is reached, turn off the heat.
2. Sprinkle the starter powder on the surface of the milk, let stand and absorb moisture for 5 minutes, then mix thoroughly, distributing the starter over the entire volume of milk.
3. Cover the pan with a lid, wrap and leave for 60 minutes to activate the culture and create the desired level of acidity.
4. Stir the milk, then slowly pour in the diluted enzyme, constantly stirring the milk from top to bottom to distribute it as much as possible throughout the milk.
5. Cover the pan with a lid and leave for 50-60 minutes to curdle the milk.
   [optional] To accurately determine the required clotting time and obtain a clot of the desired consistency and calculate the clotting time using the formula K = F * M (multiplier = 3.5, F - flocculation time in minutes). After the calculation, cover the pan with a lid and leave the clot alone for the remaining number of minutes.
6. Swipe. If the clot is not dense enough, leave for another 10-15 minutes.
7. First, cut the calla (clot) vertically along and across. Cut interval - 1 cm. Do not cut horizontally yet!
8. Let the clot rest for 5 minutes and only then cut it into cubes with a side of 1 cm. The smaller the cube, the less moisture will be in the resulting cheese. After cutting, gently stir the clot for 10-20 minutes.
9. While slowly stirring the clot, raise the temperature to 36-37°C over the next 10-15 minutes.
10. When the temperature is reached, continue to stir the curd for another 10 minutes, and then leave it alone for 5 minutes to allow the curd to settle to the bottom of the pan.
11. Drain the whey so that it lightly covers the curd layer (do not discard the drained whey, you will need it to prepare the brine).
12. [Optional] At this stage, you can choose whether to continue making Suluguni or make fresh Imeretian cheese. To make Imeretinsky cheese, go to its recipe at the bottom of the page.
13. Next, you need to increase the acidity of the cheese mass so that it gets the ability to melt. With hands in sterile gloves or with a wide slotted spoon, combine the cheese grain into a single layer under a layer of whey, then collect this layer in a gauze bag, tie it on top. Put a plank on top, and a small load on it (you can put a two-liter jar of water). Pressing under a layer of whey will allow the cheese mass to quickly increase the acidity to the desired level. The process will take one and a half hours. Maintain serum temperature at 36-37 ° C. To do this, leave the pan in a water jacket and periodically add hot water there. Cover the top with a lid or towel.
14. While the cheese mass is being pressed, prepare a saturated whey brine: heat the whey to 80 ° C, dissolve the salt in it, and then cool to a temperature of 10 ° C in the refrigerator.
15. After 1-1.5 hours of pressing under a layer of whey, the active acidity should be pH 5.4-5.2. If you don't have a pH meter, start checking the cheese mass for melting ability every 30 minutes as follows: take a cup of hot water (70-80 ° C), cut off a small piece of cheese mass and put it in hot water for 1-2 minutes, then try to pull. If you manage to pull it into a thin thread without tearing it, then the cheese mass is ready for melting. In this case, the test piece should not emit a cloudy liquid (which means that the mass has not yet matured). Be careful not to overexpose the cheese mass (pH< 4.9), иначе она не расплавится, а распадется на кусочки.
16. Pour the whey into a separate saucepan and heat it to a temperature of 70-80 ° C. If there is no whey left, it can be replaced with water.
17. Remove the layer of cheese mass from under the whey and cut it into oblong pieces with a side of 1-1.5 cm and a length of 4 cm.
18. Place the chopped cheese mass in a saucepan and pour 2-3 mugs of hot whey into it. Try not to pour directly onto the cheese mass. Start kneading with a wooden spoon until the mass becomes homogeneous and fused. Top up with hot whey or water as needed.
19. Put on tight, clean rubber gloves on your hands and separate a piece weighing 400-1000 g from the cheese mass (if you are preparing Suluguni from 4 liters of milk, then take the entire cheese mass). Imagine you are kneading dough. Wrap the edges of the cheese mass inward, forming a round and smooth head of cheese. Repeat this action several times to give the cheese the layered texture of boiled chicken breast.
20. Put the shaped head of cheese into a cylindrical shape for Suluguni (or you can use a colander), then cool the cheese in the refrigerator (1-2 hours) to harden it. During this time, turn the cheese in the mold every half hour.
21. Next, you need to salt the cheese. Take the whey pickle container out of the fridge and put the cheese in it. Salting time - from 4 to 24 hours for 500 g of cheese. Adjust the salting time, depending on your preferences. Less salty cheese has a better consistency and tastes better, but more salty cheese lasts much longer.
22. Suluguni cheese is ready for use immediately after salting. Remove cheese from brine and blot excess moisture with paper towels. Store in the refrigerator in a separate container (to keep the cheese from drying out). Also, this cheese can be smoked: smoked Suluguni is very tasty.

Imeretian cheese recipe:

1. Starting from step 12 of the previous recipe, we have the curd under the whey layer. Prepare a perforated pan or colander: line it with cheesecloth and place in the sink.
2. Carefully pour the cheese grain from the pan into the mold. Place the mold with the cheese on the drain pan and let it self-press for half an hour.
3. After half an hour, carefully turn the cheese in the form and re-wrap it in a dry, clean gauze and leave to press for another 1 hour.
4. While the cheese mass is being pressed, prepare an 18% whey brine: heat the whey to 80°C, dissolve the salt in it, and then cool to a temperature of 10°C in the refrigerator.
5. After an hour, carefully flip the cheese in the mold and leave to press for another 1 hour.
6. Next, the cheese must be salted: remove the cheese from the mold, remove the gauze and send it to a container with brine for 12 hours for 500g of cheese. During this time, turn the cheese in the brine every 3 hours. Keep the brine container in the refrigerator.
7. After salting, the cheese needs to ripen in the same brine for another 12 hours, then remove it from the brine, blot excess moisture with a paper towel and place in a plastic container - the cheese is ready to eat.