Imeretian goat cheese. Imeretian cheese

Suluguni is a very popular and beloved Georgian pickled fresh cheese 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 is very remotely reminiscent of real cheese from the Samegrelo region. Not everyone knows that Suluguni is an extract cheese, similar in preparation method to Italian Mozzarella. Many people prepare it in 2 stages: first, Imeretian cheese is made (or even bought), and then Suluguni itself is made from it. This cheese can be made from both cow's and pasteurized goat's milk. We will bring classic recipe cheese Suluguni, which can be quite difficult for beginners, but the result is worth the effort =)

Ingredients

4 p.

cow's or goat's milk

not ultra-pasteurized

1/8 tsp

dry thermophilic starter culture

1/4 tsp

liquid rennet (veal)

dissolve in 50ml water temperature 30-35ºС
or rennet in another form, in dosage, according to the directions 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

maximum dose of introduction - 2 g of dry calcium chloride per 10 l of milk

Brine 18%

500 BC

medium ground sea salt

not iodized

2 p.

whey or water

1/2 tablespoon

calcium chloride 30%

1/2 tsp

vinegar white

After preparation, you will receive: 1 cheese weighing 350 g.

Equipment

6 p.

pan

enameled or stainless steel, for heating milk

pan

for a water bath , sized to fit the main pan

food thermometer

long knife

for cutting a bunch

skimmer

wooden or plastic

[optional] set of mini measuring spoons

[optional] a set of measuring cups

for 400 g.

cheese basket or colander

thick rubber gloves

Sterilize all equipment before preparing cheese. You can rinse it and pour over it with boiling water.

Suluguni Cheese Cooking Schedule (from start to finish)

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

Step-by-step recipe for making Suluguni cheese

1. Heat milk in a water bath to 32-33 ° C, stirring slowly so that it warms evenly. In the process of heating, pour calcium chloride into the milk and mix thoroughly. When the temperature is reached, turn off the heating.
2. Sprinkle the starter culture powder on the surface of the milk, let stand and absorb moisture for 5 minutes, then mix thoroughly, distributing the starter throughout the milk.
3. Cover the pot with a lid, wrap and let sit for 60 minutes to invigorate the culture and create the desired acidity level.
4. Stir the milk, then slowly pour in the diluted enzyme, stirring constantly from top to bottom to distribute it as much as possible throughout the milk.
5. Cover the saucepan with a lid and leave for 50-60 minutes to curd 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 calculating, cover the pan with a lid and leave the curd alone for the remaining number of minutes.
6. Swipe. If the clot is not firm enough, leave it on for another 10-15 minutes.
7. First, cut the kale (curd) vertically up and down. The cutting interval is 1 cm. Do not cut horizontally yet!
8. Let the curd rest for 5 minutes and only then cut it into cubes with a side of 1 cm. The smaller the size of the cube, the less moisture will be in the resulting cheese. After slicing, gently stir the curd for 10-20 minutes.
9. While stirring the curd slowly, raise the temperature to 36-37 ° C for the next 10-15 minutes.
10. When the temperature is reached, continue stirring the curd for another 10 minutes and then let it rest for 5 minutes to allow the curd to settle to the bottom of the pot.
11. Drain the whey so that it lightly covers the curd layer (do not pour out the drained whey, you will need it to make the brine).
12. [Optional] At this stage you can choose: whether to continue making Suluguni or making fresh Imeretian cheese. To make Imeretian cheese, go to its recipe at the end of the page.
13. Next, it is necessary to increase the acidity of the cheese mass so that it gains the ability to melt. With hands in sterile gloves or with a wide slotted spoon, combine the cheese grain into a whole layer under a layer of whey, then collect this layer in a bag of gauze, tie it on top. Put a plate on top, and a small weight 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 from 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 curd is being pressed, prepare a rich whey brine: heat the whey to 80 ° C, dissolve the salt in it, and then cool to 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 do not 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 a small piece of cheese mass and put it in hot water for 1-2 minutes, then try to pull. If you can pull it out into a thin thread without breaking it, then the cheese mass is ready to melt. In this case, the tested piece should not emit a cloudy liquid (which means that the mass has not yet ripened). Be careful not to overexpose the curd (pH< 4.9), иначе она не расплавится, а распадется на кусочки.
16. Pour the whey into a separate saucepan and heat it to 70-80 ° C. If there is no whey left, you can replace it with water.
17. Remove the 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 sliced ​​cheese mass in a saucepan and add 2-3 cups of hot whey. Avoid pouring directly onto the curd. Begin kneading with a wooden spoon until the mixture is smooth and solid. Top up with hot whey or water as needed.
19. Put on tight, clean rubber gloves and separate a piece weighing 400-1000 g from the cheese mass (if you are preparing Suluguni from 4 liters of milk, then take all the cheese mass). Imagine kneading dough. Roll the edges of the curd inward to form a round and smooth head of cheese. Repeat this step several times to give the cheese the layered texture of cooked chicken breast.
20. Place the formed head of cheese in a cylindrical mold for Suluguni (or you can use a colander), then cool the cheese in the refrigerator (1-2 hours) to harden. During this time, turn the cheese in the mold every half hour.
21. Next, you need to salt the cheese. Remove the whey brine container from the refrigerator and place the cheese in it. Salting time - from 4 to 24 hours for 500 g of cheese. Adjust the salting time according to your preference. Less salty cheese has a better consistency and tastes better, but saltier cheese has a much longer shelf life.
22. Suluguni cheese is ready to eat immediately after salting. Remove the cheese from the brine and blot any excess moisture with a paper towel. Store in a separate container in the refrigerator (to keep the cheese from drying out). Also, this cheese can be smoked: smoked Suluguni turns out to be very tasty.

