How to cook pork

Suluguni cheese is a delicious homemade salty Georgian cheese. This cheese is very easy to prepare at home. To cook uses cow, goat, sheep or Buffalo milk. Depending on the milk color of the cheese varies from white to light yellow. Suluguni is moderately salty fermented taste and smell. The consistency of the cheese is firm, elastic, slightly layered.

You will need

• • To obtain 1 kg of cheese:
  • 10 liters of milk (cow
  • goat
  • sheep's or Buffalo)
  • 1 g of pepsin (sold in pharmacies or specialized stores)
  • 1 Cup of milk to ferment

Instruction

1. To get the leaven, dissolve 1 gram of pepsin in a Cup of milk at room temperature.
2. Strain the milk through gauze or a fine sieve. Then put on the fire in not enameled cookware and pre-heat to 30 degrees.
3. In warm milk add yeast and leave for half an hour in a warm place.
4. After 30 minutes place the milk back on low heat. As the mass will collapse, it will need to collect to one side of the dish. It will take you about 5 minutes
5. The resulting lump press out the excess whey and place in a shallow bowl. Then drain in a colander and let it drain.
6. Leave cream cheese to ferment in a small amount of serum for a few hours in a warm room.
7. After a few hours check to see if the young cheese for further processing. To do this, cut a strip of cheese and dip it in warm water for a few minutes. If the strip of cheese easily stretched, but not torn, so you can continue to prepare pork.
8. Cut the cheese into strips with a thickness of two centimeters. In a saucepan heat the water to 80-90 degrees. Cut the cheese down into the water below it to melt. The resulting mass simmer and stir with a wooden spatula in one direction.
9. When cheese is melted, remove the pan from the fire. Cheese mass to form into a ball, remove from the pan and shape of the circle. Just be careful not to forget that cheese is very hot. Then the resulting cheese will cool by immersing it in cool water. Suluguni is ready.