Recipes with thin suluguni cheese. Suluguni cheese: homemade recipes

How to cook suluguni at home? Secrets and useful tips. Classic and other recipes for making suluguni.
Recipe Content:

Suluguni - brine cheese, like feta cheese, Adyghe cheese, Mozzarella. This is the calling card of Western Georgia. Suluguni has a white or cream color, soft and layered texture, as well as a creamy salty flavor. There are many recipes, but there are two main ones. The first is ordinary, which can be seen in the gastronomic departments. The second is intended for long-term storage, therefore it is processed by smoking. You can buy one only in the historical homeland. In our country, Suluguni has long been popular, so we will try to make it at home on our own.

The main requirement for cooking suluguni is the addition of the pepsin enzyme. It is sold in a pharmacy.
Any milk is suitable: cow, goat, buffalo, sheep. However, the traditional recipe is made from sheep.
It is advisable to use homemade milk in raw form. From purchased skimmed and pasteurized milk, cheese may not work.
Homemade suluguni is usually made from fresh whole cow's milk.
For the preparation of suluguni at home, in addition to milk, you may need: sour cream; cottage cheese, curdling component.
The stinging component may be industrial-made microbial starter culture, such as pepsin or just lemon juice.
The only minus of the recipe is that a large volume of milk is required to make suluguni.
From improvised materials it is necessary to have gauze fabric. With its help, you can easily squeeze the cottage cheese from the whey.
It’s good to have a kitchen immersion thermometer, as the correct boiling temperature of milk is the result of a successful suluguni.
To enjoy young cheese, the cooking process ends after the milk is formed into a curd mass. Squeezing the remaining whey through cheesecloth, the cheese is ready for use and does not require further aging in brine.
If suluguni is used for filling in baking, it is crushed and left for 10 minutes in a warm environment, so that it melts.
The color shades of cheese depend on the quality of the milk. If the raw materials are high in fat, the shade will be creamy.
Fresh suluguni is stored in the refrigerator in a container for up to 30 days. For longer storage, cheese is smoked.

For lovers of Suluguni cheese who have decided to recreate the Georgian dish, I recommend to be patient, because the process is very laborious. However, the result is worth it.

Calorie content per 100 g - 290 kcal.
Servings Per Container - 1.5 kg
Cooking time - about one day

Ingredients:

Cow's milk - 8 L
Pepsin liquid - 3 ml
Salt - 300 g

Step-by-step cooking of classic suluguni at home, recipe with photo:

Pour milk into a deep container and heat to 35 degrees.
Add pepsin to the heated milk, mix and leave in a warm place for 1 hour.
After the milk is curdled and dense lumps form, collect everything and put in cheesecloth.
Suspend the product for 1 hour to glass all the liquid.
Do not pour out the remaining serum, it will come in handy.
After an hour, try the cheese. Break off a slice and dip in hot water for a few minutes. If after this the suluguni stretches, then it’s ready, if it crumbles, leave it for a while.
When the cheese becomes elastic, cut it into large plates and place in cold water for 20 minutes. This action will help stop the fermentation process.
Cut the suluguni into small cubes, put in aluminum dishes and pour hot water no higher than 65 degrees.
When the cheese starts to melt, drain the water and fill it with fresh. Repeat this procedure until a homogeneous elastic cheese mass is formed.
Cook the brine. To do this, mix the serum with salt.
Place the suluguni in the brine and leave for 12 hours.
After this time, send the cheese for 2-3 hours in the refrigerator.

The recipe for the legendary suluguni cheese with lemon at home is easy to prepare, which will allow you to enjoy the fresh sweet taste of cheese slices in a few hours.

Ingredients:

Milk (3.2%) - 4 L
Rennet - 1 g
Salt - 660 g
Lemon juice - 100 ml

Step by step cooking homemade suluguni with lemon, recipe with photo:

Prepare the leaven. Dissolve the enzyme in 200 ml of water at room temperature.
Measure 1/10 of the solution, i.e. 20 ml
In milk, add lemon juice and diluted enzyme.
Put it on low heat and heat to 30-32 ° C. Salt.
Stir the milk for 3-5 minutes until it coagulates, i.e. cottage cheese and whey will separate.
Pour the cheese into a colander with gauze.
Drain the whole whey and tie the cheesecloth with curd.
Install oppression from above and insist 40-60 minutes.
Put the cheese on the board and cut into pieces.
Place it in a pan and simmer the liquid for 3-5 minutes over low heat. Stir in one direction periodically.
When all the liquid has evaporated, remove the pan from the heat.
Transfer the curd mass into a colander with gauze and tie the edges.
Put oppression on top.
Infuse the cheese for 40-60 minutes, so that the mass forms in a dense cheese ball.
Expand the cheesecloth, take the cheese and dip it in ice water for 1 minute.
Make a saline solution of 2 tbsp. salt and 2 liters of water.
Dip the suluguni into it and leave it for 3 hours.