Imeretian cheese recipe:

1. We start from step 12 of the previous recipe: we have a curd underneath a layer of whey. Prepare a perforated dish or colander: line it with cheesecloth and place it in the sink.
2. Gently pour the curd from the saucepan into the mold. Place the cheese pan on the drain pan and let it self-press for half an hour.
3. After half an hour, gently turn the cheese in the mold and rewrap it in dry, clean cheesecloth and leave to press for another 1 hour.
4. While the curd is being pressed, prepare an 18% whey brine: heat the whey to 80 ° C, dissolve the salt in it, and then cool to 10 ° C in the refrigerator.
5. After an hour, gently turn 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 cheesecloth and send it to a container with brine for 12 hours for 500 g 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 must be ripened 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.

Cheese making is an integral part of the culinary art. A huge variety of cheeses have already been invented. Nevertheless, more and more new recipes appear, and cooking technologies are being improved.

Unfortunately, modern store-bought dairy products are filled with many additional foreign substances that are used to extend shelf life and enhance flavor.

Therefore, an excellent option would be to try your hand at homemade cheese making. It is not easy and the entire cheese making process takes quite a long time. But you can be sure that the product is created only from natural ingredients.

In this recipe, we will consider step by step with a photo how to independently prepare Imeretian cheese at home. His homeland is Georgia, where he also has the name Chkinti-Kveli.

This excellent dairy product has a mild and delicate taste. It is included in many dishes, for example, added to various snacks and pastries. It also serves as the basis for. The technology of preparation involves keeping it in brine for more than one month to obtain a special consistency and a unique piquant taste.

But we will not be waiting for such a long period, but will limit ourselves to 3-4 days.

Before you start making Imeretian cheese, read the following tips:

• You will definitely need an enzyme that allows milk to clot. To do this, you can use pepsin, which is sold in pharmacies, or a powdered plant enzyme - can be ordered on specialized sites or purchased at a veterinary pharmacy;
• Opened enzymes must be used immediately or stored exclusively in the freezer, otherwise after a day they will lose their properties;
• High-quality homemade Imeretian cheese can only be obtained from the freshest village or farm milk;
• But you can still try to make a substitute for pasteurized store milk. It must be fresh and have a fat content of at least 3.2%. It needs to be warmed up to a temperature of 27-28 degrees, then add kefir or pure warm yogurt without additional additives to it, based on 5-10% of the total milk volume. Stir and stand for about 20 minutes.

