Braided Adjarian cheese
This cheese is prepared a little differently than Imeretian. It slightly resembles suluguni, but looks much more picturesque - and its beauty entirely depends on the artistic taste and braiding skills of the cheese maker. The best Adjarian cheese is sold at the Bazaar in Batumi. By the way, he perfectly tolerates a long journey.
Ingredients
Servings 6-8- 1 liter fresh (preferably fresh) milk
- 50–70 g of pepsin
- salt
Cooking
Step 1
Do not boil the milk, leave it for 24 hours, then pour in the pepsin and put it in a warm place for 1-1.5 hours.
Step 2
With your hands, collect the cheese mass into a single lump, put it in a bowl, pull it into a “rope”. Dip in boiling water and stretch again in length. The thinner the thread, the better.
Step 3
Cut the resulting long cheese "rope" into equal parts and weave a "braid" - from three, six or nine strips. Sprinkle with salt, wrap in a clean linen and put in a dark place for 2-3 days.