You can cook original young suluguni at home from good cottage cheese. This recipe is suitable for culinary beginners, as preparing the product is very simple.

Ingredients:

Milk - 1 L
Cottage cheese - 1 kg
Eggs - 3 pcs.
Butter - 100 g
Soda - 1 tsp
Salt - 1 tsp

Step by step cooking suluguni at home from cottage cheese, recipe with photo:

Boil milk.
After the bubbles appear, add the cottage cheese and mix.
Cook, stirring for 20 minutes.
Transfer the mass with a colander with gauze and leave the glass to serum.
Transfer the curd to the pan, add the eggs and butter and mix.
Salt, pour soda and knead again.
Cook for 10 minutes until the cheese melts.
Transfer the cheese to a container oiled with vegetable oil and flatten.
After cooling, send the cheese to the refrigerator for 10 hours.

Georgia has presented the world with many delicious dishes and products, one of which is suluguni. This type of cheese is in demand all over the world: the product is included in its menu even by vegetarians and those people who adhere to a diet. Suluguni is included in salad recipes, cheese is used as a filling for baking and served separately with wine and herbs.

What is suluguni

Among other types of fermented milk products, the cheese has a spicy, brackish taste and has an elastic, dense, somewhat layered structure. Suluguni is a product without a pronounced aroma, the color of the cheese can be cream, pure white or yellowish, which depends on the choice of the raw material from which it was produced. As a rule, the basis in this case is cow, goat, buffalo, sheep’s milk, or a mixture thereof. Sometimes cheese is prepared with a filling that resembles cottage cheese in consistency or smoked product.

Composition

To prepare a traditional Caucasian dish, goat, cow, buffalo or sheep’s milk is supplemented with whey or sourdough bacteria. Suluguni also includes pepsin or calcium chloride. Thanks to the features of the manufacturing process, a very tasty product is obtained, saturated with a large number of minerals and vitamins. In addition to sourdough, suluguni contains enzymes, so the taste of cheese has no extraneous shades, and its smell is neutral. Nutrients contained in cheese:

amino acids, proteins;
phosphorus;
beneficial cholesterol;
magnesium;
sulfur;
sodium;
calcium;
iron;
saturated organic and fatty acids;
di and monosaccharides
potassium, etc.

Benefit and harm

The natural product is useful for children, pregnant women and the elderly, because it has all the qualities of dairy products. If you eat it regularly, then you can strengthen your immune system, improve the work of the heart, nervous system, normalize the composition of the blood, increasing hemoglobin, and establish a hormonal background. Cheese can prevent the development of serious diseases associated with the cardiovascular system, improve the elasticity and permeability of capillaries. In addition, the product has a positive effect on the skin, nails and hair.

The benefits and harms of Suluguni cheese are unequal: the product brings more good for the body than the degree of possible damage from its use. Cheese can only harm people who suffer from lactose intolerance. However, only that suluguni, which was prepared with strict adherence to technology and does not contain synthetic additives, is considered harmless.

How to store suluguni cheese

If you store the product incorrectly, the cheese will acquire an unpleasant taste, smell and become unsuitable for consumption. The spoilage of the dish is indicated by the presence of cracks, dry crust and mold. Suluguni cheese must be stored in a cold brine. So, in the refrigerator, the product will remain fresh for about 3 months. To extend its shelf life, you can transfer the suluguni into fresh milk, and then for a day in saturated brine (0.4 kg of salt per 1 liter of water). After the specified period, return the cheese to another brine (0.2 kg of salt per liter of water).

How to make Suluguni at home

The dish is being prepared using a special technology similar to that used for the preparation of Italian cheese Provolone. You can make suluguni cheese at home from cow's, sheep's, goat's or buffalo milk, but it is better to prepare a treat by mixing several types of component at once. The main stages of cooking suluguni at home:

first you need to slightly warm the milk, remove from heat and ferment the product with sourdough;
the resulting lump is pressed a little, then cheddarized, remaining a couple of hours in a sickle;
a piece of cheese is crushed, melted and distributed into shapes;
after compaction, the suluguni are transferred to whey brine.

Suluguni Cheese Recipe

Traditionally, Georgians serve cheese slices with bread and homemade wine, sprinkling a treat with chopped herbs (basil or cilantro). Nevertheless, the product can be added to different dishes: a salad with suluguni is very tasty, but for Khachapuri there is no better filling. The recipe for suluguni cheese at home is not complicated, but it requires the culinary owner to endurance and strict adherence to technology. If done correctly, you will get a real tasty and healthy delicacy.

