Suluguni cheese: useful properties and contraindications

Suluguni along with dolma, hinkali, khachapuri is a visiting card of the original Georgian cuisine. The technology of producing young cheese in each family is kept secret and is handed down by inheritance. In the Caucasus even today in the production of suluguni use natural enzymes, sourdough.

Suluguni cheese: what is it, what is it made of, and what does it taste like?

In Georgia, it is believed that if a person does not like young cheese, he has something to hide. Layered brine product with a milky flavor not only makes dishes tastier, but also has a positive effect on the organs, systems of the body.

Smoked subspecies with a fibrous structure and tangy taste is popular with consumers. Its caloric value is less than that of a homemade fermented dairy product.

History of Origin

It is believed that the recipe and the name of the legendary suluguni originated in the Georgian Mingrelia. In the local dialect, the words "seli" and "gin" mean knead and cattle, indicating the way the cheese is made.

According to another version, the name of the product comes from the Ossetian word "sulugun," which means milk whey, and suluguni translates as "made from milk whey."

Mingrelians adhere to the third version, which is refuted by scientists. The local population believes that the name of the cheese came from the merger of the two words soul ("suli") and heart ("guli").

Brine cheese is widespread not only in Georgia but also among Moldovans and the peoples of Central Asia.

What are suluguni made of?

Suluguni is most often made from cow milk, less often - from the milk of goats, buffaloes, their mixture.

At cheese factories cheese is made from pasteurized cow milk with the addition of bacteria for thermophilic starter, salt, rennet. The yield of the finished product from 100 liters of milk is 10 kg.

In Georgia housewives add herbs, mushrooms, paprika to the product. To extend the shelf life they hang the ready cheese over the hearth to impregnate it with alder and mulberry smoke.

The color of suluguni depends on the raw material. The white cheese is made from buffalo milk, yellowish from cow milk.

How it tastes

Georgian cheese made on the basis of Imereti cheese is characterized by a brackish pure sour milk taste with a long aftertaste, moist cut, the color is white or yellowish.

The structure of "Georgian mozzarella" allowed a small amount of voids, a slight layering of the surface.

Young cheese is sour-salty, more mature gets spiciness. Smoked product has a smell of smoke, a bitter taste.

What is the fat content

The proportion of fat in 100 g of suluguni is 22%, in the mass of solids - 46%. The product belongs to the medium-fat cheeses.

What to eat with

Georgian cheese is eaten with flatbread, pita bread, greens. With melted suluguni Georgians eat delicious mamalyga (gomi), which replaces bread and is served with fish, meat, vegetable dishes.

To melt or not to melt.

Soft cheeses don't burn, they melt. In an oven heated to 200 degrees, the lactic acid product becomes liquid, that is, it melts. Therefore, it is widely used in baking.

Composition and calories

Suluguni is rich in proteins, cobalamin, nicotinic acid, riboflavin, vitamin A. The cheese contains significant quantities of unsaturated fatty acids Omega-3, 6, calcium, phosphorus and zinc.

Contents in 100 g of suluguni vitamins, minerals:

Vitamins:

• Cobalamin - 0,002 mg;
• Riboflavin - 0,5 mg;
• Nicotinic acid - 15.5 mg;
• A - 0.1 mg;
• Calciferol - 0.001 mg;
• Pantothenic acid - 0.3 mg;
• Folates - 0.02 mg;
• Biotin - 0.003 mg;
• Thiamine - 0.06 mg;
• Pyridoxine, 0.07 mg;
• Tocopherol - 0.3 mg;
• Beta carotene - 0.05 mg;
• Ascorbic acid - 0.7 mg.

Micronutrients:

• Zinc - 3.7 mg;
• Manganese - 0.1 mg;
• Copper - 0.05 mg;
• Iron - 0.6 mg.

