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Imeretian cheese is a fresh, mild cow's milk cheese from Georgia that serves as the foundation for khachapuri and sulguni. It requires only whole milk, rennet, and salt, making it one of the simplest cheeses to make at home.
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In a large pot, heat the milk to 30°C / 86°F. To keep the milk at approximately the same temperature throughout the process, you can place the pot in a kitchen sink or a bath tub filled with water that's also at 30°C / 86°F.
Add the rennet, and stir with a spatula for 1 minute with an up-and-down motion. Cover, then let rest for 45 minutes. Timing is important to obtain the right acidity level and texture.
Cut the curds into 1" blocks with a knife, then stir very gently with a wire whisk to get pieces about 1/10" large. Let rest for 20 minutes.
Pour into a sieve to drain. After 5 minutes, collect the whey — you should have about 1 qt. Gently scrape the sides of the sieve with a spatula to help drain the curds faster. Wait another 15-20 minutes, then collect the whey again, and scrape the sides again. Wait 45 more minutes to collect the whey one last time. You will have about 3 qt of whey (there will still be a little bit more liquid draining for the following couple days).
Let the cheese rest in the sieve at room temperature for about 8 hours.
Remove the cheese from the sieve, weigh it, and measure 1.5% of that weight in salt. Sprinkle the salt on both sides, then wrap in plastic film, and refrigerate for at least 2 days. The cheese can be kept in plastic wrap for about a week, or in a salty brine for a few weeks.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 5 days; serve at room temperature. Best eaten fresh within 2–3 days of making.
Cheesecloth (butter muslin preferred) · Large stainless steel pot · Accurate kitchen thermometer · Slotted spoon or curd knife
Written automatically by CookOS, not by the creator.
Imeretian is fresh cheese eaten as-is; sulguni is stretched-curd cheese made by heating and kneading Imeretian cheese curds, creating a firmer, more elastic texture.
Yes. Dissolve 1/6 tsp powdered rennet in 2 oz cool water at least 40 minutes before use, then follow the same method.
Store in an airtight container in the refrigerator for up to 5 days. It's best eaten fresh within 2–3 days.
Bring milk to 90°F (32°C) before adding diluted rennet. Use a reliable thermometer to ensure accuracy.
Yes. Halve all ingredients and use 1/4 tsp liquid rennet diluted in 1 oz water. Timing and temperature remain the same.