Smoked

Cooking time: 10 hours.
Servings Per Container: 30 Persons.
Calorie content: 255 kcal / 100 g.
Purpose: snack / breakfast.
Cuisine: Georgian.
The complexity of the preparation: medium.

The product is eaten in different conditions - fresh, fried, baked, processed. Among all the options, smoked suluguni stands out for its unusual, bright taste and mouth-watering aroma. Thanks to its light saltiness, the treat is ideal as a snack for beer or for decorating a festive table. In addition, with smoked cheese you can cook a lot of dishes, including casseroles, pizza, khachapuri, sandwiches and soups. The following describes how to cook Suluguni cheese at home.

Ingredients:

rennet - 2.4 g;
home-made pasteurized milk - 12 l;
calcium chloride - 1.2 mg;
salt.

Cooking method:

Pour milk into a 15-liter cheese pan (the container should be partially filled with water).
Heat the liquid to 37-38 degrees.
Pour 50 ml of warm boiled water into measured containers, dissolve the enzyme and calcium separately in them.
Transfer the contents of the cups to the pan with milk, stir the mixture for 15 minutes until a clot forms. In this case, the temperature should always be at the same level.
After 5-6 hours, the lump will gain density, then divide it into smaller pieces and transfer to prepared forms with a tray for draining the serum.
The curdled mass should be transferred with a slotted spoon to the molds, pour the remaining serum into a sterile container (later the mixture can be used to prepare other dishes).
Combine the forms with the cheese mass when the product is compacted and the liquid drains (you can use a colander). Turn one container over onto another. Repeat this action from time to time, alternating forms - this will help the cheese become more dense.
As a result, both halves should be held together, forming a single head with rounded sides. In 8 hours of self-pressing, the product will become resilient, elastic, dense.
Put the product on a cutting board, sprinkle with salt, then wrap it with cling film and send in the cold for a couple of hours.
Cut the product into small cubes on a cutting board (this will melt the cheese evenly).
Fill the basin with hot water (approximately 85 degrees), place the cheese slices inside. With two wooden spatulas, begin to mix the dairy product until the cheese acquires a stretching structure.
Gather the masses with your shoulder blades and knead until one lump forms. At the same time, the temperature of the liquid in the tank should remain high.
Continue to stir the cheese mass, kneading in a hot liquid (form a thin cake, immediately curl it to make the product structure layered).
Put the finished base in a mold with a maturation tray. Keep the product in the refrigerator for a couple of hours.
To prepare a 20 percent brine, you can use whey or water in which the cheese dough was mixed. Place the cheese in the brine for a day, not forgetting to turn the head upside down after 12 hours, so that the product is salted evenly.
Ready suluguni should be smoked for 3-4 hours, until a golden brown crust appears on its surface.

Pie

Cooking time: 45 minutes.
Calorie content: 317 kcal / 100 g.
Purpose: breakfast / lunch / snack.
Cuisine: Georgian.

It is interesting to cook with suluguni: the product has a dense structure and melts perfectly under the influence of high temperatures. After hardening, the cheese keeps its shape perfectly, while emphasizing the taste of different dishes. All kinds of salads, casseroles, soups are made on its basis, cheese is combined with potatoes, eggs, fish and meat, they are also used to create sandwiches and other snacks. Suluguni cake, described in the recipe below, resembles Georgian khachapuri to taste, but it cooks much faster and easier.

Ingredients:

eggs - 2 pcs.;
garlic cloves - 2 pcs.;
puff pastry - 0.4 kg;
suluguni - 0.4 kg;
sour cream - 2 tbsp. l .;
dill greens - 40 g.

Cooking method:

Defrost the dough, rub the cheese on a grater. Mix the last ingredient with a raw egg.
Here you also need to add crushed garlic, finely chopped dill, sour cream and mix thoroughly.
Divide the dough into 2 equal parts, on one of them you need to place the filling in an even layer, leaving free space at the edges (about 1 cm).
Cover the product with the second half of the dough, fasten the edges.
Next, you need to carefully take the pie and transfer the product to the baking sheet sent by the parchment, then grease the dish with a beaten egg.
The baking sheet should be placed in an oven heated to 180 degrees, and after 20 minutes the treat with cheese should be removed from the steel sheet and served hot.

Salad

Cooking time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 278 kcal / 100 g.
Destination: lunch / dinner.
Cuisine: European.
Difficulty of preparation: easy.

Simple and quick to prepare salad with suluguni cheese will appeal to busy housewives who want to surprise guests with a spicy, tasty and satisfying dish. The treat is inexpensive, has a very appetizing appearance and a delicate taste. If desired, the chicken can be replaced with other meat, ham or chicken salad for a salad. In addition, it is necessary to supplement the appetizer with suluguni with fresh or pickled cucumbers and herbs.

