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Suluguni and mozzarella

The Queen of Italian dishes. A white, glossy and such myagenkaya – mozzarella. As well as visiting card of Georgian cuisine – salty with a lot of thin, like silk layers – suluguni.

Ingredients:

For the mozzarella:

  • milk – 4 L
  • sechuzhny enzyme – 1/10 g
  • lemon juice – 100 ml
  • salt – 60 g

for suluguni:

  • milk – 4 L
  • sezhuchny enzyme – 1/10 g
  • salt – 660 g
  • lemon juice – 100 ml

Preparation:

Mozzarella. Milk pour into the pan, squeeze lemon juice. Sechuzhny enzyme dissolve in a glass of water and add 3 tsp to milk. Heat the milk to 30-35 degrees. Remove from heat, let stand under the lid closed for 5-10 minutes, so that the milk is curdled. Again return to the small fire, the masses continued to melt. Heated to 40 degrees for about 5 minutes, to shift the cheese with a slotted spoon to a sieve. Presses and hand kneaded cheese, form balls. Serum finish to 75 degrees and it scalded cheese balls 5 seconds. Then drop the balls in ice water, then into the brine.

Tip: To form good mozzarella, look for pasteurized milk. Do not use an aluminum pot – cheese and sour is gray. Shelf life of mozzarella in brine in the refrigerator – up to 7 days.

Suluguni. Milk pour into the pan, squeeze lemon juice. Sechuzhny enzyme dissolve in a glass of water and add 3 tsp to milk. Heat the milk to 70 degrees. Add 1 ch.l.soli. Cook for 5-10 minutes, until the mixture starts to thicken. Cover the sieve with cheesecloth and pour the curd mass. Squeeze out the excess whey and press down the press. Leave for 1 hour at room temperature. The preform suluguni fry in a frying pan, fold again in the sieve with cheesecloth laid by, and put on top of the press. Leave for 40 minutes. Ready suluguni place for 2-3 minutes in ice water, then saline at 2 hour.

Tip: The shelf life of suluguni in brine in the refrigerator – 3 months.

Categories:   Breakfasts, Snacks, Recipes, Appetizers

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