How to Make Authentic Georgian Sulguni Cheese at Home
How to Make Homemade Sulguni Cheese
Traditional Georgian Mozzarella-style Cheese
Sulguni is a famous Georgian cheese from the Samegrelo region. It is known for its elastic, layered texture and its incredible melting capabilities. While it looks like Mozzarella, its flavor is deeper and more complex.
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Prep time: 60 minutes
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Difficulty: Medium
Ingredients
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Fresh Imeretian Cheese (Chqinti): Must be unsalted and fresh (cow or buffalo milk).
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Water: For the heating process.
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Salt: Optional (for seasoning or brine).
Step-by-Step Instructions
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Prepare the Cheese: Take the fresh, unsalted "Chqinti" cheese and slice it into uniform pieces about 1–2 cm thick.
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Heat the Water: In a large pot, heat water to approximately 80–90°C (175–195°F). The water should be nearly boiling but not bubbling. Once it reaches this temperature, reduce the heat to the lowest setting.
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The Melting Process: Place the cheese slices into the hot water. Using a wooden spoon, begin stirring the cheese in one direction. Continue stirring until the cheese softens completely and becomes stretchy and elastic.
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Folding and Shaping: Once the cheese is fully melted and pliable, remove the pot from the heat. Lift the cheese mass out with the wooden spoon or a spatula. While it is still warm, begin folding the cheese over itself layer by layer. This creates the signature "laminated" texture of Sulguni. Shape it into a smooth, round ball.
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Setting the Cheese: Place the shaped Sulguni head into a bowl of cold, previously boiled water for 10–15 minutes. This helps the cheese firm up and hold its shape.
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Final Touch: Transfer the cheese to a strainer or a mold to drain any excess liquid.
Storage Tips
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Fresh: Your Sulguni is now ready to eat! You can serve it immediately or sprinkle a little salt over the top.
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Brine: If you want to keep it longer, you can store it in a light brine (salty water).
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Pro Tip: Making smaller heads of cheese is often easier for beginners to handle and shape!
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