Imereti cheese
Every culture has a cheese young cheese. In Georgia's Imereti cheese. It is possible to make cheese Suluguni.


  • Milk

    5 l

  • Rennet

    0.05 g

  • Sourdough

    0.05 g

  • Salt

    1 Tbsp

  • Sugar

    1 Tbsp

  • Water

    1 l


The milk is heated to 35 degrees. Add mesophilic starter direct Deposit. Leave for 5 minutes to ferment soaked, and stir in a circular motion. Leave for half an hour for it to start working bacteria yeast. Dissolve rennet MEITO in a little cold water.
Half an hour after inoculation of the starter, add rennet, stir in a circular motion and leave for 30-60 minutes to clot formation "clean break". You can check with my finger in the bunch. The finger should stay clean. Cut a bunch into cubes of side 3 cm.
Wait for 10 minutes to curd sank to the bottom
Hands gently shift the cheese mass in the form. I have this plastic colander. The whole mass at once may not fit, wait a little while it will thicken and spread further. Hands smooth out the surface and try to remove from the mold the maximum amount of serum. Do not pour the serum on it turns out delicious pastries, you can cook ricotta or brunost.
Leave cheese sopressata for 12 hours. At this time, it is desirable to turn the cheese several times to pressed in different directions. After 4-5 hours, you can salt the cheese, sprinkle the surface with coarse salt. Further, if You want to make pork, then leave for 2-3 days in the fridge. If You want to cheese ripened, prepare a special brine. Mix the water, salt and sugar, put the cheese in the brine, cover and soak for 3-4 days at room temperature. After a few days I'll show you how to turn Imereti cheese Suluguni.
Comments and reviews
  • user-avatar
    Инна Исакова

    скажите пожалуйста что такое сычужный пигмент

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