Cheese made from cottage cheese, milk and eggs

Name: Cheese made from cottage cheese, milk and eggs
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 L Milk; 3 Eggs; 1 kg Cottage cheese; 100 g Butter; 1 tablespoon Salt

Super taste of your favorite homemade cheese! Make it a holiday for your family! It is very difficult for a beginner to prepare Georgian suluguni cheese at home. The fact is that this is a rennet, brine-type puff cheese, the preparation technology of which has its own nuances. Therefore, many people make homemade suluguni cheese completely differently than in its historical homeland. And it tastes different too. There is no flakiness in this homemade cheese. But for some reason they still call him Suluguni.

209

11785

Elena Taylor

Author of the recipe

Cheese made from cottage cheese, milk and eggs

Calories

407Kcal

Protein

26gram

Fat

29gram

Carbs

6gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

1L

3

1kg

100g

1tablespoon

Step-by-step preparation

Cooking time: 1 hr 10 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10
STEP 11
STEP 12

Comments on the recipe

@rishk@

24.11.2023

4.7

A huge human blessing!! thank you, ah..., my mouth is watering!!! Instead, my recipe.

NiCa

24.11.2023

4.5

I would also like to add: I read on the internet that many people compare the taste of suluguni with feta cheese. So suluguni has nothing in common with feta cheese!!! Real suluguni cheese is very tender, flaky, juicy, and exudes milk. It can be disassembled into thin plates. Salt is added to it according to taste, because Georgians make different types of suluguni. Salted for mamalyga, khachapuri, lightly salted for wine and for just a snack.

Guest

24.11.2023

5

Very tasty homemade cheese! It’s not at all difficult to prepare, and what’s also great is that the amount of salt can be varied, then the taste of the cheese will always be different. This is a great appetizer to go with wine. The only thing I don’t agree with in the described recipe is the time for the second cooking of the almost finished cheese, the fact is that the mass is so dense that it won’t work to cook it for another 10 minutes, I literally cooked it for 3-5 minutes so that the eggs set and were not soggy.

Marina Konfetka

24.11.2023

4.6

Lydia

24.11.2023

4.7

What is the yield of the finished cheese?

Evgenia Chechelenko

24.11.2023

4.7

Why cook cottage cheese for so long? it becomes rubbery when cooked

Evgenia Chechelenko