How to make Sulguni cheese at home
20 October, 2014
Soft, fresh cheese
To make Sulguni, you will need salt-free, soft cheese. Start by cutting it into 1-2cm thick slices.
Heat water in a large pot to 80-90oC – almost to the point of boiling, but do don’t let it boil. Lower the flame to the minimum.
Throw slices of cheese in and start stirring with a wooden spoon in one direction. When the cheese becomes completely soft and stretchy, take the pot off the flame. Use a spoon to remove the cheese from the pot and stack the slices on top of each other in layers, shaping them so that they end up looking roughly round. After making a nice round stack, put the cheese kebbuck into cold water for 10-15 minutes, then put it on a grate to let extra liquid drain away.
After that, the cheese is fit for consumption. You can sprinkle some salt on it of you want to. You can also brine it, allowing long-term storage.
Also, making small kebbucks is easier and faster than big ones.
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