Macronutrients:

• Sodium - 1,050 mg;
• Chlorine - 1619 mg;
• Calcium - 650 mg;
• Phosphorus - 420 mg;
• Sulfur - 205 mg;
• Magnesium - 35 mg;
• Potassium - 100 mg.

BZU 100 g of the product - 21, 22, 0 g, respectively. The caloric value is 286 kcal.

What is the use of suluguni cheese?

General health benefits

Georgian cheese supplies the body with quality protein that stimulates regeneration, new cell growth, building muscle tissue, and strengthening the immune system.

General beneficial effects of suluguni:

1. Participates in hematopoiesis, redox reactions of energy metabolism, transformations of amino acids.
2. Strengthens the walls of blood vessels, improves blood flow.
3. Prevents anemia, atherosclerosis, blood clots.
4. Increases color perception, visual acuity, adaptation to twilight.
5. Detoxifies toxins, heavy metal salts, radionuclides, preventing the development of cancer.
6. Maintains the health of mucous membranes, skin, thyroid and pancreatic glands.
7. Strengthens the myocardium, affecting the contractility of muscles.
8. Improves the gastrointestinal tract, contribute to the absorption of nutrients, eliminates stagnation in the intestines.
9. Prevents the development of type 2 diabetes.
10. Protects the liver from fibrosis.
11. Cures foci of inflammation.
12. Lowers blood pressure.
13. Stabilizes hormonal background.
14. Increases the resistance to infections, protects against seasonal colds.
15. Regulates acid-alkaline balance.
16. Binds, removes free radicals, protects cell membranes from damage.
17. Stimulates serotonin synthesis, improves mood and stabilizes the psycho-emotional state.
18. Smoothes the effects of stress.
19. Relieves anxiety, fights depression.
20. Strengthens the musculoskeletal system, dental enamel, nail plates.
21. Inhibits the progression of joint disease in the elderly.

Brine cheese slows the aging process, postpones dementia, Alzheimer's and Parkinson's diseases, stimulates brain activity. The product normalizes sleep, appetite, and is used for weight loss.

For women

The vitamin composition of suluguni has a positive effect on reproductive functions, metabolic reactions, health and beauty of skin, hair, nails.

Useful properties of young cheese for women:

1. Prevents tooth decay, chipped enamel, the development of osteoporosis during menopause.
2. Reduces pain during menstruation.
3. Strengthens the roots, moisturizes, gives vitality and shine to the hair.
4. Helps to lose weight.
5. It evens out skin color, makes the dermis firm and youthful.
6. Stimulates the synthesis of hydrochloric acid, improves digestion and intestinal peristalsis.
7. Levels hormonal background, eliminates mood swings during PMS.

Lack of female hormones provokes a decrease in bone density. Suluguni 100 g covers the daily requirement for calcium by 65% and phosphorus by 53%, and lactic bacteria contained in the cheese, help their absorption.

For men

According to statistics, men more often than women are caught up in vascular accidents. As a result of scientific research, American scientists found that regular consumption of cheese reduces the risk of strokes and heart attacks by three percent. Due to its content of Omega-3, protein, B vitamins, potassium, magnesium, suluguni strengthens the walls of blood vessels, regulates muscle contractions. It prevents the development of atherosclerosis, heart failure, rhythm disturbances.

Cheese with tryptophan in the composition helps men cope with physical stress, nervous tension, stress at work. The amino acid increases memory, improves receptivity to new information, and fights insomnia.

Contained in the fermented milk product zinc, nicotinic acid, vitamins A, B12 support male health. Including 50 grams of brine cheese in the daily diet stimulates the production of testosterone, improves blood circulation in the pelvis. As a result, the genitals are saturated with blood, increasing potency, libido. Useful chemicals improve the quality of the seminal fluid, sperm activity, increase fertility.

Suluguni quenches the feeling of hunger, satiates for a long time. Quickly restores muscle tissue after physical work, relieves muscle spasm after sports training, removing waste products of metabolism.