Ingredients:

chicken fillet - 0.4 kg;
sour cream / mayonnaise - 6 tbsp. l .;
suluguni - 100 ml;
boiled eggs - 4 pcs.;
cucumbers - 200 g;
green onions;
spice.

Cooking method:

Cut the boiled chicken into small slices, put in a salad bowl with high sides.
Send also finely chopped boiled eggs, chopped onion.
Cut the cucumbers into thin strips and add to the salad.
Season the dish with sour cream / mayonnaise, season and, if desired, add a little lemon juice (at the same time it is better to squeeze out the fresh, rather than using the purchased one).
Next, you need to cut the cheese into thin ribbons and decorate the top of the salad with it. After the treat with the Suluguni, it is ready to be served and consumed.

Fried

Cooking time: 15 minutes.
Servings Per Container: 6 Persons.
Calorie content: 290 kcal / 100 g.
Purpose: snack / snack.
Cuisine: Russian.
Difficulty of preparation: easy.

What to cook from suluguni? Fans of the famous Georgian cheese will appreciate the appetizer described below. The preparation of the dish is extremely simple, but it turns out to be very unusual and tasty. Suluguni fried cheese is an ideal complement to beer or homemade wine, it can quickly saturate, without bringing a feeling of heaviness. You can make a meal in anticipation of the arrival of guests or to pamper your family. If you use natural, homemade cheese, you can treat a snack even to a small child.

Ingredients:

smoked suluguni (you can take ordinary) - 0.4 kg;
a mixture of peppers;
breadcrumbs;
frying oil;
egg.

Cooking method:

Break the egg, whisk the product until smooth, season with spices.
Cut the cheese into cubes of about 2x4 centimeters, so the ingredient will be easier and faster to fry, without losing its juiciness.
You do not need to pour a lot of oil in the pan, just a couple of spoons. Place the container on a relatively high fire, heat the dishes and oil.
Begin to immerse here twice dipped on all sides first in the egg mixture, and then in the breading pieces of cheese.
Leave the items in the pan for about 2-4 minutes, turning the suluguni over while frying.
Put the finished delicacy on a napkin or cheesecloth, which absorbs excess fat, then move the fried cheese on a beautiful plate and serve it on the table.

Suluguni cheese at home - cooking secrets

Dishes from suluguni attract many with their simplicity, nutritional value, and benefits. However, the latter factor is achievable only if you use a natural product for cooking. How to cook and use suluguni cheese at home:

to make a kilogram of cheese will require about 10 liters of milk;
ready-made cheese should be stored in a container with brine and a refrigerator, while the suluguni stays fresh for about a month;
recipes with suluguni can be changed, supplementing with products with which cheese is combined - fresh herbs, chicken, turkey meat, cucumbers, tomatoes, crackers, etc .;
for cooking fried suluguni, you can use not only breading, but also batter, then the cheese will turn out even more tender, softer;
it is better to combine the delicacy with puff pastry, since with another the cheese will seem a bit dry.

Video

Suluguni - brine cheese of Georgian origin. It has a delicate sour-milk, slightly sour taste. If you have ever visited Georgia or you like Georgian cuisine, then you must have tried delicious dishes of Georgian cuisine: khachapuri and foaming with suluguni, salads with suluguni, fried suluguni.
In this article, we offer you some simple recipes - what you can cook with suluguni cheese.

How to cook chvishtari with suluguni - recipe

Chvishtari - a popular dish of Georgian cuisine, fried tortillas made from cornmeal with cubes of suluguni cheese. To make chvishtari, you will need the following ingredients:

300 grams of suluguni cheese (TM “Slavia” suluguni is just right - it is produced in a package of 300 grams)
400 grams of cornmeal
2 eggs
350 ml of warm milk (you can use water instead of milk)
Cooking Oil
Water, salt - as needed

Dice the suluguni cheese or grate it on a coarse grater. In a large bowl, put the flour and eggs, pour the milk. Knead the dough with your hands. Add cheese and knead again. At this stage, the dough can be covered with cling film and refrigerated for 20 minutes (optional step). Then form flat cakes with a thickness of about 1.5 centimeters with your hands (you can roll the dough into balls, put it on a cutting board and flatten by hand). Fry the tortillas on both sides in vegetable oil. Serve the chwishtari must be hot. Bon Appetit!

For this recipe, suluguni cheese can be replaced with Ukrainian mozzarella of the Slavia trademark - it is produced in a package of 300-500 grams.

How to cook fried suluguni - recipe

This dish is prepared very simply, and there are not enough ingredients for it. So you will need:

500 grams of suluguni
2 tablespoons flour
Cooking Butter
Ground mint or other herbs to your taste

Cheese cut into thick slices. Dip slices of cheese in flour. Melt the butter in a pan and fry the cheese on both sides until golden. Garnish with greens and serve. Bon Appetit!