Imeretian homemade cheese - a step by step recipe

Now let's go directly to the cooking process. For this you will need:

• Milk - 3 l;
• Enzymes - a quarter of a dessert spoon or on the tip of a knife;
• Coarse salt - to taste.

The instruction is as follows:

1. Pour milk into a large saucepan and set on fire. It is better to put a divider on the burner so that the flame goes evenly and warms up the entire surface of the pan. You can also heat it in a water bath. In any case, it is necessary to reach a temperature of 35 degrees;
2. After that, turn off the flame. We dissolve the enzyme in a third of a glass of warm, pre-boiled water, and add to the milk, then stir with a long wooden spatula or use a spoon with a long handle;
3. Stir for about a minute and a half, then close the saucepan with a lid. If the room is cold, we additionally wrap it in a blanket and leave it to rest for an hour. During this time, the milk must be fermented;
4. After the allotted time has expired, remove the lid and lightly press on the milk mass. Its surface should be slightly springy;
5. If the mass is still loose, then you need to keep it warm for about 20 minutes;
6. If everything is in order, we cut the future Chkinti-Kveli into cubes of about 2-3 cm. First, we cut along and down, then along the perpendicular and then across;
7. Leave the pieces for 15-20 minutes. This is necessary to separate the whey from the curd. All cubes will decrease in size.

At the next stage, it is necessary to squeeze and decompose our cheese into a mold. A plastic basket with holes through which the whey will drain is ideal for this. But you can replace it with an ordinary colander. The scheme is as follows:

1. We collect cheese pieces and tamp them tightly in a colander or basket;
2. Combine the cheese with the rest, filter the remaining whey. We do not throw it away. It is an excellent base for delicious baked goods;
3. Thoroughly tamp the mass again, cover it with a clean towel and leave it for 3-4 hours. This time is enough for all the liquid to glass from the cheese;
4. Then rub it evenly with coarse salt, turn it over to cover the entire surface. We leave it to reach for 12 hours;
5. To obtain a denser state of the Imeretian cheese, it is placed in the refrigerator for 2-3 days. After that, you can safely use it.

You can try to make not only pure cheese, but add spices and herbs to it. For example, cumin, caraway seeds, paprika or tomato flakes. It is better to pre-pour zira with boiling water and let it brew. You need to add them at the stage of laying the cheese pieces into the mold. To do this, you need to create layers from them, sprinkling each with salt and selected spices or herbs. It will turn out to be a kind of interesting filling.

Storage conditions chkinti-keli

It is important not only to prepare high-quality cheese, but also to store it correctly. The main factors are temperature and humidity.

• The average temperature indicators at which homemade cheeses are stored is 6-8 degrees above zero. But in order to preserve the Imeretian cheese, it is necessary not to exceed the mark of 4 degrees of heat, otherwise its structure will deteriorate sharply and it will lose its original taste;
• It is better to maintain humidity at exactly 90%. If this indicator is exceeded, then the cheese products will begin to deteriorate, and if it is reduced, then the likelihood of drying out will increase;
• If you keep this snack in the refrigerator, it is best to keep it away from the freezer.

The recipe for Imeretian cheese is pretty simple. But don't worry if you don't get the right product right away. Improve your skills in cheese making and then you can achieve the desired result and please yourself and your loved ones with delicious homemade chkinti-kveli.

Video: Cooking homemade natural cheese

Imeretian cheese is one of the most popular in the Republic of Georgia. The percentage of its production in the country in the total mass of other species is a significant figure. Of the 10 kilograms of cheese that are produced by Georgian small and large enterprises, 8 kg is Imeretian cheese. This is how it is loved and often used in national cuisine.

In Georgian it is called “imeruli keli” or “chkinti keli” (“kveli” means “cheese” in translation). It is the basis for the Imeretian khachapuri (khach is cottage cheese, puri is Georgian bread). Imeretian cheese really looks like cottage cheese: tender, slightly salty, very fresh.

