Making suluguni from milk
You will need: – 10 liters of cow, goat, sheep or buffalo milk; – 1 glass of milk for making sourdough; – 1 g of pepsin (you can buy it at a pharmacy or in specialized stores).
Add 1 g of pepsin to a glass of milk at room temperature.
Strain the rest of the milk through a fine sieve or cheesecloth folded four times. Pour it into an unenamelled dish and put on fire. Preheat to 30 degrees. Pour the starter culture prepared earlier into milk, mix, leave for half an hour in a warm place.
Then put the mass on the fire again. When heated, the mass will begin to curl up, collect these lumps to the walls of the dishes. As a result, you will get a large soft lump. Take it out, squeeze it out of the whey, place it in a large plate or bowl. Add a little serum and leave in a warm, dark place for several hours.
After a few hours, check the readiness of the cheese – dip a small thin slice in heated water. If the cheese is stretched but not torn, then it is ready for further processing.
Cut the whole cheese into strips about 2 cm thick, immerse them in water heated to 90 degrees (it should not boil!). Simmer the cheese until melted. Then take it out of the water, place it in a round shape or plate and form a circle. To do this, flatten the mass, tuck the edges towards the center, then flatten again – and so on, until you get a small tight circle. Your homemade suluguni is ready.