Homemade Suluguni Cheese - A Step By Step Recipe With A Photo

Today I will describe in detail how to make homemade suluguni cheese. Cheese making is a difficult science, but with my step-by-step recommendations, you shouldn't have any particular difficulties.

Cooking description:

The cooking process is energy intensive, but very interesting. Suluguni cheese is very healthy and can be eaten raw, smoked, fried and baked. Cheese is great for baking, and the resulting volume will last for a very long time. Making homemade cheese is a reason for the pride of any housewife. Enjoy your meal!

Purpose: For breakfast

Main ingredient: Dairy products / Milk

Dish: Snacks

Cuisine geography: Caucasian

Ingredients:

• Milk - 100 Liters
• Bacterial cultures - - Pieces (according to the instructions on the package)
• Sourdough - - Pieces (enzyme; according to the instructions)

Servings: 12 kg

How to cook "Homemade Suluguni Cheese"

1 Prepare all tools and containers. Sterilize the latter. The formation of extraneous microflora is unacceptable. 2 Heat 100 liters of milk to 32 degrees using a water bath. It is advisable to use a 110 liter container. 3 Add the bacterial culture to the milk. Wait 5 minutes and stir. Keep milk with bacteria for 1 hour at 32 degrees. 4 Dissolve the enzyme in boiled water at room temperature. The volume of water is 100 ml. 5 Add enzyme to milk. Stir for 1 minute in vertical movements. 6 After adding the enzyme, maintain the temperature at 32 degrees for another 45 minutes.