How to make foam with Suluguni - the easiest recipe

Even if you have never been to Georgia, you must have tried Georgian khachapuri with salted cheese (feta cheese, suluguni). Penovani is a type of khachapuri, they are made from puff pastry. We offer you a simple recipe for this delicious dish:

1 sheet of frozen puff yeast dough
200 grams of suluguni
1.5 tablespoons soft butter
1 chicken egg

Remove the puff pastry from the refrigerator, defrost and cut into four parts. Grate cheese on a coarse grater, mix with egg and butter. On a cutting board sprinkled with flour, roll out each piece of puff pastry with a rolling pin. Put a quarter of the cheese mixture in the center of each sheet of dough and bend the corners to the center to make an envelope. Preheat the oven to 220 degrees, bake the foaming in a hot oven for about 10 minutes or until cooked. Bon Appetit!

Soko-Suluguni 1. Rinse mushrooms, peel and boil in salted water until tender. 2. Onion cut into half rings, fry in ghee until golden brown. 3. Add mushrooms to the onion, fry together over low heat for 5-6 minutes, ...Required: forest mushrooms - 300 g, suluguni cheese - 100 g, onions - 1 head, melted butter - 2 tbsp. spoons, parsley and dill - 2-3 sprigs, salt

Baked Chicken with Suluguni Cheese Rub the treated chicken with salt, stuff it with chopped suluguni, chop the hole with a wooden hairpin. Bake on a spit until tender, periodically pouring melted butter mixed with pomegranate juice. Before serving, remove the bird from ...Required: chicken - 1 pc., Suluguni cheese - 200 g, ghee - 20 g, pomegranate juice - 1/2 cup, parsley, salt

Suluguni with herbs in pita bread Grate suluguni and butter on a coarse grater. Finely chop all the greens. Stir with cheese and butter. Pita bread deploy. Put cheese and greens on one half of it, cover with the second half and press it very gravely with your hand over the entire surface of the pita bread. Warm up strongly ...Required: Thin pita bread - 2 pcs., Suluguni - 250 g., Parsley - 1 bunch., Green onion - 1 bunch., Cilantro - 1 bunch., Butter - 80 g.

Ossetian tortillas with wild garlic and suluguni in Siberian Kefir slightly warm, add yeast. Leave at least 5. Add the sifted flour, salt, oil. Knead the dough not cool. Put in a warm place for 1.5-2 hours. Cut the wild garlic. Mash the suluguni with a fork. Combine the suluguni and wild garlic, form the dough balls. split up ...Required: It is necessary (for 6-8 servings): for the test: kefir - 1 stack. (250 ml), grows. oil - 50 g, flour - 2 stacks. (320 g), dry yeast - 7 g, salt - 1/2 tsp, for the filling: suluguni - 150-200 g (can be replaced with feta cheese), Cheremsha - a good bunch, drain. lubricating oil - 50 g

Squash chicken with bechamel and suluguni sauce. Cut the squash into thin plates (thanks to Sindirella), salt and leave for 20 minutes to give the juice (thanks to Lyulyashka). Chicken fillet, salt, pepper and pickle in fermented baked milk (or other fermented milk product). You can add your favorite spices to the chicken. This qty ...Required: Zucchini - 2-3 pcs, Chicken breast - 1 pc (preferably larger), Fermented baked milk (or any unsweetened sour-milk product) - 150-200ml, For my version of "Bechamel": Onion - 1pc (large), Flour - 2 tbsp. without slide, Milk- 300ml, Suluguni Cheese (Mozzarella or any ...

Lettuce salad with Suluguni cheese Tear lettuce by hand, chop dill and parsley, cut coarsely boiled eggs, tear Suluguni cheese, sprinkle ol. oil, season with sour cream, salt to taste.You will need: - lettuce leaves, - dill, - parsley, - boiled eggs, - Suluguni cheese, - olive oil, - sour cream, - salt.

Tagliatelle with pumpkin and suluguni Peel the pumpkin and cut into thin strips (you can use a peeler). Heat butter in a pan and 1 tbsp. spoon olive, put chopped pumpkin, add sage leaves, salt, pepper and, stirring, bring over low heat until cooked ...Required: 1 small pumpkin, 150-200 g smoked suluguni, 150 g tagliatelle, 2 tbsp. tablespoons of olive oil, 1 tbsp. tablespoon butter, a few leaves of sage, a pinch of freshly ground black pepper, 2/3 teaspoon of sea salt

Suluguni Chips Peel potatoes, boil until half cooked in salted water. Cool and cut into thin circles. Finely chop onion and sauté on vegetable oil. Wash tomatoes and cut into thin circles. Cook deep with 2 tablespoons ...Required: Suluguni cheese - 300 grams, Tomato - 2 pieces, Potato - 3 pieces, Onion - 1 piece, Green onion for decoration, Vegetable oil for frying