For children

Suluguni is included in children's diet from the age of three. Lactic acid product is useful for the growing body because of its high content of calcium, phosphorus, which mineralize bone tissue, strengthen the skeleton, tooth enamel, prevent the development of rickets.

In addition, antioxidants in the composition strengthen the immune system, helping to resist colds. Cheese - a supplier of highly digestible fermented protein, children need for growth, physical development.

Students who eat soft cheese on a regular basis, better to cope with school work, less susceptible to neuroses, stress. They activates the activity of the brain, improve cognitive abilities.

Can pregnant and nursing women use it?

Pregnant and nursing women should eat a balanced diet. Sulugini contains amino acids, vitamins, minerals and fats necessary for the normal well-being of the mother and child development.

Cheese is especially useful for women with iron deficiency anemia, poor appetite, postpartum depression.

The product restores hormonal background, replenishes calcium deficiency, stabilizes the psycho-emotional state.

It is worth refusing cheese made in private farms, as there is a great risk of contracting listeriosis, which affects the lymphatic system and negatively affects the development of the fetus.

Pregnant and nursing women can eat small amounts of lightly salted suluguni without preservatives, dyes, "liquid smoke".

Is it useful for losing weight?

Georgian soft cheese, refers to sour milk products of medium fat content and is quite suitable for inclusion in the diet of those who want to lose excessive pounds. It is worth avoiding the product smoked and fried, as they provoke the recruitment of excess weight.

The benefits of suluguni for thinners:

1. Gives a quick and long-lasting feeling of satiety.
2. Improves intestinal microflora, stimulates metabolic reactions.
3. Prevents fat deposition by releasing energy.
4. Reduces muscle pain after fitness activities.
5. Regulates blood pressure, which allows you to spend more time on cardio exercises.
6. Stimulates the elimination of breakdown products from the body.

Cheese on the diet is eaten as a snack. The product is quickly digested, does not create a feeling of heaviness in the stomach. Suluguni with asparagus, which is rich in inulin, is especially useful for weight loss. The vegetable helps to absorb calcium, speeds up the metabolism.

Harms and contraindications

The natural product is contraindicated in cases of intolerance to milk protein, lack of enzymes that break down lactose, acute digestive disorders.

Brine cheese because of high salt content provokes exacerbations of heart disease, blood vessels, liver and kidney.

Excessive use of the product even in healthy people causes high blood pressure, fluid retention, edema formation.

Smoked cheese is especially harmful. When it is cooked, harmful carcinogens form on the surface, which irritate the gastrointestinal mucosa, provoking the growth of neoplasms. In addition, synthetic additives cause allergic reactions.

How to choose and store

The rounds sold in vacuum packs bear little resemblance to real suluguni. They are dry, unleavened or over-salted. A quality product is sold in brine.

Pay attention to flecks, dots of other shades. If they are present, do not give in to the seller's entreaties, as spots of unknown origin are a sign of a spoiled dairy product. Fresh cheese has a color of milky white or slightly yellowish throughout.

To the touch of quality cheese is springy and soft, the surface is slightly layered. When pressed, milk whey should stand out.

Choose thick circles, as thin ones are less tasty and dry. When buying packaged cheese in the store, make sure the expiration date is current and not expired.

If the cheese is stored in brine at home, keep an eye on its freshness. If there is an unpleasant smell or film on the surface, change to a new one, then the cheese will not lose its taste and usefulness for up to three months.

Vacuum packed suluguni retains its consumer properties for 45 days. After opening, the producers recommend eating the product within the next week. With any method of storage, suluguni is kept in the refrigerator on the top shelf.

If you bought a piece of cheese without the native brine or vacuum packaging, make preparations before sending it to storage. Dip the product first in milk, then transfer it to a strong brine made by yourself (400 g of salt per 1 liter of water). After a day, fill suluguni with another, weaker brine (200 g of salt per 1 liter of water), put the container in the refrigerator.