Many dishes of Georgian cuisine are prepared on its basis. For example, it is he who is the basis for the suluguni. Imeretian cheese is aged for 2-3 days so that it gains the desired acidity. And then it is cut and dipped in hot water so that it turns into a cheese "dough". It can be stretched and folded to form the thinnest layers - this is how suluguni appears.

Features of Imeretian cheese

Imeretian cheese has several distinctive features. They allow us to accurately determine what is in front of us: a real imeruli keli or a fake. Of course, in Georgia they know a lot about this. And in other countries, you need to have accurate data in order not to be mistaken:

1. Color. Both pure white and slightly yellowish colors are allowed. The color depends entirely on the quality and fat content of the milk. Differences in color are not a sign of a fake.
2. Smell. Imeretian cheese does not have a sharp, but rather a mild cheesy smell. It smells like fresh milk. In general, it belongs to the cheeses that most people like, since it does not have extravagant tastes and smells.
3. Consistency. Immeruli kveli is a fairly dense cheese, but at the same time quite elastic. You can compare it with feta cheese and other pickled cheeses.
4. Structure. Depending on how much Imeretian cheese ripens, it has a more or less porous structure. The longer it matures, the more holes it has.
5. Classification. Refers to pickled cheeses. This species differs from the rest in that it does not have a crust. Imereti, feta cheese and others ripen in brine. It can be eaten immediately after preparation. When stored in brine, it continues to mature and can be consumed at any time.
6. In what dishes it is used. First of all, as a raw material for suluguni and khachapuri. They eat it and just like that, with lavash, they make sandwiches. That is, it is an ordinary cheese with a neutral taste. Someone likes fresh, it still smells like milk, someone - matured with a harsh smell and taste. Another appetizer called "gebzhaliya" is very common in Georgian cuisine.

Gebzhalia

These are cheese rolls stuffed with spices. Mostly mint is used as a condiment. Usually this dish is recommended to be prepared from suluguni, but in fact it comes out perfectly from Imeretian cheese. Rather, it is even necessary to recommend making it from imeruli keli. Why?

Firstly, Imeretian cheese is much cheaper, because it is the raw material for suluguni. Secondly, it also melts well at high temperatures, because this is how suluguni is prepared by dipping pieces of aged Imeretian into hot water.

Only cheese that was cooked less than a day ago will not work. In order for it to start melting, it must gain the required acidity. This takes place in 1-3 days, depending on the room temperature.

Components for preparing gebjali:

• Imeretian cheese - 700-800 g;
• milk - 1 liter;
• fresh mint - a bunch;
• olive oil - 1-2 tablespoons;
• salt.

Before melting the cheese, you need to prepare all the necessary devices and the surface on which the cheese layer will be laid out. Because then it will be too late. Roll out the layer and roll up the roll very quickly, until the cheese mass has cooled down. It is recommended to use a special silicone mat as a surface. You will also need a wooden spoon (spatula) and a slotted spoon.

Recipe:

1. First you need to prepare the filling. For her, the mint leaves are cut into small pieces, and then rubbed with a pestle with olive oil until gruel is formed. If there is no oil or you do not want to use it, you can do without it. In this case, only finely chop the mint leaves.
2. Imeretian cheese needs to be cut into small pieces so that it melts faster. The size of the cubes should be approximately 3 * 3 cm.
3. When cooking gebzhaliya, many people dip pieces of cheese directly into a saucepan with milk, and then watch them to combine. This is best done in a handy colander. All the pieces are placed in a colander, which is then dipped into a saucepan.
4. Pour milk into a saucepan and put it on fire. Imeretian cheese is also sent there.
5. Stir the cheese more often as the milk heats up.
6. As soon as the cheese begins to stretch, it is laid out on a special surface and begins to flatten, maintaining a rectangular shape.
7. Put mint leaves on the surface, salt a little and roll up the roll.
8. The finished roll cools down and can then be sliced ​​and served with the sauce.

In contact with

Cheese appeared in the Arab East about eight thousand years ago. The Arabian merchant Kanana is considered to be its discoverer. Having loaded the goods on a caravan of camels, he set off on a long journey through the Arabian desert, taking with him on the difficult journey dough cakes, clay jugs with fresh water and a wineskin from a sheep's stomach, into which he poured cream, fresh milk and added sour cream for fat content.