Hot appetizer with suluguni cheese Chabatta cut into non-thin pieces. Hold in the oven a little bit so that it dries on top and remains soft inside. Remove, grate the surface with garlic, drizzle with oil. Cut tomatoes (preferably cherry) into four parts, fry an example in a frying pan in oil ...Required: Chabatta Bread, Suluguni, Tomatoes, Olive Oil, Garlic, Salt, Pepper

SALONGI SHOPS Separate the yolks from the proteins and grind them with sunflower oil and salt. Add milk and flour - mix everything. At the end of the kneading, add the whipped whites into the steaming foam. Fry the cloves. Grate suluguni on a coarse grater, mix with finely chopped dill and wrap in ...Required: TEST: 2 eggs, 1 glass of milk, 1 glass of flour, 2 tablespoons of sunflower oil, salt. START: 300gr suluguni, dill.

Suluguni pie is a great idea for a snack or a picnic, try cooking with puff or yeast dough!

Yeast 20 grams
Butter 30 grams
Wheat flour 1 kilogram
Suluguni cheese 300 grams
Drinking water 450 milliliters
Sour cream 200 grams
Chives 50 grams
Dill 20 grams
Sugar, sand to taste
Table salt to taste
Spices to taste

Dilute yeast and sugar in 200 grams of water and let rise. After this, mix the raised yeast with the remaining water, salt and flour. Knead the dough and leave for several hours to rise.

Suluguni rubbed on a coarse grater.

Add finely chopped onion, dill.

Season with sour cream and mix.

Roll out the dough to pancake.

We spread suluguni on it.

We lift the edges of the dough like a bag, glue them. Then knead the dough with your hand so that the filling remains inside.

We spread the cake on a baking sheet and set it in the oven preheated to 200 degrees for 15 minutes. Grease the finished pie with butter. Bon Appetit!

Recipe 2: Pie with Potato and Suluguni Cheese

kefir 230 milliliters
milk 150 milliliters
sour cream 30 grams
fresh yeast 25 grams
sugar 10 grams
flour 600 grams
potato 200 grams
suluguni cheese 250 grams
mixture of 5 peppers
butter

Prepare the dough (a portion for three pies). Mix the kefir, milk, sour cream and fresh yeast with a whisk. Add sugar, mix and sift flour into a bowl. We begin to knead with a spatula. If the dough is too dry, add a little milk or kefir, the dough should not be very dense.

We spread the dough on the table, sprinkle with salt and continue to knead. After 10-15 minutes, place the dough under a plastic wrap and leave in a bowl for proofing for 30-40 minutes.

Prepare the filling. Boil the potatoes, rub the suluguni cheese on a coarse grater, grind the mashed potatoes with a crush, combine with the cheese, add a pinch of salt, mix the peppers and mix.

Sprinkle flour on the table, divide the dough into 3 parts. We roll one part into a round cake, lay out the filling, collect the edges, pinch in the middle and roll the resulting “bag” with a rolling pin into the cake, sprinkled with flour on both sides.

We spread the pie on a baking sheet with parchment, make a puncture with a knife in the center and send it to bake in the oven at a temperature of 200 degrees for 7-10 minutes. We take out of the oven and generously grease with butter.

Of the other two dough pieces, we also make pies with any filling, bake and stack one on top of the other, each carefully soaked in butter. We cut three pies at the same time. Bon Appetit!

Recipe 3: Layer Cake with Spinach and Suluguni Cheese

Vegetable oil 1 cup.
Dill 1 bunch.
Suluguni cheese 200 g.
Fat-free cottage cheese 1 pack of 250 g.
Milk 1 tbsp.
2 raw eggs.
Nutmeg, salt, pepper.

Defrost the spinach, squeeze out all the liquid with your hands, dry with a paper towel.

Wash the onions, chop very finely.

Wash the dill, dry and chop finely.

Mix: spinach, onion and dill.

Take the cottage cheese with a fork, add the eggs, stir, pour in the milk, stir everything until smooth.

Then mix everything spinach, onion, dill, curd - egg - milk mass, salt, pepper, add nutmeg (grated) to taste. Pour the dough into the dough. oil (leave to grease the dough and fry)

Pour on a baking sheet. butter, lay out the dough, smooth, make sides.

Put the filling, and chopped cheese on top, drown in the filling.

Cover with a second sheet of dough on top and clamp on the edges.

Put in a heated oven for 50 minutes, at 180 g.

