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Cheese made from cottage cheese, milk and eggs

Homemade Cheese from Cottage Cheese, Milk, and Eggs

Super-tasty homemade cheese everyone loves! Make it a treat for your family! Georgian suluguni cheese is very hard for a beginner to make at home. It's a rennet, layered, brine-type cheese, and the technique has its quirks. So many people make homemade suluguni quite differently from how it's done in its homeland—and the flavor turns out different, too. This kind of homemade cheese has no layers, but for some reason it's still called suluguni.

Ava Ri Ya

Recipe author

Cheese made from cottage cheese, milk and eggs

Composition / ingredients

Servings:

Milk (3.2% fat)

Eggs

Cottage cheese (homemade, 9-18%)

Butter

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 48 % 10 g

Carbohydrates 10 % 2 g

141 kcal

GI: 100 / 0 / 0

Cooking method

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Boil the milk and add the cottage cheese. Once it boils, cook over medium heat for about 10 minutes, stirring, until the whey separates. Then strain it through a sieve lined with two layers of cheesecloth into a pot. Let the whey drain off—you can use it in other recipes. Put the slightly warm cheese mass into a bowl and add the softened butter, eggs, and salt. Stir well and set over medium heat. Cook for 10 minutes, stirring. Grease a deep bowl with butter, transfer the cheese mass into it, and smooth it out. Let it cool, then refrigerate for 2–3 hours. Turn the cheese out of the bowl onto a plate. Your homemade suluguni cheese is ready.