Once he found in a wineskin a dense cheese brandy with a characteristic fermented milk smell, which was floating in cloudy whey. Kanan really liked the cheese - this is how the first acquaintance of a person with Brynza took place.

Product from Imereti

National georgian cuisine known far beyond the Caucasus Mountains. Georgian meat dishes, soups on meat broth without vegetables, hard milk cheeses, a variety of sauces made from local herbs and natural products leave an indelible impression on your memory. A tourist who has visited Imereti will certainly note the historical sights, Caucasian hospitality, natural grape wines and real Imeretian cheese or Brynza.

In the "House of Cheese" in the city of Tbilisi, you can see the dishes that were used for production and storage hard cheese more than eight thousand years ago. Historical finds associated with the production and storage of this fermented milk product in other countries are half younger: they are no more than four thousand years old.

Therefore, culinary experts rightfully consider Georgia the birthplace of cheese. In total, about 14 varieties of such a product are produced in Georgia.

Cheese is prepared from fresh sheep's or cow's milk; in consistency, it is slightly denser than ordinary cottage cheese and has a salty taste. Such a sheep milk product has a characteristic odor and specific taste. Cheese is considered real if its nutritional value is significantly higher than that of cow. The stick of cheese is stored in a brine containing salt and sugar. In its manufacture, rennet, pepsin, dry sourdough for brine cheese are used to ferment milk. Imeretian cheese is a time-tested food product. It can be eaten by adults and children.

Energy value of Imeretian cheese and calorie content per 100 grams:

• proteins - 18.5 g;
• fats - 14 g;
• carbohydrates - 2.4 g;
• calorie content - 240 Kcal.

Imereti Brynza - what is it?

Brynza from Imereti is a high-quality fermented milk product, which is very similar in smell and taste to Suluguni. For its manufacture, whole cow's milk, sourdough, rennet or plant renin, water, salt, caraway seeds, paprika, tomatoes, calcium chloride are used. 80% of the total amount of Imeretian and Suluguni cheese is produced in Georgia.

To make Imeretian cheese, you need to take:

• 1 liter of natural cow's milk;
• 60 milliliters of rennet;
• 1 liter of clean water;
• 20 grams of fine salt;
• 20 grams of granulated sugar.

Popular recipe for making Cheese:

• milk is heated to 38 ° C, pepsin is added, mixed evenly with a wooden spoon and kept in a water bath at 38 ° C for half an hour;
• the cheese lump formed at the bottom of the pan is cut with a sharp narrow knife into 1x1 centimeter cubes and carefully move them with a slotted spoon until the liquid is completely separated from the curdled mass. The smaller the size of the cube, the harder the resulting Cheese will be;
• after cutting the cheese lump into pieces, the pan is heated again so that the product is completely separated from the whey;
• after separating the cheese lump, it is transferred to a colander, sprinkled with salt on top and left to drain the whey;
• the colander is placed on a pallet, covered with gauze or natural white cloth on top and left for 12 hours;
• after the whey has drained, the cheese head is soaked, transferred to maturation in a saucepan and poured in "tsatkhi".

Tsathi Recipe:

• To prepare "tsatkha" in a liter of water, dissolve a tablespoon of salt and the same spoonful of sugar;
• cover the pan and put in a warm place for 3-4 days. In the process of ripening, the firebrand hardens, acquires a light yellow color and a characteristic cheese smell. From the gases formed during fermentation, holes are formed in the head of the finished product.

Homemade analogs

Cooking in 3 hours

Sometimes, when the guests are already on the train and need to cook "Caesar salad with olives and natural cheese" in a few hours, a recipe for homemade cheese "five hours cooking" can help out.

Boil 1 liter homemade milk, and when it boils, pour in a teaspoon of apple cider vinegar, half a glass of fresh kefir, 50 grams of apple juice, add processed cheese cut into small pieces.

Stir with a spatula or slotted spoon until curdled and the liquid turns light green. Throw the cheese mass onto double cheesecloth or linen.

