Georgian Suluguni cheese: benefit and harm of a sour milk product

The Caucasian cuisine is full of sour-milk products, which have high nutritional value and useful properties. For example, the obligatory attribute of any Georgian table is pickled cheese suluguni. The use and harm of this food has long worried the minds of mankind. The salty taste of the sour milk dainty is known far beyond the country.

Our compatriots take pleasure in absorbing the product, they use it to prepare hearty dishes. Surely many fans of Caucasian cheeses are interested in the question of the energy value and biochemical composition of such a famous delicacy. From the material you will learn a lot of valuable and informative information.

A little bit about the traditional production technology

To produce a high-quality product, only whole- milk pasteurized milk is required in large quantities (cow, goat, sheep), beneficial bacteria for leaven, saline or grape juice. The cheese ripens in special wineskins (jugs) for a certain period. The natural treat does not contain artificial colors and preservatives. On the shelves you can see suluguni white, yellow and cream shades.

Brine cheese has a dense structure, a gentle, slightly salty flavor and a piquant flavor. The surface of the product is laminated without any patterns. One of the suluguni species is the "pigtail" - thin woven threads smoked. Such a product is stored longer and conveys transportation better.

Many mistresses manage to do suluguni at home, adding cottage cheese to it. Sour-milk dish is used as an independent snack, as well as it makes salads, pie fillings, fry with sesame. In any interpretation, a very useful product is obtained, which fills the body with the missing mineral components and vitamins.

Influence on the body

Brine cheese suluguni, the benefits and harms of which have been repeatedly studied by scientists, are enriched with protein compounds and amino acids. As is known, these substances are actively involved in the regeneration and construction of our cells, tissues and muscles. For this reason, delicacy is so revered by vegetarians. It perfectly replaces animal protein, is well digested and has a therapeutic effect on the digestive system.

Amino acids, contained in the Georgian cheese, contribute to the production of hemoglobin, improve the supply of oxygen to the organs, strengthen the defenses and prevent the development of cardiac pathologies. It should be noted that suluguni is a source of essential vitamins, in particular retinol (vitamin A), nicotinic acid (vitamin B3), riboflavin (vitamin B2). The composition contains ascorbic acid, tocopherol (vitamin E), calciferol (vitamin D).

The presence of these components positively affects the blood vessels, epithelial tissue, thyroid function and reproductive function. Specialists strongly advise to feed suluguni young children. Do not damage the fermented milk product in the position of women, because a whole group of mineral substances (calcium, sodium, magnesium, phosphorus) has been found in the raw materials.

About harm

People with intolerance to milk protein should completely exclude suluguni cheese from the diet. The benefits and harms of this product directly depend on individual physiological indicators. Before use it is necessary to take this into account. Limit portions are advisable for people with excess weight, because the product is quite fat.

In small doses perfectly satisfies hunger, quickly satiates. It should be noted that smoked cheeses are contraindicated in patients with gastrointestinal diseases. All the rest, we recommend using Georgian food called suluguni. Its price depends on the region and ranges from 250 to 300 rubles.

The nutritional value

Nutritionists talk about the product as a cheese with minimal calorie and high nutritional value. For 100 grams of suluguni there are about 286 kcal. If you use it in the first half of the day in metered amounts, then there will be no harm to the figure. In addition, you make up for the daily supply of vital chemical elements and get a great pleasure.

Preparing Suluguni at home

The classic version of rennet pickle cheese to recreate yourself is not difficult. Special technology and skills are not required. In your kitchen you can cook an equally tasty and healthy sour milk product. Let's describe the recipe:

• Liters of fatty whole milk.
• A kilogram of natural cottage cheese.
• Three chicken eggs.
• One hundred grams of butter.
• Salt to your liking.

Preparation suluguni - a long process, requiring patience and dexterity. First of all we give milk to boil, we connect it with cottage cheese. The mixture should be kept within an hour on fire, without forgetting to mix. Allow to cool slightly and filter.

Filtered "flesh" mixed with eggs, butter and salt. Boil for 10 minutes. At the output we get a homogeneous elastic mass, which we transfer to a deep bowl, oiled. We remove it for three hours in the cold store. This is the natural cheese of Suluguni. The benefits and harms of this sour-milk product are thoroughly studied and time-tested. Bon Appetit!