Recipe 4, step by step: cake with suluguni and smoked meats

Puff yeast dough (finished) - 500 g
Yolk - 1 pc.
For filling:
Smoked or half-smoked meat, sausage, brisket - 350-400 g
Suluguni cheese - 300 g
Parsley and dill - half a bunch
Onions - 1 pc.
Fat (vegetable or butter) - 1 tbsp. a spoon

Finely chop onion, smoked meats and greens. Grate the cheese on a coarse grater. In hot oil, fry the onion with smoked meat. Transfer to a bowl and add cheese and herbs, mix. The filling is ready.

Defrost the dough and roll into a large circle. Make 6 cuts along the edge of the circle.

Transfer the dough with a rolling pin to the baking dish.

Put the stuffing.

Join the opposite cuts in the center. Turn them out like a collar. Grease the cake with yolk.

Bake in a preheated oven to 200 degrees for 25-30 minutes.

Bon Appetit!

Recipe 5: Puff pastry pie with tomatoes and suluguni

Yeast Puff Pastry - 500 g
Suluguni cheese - 200 g
Tomato (medium) - 3 pcs.
Leek
Cream (or milk) - 100 ml
Chicken egg - 1 pc.
Sesame

Cut the tomatoes into small pieces, leek - rings.

Grate the cheese on a coarse grater.

Roll out the dough into a long layer 2-3 mm thick.

Put the filling on the dough.

Roll the dough with the filling into a roll and put in a refractory form, greased with butter, in the form of a "snail".

Put bake in an oven preheated to 180-200 *. Beat cream with chicken egg.

After 7-10 minutes after baking, remove the cake, pour the egg mixture and sprinkle with sesame seeds.

Bake for another 15 minutes until cooked.

Recipe 6: puff cake with suluguni and herbs (with photo)

A quick whip pie will not leave anyone indifferent who loves puff pastry and cheese. Greens will add piquancy. A great option for baking for a picnic.

Puff pastry - 2 sheets (500 g),
Suluguni cheese - 100-150 g,
Parmesan cheese - 100-150 g,
Dill, cilantro, parsley - 1 bunch.

Grind cheese, cut greens arbitrarily.

Combine the grated cheese and herbs together and mix. If the Suluguni cheese is too salty, it must first be soaked in cold water, cut into slices. During soaking, the water must be changed several times.

Roll out one layer of puff pastry gently in the form of a square, put the dough on a baking sheet covered with baking paper. Spread the filling evenly over the dough, not reaching the edge of about 1.5 cm.

Roll out the second layer of puff pastry a little larger in size than the first and cover the filling with this test. Connect the layers of dough with each other. Prick the top of the pie with a fork.

Put in a hot oven for 15-20 minutes, at 180 degrees.

If desired, you can grease the dough with an egg or sweet water, although the cake is already perfectly browned.

Cool the finished pie on a wire rack, cut into portions and serve warm. Cold cake is also very tasty.

Recipe 7: Adyghe cheese pie and suluguni

We serve rosy, hearty, fragrant and very tasty Ossetian pies with hot cheese. By the way, in the finished form, such baking perfectly tolerates freezing: cut what you did not have time to eat, in portioned pieces, wrap in cling film (put in a bag) and in the freezer. When you decide to feast, just reheat the required amount in a microwave or hot oven.

flour - 500 gr
milk - 180 ml
water - 160 ml
butter - 50 gr
sugar - 1.5 tbsp
table salt - 1 tsp
yeast 1 tsp
suluguni cheese - 500 gr
adyghe cheese - 400 gr
egg - 1 pc
butter - 1 tbsp for lubrication

First make yeast dough. It can be kneaded on a work surface (kitchen table) or in a large bowl - it’s more convenient. Sift (preferably twice) premium wheat flour. Thanks to this, the flour will not only loosen and be saturated with oxygen, but also possible garbage will go away. Maybe you need a little less or more flour - it depends on its quality (in particular humidity). That is why I would advise not to use all the flour at once, but to take 450 grams to start with - then you will be guided by the consistency of the test.

To flour add 1 teaspoon without a hill (this is 3 grams) of fast-acting yeast, 1.5 tablespoons of sugar and 1 teaspoon of fine salt without a hill. Mix everything thoroughly with a fork, whisk or hand, so that all dry components are evenly distributed throughout the mixture. About yeast: it’s not necessary to take high-speed ones - just dry ones (also 3 grams) or pressed ones (3 times more, that is 9 grams) are perfect. Such yeast is not immediately mixed with wheat flour, but pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly warm half a glass of water with sugar and dissolve the yeast in it.

In the flour mixture we make a deepening and pour 180 milliliters of warm (not hot, but pleasantly warm) milk and 160 milliliters of drinking water into it. Mix everything with your hand or a spoon so that the flour is moistened.

When you get such flour lumps, you can inject soft butter (50 grams). We start kneading the dough with your hands or with the help of a dough mixer (bread machine).