Dissolve two tablespoons of salt and teaspoonful of baking soda in a liter of cold water. Pour the cheese mass with this solution, put a press on top and leave for 2-3 hours. At the end of the time, remove the cheese from the water and put it in fresh milk. After aging in it for 2-3 hours, the cheese is ready. It is better to store it on the bottom shelf of the refrigerator, immersed in milk or whey.

Pour a liter of fat milk into a saucepan, add three tablespoons of 20% sour cream, two tablespoons of lemon juice and heat to 65-70 ° C. Squeeze the resulting curd through double cheesecloth and put under pressure for 45-60 minutes.

After removing the whey, cut the cheese into cubes and place in a solution: a teaspoon of salt and the same spoon of sugar per liter of water. Place on the bottom shelf of the refrigerator for storage.

Lazy homemade cheese with herbs

This recipe for making hard cheese with your own hands is available to everyone. It is very simple and does not require any special skills or knowledge. Cheese according to this recipe can be “cooked up” even by someone who is familiar with cooking only from a book or from ready-made dishes at the dinner table.

To get Cheese with this recipe you need:

• 2 liters of farm milk;
• 1 glass of fresh kefir;
• 2 glasses of fat sour cream;
• 8 one-day-old chicken eggs;
• 50 grams of fresh herbs - parsley, dill, celery, young garlic arrows, basil;
• 40 grams of salt.

Cook the cheese in a thick saucepan. Pour milk into it, add salt, put on fire and heat to a boil. Beat the chicken eggs with a slotted spoon until a homogeneous mass is formed, pour in kefir, add fatty sour cream.

As soon as the milk begins to boil, add the prepared mass to it, mix well with a slotted spoon, preventing the formation of lumps. Once the product has separated into cheese flakes and whey, immediately remove the pan from the heat.

Finely chop the greens and pour into the cooled curd mass.

What can be replaced and what are the differences?

In most of the recipes, Cheese can be replaced with a cheaper cheese - feta. This Greek variety is made from sheep and goat milk... It ripens in sea water and is preserved in olive oil. Outwardly, feta is very similar to fresh pressed cottage cheese. It can be spread on bread instead of processed cheese... On the cut, it is smooth, without holes characteristic of Cheese, the taste and smell is spicy, contains a lot of lactic acid.

According to gourmets, feta can be replaced with cheese in Caesar salad and others culinary recipes, however, according to experts, in its own way chemical composition, production technology and taste, these are completely different cheeses. The possibility of replacement depends on the specific dish and on the person's taste preferences.

About traditional Georgian cheeses, see the next video.

For 1 liter of brine:

• 1 liter of water
• 1 tbsp. l. salt
• 1 tbsp. l. Sahara

STEP-BY-STEP COOKING RECIPE

Strain milk (steam or heated to 37.5–38 ° С) through sterile gauze into an earthenware or enamel dish, add pepsin to it, stir with a wooden spoon clockwise, place near a heat source. Turn the dishes from time to time so that the milk ferments evenly.

After 25-30 minutes, when the milk is fermented, with clean hands, collect the cheese mass into one lump and separate it from the whey.

Place the tender cheese mass in a mold - it is convenient to use a cylindrical colander with a flat bottom, in which the cheese will take the right form. Place a colander on a drip tray to drain the liquid. Smooth the surface of the cheese with your hands and sprinkle it with coarse salt.

After 2-3 days, ready-made young cheese can be used to make suluguni. If you need to bring it to maturity, prepare "tsatkhi", that is, a special pickle for storing cheese. Mix water, salt and sugar, pour into an enamel or glass dish, add cheese and cover. It is advisable to put in a warm place - so that the cheese forms holes, for 3-4 days.

Only on your own experience can you learn all the intricacies of cheese making. According to popular belief, pepsin in milk should be stirred exclusively with an unplanned fig branch! Do not pour the whey after the cheese in any case - put it on low heat for 2-3 hours, then strain through a fine colander: this is how nadugi is done (in Georgian - "boiled for a long time or many times"