Smoked brine cheese is consumed immediately after purchase. Leftovers are stored in the refrigerator, wrapped in clingfilm. In this form the product does not spoil for 7 days.

Can I freeze

A large amount of moisture in the brine cheese at sub-zero temperatures expands and is lost during defrosting, changing the structure. In addition, suluguni becomes less pronounced in taste, flavor, color changes.

To minimize losses, the cheese can be frozen in 18 percent brine. But even with this method of storage, the taste, smell and structure will remain unchanged for no more than a month.

Culinary uses

To make the dishes of home cooking tastier and healthier, you can make young layered cheese yourself, enter it in the recipes of various dishes. With suluguni make sandwiches, add to hot appetizers, salads. The lactic acid product is fried in batter, eaten separately as an independent dish with tkemali, adjika, herbs.

Young cheese is included in recipes for baked goods, meat dishes, sauces, omelets, casseroles. Sour milk product is combined with spicy herbs (tarragon, mint, basil), baked eggplant, fresh tomatoes, cucumbers, radishes, green onions, fruits, berries.

What can be substituted in khachapuri

In khachapuri in the absence of suluguni use a moderately salty Imereti cheese. Approximate to suluguni in organoleptic properties are brine cheeses - cecil, brynza, adygeisky ..

Suluguni is replaced by mozzarella in hot dishes, Dutch and gouda cheeses in pasta, Parmesan, Russian.

Can I add it to pizza?

To achieve the right consistency of the pizza, the first layer after the ketchup is placed soft, young cheese with a firm protein structure. Such cheeses include mozzarella, suluguni, brynza.

Where to buy and how much it costs

Vacuum-packed suluguni is available in chain supermarkets and online stores for 340-430 p. per kilo. Real cheese in brine can be bought at food markets, in farms at a price of 500 p.

What wine to match the cheese

When choosing a wine to suluguni are guided by the taste of the latter. Tartness of strong wine is suitable for aged cheeses. Salsify with young and light drinks. It is desirable to choose varieties of white, pink or red dry wines produced in Georgia.

How to make suluguni cheese at home

The process of making the lactic acid product is laborious, but the result is worth it. To make 1-1.2 kg of cheese at home, you will need 10 liters of cow's home or farm milk, 0.5 tsp of pepsin, which you can buy in the pharmacy, a glass of salt, a liter of water.

Preparation steps:

1. Put a pot of milk on the stove, heat it to 35°C.
2. Dissolve the enzyme in a spoonful of water. Pour into the hot milk, stir.
3. After an hour, when a curd clot has formed, proceed to strain.
4. Place a colander with gauze in a deep container. Pour the contents of the pan.
5. After 2 hours, salt the cheese product on top, without stirring, transfer to a warm place until morning. Leave the whey for the preparation of the brine.
6. The next day, heat water in a saucepan to 60 degrees. Place in it elastic cheese, cut into small pieces.
7. To ensure that the product is completely melted, periodically change the cooled water for hot water.
8. The melted cheese mass transfer to a bowl, knead thoroughly, pressing against the walls, send to the refrigerator.
9. Prepare a brine from the whey, salt. Immerse the cheese in it for 24 hours.
10. Ready suluguni take out to the cold.

Tip! If you add lemon juice to the milk along with the enzyme, you get a sour milk product with a tangy aftertaste.

What can be made from suluguni

Stuffed mushrooms, potatoes, eggplants, poultry, and lamb are baked under cheese. They make cheesecakes, canapés for buffets, and moussaka with veal. Smoked suluguni is added to salads with chicken, seafood.

Grated cheese is sprinkled on pasta. The product is used as a filling for khachapuri, dumplings (kveri), sour cream flatbreads, pirozhki, Ossetian pies, puffs.

The right choice of Georgian cheese makes the dishes more tasty and nutritious. When consumed in moderation, the product maintains normal well-being and improves mood.

Photo of suluguni cheese