Imereti cheese

Recipe "Imereti cheese":

Imereti cheese


  • 1 liter of fresh (preferably a pair) milk
  • 50-70 ml of pepsin

On 1 liter of brine:

  • 1 liter of water
  • 1 tablespoon salt
  • 1 tablespoon of sugar

cooking time

40 minutes

Number of servings


The complexity of cooking





without heat treatment

Step by step recipe for cooking

Step 1

Milk (fresh or heated to 37,5-38 ° C)strain through a sterile gauze in clay or enamel bowl, fill it with pepsin, time-stir with a wooden spoon clockwise, place near a heat source. Dishes from time to time turn to milk skvasilos evenly.

Step 2

After 25-30 min., When milk skvasitsya, clean hands pick up the curd in one lump and separate from the whey.

Step 3

Put soft curd into shape - convenientlyuse a colander cylindrical with a flat bottom, which will acquire the right kind of cheese. Put a colander in the pan - to dripping liquid. Hands flatten the surface of the cheese and sprinkle with coarse salt.

Step 4

After 2-3 days to prepare young cheeses can beused for the preparation suluguni. If you need to bring it to maturity, prepare "tsathi", ie a special brine for storing cheese. Combine the water, salt and sugar, pour into an enamel or glass bowl, place the cheese and cover. It is advisable to put in a warm place - the cheese holes formed, for 3-4 days.

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