Kneading the yeast dough for Ossetian pies should be intense and quite long - at least 10 minutes. The result is a smooth, uniform dough that sticks a little to your hands. In the process of kneading, adjust the amount of wheat flour - it takes me exactly 500 grams. We roll the dough into a ball and leave it in a bowl, which is preferably lightly greased with refined vegetable oil (so that the dough does not stick). We send the gingerbread man to the heat for 2 hours, while after about 1 hour of fermentation, you need to make a light wrap and re-rounding.

Where is it better to roam the dough and what does a warm place mean? There are several options. First of all, in the oven with the lamp on (it turns out about 28-30 degrees - the temperature is ideal for fermenting the yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind and crust.

You can still let the dough roam in the microwave, in which we first bring the glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and Ossetian pies will fail.

This is what the yeast dough looks like, which spent 1 hour warm - it increased 2.5 times in volume.

While the dough is wandering, you need to prepare the filling for Ossetian pies. To do this, simply grind suluguni (500 grams) and Adyghe cheese (400 grams) on a fine grater. Mix both types of cheese gently. By the way, you can choose other proportions for yourself - for example, more Suluguni and less Adyghe. It is important that a total of 900 grams of filling is obtained.

Since we will have 3 pieces of Ossetian pies, we divide the filling into 3 equal parts (300 grams each). We make such rather dense balls out of cheese shavings and leave the filling on the table in anticipation of forming blanks.

After the second fermentation, the yeast dough should grow even more. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the workpieces. I hope you understand that this concept is relative. What does it mean? Well, for example, the recipe says that the test should be allowed to rest for 1 hour. You understand that 1 hour is the time it took the author of this recipe. +/- 10-15 minutes - a perfectly acceptable deviation, the entire fermentation time of the yeast dough depends on many factors. Freshness (and as a result of activity) of yeast, flour quality, room temperature, amount of dough - all this affects the fermentation and proofing time. Therefore, never clearly follow these recommendations - you should feel the dough, understand what it needs and then you will cook it purely intuitively.

I advise you to sprinkle the working surface with wheat flour (this additional amount is not included in the list of necessary ingredients), since the dough is quite sticky. Divide the dough into three equal parts (300 grams), each of which is rounded, rolling up into a neat ball. We cover the blanks with cling film or a light towel (so that the dough surface does not wind) and leave it to rest for 10 minutes at room temperature. During this time, the gluten will relax and the dough will become more malleable, it will be better to stretch.

This yeast dough is very pliable and tender, so it stretches well. We tightly pinch the seam so that the cheese ball the floor is securely hidden under a layer of dough.

We turn the workpiece seam down and carefully flatten it into a flat cake with your hands (I have a diameter of 25 centimeters, but you can stretch it up to 40 centimeters if you like very thin Ossetian pies). In a cake, the ratio of dough and filling is 1: 1 - 300 per 300 grams.

We shift the workpiece onto a baking sheet covered with parchment paper. If the baking paper is of good quality, it does not need to be greased with anything.

We make a hole in the center of the cake so that steam comes out during the baking process - just gently tear the dough with your fingers.

Break the chicken egg into a bowl or cup, chatting with a fork. We grease the future pie with a loose egg, so that during baking it becomes beautiful and rosy. By the way, Ossetian pies, as a rule, are not smeared with eggs before baking, but personally I like it that way.

Remove the finished cake from the pan and grease it with a piece of butter while still hot (due to this, the crust will become soft and tender). We cover the cake with a light towel - let it rest for about 5 minutes.

Similarly, prepare the remaining 2 pies. It’s most convenient for me to do the following: as soon as the first pie is in the oven, I immediately take out the second ball of dough from the refrigerator and mold it into a cake. In 20 minutes, while the first cake is baking, the second is already formed and has time to relax a bit before baking. So with the third pie.

Recipe 8: A Simple Suluguni Cheese Cake (Step by Step)

Ossetian pie with suluguni cheese or any pickled cheese is an excellent pastry for your table.

For the test:

flour - 2.5 cups,
0.5-0.7 L of serum
salt,
1 tsp soda (without vinegar).

For filling:

suluguni cheese - 0.5 kg.

Put salt and soda into the heated whey, quickly add flour and knead the dough, which should be soft and plastic.

Grate cheese on a coarse grater.

Cut the dough into several approximately identical parts, then make a cake from each part, rolling it out not very thinly. Put cheese filling in the middle of the tortilla.

Gather the edges of the dough into a knot and roll the finished cake a little to the size of the pan.

Fry each pie on both sides in a frying pan well-oiled with vegetable oil, twisting it during frying. Put the pies so fried in a stack and pour over melted butter.

Cut into pieces in diameter the entire stack together. As you can see, the preparation of Ossetian pies took quite a bit of time. Bon Appetit!